Nacina Riesling, by Dan Tudor (5)

[rjquillin]

@cortot20

A+ reviews guys thanks for the great notes and thoughts on this wine. We don’t drink much Riesling at home but we enjoy it in its dry and slightly off-dry versions. The acid numbers look good like its going to be bright and crisp. Very tempting.

I’d gladly help out a bit.

[dantudor]

@rjquillin

Dan, regarding the closure, this one appears to be the classic Saran Tin and Saranex. Have you experimented with any of the higher tech controlled liners I see are available since the Amcor acquisition?
Are you using any of these on your PN’s?

We only use the Tin liners. I’m not a believer in allowing O2 to leak into the bottle. If the wine is made properly one doesn’t need a faulty closure to mitigate faulty winemaking. We have only used DIAM closures on the pinot, however, our declassified 2013 pinot is going to get these same Stelvin Lux caps with tin liners.

Cheers!

[dantudor]

For those of you who live in states where WOOT can not ship, contact me at dantudor@tudorwines.com; we should be able to hook you up.

Cheers!

Dan

[cortot20]

@rjquillin

I’d gladly help out a bit.

Yeah, not that tempted…

[rjquillin]

Day three on the Nacina;
Worked really well with some BBQ from Phil’s.

Also got into my '07 Radog. Massive tartrate crystals on the cork. Did you make some adjustments on it? Acid has softened, plenty of nice tropical fruit and melon; bring on the petrol.

Dan,
I realize this is not the same fruit, but do you think the Nacina will evolve in any manner similar to the Radog?
Can we expect tartrate on the Stelvin as well?

Splitz anyone?

[bskuared]

Would love to try this… just not buy 5 at once. Passing again.

[bahwm]

@dantudor@tudorwines.com

Thanks for the question! Yes, that’s a Stelvin Lux closure. A screw cap with tin liner, but the threads are in the inside so the cap looks more upscale. We prefer the look over the standard screw-caps.

Cheers!

Dan

I like the way it looks too! Thanks for popping by!

[boatman72]

@chipgreen

Thanks to rj, d-dog and bahwm for the helpful tasting notes. I really enjoyed Dan’s 2007 Radog Riesling and agree with rj that it is still going strong. Same Santa Lucia Highlands AVA so I also echo rj’s question as to whether it is the same fruit source.

As well as the Radog has aged, I’m going to try to drink these at a rate of no more than 1 per year to see how the wine develops.

First sucker: chipgreen

You guys and Bahwm made me press that darn yellow button!!! I blame all of you, yet I’ll probably be thanking you once it arrives!!!

[bahwm]

@boatman72

You guys and Bahwm made me press that darn yellow button!!! I blame all of you, yet I’ll probably be thanking you once it arrives!!!

Cool! I think you will really enjoy this wine. Didn’t we mention that we’re a bunch of enablers?

[dantudor]

@rjquillin

Day three on the Nacina;
Worked really well with some BBQ from Phil’s.

Also got into my '07 Radog. Massive tartrate crystals on the cork. Did you make some adjustments on it? Acid has softened, plenty of nice tropical fruit and melon; bring on the petrol.

Dan,
I realize this is not the same fruit, but do you think the Nacina will evolve in any manner similar to the Radog?
Can we expect tartrate on the Stelvin as well?

Splitz anyone?

I think it will evolve a lot like the Radog Riesling. It has more acid and a bit lower alcohol, so I think it will be better than the Radog. The wine was thoroughly cold stabalize at 28 degrees for two weeks and stab tasted afterwards. Probably won’t throw any tartrates.

[klezman]

@bskuared

Would love to try this… just not buy 5 at once. Passing again.

Hope you and Ron split, then!

[rjquillin]

@klezman

Hope you and Ron split, then!

I got no takers this round; perhaps in an upcoming W-O.
and HB!