For The Love Of Port

8/28/16 I have had this wine several times over that past couple of years and it's stellar example of it's type. Bought at the winery and online, I need more before it's gone as it seems to be developing nicely. The specs are Harvested: Nov. 26, 2012 Sugars at harvest: 32.5° Brix
Bottled: Feb. 21, 2013 Cases produced: 672
Alcohol: 9.2% Residual sugars: 16.2%
Titratable acidity: 9.1 g/L pH: 3.10

Sure it's sweet, sweet with honeyed botrytis bursting with an acidity that seems effervescent on the tongue at first sip. Then comes the stone fruits or is it lychee? The crispness is there to support the sweet. California Gewurz, for me lacks the steely minerality of the Alsatian versions. Navarro comes the closest in my opinion and the 2012 is developing a buttery texture as well. Apricot on the finish and a hint of vanilla that goes on for days. 95pts

Navarro, imo, is making the best botrytis affected wines in California these days. In years past, it was Phelps and Chateau St. Jean.

Eric Ifune wrote:Navarro, imo, is making the best botrytis affected wines in California these days. In years past, it was Phelps and Chateau St. Jean.

I have a couple of 70s era Robert Young and Belle Terre vineyards from Chateau St. Jean. Not sure if they have held up, but I'll find out sooner rather than later.

I have some as well. They tend to be very dark, alarmingly so; but they still taste fresh. Very, very rich. A little goes a long way.

Eric Ifune wrote:I have some as well. They tend to be very dark, alarmingly so; but they still taste fresh. Very, very rich. A little goes a long way.

Do they get all Maple syrupy like an old TBA can get? All of the others I have had were in the 5-10 year range, and delicious. I enjoy the oxidation as long as enough acidity is still around to give it some freshness. As far as Navarro goes, no late harvest wines for the past two seasons and I haven't heard about this year but if it has been hot again they will have to pick long before any chance of a late harvest.