Last week FedEx gave me a shout that an unexpected single arrived with some other shipments, and wondered if they should do anything special with it. 'Why yes, of course, open it and see what's inside…'
2012 Nacina Wines Riesling Tondré Vineyard, Santa Lucia Highlands, Paso Robles
Ooookay, seems like that should go in your fridge till I get there, thankyouverymuch.
PnP at fridge temp 9.6C; way too cold.
Pale straw with a citrus and grapefruit nose, the kind that leaves that metallic acid residue tingling all about your tongue and mouth, something else as well, but it'g going to need to warm up first. Medium+ finish is leaving something hinting, just, of some kind of sweetness.
Supper was to be some Balsamic Chicken browned then finished in a soy-chicken stock with olives, shallots, thyme and garnished with thyme and chives. Also had some asparagus and red taters roasted in evoo on the side. Would rather have had a curry or something with a bit more spice to it, but swmbo pre-planned the menu.
So while the chicken is cooking and the glass is warming, I begin some sleuthing.
Never heard of Nacina, but a bit of research starting from the back label
heads off to some unfinished landing page, but additional searching I discover this wine can be found at
and the funny thing here is the browser banner reads "Radog Wines, 2007 Riesling"
and strongly suggests this is from our old friend Dan Tudor of the 2007 Radog Wines Riesling fame that I stocked up on a case of back in early May of '12. Sadly, all of those I had here locally were consumed last year as I'd have liked to taste next to the '12; pretty sure it's the same source for the fruit.
Glass has warmed to 17.7C and the grapefruit is still dominant but now there are hints of tropical fruit as well. Swmbo thinks apricot; she's got a better nose than I, but given the suggestion I can agree. That brisk acidity has been tempered as it warmed and been replaced by some spice; a bit rounder mouth now as well. Allowed to warm to 22C the acidity seems to turn a bit bitter.
Stood up well to the rather mild chicken. The balsamic and shallots mixed well with thyme and didn't need much palate cleaning that the Nacina amply provided. Swmbo approved, and poured an ample glass; that surprised me.
Recorked with a Zork and filled a 375 for day two.
Still wanted to compare to the '07, so I headed to the locker to grab a bottle.
Foiled, the door fob had me locked out; nasty-gram sent expressing my displeasure as I also had a few cases to drop off.
Still couldn't make the curry happen either, so we ended up with a bowl of spicy udon that did better than the chicken from yesterday.
No profile change from yesterday, but given the full 375 that was expected.
Now that I've read the winery TN's, I get the melon they speak of, but neither of us did unprompted, and the sweetness could be the honey as well.
I want my '07 to see where this may go…
Still have some left. I'll leave some air on it for tomorrow, and try again for the Radog.
Looking up winery notes I see this is 11.8% AbV with a quite low pH of 3.07 and RS at 1.59%.
Technically off-dry, but that RS really doesn't show up until this warms a bit.
While this could be a sipper, for us it really seems to do better with some nibbles or a meal.
No case discounts from the winery suggested $20/btl but club membership gives 20% and FS on a case of PN, no mention of a discount here, but I'm thinking WD likely did some arm twisting.