Red 1 Deep ruby purple. (Peter thinks med plus) Ripe nose. Deep. Raisinated. Med minus intensity. (Peter: not fruity enough to tilt new world) 14.5% alcohol (actually 15%). Medium minus acid. Plush. Dark fruit. Maybe 25% new oak but carries it well. Medium tannins. Pretty plush and fine.
Not getting any vegetal character or black pepper from the palate.
Laterals. - California Merlot. - California cab - would expect more acid and tannins. - California Bdx blend. - California Rhône blend - too much color. - I’m blanking on full bodied red laterals. - Australian ahoraz.
Final guess: CA Merlot. $30. 2020 Peter: cotes du Rhône. More savory. Lower intensity.
Medium plus ruby. Sulfur issue. Maybe a tiny bit of va? Something fumey. Medium body. High alcohol. 14.5% (actually 14.8%). High tannins. Elevated acid. Cherry cough syrup. Red fruit driven. Ripe. Some underripe red fruit and peach? Millerandage. A little floral?
Not really getting oak.
High alcohol. Med plus acid. High tannins. Red fruit:
* Nebbiolo. Langhe. $30 2019 should be lighter in color. * Sangiovese. Chianti. $30 2019. Plummier. Darker. * Zin? Maybe should have oak?
Final guess: Sangiovese. 2019. Analysis: maybe I missed the oak or overweighted the oak. Has 20% new oak. Also has Barbera (4%) And 14% petite Sirah.
Medium plus ruby. Red fruit and oak on the nose. 30% new French. It has light vanilla. Elevated intensity nose. Lots of fruit. Slightly confected cherry. Maybe while cluster. Lots of Pinot character. Red fruit. A little ripe peach. Red cherry. Plummy. Slightly reductive fruit. Elevated acid. Elevated alcohol. 14%. (Actually 13.5%) Med tannins. A little grippy and papery.
If it looks like a duck… Sonoma Pinot 2019.
Laterals: - Burgundy: ripeness of fruit is a bit intense. Oak usage is a bit overt. Alcohol is the main thing that’s high. - Australia Pinot - structurally maybe but new oak is high. - NZ Pinot - too much new oak and acid too low. - GSM blend? Oak. Final: Sonoma Pinot 2019 Analysis: I had a flash of recognition: sweet confected. And must have attached vanilla when in fact this was just a bit of carbonic. It has no oak according to tech sheet.
2018 Bodega Numanthia Toro Termes 85 Points
Spain, Castilla y León, Toro
Red 1
Deep ruby purple. (Peter thinks med plus)
Ripe nose. Deep. Raisinated. Med minus intensity. (Peter: not fruity enough to tilt new world)
14.5% alcohol (actually 15%). Medium minus acid. Plush. Dark fruit. Maybe 25% new oak but carries it well.
Medium tannins. Pretty plush and fine.
Not getting any vegetal character or black pepper from the palate.
Laterals.
- California Merlot.
- California cab - would expect more acid and tannins.
- California Bdx blend.
- California Rhône blend - too much color.
- I’m blanking on full bodied red laterals.
- Australian ahoraz.
Final guess: CA Merlot. $30. 2020
Peter: cotes du Rhône. More savory. Lower intensity.
Analysis: maybe I was off on acid?
Tech sheet:
16 months in first year French oak.
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2018 Unti Vineyards Zinfandel 79 Points
USA, California, Sonoma County, Dry Creek Valley
Medium plus ruby.
Sulfur issue.
Maybe a tiny bit of va? Something fumey.
Medium body. High alcohol. 14.5% (actually 14.8%). High tannins. Elevated acid.
Cherry cough syrup. Red fruit driven. Ripe. Some underripe red fruit and peach? Millerandage. A little floral?
Not really getting oak.
High alcohol. Med plus acid. High tannins. Red fruit:
* Nebbiolo. Langhe. $30 2019 should be lighter in color.
* Sangiovese. Chianti. $30 2019. Plummier. Darker.
* Zin? Maybe should have oak?
Final guess: Sangiovese. 2019.
Analysis: maybe I missed the oak or overweighted the oak. Has 20% new oak. Also has Barbera (4%) And 14% petite Sirah.
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2019 Delas Frères Côtes du Rhône Saint-Esprit 86 Points
France, Rhône, Southern Rhône, Côtes du Rhône
Medium plus ruby.
Red fruit and oak on the nose. 30% new French. It has light vanilla. Elevated intensity nose. Lots of fruit. Slightly confected cherry. Maybe while cluster.
Lots of Pinot character. Red fruit. A little ripe peach. Red cherry. Plummy. Slightly reductive fruit.
Elevated acid. Elevated alcohol. 14%. (Actually 13.5%)
Med tannins. A little grippy and papery.
If it looks like a duck…
Sonoma Pinot 2019.
Laterals:
- Burgundy: ripeness of fruit is a bit intense. Oak usage is a bit overt. Alcohol is the main thing that’s high.
- Australia Pinot - structurally maybe but new oak is high.
- NZ Pinot - too much new oak and acid too low.
- GSM blend? Oak.
Final: Sonoma Pinot 2019
Analysis: I had a flash of recognition: sweet confected. And must have attached vanilla when in fact this was just a bit of carbonic. It has no oak according to tech sheet.
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