2012 FINALLY in the bottle

OK, partially out of total laziness and partially out of fear that I'd crack open the carboy (big water jug looking thing) and smell rotten eggs and 2012 would be pretty much shot.

But nope...everything worked out fine.

I will say this.  I do not think I will ever let the grapes get much above 22 brix.  23.5 pushing 24 is just too high (IMHO) for Pinot and I think that 2012 tastes a little "hot" (meaning too much alcohol).  I'm willing to bet some of our friends will say such a thing isn't possible (a nod to Jennifer, Dorothy and Steve) but I'm thinking yes.

Luckily the 2013 started life at 21, so we should be better off at a about 12.5% (25 proof for you scotch drinkers out there) versus 14% (or a little higher) for the 2012.

In Vino Veritas

It's a wine transfusion