KundeliciousWinemker wrote:The Viognier adds some subtle aromatics that lift the fruit in the Syrah. I do think it is possible to use too much Viognier, although that differs for each vineyard site. I've had some Syrah's with higher levels of Viognier that had a frankly aromatic, white-wine-like aroma that wasn't bad, but went too far in that direction for my liking.
Consider this my $.04 on shiraz blends and Kunde offerings.
Last month, I compared quite a few Aussie wineries' shirazes side by side with their blends.
First of all, it's pretty well held, but obviously an over-generalization, to say that many of the Aus. shiraz, particularly those from South Aus. (Barossa, McLaren) receive quite a bit more sun and heat than other growers and usually end up at the higher end of the 'robust'/'powerful'/'fruit bomb' scale. Which doesn't mean that the better ones aren't nuanced or have additional subtleties, just that they'll never be confused with a PN. Also, they can probably hold their own, or even benefit from a greater % of supporting (or even leading role) grape.
On the subject of shiraz blends, most Aus. wineries visited had a trophy wine (or two) highlighting their best shiraz in a solo (at least designated) effort, I often found these to be quite good, if certainly out of my price range.
At the mid or 'reserve' range, there was usually a decent selection including another shiraz, a shiraz-cabernet, and a shiraz-viognier, and sometimes a straight cabernet.
In at least half the cases I found the shiraz to be excellent also, but probably enjoyed the shiraz-viognier a bit more, probably due to the added aromatics. (Though different experiences, I really like the more aromatic burgundies and gewurtzes, too)
These seem to be a growing trend down under and I bet we see a lot more of these in the near future.
However, a few houses had GSM blends which were easily my favorite nominee to replace all those directionally impaired shiraz-cabs that make the slow boat ride to our convenience stores.
As far as Kunde, I've only tried their woot wines in their youthful stage and was very happy with the Italianesc Polyphemus blend, notably after an hour of decanting and as an ally to stomping a pizza into submission, while the (kitchen sink-esc) Humbug blend was decent for the price and certainly improved over the year (and with a longer decant).
So now that Kunde is offering two of my new crushes (sorry, npi), and has made me happy in the past, my only dilemma is that I'm not drinking these as fast as I'm buying them?
In all seriousness, what will be the effect if these, or any other wines, are stored below 55F for a month or two? (say at ~50F?)