I’ll try not to make any “Greek” references
and I’ll hang the diphthong on the line to dry.

I love this wine.

AGAIN and AGAIN.

The fruit is a little darker than those
dancing cherry wines and there is more “earthiness”.

My culinary delicacy today was “canned and well aged” Trader Joe’s
Beef Chili.

I use the chili as a dip for Tostitos Cantina Thin & Crispy
chips.

I warm the chili in the cast iron skillet and smash the
“stuff” so that is is more “homogeneous” or “dip-like”.

At first I was not impressed (with the chili) but eventually
came around to it and forgot about the wine.

Imagine that.

Now let’s focus on the wine.

The smoothness tells me that there was some “oak time”.
This too…
http://www.averaenwines.com/electricwines/

The good news is that it does not seem to obliterate
the acidity that I love.

I may be getting to the point where I can detect the balance/difference
between acidity and tannins. I certainly look hard enough.

But…

Oh no, You Too?

We can start our search for the perfect PN with all those
wines on the Averaen page. Sheesh.

One of us should get a KS or MO liquor distributorship
license and import those wines. The other should
open a retail wine store named “No RiffRaff”.

Or just let Michelle Vianello handle it.

Does Lukas handle their Drouhin PNs?

That might be a good treat if the style fits.

There’s just a bit of “greenness” in THIS wine.
I can’t place it.

I cheated and read the description on the website.
No PARTICULAR help. Looks like a “kitchen sink”
description to me. EVEN I was thinking mint, but
that is too obvious. Let’s come up with something
distinctive.

Just a minute…

This is a first. I just poured some wine into
the ice bib WITHOUT the stemless glass being in there.

No harm. Little mess on the table top and I’m amused.
It smells good in here now.

So, I declare the “greenness” to be crushed spring-
fresh Lamb’s Ear leaves. I’m snorting some right now.

There’s a musky/herbiness to it and the “mint” character is
subdued.

What kind of leaves do you like to snort when you drink
fine wine?

Amazing.

And JUST MAYBE, as I lick the last few drops off my desk,
I can taste those exotic oak barrels.

Day Two…

I finished this off with the Adam/Lesley pulled pork.

Exceptionally good stuff folks. (Food and wine.)

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.