New Oak; 100%, 200%...300%?!

[Icarus]

Thoughts?

Felt like I was sucking on a 2 x 4 yesterday trying 300% from Spain. Is there really demand for this? Is RP to blame? Inquiring minds want to know.

 

[kwilkinson]

rp is not to blame but yes there is a very small demand for 200. 300 is just ridiculous. its **** wine that tastes like woodchips

 

[Icarus]

Originally Posted by kwilkinson

rp is not to blame but yes there is a very small demand for 200. 300 is just ridiculous. its **** wine that tastes like woodchips

Breakdown was (if I remember correctly):

12 months new french oak

12 months new american oak

8 months with new oak woodchips


So, tasting like woodchips isn't exactly far from the truth.

All the grand crus in France and abroad (harlan etc) have been doing 100% for a while now as the standard and RP gets flack for sort of leading the producers on with high scores, but the people detesting new oak probably want to roast him on a spit for 300% even existing.

I've heard of 200% but never tried it, then a few nights ago at dinner I was offered a 300% and thought it was a joke. Unfortunately, it wasn't; I'll find out what producer was, all I remember was spain. The sadder thing is that the past 2 vintages have been sold out (first of the type of blend from the producer) and the latest one is now on allocation. I was floored when it actually turned out to be a real wine!