Pale ruby to a brick rim - super lustrous color. Day bright! On the nose: Hint of herbal amaro notes - sage? rosemary?, slight impression of VA, slight rubbery plum reduction, slight dusty brush (neutral barrels?), dried red fruit. Complex nose - hints of dried toffee, organic earth - dried dirt, dried leaves, dried spruce. Piney - like juniper.
Piney Dry, light body, elevated alcohol - 13.5%, med plus acid, medium plus tannins (a bit soft for Etna Rosso). A bit light overall. Acid's a bit light.
Medium plus ruby to a ruby rim - vibrant color. High intensity nose of sweet raisinated black fruit - blackberry, stewed tomatoes (raisiny), some cassis, some black cherry. Hints of new oak - slight well-integrated vanilla and baking spices which I'll confirm on the palate. Hint of Robitussin - ripe cherry fruit, elevated alcohol and VA. Dry, full-bodied, 15% alcohol, high acid, high tannins - like dark cocoa. Hints of maybe 20% new french oak. More raisinated black fruit. Dense and unctuous. Elevated bitterness that dries with the tannins on the finish.
Based on the high acid, alcohol, tannins, and notable raisination, along with slight New Oak, I believe this is an Amarone della Valpolicella, good quality, 2013.
Ripasso - too much oak. Dolcetto - too much oak and too high in acid Barbera - oaked style. But the raisination isn't.
Actual: Viticcio Reserva Chianti Classico 13.5% 2010 Riserva Sangiovese with a hint of Syrah and Merlot. analysis: Crazy - I was off calibration. This is a super modern style.
(blind) Medium minus ruby to a red rim. Some development, dried flowers, perfumed VA and acetic, hints of brush - used barrels, classic leather-tamari-liquorice. Dried red cherry fruit, some tamari and dried leaves (development / tertiary notes - though the color is vibrant). Dry, medium plus bodied, 14.5% alcohol with medium plus and high tannins. It's a bit sweet and ripe - maybe 20% new French oak. Slight menthol / amaro.
Acid isn't screaming high, and neither are the tannins. It's not Borgogno for example. The structure is maybe consistent with a plusher Barbaresco, or a more modern style Brunello. Between the two of these, I think the body is too full for nebbiolo and I think this is a 2012 Brunello. Color is a bit too vibrant though.
Medium ruby (dull) to a ruby rim. Slightly reductive, pyrazinic nose - rotting dark green bell peppers. Hints of black olive. Dry, full-bodied, 14.5% alcohol (actually 14%), medium plus acid, high tannins, toasted cinnamon and slight spicy brett. Feels like significant VA and balsamic on the palate.
pyrazinic and full-bodied with new oak. Final call: $30 2014 Super Tuscan.
(blind) Medium minus ruby to a garnet rim. Savory tamari nose - dried red fruit, some savory tertiary tamari development. Black cherry - ripe. slight earthy note - maybe slight brett. Dry, 14% alcohol (correct), high acid, medium plus tannins (chewy). Slight savory tamari, faded apple, bruised apple, and cinnamon from mostly neutral barrels (maybe 10% new). Clean medium plus finish - slight bitterness.
The thin skin and elevated tannins put me in Barolo vs. Chianti. - Barolo - structure is too light. - Brunello - structure too light. - barbera - not fruity - Chianti classico 2012 - ripasso - no raisination, not enough sweetness/oxidation.
2015 Benanti Etna Rosso 84 Points
Italy, Sicily, Etna DOC
Pale ruby to a brick rim - super lustrous color. Day bright!
On the nose: Hint of herbal amaro notes - sage? rosemary?, slight impression of VA, slight rubbery plum reduction, slight dusty brush (neutral barrels?), dried red fruit. Complex nose - hints of dried toffee, organic earth - dried dirt, dried leaves, dried spruce. Piney - like juniper.
Piney
Dry, light body, elevated alcohol - 13.5%, med plus acid, medium plus tannins (a bit soft for Etna Rosso). A bit light overall. Acid's a bit light.
Bitter! it's nicely bitter.
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2010 Fattoria Viticcio Chianti Classico Riserva 85 Points
Italy, Tuscany, Chianti, Chianti Classico DOCG
Medium plus ruby to a ruby rim - vibrant color.
High intensity nose of sweet raisinated black fruit - blackberry, stewed tomatoes (raisiny), some cassis, some black cherry. Hints of new oak - slight well-integrated vanilla and baking spices which I'll confirm on the palate. Hint of Robitussin - ripe cherry fruit, elevated alcohol and VA.
Dry, full-bodied, 15% alcohol, high acid, high tannins - like dark cocoa. Hints of maybe 20% new french oak. More raisinated black fruit. Dense and unctuous. Elevated bitterness that dries with the tannins on the finish.
Based on the high acid, alcohol, tannins, and notable raisination, along with slight New Oak, I believe this is an Amarone della Valpolicella, good quality, 2013.
Ripasso - too much oak.
Dolcetto - too much oak and too high in acid
Barbera - oaked style. But the raisination isn't.
Actual: Viticcio Reserva Chianti Classico 13.5% 2010 Riserva
Sangiovese with a hint of Syrah and Merlot.
analysis: Crazy - I was off calibration. This is a super modern style.
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2013 Antinori Chianti Classico Pèppoli 80 Points
Italy, Tuscany, Chianti, Chianti Classico DOCG
(blind)
Medium minus ruby to a red rim.
Some development, dried flowers, perfumed VA and acetic, hints of brush - used barrels, classic leather-tamari-liquorice. Dried red cherry fruit, some tamari and dried leaves (development / tertiary notes - though the color is vibrant).
Dry, medium plus bodied, 14.5% alcohol with medium plus and high tannins. It's a bit sweet and ripe - maybe 20% new French oak. Slight menthol / amaro.
Acid isn't screaming high, and neither are the tannins. It's not Borgogno for example. The structure is maybe consistent with a plusher Barbaresco, or a more modern style Brunello. Between the two of these, I think the body is too full for nebbiolo and I think this is a 2012 Brunello. Color is a bit too vibrant though.
Final call: Entry level Barbaresco - 2014.
Actual: Antinori 2013 peppoli chianti classico 13%.
Analysis: My calibration was off. Yikes. this is super harsh and bitter.
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2014 Le Macchiole Bolgheri Rosso 86 Points
Italy, Tuscany, Bolgheri
(blind)
Medium ruby (dull) to a ruby rim.
Slightly reductive, pyrazinic nose - rotting dark green bell peppers. Hints of black olive.
Dry, full-bodied, 14.5% alcohol (actually 14%), medium plus acid, high tannins, toasted cinnamon and slight spicy brett. Feels like significant VA and balsamic on the palate.
pyrazinic and full-bodied with new oak.
Final call: $30 2014 Super Tuscan.
$26 Le Macchiole Bolgheri Rosso 2014
50% Merlot - 30% cab - 20% syrah.
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2009 Bindi Sergardi Chianti Classico Riserva 87 Points
Italy, Tuscany, Chianti, Chianti Classico DOCG
(blind)
Medium minus ruby to a garnet rim.
Savory tamari nose - dried red fruit, some savory tertiary tamari development. Black cherry - ripe. slight earthy note - maybe slight brett.
Dry, 14% alcohol (correct), high acid, medium plus tannins (chewy). Slight savory tamari, faded apple, bruised apple, and cinnamon from mostly neutral barrels (maybe 10% new). Clean medium plus finish - slight bitterness.
The thin skin and elevated tannins put me in Barolo vs. Chianti.
- Barolo - structure is too light.
- Brunello - structure too light.
- barbera - not fruity
- Chianti classico 2012
- ripasso - no raisination, not enough sweetness/oxidation.
Final call: 2012 Chianti classico. $20
Actual: 2009 Bindi Sergardi chianti classico riserva.
Analysis: Makes sense.
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