With this wine there was also a lot of suspended solids. Burt was concerned about sediment freaking people out, so he wanted to filter. Sediment doesn't bother me, and filtering can strip out complexity. But, the wine has a harshness from the skins (should've racked more often) that filtering might help remove. Since Burt was set on filtering, we did his half first, and I got the chance to compare before making my decision...
Bone dry. A bit bitter and astringent. Signature raw elderberry. Firm. Dark, smoky, meaty, with notes of raspberry, red plum and apricot.
Bright clean raspberry. But it seems more bitter in the balance. Seems to have stripped out much of the other fruit character.
Easy choice not to filter, for me.
Burt added 3 cups of sugar to his half, while I opted for 1 cup. Each half yielded 19 bottles.
Barton Orchard '09 Elderberry Wine Estate
A bit bitter - needs time to (hopefully) mellow. Sugar too low for drinking not, but should be about right when ready. Sugar addition made the raspberry more prominent.
We also somehow manage the time to suffer through a barrel sample of our group's Cab...
Nose - deep black currant, vanillin oak spice, smooth, hint of smoke, mellow with lovely spiciness, marigold.
Deep smooth black currant, creamy, spicy, (Hungarian, says Amit) oak, vanilla, touches of blackberry and raspberry.