Wine Tasting – Springboard – Old Growth

The theme to this individual blog is “It is time to grow up”

Last weekend my boyfriend and I went to Springboard tasting room in local Ellensburg, Washington. It is a nice quiet little hole in the wall at the corner of Main street and 4th.

I have been visiting this tasting room off and on to see the changes, for about a year and a half now. They not only serve wine, but also coffee. They used to promote other local companies, but not anymore.

My Boyfriend is always asking to tell him the differences in wines. I told him about this interesting (notable <at the time> to me) wine. It is not notable for its quality, but rather for a flaw.

Now please note that, this theory of this wine is subjective to who you talk to.

This wine here is unique and interesting. All the whites for the tasting, exhume a “Petrol” aroma. I am glad the reds did not.

From what I understand….Springboard is becoming more known for this “Petrol” quality in almost all of the white wines that they produce.

When I first visited over a year ago, not all the wines had this quality, and it is leading me to think that there is a flaw that is being overlooked, or the winemaker sees a market for it.

It makes my wheels in my mind turn because there are little if no rules on winemaking in the United States. If this were to be produced in the European regions, it may have been dumped or processed for something else.

“Memories are not just the past. They determine our future.”

Now this is definitely a dessert style wine. It is elevated at the 19.5% alcohol rate. It is almost like taking in diesel fumes when breathing in before a sip, and even after, you might be able to breath fire, quite by accident.

I liked this wine and this strange quality, till I noticed what my boyfriend observed a few days later. We had bought a bottle, and took it home. We have a habit of pairing everything we eat with something new, to open up the senses. Sadly though, this wine has become not what it was meant for. We have been shooting it like a bad tequila, with a chaser. When I realized what we had come to with this wine, I knew it was not what I used to see it as.

My boyfriend asked me if I felt like there was something wrong with it, because he saw the change in approach too. So we did some research online, and in my wine books. Apparently this interesting and strange aroma is a wide known flaw in some countries and is desired in others. The tasting room assistant admitted to knowing there was this aroma, as well as commented on how it draws a certain crowd.

I am still using the rest of it as shooters while suffering through my homework. For someone who drinks almost daily, it does not really pack a punch, but I am still intrigued but annoyed that it brings out memories like wine normally does.

I am finishing the bottle (375 mL), but I will never buy that wine again. It’s like a bad relationship. You need closure, but once its done, its over. And now, I know what that wine fault is when I move forward in my trails to other wines.

NOW, more power to a company that can find people who like this wine issue. I can see this in the Pacific Northwest where other rustic men, and women like this style, but I will not be advising people try it as amazing.

This wine in my opinion is something that you can use to compare things that you are really looking for and really not.

If you are more interested in better understanding what we experienced, you can read up more on the subject in this article “Petrol” is a flaw in young Riesling: Olivier Humbrecht

Now in growing up, it is always fascinating to me to see what we believed in the past, and why what we felt was right, or wrong.

Happy Tastings and Cheers till next time!

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