In preparation for Dark & Delicious, I'm trying to focus on articles that will help us prepare to wrap our minds and palates around the scope of PS, to develop an appreciation of its differences and similiarities (roundness in the mouth, and hopefully some face-smashing tannins!).
With just 2 short days remaining until Dark & Delicious 2009, let's get back on track with the American theme and the scope of PS. Here's a bit more about Washington State PS, including one from the Wahluke Slope Appellation north of Yakima Valley.
And another favorite of mine, inquiring whether PS is PoiSed to be the next value red. (Short answer = yes)
As for me, I had some PS of my own last night -- the 1996 Signoriello (Napa Valley), entirely unfiltered, made from 110-year old vines. I saw no signs of leakage or seepage. In the glass the wine was a translucent but impenetrable midnight purple, with a thin ruby-purple rim at the top of the glass. Surprisingly, there was very little sediment anywhere, just a bit at the bottom of the bottle. The wine, as one might expect from an adolescent PS, was a bit muted, but what I did taste was lovely -- black cherry/blackberry reduction, late-swarming velvety tannins, a bit of brett, some cedar, and a decently long finish. Plenty of acidity makes this a lithe, well-balanced, food-friendly PS, one that will last close to another decade with proper cellaring. Luckily, I do have that one last bottle...