“Brewed back in 2017, Ghost Zapper started as a relatively simple recipe yet evolved through spending over 14 months in one of our Napa Valley red wine foudres, highlighting how yeast and bacteria can build layers of complexity and depth, without the need for further blending.”
Glassware: Stemmed tulip.
Appearance: Copper with a mahogany tint. A finger of loosely held bubble forms but it quickly retreats to the rim. Blotchy lace clings to the glass as we imbibe.
Aroma: Dark fruits, blood plum, musty oak and wine lees in abundance! Fairly vinous, emphasized further by the subtle red wine vinegar and blackberry/cherry notes. It offers a restrained sourness…certainly manky/bretty with a hint of tart lacto acidity cutting through. Very well layered.
Flavour: Getting that dark fruit sweetness, a bit of musty oak and barnyard, some grainy and wheaty accents getting amongst it too. The vinous notes working quietly in the background. Tangy red fruits developing late and rolling in to an oaky, tart and mildly acetic finish.
Mouthfeel: Light, sparkling texture with mild-moderate body. The pucker rating scores a 2.5/5 as it’s actually rather timid.
Overall: A well structured and surprisingly approachable Flanders red. Light enough for the entry level sour drinker but enough there for the more seasoned. Solid drop.