I cracked a bottle of 2000 Terra Valentine CS last night (spring mountain) and let it decant for about 2 hrs. I was surprised at the strength of the alcohol burn in my nose and mouth. The heat really wiped out the rest of the wine's character and made it feel flat. I'm generally a big fan of reds from Spring Mountain, so I was surprised by this bottle.

Questions for the board: during what part of the wine making does the heat get created and how does a winemaker manage to keep it in balance? Or is more of an issue with the grapes? Will a hot wine cool with age?
Original Post
The alcohol percentage of a still wine will stay the same over its entire lifetime, but winemakers always hope that the flavors and sensations will balance and meld into a nice package over time. The bad news is that in a challenging vintage like 2000 NV Cabernet, my opinion is most wines do not have the components to significantly improve. Some are drinking well now, but few will get a lot better.

Disclaimer: I have not had the 2000 Terra Valentine.

Make Cab, not War.

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