**** Chez Ray Summer White Wine Blend 2007/8

Posted by Ben in General, Other, blend, botrytis, gewurztraminerJul 3rd, 2010 | No Comments This Chez Ray Summer White Wine Blend is a mix of one-half 2008 gewurztraminer (G8) and one-half 2007 22-degree botrytis chardonnay and chenin blanc (fermented dry from 2005 frozen grapes), combined with 2.5 teaspoons sugar per 750 ml bottle.

In the glass, it is light yellow with glints of green.  The nose has grass, hay and hints of sweet lemon.  On the palate, a tangy sweet middle shows first, with elements of grass and botrytis blending as it moves up into your cheeks.  The finish is clean and crisp, with moments of tropical fruit blending in with the mild, sweet acids.

Really, something to stick with on a pleasant summer's evening - four stars on the Spirit of Wine scale.

*** Chez Ray Chardonnay/Chenin Blanc Dry, Botrytised, Yakima Valley WA , 2005

Posted by Ben in 2005, General, Other, botrytisApr 11th, 2010 | No Comments This is a dry white Chez Ray Chardonnay/Chenin Blanc from botrytised grapes from Yakima Valley WA, provided by Brehm Vineyards.  The grapes were grown in 2005, frozen and vinted in 2007. (Code is B57 / 22).

For the dry white, this was vinted from juice that ended up at 22 degrees brix, following the frozen extraction of higher-sugar juice from the botrytised grapes described here.  In effect, this is the residual, less-sweet juice from that extraction process.  At 22 brix, it will ferment to dryness at about 12% alcohol.

Let's see what we've got:

In the glass, this is deep golden yellow, with slight effervescence visible.

Poured cool with no decant, the nose sports a deep, tangy botrytised element, hard to describe unless you've sniffed botrytised juice before (I highly encourage it!).  It is wrapped in a dry pineapple and basement dust cover.

On the palate, a rich, thick - but dry - citrus plus botrytis core comes through first.  A bit of acid curls this into your upper palate and washes into your cheeks.

Wants to be sipped cooler than cellar temps - almost cold.  I'd return to this, so will allow three stars on the five-star Spirit of Wine scale.

*** Chez Ray Chardonnay/Chenin Blanc Dry, Botrytised, Yakima Valley WA , 2005

Posted by Ben in 2005, General, Other, botrytisApr 11th, 2010 | No Comments This is a dry white Chez Ray Chardonnay/Chenin Blanc from botrytised grapes from Yakima Valley WA, provided by Brehm Vineyards.  The grapes were grown in 2005, frozen and vinted in 2007. (Code is B57 / 22).

For the dry white, this was vinted from juice that ended up at 22 degrees brix, following the frozen extraction of higher-sugar juice from the botrytised grapes described here.  In effect, this is the residual, less-sweet juice from that extraction process.  At 22 brix, it will ferment to dryness at about 12% alcohol.

Let's see what we've got:

In the glass, this is deep golden yellow, with slight effervescence visible.

Poured cool with no decant, the nose sports a deep, tangy botrytised element, hard to describe unless you've sniffed botrytised juice before (I highly encourage it!).  It is wrapped in a dry pineapple and basement dust cover.

On the palate, a rich, thick - but dry - citrus plus botrytis core comes through first.  A bit of acid curls this into your upper palate and washes into your cheeks.

Wants to be sipped cooler than cellar temps - almost cold.  I'd return to this, so will allow three stars on the five-star Spirit of Wine scale.