The Prince in 2009 is gloriously
turbid. Cloudy is not even the right word. It
is so nearly gelatinous that one truly wonders
what strange techniques, what unspecified additives,
brought about this result.
In fact, none. The wine is simply a skin-fermented Sauvignon
Blanc. Skin-fermented means that we made the wine in the same way that we would have made a red wine. The juice-- instead of being strained away-- was kept in contact with the skins and seeds until we thought that their fiereceness has contributed enough to the wine. No additions or subtractions. It is more
dense than the 2008, less orange than the 2007,
more citrus-y than any previous incarnation.
It is quite yuzu-like, but with the seductive power of apricot marmalade. It gives joy as unforeseen
pleasure succeeds surprise and atopia.