I’ve long been a fan of Dogfish Head’s Saison-ish Noble Rot. Take it and age it in oak? I’m definitely down. It’s based on the saison farmhouse style, and then infused with grape must before finally being aged in oak for nearly a year. I originally compared Noble Rot to white wine, but once you age it in oak, it’s an order of magnitude closer. The nose is grape and a bit of yeast, the middle has grass and vanilla and is slightly tart, the finish is woody with vanilla and butter. The body is medium, the alcohol is big for a saison, little for a white wine at 9.0% ABV.

I give it a 4.3 out of 5.