As much as I love a Barolo that tastes like it’s from the fog-laden hills of Piedmont or a Bordeaux that came from the gravelly banks of the Medoc, I love a fruit laden wine that tastes like it’s from nowhere except its barrels. Sometimes though, I’m a little bit of a fraidy cat to admit that I like a fruity or jammy wine. This irrational feeling usually occurs around industry people, for fear of being ridiculed or having whatever credibility I have as a wine professional questioned.
This past weekend my experience with the 2008 Orin Swift Prisoner really helped allay some of the insecurities I have as well as had me appreciating good winemaking. The Prisoner was savory, juicy, lush and surprisingly light on its feet, despite its 15.1% alcohol levels and it didn’t feel sticky or sappy on the palate. The flavors, acids, tannins, oak and alcohol were integrated so well. It was a seamless wine on the palate from beginning to end. The sensory experience I had with this wine was akin to the experience of savoring one of those 12 hour braised short rib dishes. There was oodles of flavor and goodness that had me coming back to the glass for more.
So what about the fruit bomb moniker? If the wine in question is put together as well as the Prisoner, who cares? Well, I still might care a little, but I’m working on it.
