A Thrilling Ride-Sidecar-G-Force

{This wine was provided as a media sample, no other compensation. Thoughts, opinions are my own.}

Speed, gravity, acceleration.  If you’ve ever been a passenger in a vehicle that takes the curve with gusto, you’ve had a taste of G-force. It requires you to both hold on tight and let go. There is a push/pull effect, leaving you both taken aback and wanting more.

Was that the sensation Eric Eide was going for with his 2015 Sidecar-G-Force wine? Well, if so, it worked.

It is the wine I can’t stop thinking about.

With the Sidecar label, Aberrant Cellars is exploring varietals beyond Pinot Noir. Daring blends, roads less traveled, adventures in a glass. Here’s what is in this vintage:

*         Gamay (60%) – Havlin Vineyard, Van Duzer Corridor (WV), (Sustainable/Live Certified, Dry-Farmed)
*         Cabernet Franc (28%) – Eevee’s Vineyard, Applegate Valley, (Sustainable/Live Certified)
*         Pinot Noir (12%) – Julon Vineyard, Eola -Amity Hills, (Sustainable/Live Certified, Dry-Farmed

The Gamay and Pinot each spent 12 months in barrel, the Gamay was in neutral oak, the Pinot 20% new. the Cab Franc spent 15 months in barrel, 25% new. Each racked in tank for 3-6 months. They were blended a month before bottling.

And here is why I loved it:

This wine quickly accelerates with bursting red fruit-cranberry, raspberry, cherry. It hugs the curves with a gorgeous mouthfeel- elegant tannins, balanced acidity. It finishes like a champ-hints of white pepper, violets, rose petals. The wine is at once vibrant and restrained, hitting the push and pull.

There are so many good wines out there that it is rare for me to seek out a repeat that I have to special order. I usually note the wine, maybe make plans to visit when in the region, share with others. But Aberrant Cellars has done it again, producing a wine I can’t stop thinking about.

This is a ride I can’t shake, a thrill I want to revisit.

 

Posted by

Wine lover. Oenophile. Wanna-be-sommelier. Mom. Mommy. MA-MAAAAA!!!!!! Grocery shopper, budding nutritionist, dish scrubber, meat cutter. My love of wine started in my mid-twenties. I have no formal training, just a decent palatte and a desire to learn. And I am pretty good in the kitchen. The more I learn, the greater the desire to educate myself through articles, blogs, travel, and surrounding myself with others who like to discuss wine. When things calm down (what's that?) in my life, I may choose a formal education in the arena, but for now, I will taste, share, and taste some more. My descriptors may or may not be "correct." My pairings may wow, surprise, or may not "work." But, the best learning is through trial and error, right? Especially when the "trial" means drinking more wine. So, if you are up for a little wisdom about wine, and a lot of wine-induced wisdom, come along for the ride

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