trying a taste of the amber wine we made last fall from the sav blanc grapes
things to note:
i don't know the wine snob words but
i do know it's super young yet
lots of malic acid will mellow very gradually i don't think there's so much that it needs to be inoculated with a culture for MLF
definitely doesn't taste anything like a white sav blanc unsurprisingly
very rich and full, somewhat reminiscent of a madiera
a bit of sweetness apparent still behind the malic acid; fermentation is definitely over so we likely maxed out the yeast (lalvin qa23) - probably about 15-16% abv
this one will cellar well
probably bottle it before the summer heat and have an occasionally 375ml of it and then maybe in 2030 it'll be ready lol
(see my #amber wine tag for more about this adventure)












