This was a great thread, that included discussion on aging, mostly on WV pinot noir, but also on nebbiolo. @Otto_Forsberg @Marcus_Goodfellow @larry_schaffer and many others contributed greatly.
I’m basically using this post to think out loud about how what I’m learning from that discussion relates to this vintage chart.
@Otto_Forsberg “But one still needs to remember that the pH (and alcohol!) has a noticeable effect on how one perceives tannins - the exact same tannins feel more astringent in a low pH medium and less astringent in high-pH medium. The exact same tannins taste noticeably more bitter in a high-alcohol wine compared to a low-alcohol wine (an effect quite noticeable in 2017 Nebbiolos, because this was a hot and dry vintage resulting in small, thick-skinned and very ripe grapes making very tannic, high-alcohol wines - these wines can be noticeably tannic and bitter in character).”
Forsberg isn’t saying anything specific about Vajra and it could very well be that location of Vajra’s vineyards (their comment that the Vajra '17 vintage fact sheet had cooler nights slowing sugar accumulation and enhancing phenolic ripening) may cause a difference from what Forsberg is referring to generally about regarding higher alcohol. The Vajra chart characterizes the 17 vintage as “velvet” as well, which would conflict, wouldn’t it?, with this being a thicker skin, higher tannin year in general. I found 1 site that said the Vajra 17 Albe was at 14.5% alcohol. But, roughly, more alcohol and more tannin correlate move the vintage down the Y-axis towards Rich.
@Marcus_Goodfellow “That said, pH is a HUGE impact on the efficacy of sulfur(SO2) in the wine. Low pH wines will stay fresh much longer than high pH wines. However, sulfur also binds up anthocyanins and pigment in the wine, leaving low pH wines, in youth, less fruit dense, and less deeply hued. For some varietals this is less noticeable but in Pinot Noir and Nebbiolo it usually shows.”
Lower pH Nebbiolo wines, more free sulfur, wine lighter color. Relates to Vajra’s x-axis? My reasoning might be strained. Also this is in the youth. Over time, sulfur decreases as alcohol oxidizes to acetaldehyde which binds sulfur (Forsberg) and the wines color deepens (and other things oxidize as well getting to maroon and caramel colors… Does the % alcohol therefore decrease over time as well?
We don’t any clues from Vajra about pH and TA differences between vintages–except words like phenolic ripening. And plus the winemaker may adjust the pH and TA so it may not appear to be a vintage distinction.
Ok, I’m still stuck on trying to understand that x-axis, and what happens in a particularly year to move it left (darker) or right (redder).
And also then figuring out my preferences. My gut right now says I like redder tones better than darker tones–but what I am eating while drinking?
regards,
Bill