Oswaldo Costa
Oswaldo Costa
On consecutive Leaf nights, two lots from the same wine, a Mencía from Ribeira Sacra.
Half of each on the first night, the rest on the second night, after 24 hours in the half-empty bottles in the fridge.
2014 Silice Viticultores Vino Tinto 12,5% L. 1/2014
Relatively contained red fruit aromas with an exotic tinge, reminiscent of guava paste, and clearly reduced. Pretty sour before food, balanced afterwards, without any CO2 tingling. On the second day, the reduction was no longer present, but the acidity remained harsh, continuing to require food (with which it actually became delicious).
2014 Silice Viticultores Vino Tinto 12,5% L. 2/2014
More expressive red fruit aromas, with the same guava paste, but without reduction. Equally sour before food, equally balanced afterwards, with a pleasant CO2 ding-a-ling. On the second day, the CO2 was gone, but the acidity remained punkish, requiring victuals.
These seemed like mildly different versions, the differences being reduction in the first and CO2 in the second. Perhaps CO2 magnified the aroma of the second and reduction attenuated the aroma of the first.
Since they became more alike on the second day, one might suppose that they will converge with more bottle time. But I was surprised that they weren’t mo’ similar right off the bat. Yes, Virginia, wine lots are not exactly the same.
Half of each on the first night, the rest on the second night, after 24 hours in the half-empty bottles in the fridge.
2014 Silice Viticultores Vino Tinto 12,5% L. 1/2014
Relatively contained red fruit aromas with an exotic tinge, reminiscent of guava paste, and clearly reduced. Pretty sour before food, balanced afterwards, without any CO2 tingling. On the second day, the reduction was no longer present, but the acidity remained harsh, continuing to require food (with which it actually became delicious).
2014 Silice Viticultores Vino Tinto 12,5% L. 2/2014
More expressive red fruit aromas, with the same guava paste, but without reduction. Equally sour before food, equally balanced afterwards, with a pleasant CO2 ding-a-ling. On the second day, the CO2 was gone, but the acidity remained punkish, requiring victuals.
These seemed like mildly different versions, the differences being reduction in the first and CO2 in the second. Perhaps CO2 magnified the aroma of the second and reduction attenuated the aroma of the first.
Since they became more alike on the second day, one might suppose that they will converge with more bottle time. But I was surprised that they weren’t mo’ similar right off the bat. Yes, Virginia, wine lots are not exactly the same.