Back in Oregon. Back in the locker room.

I think we can dispense with any idea that what I’m
detecting is a “defect” or “taint”.

Let’s call it “pleasantly musty”. I don’t know.

I pick it up on the nose and tongue.

In most of the Oregon PNs it dissipates quickly.

It’s lingering a bit on this one.

I’ll wind up finding fault with PN if it
DOESN’T taste like this.

…
The Vosne-Romanée was a lovely wine but failed to exhibit
that wonderfully pleasant musty sensation found
in run-of-the-mill Oregon wines.
…

So, I have gone into the weeds to see if I can find
any evidence that Brett or TCA is “a problem” for
Oregon wines.

I found this…

https://www.washingtonpost.com/lifestyle/food/why-screw-caps-and-oregon-pinot-noirs-are-made-for-each-other/2015/09/04/a01bb046-50ca-11e5-933e-7d06c647a395_story.html?utm_term=.8df1d9eb6887

This is particularly interesting to me because the
remedy for TCA goofiness is a screwcap.

I actually get giddy when the wine I pull out of
the cooler has a screwcap because I expect it
WON’T BE JACKED.

So, if we take the path of least resistance, and assume
that I’m tasting TCA, then there has to be an
“always present” continuum of the culprit in Oregon PN
such that it only “sometimes” causes most peeps
to notice while it “most of the time” causes me to
notice to one degree or another, without negatively
affecting my overall enjoyment of the wine.

I’ve only had one Oregon PN where it was unbearable.
(Seaglass)

I’ve cleared the shoulder on this big fat bottle and I
think the distraction is gone.

I’m picking up some of the oak, and that is particularly
“interesting”.

The ML softening puts the acidity at bay I guess, so
I imagine that my tastes require a really high acidity
(and low ALC) going into that process such that the
acidity is not obliterated.

This is a “high” ALC (13.8%) wine so I expect it to be too
soft.

It’s SOFT ENOUGH.

Either I’m in left field or I’m getting a handle on things.

I don’t know.

All of this intellectual tail-chasing doesn’t mean that
I’m not enjoying the wine.

The wine is GOOD. It’s just more interesting.

And getting more “intense” in the fruit department as I sip.

It just takes me forever to lock in.

Day Two…

I’m not going to eat today.

I’ll just listen to this and finish my FREAKING DELICIOUS
WINE…

https://www.youtube.com/watch?v=89g1P_J40JA

Not sated???

https://www.youtube.com/watch?v=_8VHHcd0M_o

Masochistic?

https://www.youtube.com/watch?v=UtGjJVcrKQU

Hang in there and don’t be shy about capitulating
to the direction of pioneers; no matter the genre or
oenoligical wizardry.