#7 – Mango

Bottled (15) 750ml (from 3+ gallons) at 23% ABV on 2 April 2011.

Yes, 23% ABV.  I’m not quite sure how the yeast was able to survive, as its listed tolerance was only 18-19%.  My theory is that in the sugar-rich pulp layer there was a microenvironment that had a lower percentage of alcohol, and when alcohol was produced, it moved into the liquid above the pulp layer.

Revisited a 2013-reserve bottle on 23 December 2013…  This is likely the first of my wines to go completely bone-dry — couple that with the alcohol content, and there’s a noticeable burn to this.  The flavor is probably more like a strong Chardonnay at this point, and there’s not much of a mango taste coming through at all.