can someone describe this for me??
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"Brambly" is definitely one of my favorite descriptors, particularly since the Pinot Noir from the Oregon, in particular the Ribbon Ridge AVA often has that characteristic. The way I think about "brambly" is sticking your head in a blackberry bush. If you did that, you would smell both the fruit of the bush, but also the greenery. On the palate, I think of a brambly wine as a little bit astringent with an herbal quality to it. A sort of "green" flavor, but (hopefully) in a good way.
I think the brambly quality can often come from the stems in whole-cluster fermented wines.
Like any quality, brambliness (bramblocity?) can add to complexity, but if it overwhelms other qualities, can be a problem.
Hope that helps...
Daniel
I think the brambly quality can often come from the stems in whole-cluster fermented wines.
Like any quality, brambliness (bramblocity?) can add to complexity, but if it overwhelms other qualities, can be a problem.
Hope that helps...
Daniel
quote:Originally posted by daniel@chehalem:
"Brambly" is definitely one of my favorite descriptors, particularly since the Pinot Noir from the Oregon, in particular the Ribbon Ridge AVA often has that characteristic. The way I think about "brambly" is sticking your head in a blackberry bush. If you did that, you would smell both the fruit of the bush, but also the greenery. On the palate, I think of a brambly wine as a little bit astringent with an herbal quality to it. A sort of "green" flavor, but (hopefully) in a good way.
I think the brambly quality can often come from the stems in whole-cluster fermented wines.
Like any quality, brambliness (bramblocity?) can add to complexity, but if it overwhelms other qualities, can be a problem.
Hope that helps...
Daniel
Daniel-
PLEASE SHIP MORE OF YOUR WINES TO UTAH! PLEASE!
We have the 3 Vineyards PN and INOX on the shelves, but nothing else. HELP!
What Daniel said.
Actually, I haven't seen the term used much in recent years, but it used to be a very common descriptor of big, fruity Zinfandel, and it made sense to me.
Actually, I haven't seen the term used much in recent years, but it used to be a very common descriptor of big, fruity Zinfandel, and it made sense to me.
Appreciate the responses. Exactly what I was hoping for Daniel.
In all honesty, I haven't come across the word very much in the recent years, but it used to be a pretty frequent way to describe a full-bodied and fruity Zinfandel, and I could understand why people used it.