We were given this tasting sheet to go by. As you can see, I felt the best was #9, followed by #4, then #5. Strange thing about #9 was this: it was supposed to be a dessert wine, but Antonio (we're on a first name basis with sr. Fiorelli now LOL) forgot to back-sweeten it before bottling. We also tried it fully sweetened, but preferred the mistake! My notes got cut off, but it says re #9: "deep, big grape".
On the back I made notes about tasting #5 and #7 chilled. The server made a production out of drinking the Conquistador Gold just right so as to flush the cheeks and produce goosebumps. I think it worked. The illustration at the bottom references the dessert in a photo below.
Most of the tasting room pics came out blurry because of the low light, but I thought this one of dessert preparation was OK.
Our two favorites:
After tasting, we toured. First up, the 55 degree room:
I love that he uses the same airlock that homebrewers do!
Bottle filler:
Crusher/destemmer, and bladder press:
Then we went outside to visit with the grapes for a while.
New plantings:
Antonio:
When he was young, in Sicily, he didn't like picking grapes and making wine but was made to do it by his family. Now, he says, "it is the passion".
Clois du Bois:
The entrance/exit:
Posts
No comments:
Post a Comment