I could write a terribly confusing thesis on this impossibility. I cannot imagine how Michael got it to ferment dry. Like, you add pure alcohol to sweet strong juice to kill all the yeast to make port and end up with strong numbers like this. Yeast finds it impossible to live in alcohols like this. Yet here we are with a wine picked sosweet that it ends up on the Bacchus side of eighteen once its yeast has kicked it dry. This is one King Hell Mother of a Greenash. It doesnt really smell like eighteen and a half. It couldnt possibly. No normally fermented wine could. None has before, to my knowledge, although perhaps some of the Durifs the greatMick Morris made at Rutherglen in the sixties may have approached such wild numbers.
It smells like aromatic prunus,deadly nightshade berries, marshmallow sugar, and a jammy trifle drenched in brandy. Its scarey, yet pretty,and fresh. Its alcohol brushes the nostrils like a warning shot of gunpowder, yet thats quickly mixed with freshvanilla bean, and below that wells a huge swell of blackberry and mulberry conserve. Coconut. Whippedcream. Tip it in, and youre awash with some weird pirates dessert liqueur, more evocative than JohnnyDepps wildest eyeshadowed dreaming.