2013 Dirty and Rowdy Mourvedre Old Vine Rosewood Vineyards- USA, California, North Coast, Redwood Valley (2/11/2015)
Needed some coaxing. Night 1 had some cloves, subdued fruit and yeasty bread dough note on the finish. Put the cork in and left it on the counter top. On night 2 it really started to open up and display the lovely florals and clove spice on the nose. A seamless transition through the palate of spicy red fruit with a velvety soft texture and chalky tannins. Couldn’t save any for a 3rd night.
Yup, it was gone on day 2. I didn’t consider it an issue on day 1 as I find it in lots of young wines.
So, a yeasty note is OK in a sparkling wine but not a still wine?
Brian,
The reason I ask is that we DI some natural winemakers and one of the cuvees I tried I couldn’t stand, it had this bakers yeast, dough thing in the finish, it never really opened.
I also tasted another all natural Italian wine that had the same bakers yeast dough thing and I couldn’t drink it. Others may be able to taste past that note but I can’t stand it, that’s why I ask.