Soooo…i guess that’s a ‘no’ for the rest of us, ha!
The release page says that the general release ends on August 1, so I’d hold out some hope (but maybe not a lot)
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Well, thank you, I genuinely appreciate that
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Got the shipping email.
How long do y’all wait before you pop one of these?
The 2021 Skin Contact Marsanne was fantastic a week after I bought it. The same day a friend poured the 2021 Weathereye Syrah and it was way too young. I would guess a 5 year wait is in order.
By comparison I found the 2019 Paxsa SJR Syrah to be ready to go when drank twice this summer.
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Mine arrived yesterday. I usually waste no time to open the Sans, and will tonight or tomorrow.
I had the 21 Sans back in March and it seemed very young- if I had multiples I would be holding 5 years.
Drank the 23 San Soufre w/ Travis a couple nights ago. Delish… held its own in a pretty excellent line up…
fresh primary fruit? of course… but seemed quite approachable…
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Ok, if you want something more developed than primary fruit, when can you drink these? I’ve never had one. It seems the Viognier in a year?
I’m probably over cautious with no sulphite wines and worry about opening a spoiled $85+ (?) bottle 10 years from now, plus I don’t see this so evolved in that much time to take that chance, and wouldn’t think of going 15-20. I cellar the regular syrah and extended barrel (epic, have only opened one). The thing I really liked about the 2021 was the super fine, semi gritty tannins (the fruit wasn’t super ripe either) and the texture of the 2023 is as close to that as I’ve had since. Each release I’ve had seems to be quite a different wine and I’d put this one 2nd to that one. It had a little effervescence (and tight) after opening and I decanted for about an hour and it blew off and opened up nicely. Had one glass and I’ll finish the 1/2 bottle later. 375ml in the fridge, maybe for Sunday.
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I share and understand the concerns about wines that aren’t sulfured at bottling. However, Travis drew inspiration from Allemand’s Sans Soufre in creating this wine. Looking at the numerous tasting notes for the '00, '01, and '04 vintages, there’s only one that might suggest a flaw. My sole experience was with the 2001 Allemand Cornas Sans Soufre, and it was exceptional. Aging without sulfur in some cases can be achieved successfully.
Cheers,
Warren
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Thanks for that reply. It’s like a mental block, and I’ve never actually had a bad sulphate free wine. Good thing I also like some young wines, especially this one.
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Oh, unfortunately, I have. I was just talking with a friend about Chateau Le Puy in St. Emilion. My first bottle from them had me eager to try more, but the second one smelled and tasted like raw, canned tomato soup. I couldn’t help but think how a little sulfur at bottling would have saved it. It felt like such a waste. I don’t buy their wines anymore. Then there’s Allemand… Somehow, he pulls it off, and the result is absolutely stunning.
Tonight to end the week we opened a bottle of 2021 Cab Franc (from 2023 release). I think the 2024 mixed case had 3 bottles of 2022 cab franc and I remember thinking “I guess I’ll take them, but do I want three of these over the Syrah or the marsanne-rousanne?”
Now I’m questioning if the three bottles of the 2022 cab franc will be enough. Pop and pour, great fruit and alcohol seemed much lower than the 14% on the label. Young but not shut down and everything seemed to be in the right place. Everying on the “winemaking” end from sulfur, oak, etc was tastefully light (in a good way) with a bit of je ne sais quois that I don’t find in other Washington wines. I’m very excited to compare to the 2022.
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Interesting choice of terms…merde?
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The Loire does it better.
That’s what I get for using shatgpt.
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Time to flush the cache
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