This wine was simply so closed during the first 4-5 days….. I guess the smell of the noise was like it would have been in 1864 during battle in Dybbøl, gunpowder, gunpowder and gunpowder…. So much fume from the spontaneous fermentation. Afterwards much more soft and smooth noise with tropical nuances (although the gunpowder and smell from the spontaneous fermentation never seems to disappear completely)
Not really worth drinking the first couple of days as my sensors simply blocks out because of the smell (although I normally like small traces from spontaneous fermentation). Here a week after opening it starts to change and develops like a swan.... primary tones of apricot, citrus and pine apple but really very spicy slate tones in the acid driven finish which are really delicious. Beautiful acidity that really interacts with the dense primary fruit in the wine and which results in an excellent balance…. I would say medium complexity but good length. Maybe I miss a little focus and precision to be completely crazy about this wine, but it is very small and tiny things…. Will age nicely
I think the cool vintage really helps the wines from this area (which can be a little dense and heavy especially for the dry wines in my mind). Also H.O. Spanier is helped by the cool vintage – which brings some elegance into his normally very dense and heavy style.
17/20
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