Interesting write-up and I look forward to tasting it. Also interesting that it’s been on cork for so long. What have they been waiting for? Do they think its reached its peak now and its not going to get any better? If I am buying expensive wine, I want it to have a good few years life left in it and hopefully get even better with time..
Yes I didn't really buy the idea that 3.5 years on cork was just because the wine needed it, although it feels less mature than the 2010 did at that stage. I wouldn't have guessed it had been disgorged that long. I think it will get better, but I don't know how much I'd push it beyond the time on lees=time on cork rule of thumb for my own tastes. Different expectations for high end rosés and whites perhaps.
Lovely article Tom - thank you very much. A lot of great insights there and I fully agree about your final point regarding ageing and structure
Stephen - who on earth would release a wine at its peak? 'Drink up ladies and gentlemen - it will never again taste as good as right here, right now!' ;) I'd like to think (but maybe I overestimate) that we have built up a bit of credibility on how to handle 2013 wines - this being the 6th we've released from (or based on) that harvest. What we've learned over the years is when to push and when to pull to get the best from those wines. Cherie and I couldn't have guessed at the time of disgorgement that 3.5 years would be needed, but we knew that it would be a lot - far more than the 'standard' 12 months. It was important to us that it had adequate time to fill out, as I think Cherie mentioned on the night, so that it was ready enough to be approachable at release, since 1086 wines seem to be born under a microscope. Time will tell how long this 13 can last, but I'm quite confident it will pass through the next decade on cruise control.
Just thinking out loud really and not meant to be a criticism and glad the wine has a long life ahead. 2013s had a very special acidity and although they seemed tough at the time the wines were always going to last longer than a softer year (like the vintage which followed). I look forward to tasting this wine at some stage.
I was lucky enough to taste the 2010 last week at a sparkling wine tasting and thought it was a very nice wine. I am not sure In would spent that amount of money on it though, as it is a bit out of my usual price range. Very grateful for the opportunity to taste it though.
Interesting write-up and I look forward to tasting it. Also interesting that it’s been on cork for so long. What have they been waiting for? Do they think its reached its peak now and its not going to get any better? If I am buying expensive wine, I want it to have a good few years life left in it and hopefully get even better with time..
Yes I didn't really buy the idea that 3.5 years on cork was just because the wine needed it, although it feels less mature than the 2010 did at that stage. I wouldn't have guessed it had been disgorged that long. I think it will get better, but I don't know how much I'd push it beyond the time on lees=time on cork rule of thumb for my own tastes. Different expectations for high end rosés and whites perhaps.
Lovely article Tom - thank you very much. A lot of great insights there and I fully agree about your final point regarding ageing and structure
Stephen - who on earth would release a wine at its peak? 'Drink up ladies and gentlemen - it will never again taste as good as right here, right now!' ;) I'd like to think (but maybe I overestimate) that we have built up a bit of credibility on how to handle 2013 wines - this being the 6th we've released from (or based on) that harvest. What we've learned over the years is when to push and when to pull to get the best from those wines. Cherie and I couldn't have guessed at the time of disgorgement that 3.5 years would be needed, but we knew that it would be a lot - far more than the 'standard' 12 months. It was important to us that it had adequate time to fill out, as I think Cherie mentioned on the night, so that it was ready enough to be approachable at release, since 1086 wines seem to be born under a microscope. Time will tell how long this 13 can last, but I'm quite confident it will pass through the next decade on cruise control.
Just thinking out loud really and not meant to be a criticism and glad the wine has a long life ahead. 2013s had a very special acidity and although they seemed tough at the time the wines were always going to last longer than a softer year (like the vintage which followed). I look forward to tasting this wine at some stage.
I was lucky enough to taste the 2010 last week at a sparkling wine tasting and thought it was a very nice wine. I am not sure In would spent that amount of money on it though, as it is a bit out of my usual price range. Very grateful for the opportunity to taste it though.