Our Daily Red, 2005 – Take 2
Second Chance Review – Our Daily Red, 2005 California Red Wine
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WebWino says:
This is my second review for Our Daily Red. First time around was last June and I apparently had a bad bottle. Let’s just gloss over the fact that any wine reviewer worth their salt should be able to tell the difference between a good and a bad bottle of wine and move on to the review, shall we?
It took me a while, but I was finally able to locate another bottle of Our Daily Red and consume it with my same wine drinking partner who shared the first bottle with me. And wow, what a difference a good bottle of wine makes.
This time the wine was not vinegary, not murky, and not at all like yesterday’s leftover wine. Quite the opposite in fact. It was deep red in color and had a nice pleasing flavor. I would call this a universal red wine flavor. It was very smooth from the moment it was opened, and we both agreed it was extremely tasty.
Interestingly, last time I was eager to blame the bad wine on the fact it was organic. I had read a lot about how rotten organic wines were and was happy to include this one in the bunch. Again, I was quite wrong. There was nothing that stood out with this wine that screamed “this is different than every other wine you’ve had in the past.” Except for the fact that it was really quite good.
Webvino:
Thanks for taking another kick at the can. With so many wines out there screaming for review I understand the reluctance to revisit poor experiences of the past. I’d appreciate it if you posted the second tasting first and had to drill down for the less plesant review.
I’d also like to thank those who stood up for the wine were it based on sales velocity or personal taste.
Organic wines are an old catagory (starting before Mesopotamia) with a resurgance starting in the early 80’s. Most of the first of the new era were made by untrained and unpracticed winemakers who were working more on good intention than training or with good equipment. We are still trying to outgrow that black eye, but the written word lasts too long.
Winemaking is a balancing act, how invasive to get with the wine in the interest of stability, but sacrifice flavor. I’ve slowly tightened up my filtrations, though still haven’t gone sterile in the reds. The Spritz issue is based on the fact the wines are usually bottled within 9 months of crush so residual CO2 from primary fermentation remains. Removing that dissolved gas is something we do, but again on balance with beating up the wine too much.
Without the big error eraser of Sulfites, oxidation is the enemy and all processing has to be examined and weighed for it’s effect.
Your last statement “There was nothing that stood out with this wine that screamed “this is different than every other wine you’ve had in the past.” Except for the fact that it was really quite good”
is the greatest accolade I could get, aside from the growth of sales we are seeing.
cheers,
Tony Norskog
winemaker