The Prince in his Caves

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drssouth

Stephen South
2007 Scholium Project, The Prince in his Caves, Farina Vineyard, alc 14%... a bit murky and yellow in the glass.....nose is of grapefruit and grapefruit rind and some green melon....sour on the palate intitally then softens out and becomes smoother...finish is a little bitter

an "interesting" orange wine...not everyone's cup of tea but pretty good by my standards...

as I drink a bit more...this reminds me of a lambic...
 
I can't remember which vintage I had of this wine but it was intense. Very animal on the nose and the Scholium folks even referred to it as "lion's den" on their website. It definitely had the oft cited feline characterstics of Sauv Blanc and it was an amazing pairing with the food we had although it was a few years ago that I had this wine at Manresa and I can't remember what we ate with it. I have another bottle in the cellar we are saving for a special meal.

I want to try more Scholium whites and I am interested in knowing why whites with such high alcohol content can still be that good? My friends seem to like them a lot.
 
originally posted by Colin Cherot:
I want to try more Scholium whites and I am interested in knowing why whites with such high alcohol content can still be that good?
Click to expand...

Colin,
Just a guess; since this white is at least partially fermented on its skins (and most whites are not), it would have a greater phenolic load and a more weighty texture. That may hide some of the alcohol. Or maybe it just keeps the alcohol from standing out.
FWIW, there are also some skin fermented whites (sauvignon included) that are made with a lot less alcohol.
Maybe a comparison?
Best, Jim
 
originally posted by Florida Jim:
originally posted by Colin Cherot:
I want to try more Scholium whites and I am interested in knowing why whites with such high alcohol content can still be that good?
Click to expand...

FWIW, there are also some skin fermented whites (sauvignon included) that are made with a lot less alcohol.
Maybe a comparison?
Best, Jim
Click to expand...

You kid.
 
originally posted by Gregg G:
originally posted by Florida Jim:
originally posted by Colin Cherot:
I want to try more Scholium whites and I am interested in knowing why whites with such high alcohol content can still be that good?
Click to expand...

FWIW, there are also some skin fermented whites (sauvignon included) that are made with a lot less alcohol.
Maybe a comparison?
Best, Jim
Click to expand...

You kid.
Click to expand...

Of course, I do/am.
Best, Jim
 
Funny but this is one of Abe's lowest abv wines. He makes two wines from Farina - this one and another that he says is his most conventional wine. The Prince is skin fermented and around 14% abv the other La Severita Di Bruto is 15-16%+.

I once poured his wines at a trade tasting and asked every winemaker to guess the abv on both wines and they all got it backwards. Some said 13% for the LBS and 16% for the Prince.

Jim if you have not done it I think you would find the side-by-side comparison of these two wines interesting.
 
originally posted by Robert Dentice:
Funny but this is one of Abe's lowest abv wines. He makes two wines from Farina - this one and another that he says is his most conventional wine. The Prince is skin fermented and around 14% abv the other La Severita Di Bruto is 15-16%+.

I once poured his wines at a trade tasting and asked every winemaker to guess the abv on both wines and they all got it backwards. Some said 13% for the LBS and 16% for the Prince.

Jim if you have not done it I think you would find the side-by-side comparison of these two wines interesting.
Click to expand...

Robert, which vintage of Prince did you bring to the "new" California tasting? The 2005? That shit was insane, but delicious and very interesting. It's the only time I have tried that wine.
 
originally posted by Robert Dentice:
Funny but this is one of Abe's lowest abv wines. He makes two wines from Farina - this one and another that he says is his most conventional wine. The Prince is skin fermented and around 14% abv the other La Severita Di Bruto is 15-16%+.

I once poured his wines at a trade tasting and asked every winemaker to guess the abv on both wines and they all got it backwards. Some said 13% for the LBS and 16% for the Prince.

Jim if you have not done it I think you would find the side-by-side comparison of these two wines interesting.
Click to expand...
Robert,
The LSB is not skin fermented, right?
Might make the comparison more difficult.
Best, Jim
 
Jim,

I like doing the comparison between LSB and the Prince because they are from the same vineyard plot and same vintage - only difference is winemaking.
 
[/quote]

Robert, which vintage of Prince did you bring to the "new" California tasting? The 2005? That shit was insane, but delicious and very interesting. It's the only time I have tried that wine.[/quote]

My friend Robb brought that. I think it was the 2006 which was the first vintage for the Prince.

I had the 07 last night which is the freakiest of the Princes series. Almost too much aromatics for even me to take but with a thin crust foodie pizza with mushrooms and fresh basil it was extraordinary.
 
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