Wine~Works
Wine & Beer Tastings with a Difference
Scotland’s first wine not great.
Well I can't say that I am at all surprised at this news, but not chilling the grapes quickly enough in a climate like eastern Scotland beggars belief.....was there a heatwave during harvest? Gotta give him an A for effort!
Article below from DB
Château Largo in Fife is the brainchild of former chef and food writer, Charlie Trotter (pictured), who planted the vines three years ago in a bid to create Scotland’s first commercial winery.
Using the early-ripening Solaris and Siegerrebe, he has hoped to take advantage of warmer summers in recent years but had to admit that the first vintage hadn’t been a success.
“It’s not great,” he admitted. “We have produced a vintage of, shall we say, a certain quality, but I am confident the next time will be much better.”
He added that his mistake was not chilling the grapes quickly enough after harvesting, which meant the fruit began to oxidise and made the resulting wine Sherry-like in flavour. For this year’s harvest he intends to use dry ice to help preserve the grapes and their fruit characters.
Richard Meadows, owner of Edinburgh-based Great Grog Company, was among those members of the trade who got an advance taste of the wine said it wasn’t particularly drinkable but did have “potential”.
“It doesn’t smell fresh but it’s crisp and light and structurally it’s fine,” he told The Scotsman.
He added that he had enjoyed it, in a rather “masochistic” sort of way and that it might complement a (“very”) strong cheese.
Despite the reverse, Trotter remained upbeat saying his wine would “never be like Chablis” but that he continued to believe making a “good-quality table wine” was still possible and that this year’s spring had been “terrific” and the vines were looking “fantastic”.
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