Tasting Notes 419 found

What a special bottle. Sherry like but quite different from it. Quite dry but not entirely. More fruity than Sherry. To me, it has a better balance between fruit and nuttiness. How can fruit be still so alive? Cherry, peach. (118 views)

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100% organic 20 year old Catarratto (the white grape most widely planted in Sicily and mostly used for Marsala). Lucido is the local name of a strand of Catarratto. Indigenous yeast. Fermented in stainless steel and aged for 7 months on its lees. Minimal sulfites added. About 23,000 bottles produced.

The nose initially highlights the lees contact but there are savory herbal and citrus notes as well. Something like fennel. The palate is singing with a nice balance of tartness, fruit and salinity. A delicious wine with character that doesn’t rely on obvious oak and sugar to impress.

https://winediplomats.com/ (103 views)

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Beautiful tangerine, apricot, lemon, and orange zest on the nose and palate. Mouth-coating acidity, actually quite a bit of body, and great persistence. A wonderful and direct expression of the clearly high quality fruit. (38 views)

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(100% Grillo. Geringe Erträge, selektive Lese von Hand. Vergärung mit weinbergseigenen Hefen und Mazeration mit den Schalen ohne Pumpen oder Pigeage in alten Fässern und Tonamphoren, malolaktische Gärung, Reifung auf der Hefe für mindestens 10 Monate. Keine Schönung, Filtration oder Schwefelzugabe. 13% Alkohol) Funky Nase, dezente Holznote, Popcorn, Kaffeebohnen, sehr aromatisch, faszinierend. Im Gaumen druckvoll, würzig, merklich Gerbstoff, knackige Säure, sehr lebendig, mit einem fast schon weihnächtlichen Touch, der an Zimt und Nelken eines Gewürzkuchens erinnert. (105 views)

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Crisp smelling big time pear nose going on initially, after a good swirl started getting some citrus notes coming through, persistent saline thing going on as well. This is a very nice wine. Nice body, good acidity that drives the pear notes I smelled initially and a bit of a bitter finish in a pleasant way, others have pointed out these are likely oxidative notes and in fact they probably are. Long finish.

This is a very clean wine, a very interesting wine and a very well made wine. I look forward to seeing what it will look like with a bit more time. (99 views)

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NOSE: tidy, dark and richly textured; opaque black cherry ink; cool, bright, broken slate edge; sly, mouthwatering fresh herbs; light saltiness. MOUTH: comfortable, terraced fruit, meat, and stone; corset of ripe berry and mint. Inseparable fruit/acid/tannin arrangement—all vibrant team players. This is a pleasure to drink. I'd like another bottle please, to drink in the next year or three. SUMMARY: This is nothing weird or risky. I wouldn't call it a basic wine either, especially considering the permissive fermentation (free of exogenous lab products, so according to my post 1/'22 trigger.) (339 views)

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A very happy marriage of fragrant and succulent Zibibbo from Pantelleria and steely and minerally Grillo from the Contrada Samperi on Sicily. Modern, supple and juicy, charm and grip, line and length. A very intelligent and attractive combination and impeccably executed. A winner every year. (817 views)

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Made from 100% Grillo harvested "verde", fermented and aged for 6 months on the lees in stainless steel, 12.5% ABV. Does what it says on the tin. Mildly reduced, tight and crisp and fresh, citrus and minerals, aromatic green herbs, steely acidity, noticeable bitters, salty finish with good length. Lovely stuff. (838 views)

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I don't recall such a meeting of established, otherwise contradictory emotions—floral, hurried melancholy manifested in steady, mineral bearing. NOSE: tangerine juices weep from roses, in a garden bordering a bedrock amphitheater bleached white in the sun. MOUTH: four years after the vintage now, the acids model relaxation, hammocks on the wood edge. Charred peach roots sea-salted; brewed mint; whole lemon. Unctuous and scrupulous in organization. The drink is somehow both dry and heavy with juice as it meanders—through lurid, translucent suggestions of flowershop, antique precious metals, and rinsed stone. The last drink is the best—compounded clarity, confounded comprehension.

I believe I caught this in the latter stages of its plateau. My natty friends might love it; the limiting factor is that it's not natty. If I owned more I would drink them this year. I enjoyed it at various temperatures, from 45°F to 60°F. Certainly it was sweeter jam at the higher end of the range, while at the lower end the acids were more pointed and bossy. (287 views)

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A business lunch (Restaurant Aan de Poel **, Amstelveen, NL): Steely acidity, ripe citrus, mild reduction, aromatic green herbs, minerally energy, complete finish, very good length. (870 views)

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In your face aromatics with white cassis, tropical fruit, spring flowers and some sea salt.
Contradictory to the nose it’s bone dry and perfect for antipasti. (99 views)

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Italian Wine Scholar Class at The Texas Wine School. A 100% Grillo, Riserva Superiore, aged 4 years in French oak barrels. Deep amber. Intense, Madeira-like aromas of buttered caramel popcorn, salt water taffy, molasses, almond brittle, pecan pie, honey. Youthful and vibrant, w/ only mild oxidation. Sweet, with approx. 86g/L of RS, nicely balanced by med+ acidity & med tannins. High alcohol (fortified to 18%), w/ a creamy, luxurious mouthfeel. Full bodied, intensely flavored, with a long finish. Drinking well now, with a very long drinking window ahead. (126 views)

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Bottled 2018. This bottle has been open a few days and left resealed on the table. NOSE: intensely scented: latex; hazelnut; piñon; cherry glaze; macadamia; eastern Mediterranean coastal facades; arbor vidae; boozy decking; chalk; twig acid. MOUTH: perfectly dry, glossy mineral, sharp edged acidity. Less thick-textured than the bottles I drank 2020-2022—ever as expressive and opinionated. (340 views)

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Aroma av smørblomster og honning. Rund i munnen, sur/søt. Lang avslutning med behagelig avslepen syre. (244 views)

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Eschewing several recipes's injunctions to NOT use an expensive Marsala (though I doubt hardly anyone has one), I used a portion of this in a Veal Marsala for six food and wine lovers, and served in glass as an accompaniment to that course. Had been cellared 11 years.
Nose is redolent with rich caramel, Seville oranges, dried fig and apricot, dates, hazelnut, almond paste, vanilla, exotic spice. Complex aromatics are carried through on the medium+ bodied palate with a long finish. More reminiscent of a fine Amontillado or Palo Cortado than a Madeira to me, but with an off-dry unctuousness. So the oak influence is perhaps still a bit too strong, but really a fine drink. (And the sauce for the veal was killler!) 93-94 (229 views)

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