Case of 12 Bottles - Standard - 750mlSold for HK$4,100.00
|jmyyan||HK$4,100.00||27/8/2019 01:35:01 HKT|
The Antica Terra 2011 Rose Erratica has easily digested the considerable contingent of new wood in which it ferments on the skins for a week before being racked to older barrels. What there is of oak-engendered character here is a spiciness that marries very nicely with this wine’s bittersweet and energetic personality. Juicy sour cherry and blood orange are infused with verbena, rose petal, tangerine rind and toasted shrimp shells for a delightful accentuation of the tart and piquantly citrus oil characteristics as well as the mouthwatering saline savor that I associate with many (red) 2011 Pinots. Who knows how this dramatically distinctive wine will evolve in bottle, but I’m sure it will be fun to employ and follow over at least the next 2-3 years. (Regrettably, this wine’s clever name was not legally protected by the winery, permitting somebody else to do so; and now they’re going to have to come up with another.) Maggie Harrison – for much more about whose background and Antica Terra vineyard consult my Issue 202 introduction – found herself utilizing very little whole cluster and stems in 2011 (but then for lots that found their way into her flagship estate bottling), a decision based not just on her assessment of and intuitions about the vintage, but also on the result of separate triage to which she subjects any clusters she is contemplating leaving whole. She continues to favor fermentation (and eventually also elevage) in very small lots. “If I cared about efficiency, I’d do things on a bigger scale and put six tons into a six ton fermenter. But I favor extreme inefficiency, and six tons could turn into 6-10 vessels,” Harrison explains, “so that I can feel connected to it,” especially in working the cap, but also for the sake of experimentation, close attention and flexibility. I got considerable mileage over the past year – beginning with the general introduction to my inaugural Issue 2020 Oregon report – out of Harrison’s impassioned and (for me, anyway) inspiring plea for an adventurous spirit in matching non-Pinot vines to the Willamette, a plea she uttered in connection with the decision of her team – after extensive research, travel and tasting – to plant Godello. I’d be remiss not to follow up with the news that the Pinot in this impressively rocky and commanding as well as geologically mysterious Eola-Amity Hills site will soon also have some Altesse and Chenin keeping it company!