5/29/23, 11:05 PM - Thanks for your tasting note. Good to read these are still drinking fine. As far as i remember there is no Sangiovese in this blend. Should be 55% cabernet sauvignon, 25% merlot and 20% Cabernet franc according to my notes. Cheers!
1/13/22, 3:08 PM - Thanks for your comment on the different vineyards. San Rocco was new to me. I've had a Margheria 2004 a while back and it was certainly classier than thiS San Rocco BOTTLE and also very delicious. I still have a Bricco Fiasco from 2005 in the cellar. Haven't had a wine from that vineyard yet.
1/13/22, 1:58 PM - Danke vielmals für die vielen detaillierten Verkostungsnotizen zu den 2019ern. Diese Notiz hier dürfte sich aber wohl eher auf den Weißen M-L beziehen, oder?
10/9/19, 3:45 AM - Hi vineaux. Well, the wine showed a brettanomyces taint. But whether that is a wine flaw or not - well, I don't want to judge. You will find a lot of great and famous wines with high brett levels - some argue it is part of a "house style" and adds complexity to the wines. In most cases I don't like it, to me it usually does not add complexity but rather covers the "true character" of the wine. I didn't mark the wine as flawed as some people do like the brett character in wine. So if you have a bottle, just try it (in a few years) and learn about your own preferences.
12/6/21, 1:21 AM - @denver_vinder: Thanks for your note. It has been a while since I tasted that wine, but I remember that I found most wines by Pecchenino that evening to be rather bretty. So what I meant with 'oak' is probably a certain brett taint in the wine. Brettanomyces may well stem from the (older?) large barrels (as I probably assumed) or just be present in their cellar. To clarify, I am quite sensitive to brett taint in wine (much more so than most of my wine friends) and really don't like its flavors. Many other wine drinkers probably won't even notice it. Haven't had the opportunity to retaste the wines of that evening. That would certainly be interesting.
5/18/21, 1:53 AM - Hi Rieslingfan. Fully agree with you that Renner has been and still is one of the best 'non-trophy' GVs from Austria. Even though price has almost doubled over the past 10 years it is still excellent value. It might be slightly different in style to Lamm or Grub, but the quality level is the same imho. There are a few other winemakers recently bottling GV from the Renner vineyard as single vineyard bottlings (Hirsch, Allram) and it will be fun to compare these with the Schloss Gobelsburg style. Thanks also for your personal note: Always a joy when wines evoke good memories of other places and times. On a personal level, that is far more exiting than the olfactory/gustatory sensation alone.
4/30/21, 2:34 PM - @aridan thanks for your comment. Enjoy your only bottle.
11/4/20, 11:14 AM - Do you think it is a cork problem or could it be a storage/transportation issue? I also have some bottles of 2015 in the cellar. Guess I should better check on them. Thanks for reporting on such leakage issues. Sometimes that is very helpful information.
8/24/20, 12:50 PM - Been a while since that tasting note was written, but with Tuscan Bordeaux blend I was probably thinking of more modern wineries like Brancaia, Tua Rita, Gualdo del Re, Argentiera. They can be somewhat warm and sometimes jammy but still show good overall balance and usually ripe tannins. They usually lack the cool fruit, elegance and structure of good classy Bordeaux though. But that is also missing in this warm and modern Senejac vintage.
9/8/18, 1:08 AM - Hi PSPatrick. Thanks for sharing your observations on the 2016 which I have not tried yet. Could be a change in style or just a crisper vintage character. Bründlmayer wines are always characterized by freshness and elegance but I find Austrian Chradonnays are usually best in the ripe and warm vintages like 2011, 2012, 2015. 2016 has more acidity and citrus flavors which suits the Grüner Veltliners very well in my opinion.
4/14/17, 11:55 AM - Hi Figeac67. Regarding the wines's price level you are certainly right. I was thinkIng of entry level in terms of complexties and structure. This is a more easy drinking style that will please even those that don't drink Barolo very often.
11/26/15, 12:38 PM - @TimmyR: The wine is drinking perfectly now, but it should drink fine for at least another five years. It doesn't show any signs of age yet. Personally, I love the Grüner Veltliners from 2010, it was a cooler than average vintage in Austria and the wines have almost no honey flavors from Botrytis, no overripe fruit and lots of acidity (especially opposed to 2006, 2007, 2008, 2009), and all that despite late harvests. Some wines, though maybe not this one, have amazing depth and body and almost all are very pure, fresh and mineral at the same time. It is quite a unique and atypical style of wines. I believe this vintage has produced lots of Grüner Veltliners that will age very well, but only time will tell if I am right. The cooperative "Dömane Wachau" has seen huge improvements over the last years and tends to make racier, more focused and mineral Smaragd wines nowadays, contrary to the "old-school" Smaragd type of Botrytis-rich, (over-)ripe, late harvest wines with huge depth and body (try a Hirtzberger Smaragd for example). The Wachau usually is a very foggy place in autumn, ideal conditions for (noble) rot, especially when autumns are warm. My palate prefers the fresher stye of Smaragd wines, so vintage 2010 suits my palate well.Enough said, I hope you will enjoy the wine when you drink it!
6/2/15, 7:49 AM - next or above your tasting note it should say "edit" somewhere; than at the bottom of your note you will find "Cancel / Delete this Tasting Note". hope that helps.
Thanks for letting us know about this problem. We will review your comments and be in touch soon with an update.
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