Flavours and tasting notes - why we did it like we did

Flavours and tasting notes - why we did it like we did

By Leslie Owensby

Flavours and tasting notes - why we did it like we did

Flavours are subjective

Flavours and what you taste when you drink something is all subjective. We have different tongues, we are different people with different histories, we also just ate or drank something before taking a sip of wine, which will totally change the flavour. Don't even start to talk about what you smell.

For us, it's personal. We want to keep it that way for you, too. 

We are also easily influenced

Everyone can easily be influenced by what we read about something, what colour it is, what someone tells us we taste; it does not take much for our human brains to latch on to what others tell us and then that is what we taste.

If someone gives us a red wine, and it's dark, and they start to tell us we taste plums and peppercorns and all that junk – then that is what we'll taste.

Quarter of a pomelo fruit in the sun

We don't want to tell you what you taste

We don't want to do that. We don't want to tell you what you taste and why you taste it and start to influence you. You should enjoy things, how you want, and if you like it, awesome. If you taste something; super.

To give you an idea we have heard a lot of different flavours come from people; green apple, grapefruit, a bit of lemon, pomelo, peach, hell, even sherbert! (It was a wine person who said that 😀.)

Why we kept it open

That is why we kept our tasting and flavour notes so open and, well, light. We want you to taste and enjoy it and not really influence you. Ok, so you want to know something, what's cool; like if it's dry or sweet or mild or tart or whatever. After that, it's all you.

Just look at our tasting notes:

TART.

Tastes like white wine.
Really good white wine, but definitely just white wine.
Not rocks, or gooseberries or a spring day.

It’s from Italy, it’s organic and it's wet.