I can’t recall if I specifically asked Ken about sulphur, but everyone else I talked to was at 35-ish. But part of why they all feel comfortable going that low is because of the hard crush, separated and acidified to match the regular press, oxydized and reintroduced into the tank and barrel. That’s natural premox prevention agent.
1 Like
Ok, with one bottle left of the 16 FH Chard, I’m now inclined to take back to my offsite - given how slowly these can develop as evidenced by my William Fevre stash since the 2010 vintage.
Do you crack the X Novos as early as you do Seth’s Omni? I’m afraid to open any of my Walter Scott single vineyards…
Definitely, but I love a young reductive structured Chardonnay. I buy more Morgen Long and Walter Scott than any other producers, so I have enough to enjoy young and allow them to age. They more than scratch the itch for top shelf White Burg, but I don’t feel bad opening them (comparatively at least).
Very much looking forward to trying these wines at 15+ years old, but my oldest Morgen Longs are 19s and my oldest Walter Scott’s are 21s so I’ll be waiting for a bit. 
For anyone who has tasted the 24 chards, any surprising standouts? They just landed at my local shop… planning to get my usual XN, Koosah, Freedom Hill and perhaps a few Anne, but if anyone was bowled over by any of the others I’d snag a bottle.
I did taste all the wines you mentioned, and others. My favorites were Hyland, Sojeau, and XN.
Freedom Hill is unique, and it was one of my favorite reds, but the other whites had that je ne sais quoi. Some of it was due to soil, some due to vine age, and others do to clonal variety. I loved Hyland - it’s a different clone than the others (I can’t remember the name) and it really has the complexity that I like. Sojeau was my other favorite because of the older vines. XN is special due to the terroir and clonal variance - And it should considering how much he pays for that fruit! As the vines start to reach a more mature age, it’s going to be unbeatable.
2 Likes
Anyone know what happened to Cuvee Lucille? It hasn’t been offered since the 2022 vintage. Maybe it’s being held back for a later release with some bottle age?
Erica talked about how they only produce that when the barrel shows itself to be special. They don’t force it when it’s not there.
They release a vintage book each year and Cuvee Lucille was listed as a wine they produced in both 23 and 24 but the wine hasn’t been offered since 22, and it’s not listed in this years club release either, so was wondering if it will see a late release. Maybe the print in the vintage book late was a mistake?
I think the 22 Lucille was released with 23 svds, so maybe just generally a later release? Though that would suggest 23 would have been released already.
1 Like
They used to release it at the end of the year to Wolf Pack members about 3 months prior to the next vintage release.
Drinking the rest of the bottle of '24 Hyland that Erica opened for me on Wednesday. It’s really filled out now with lemon zest and white peach. Still super zippy with that oily texture that you get from good WB. It really reminds me of a more polished version of the '14 Bouchard Genevrières that I had a few weeks ago.
2 Likes
Good data point. Sigh, suppose I’ll expand the purchase outward to catch Hyland and Sojeau then. Life is so hard sometimes.
2 Likes
When I asked Ken last year he said 35-40ppm. I have tasted some pre-2023 bottles that seemed to have quite a bit of sulfur though, not sure if more was used in the past.
1 Like
How’s the 21 Freedom? Have one bottle fairly far back into the cellar on reports of crazy strong reduction. That resolving?
I thought that it was pretty strong last night. Let me retaste and I’ll update tomorrow. Will Hoge was in town tonight.
21 and 22 freedom hill are the highest reduction chards I’ve tasted from W-S. I love both wines, so not an issue for me, but if you’re looking for lower reduction levels, it’s definitely not the wine for you.
1 Like
