December 19, 2020 - Yes!!!!!!!!
February 6, 2020 - Frank Cornelissen MunJebel 7 Vino da Tavola Rosso Nerello Mascalese - Clear garnet with a slight haze. Red apple, pomegranate, and brick on the nose. Firm acidity and very firm tannins intro the medium palate of red apple peel, pomegranate, and terra cotta. Very firm tannins. A no holds barred Cornelissen joint that will support your heartiest of fare. Just be aware that this isn’t your father’s Italian wine. Also, very firm tannins. Drink at one sitting now through 2027. You’ll love it or hate it.
August 22, 2018 - Frank Cornelissen Wine Lunch (LE JARDIN de Joël Robuchon, Hong Kong): 10th Anniversary edition which is declassified Magma 2010. PNP into Zalto Burgundy glass (“Fruit” day):
Very floral nose with orange rinds and some darker red cherry fruits. Some pleasant animale notes too. It is clear on the second round that this will not be as layered as the other magmas.
Good dense fruits on the palate. Some tannins on the backend but overall quite smooth.
Good wine to drink now. 92-93 points.
On the second round reveals more preserved sour plums, savoury and rustic notes. Retain at 92-93 points.
May 25, 2018 - Not drinkable. It turned nasty. Let it sit too long. Evidently this one should have been drunk young. Too bad.
January 11, 2018 - Sour sourness, some fizz. Weird and unappealing in every way. I'm usually on board with Rimmerman, but this one, ugh. Used for the pot roast.
July 12, 2017 - Poured it down the drain. Undrinkable
February 19, 2017 - Dull and murky, with some VA and brett. One note, if that, and low profile. No fruit, no character, minimal nose, no lift.
December 11, 2016 - Flawed
December 6, 2015 - First notes after opening at dinner and following up two hours later. Cloudy, hazy brick-ruby color and moderate sediment. Profound aroma that is almost indescribable: cranberry, damp scrubland, yoghurt, shoe polish, hairspray, bubblegum, and charred wet wood are all things that come to mind. High acidity. Tannins you could dock a ship to, and an abrupt, dry finish. There's a bit of secondary ferm going on but I think that's kind of normal for these wines. Absolutely one of the most bizarre and interesting wines I've ever tried. Can't say I enjoyed it and I can't say it's a poorly made wine, either. Will update on day two.
Second day: the big "pop" pulling the cork indicated that the CO2 was still working, though it fully dissipated after an hour or so and the transformation was rather spectacular. All of that funk and dirt and buttermilk from the night before coalesced into something more resembling a 35 year old Fleurie or NSG. Really. What a rollercoaster ride this one is. Some mature, oxidized nuttiness also shows when it fully airs out and opens up. Last night, I really didn't think I would want to finish this bottle. Today, I wish I had a couple more bottles to let lay for a few to twenty years. I'll rate based on how it was when allowed to fully breathe. 2+12+16+8 = 88. Yep, 88. A very standard score, but there is nothing standard about this wine.
April 13, 2015 - Very fiesty smell on opening. Acidic. Left corked for 24h. A marvel of a transformed wine showed up,next day, all pleasant and balanced.