Sunday, July 16, 2017

Oak axe.

I haven't had much red wine lately.  In fact, I haven't had much wine of any colour, I've been too busy.  Vinomaker and I did, however, try this 94% Tempranillo/6% Petite Sirah blend recently.
The 2012 Acha, by Mark Herold Wines, was a big, ripe-berry-fruit, soft-on-the-palate wine that was very easy to drink (and paired well with a homemade pizza). Unfortunately, in my opinion, the wine was over-oaked - it was as if someone had took an axe (acha is hatchet in Spanish, apparently) lopped off a limb from an oak tree and lobbed it into the stainless steel tank with the fermenting wine.  I have always thought that oak should not be the dominant, primary bouquet/flavour/descriptor in wine: this bottle of Acha just reinforced my belief.

4 comments:

Dennis Tsiorbas said...

Oucha!

Vinogirl said...

NHW: Gotcha, funnyman!

Thud said...

Brimstage pizza!

Vinogirl said...

Thud: Yum, Brimstage/Bumscratch Wood Fired Pizzeria...love the Olde England/Italian fusion thing going on there :)