I have a 2006 that I am afraid to open. The label says 14,9% but do might believe maybe 15,5%. Legend has it they would pick grapes at over 30 brix and ‘adjust’ during fermentation.
When Nico became winemaker and we started to sell barrels to them, we all had lunch and he brought a bottle that was maybe 12,8%. Totally excellent.
It would seem they have drifted back up a tad. Here is my theory: people love to talk about the purity of 12,5% alc wines but in the wine biz you have to ask your self about what people say vs what people do…I think people really like reds between 13,5 and 14,5. Most Burgundians told me they chaptalized to 13 or 13,5…back when they had to learn to water back.
So maybe KB is just moving to the middle.
I have a bunch of California wines from around 2005. Some of them should have 'no open flame ’ signs.