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Friday, March 22, 2024 - Served blind.
This is all soy, umami, undergrowth and dried fruits and nuts backed by lightly baked demerera sugar on the nose, plenty of gorgeous woody grip, fresh acid joins these flavours on the surprisingly nimble palate; I'd struggle not to tidy up a bottle of this in a single sitting. With time there is also a little maderised note. Without the freshness I'd be plumping for a 50's or 60's colheita.
Note - when I said 50's or 60's I didn't mean 1850's or 60's. My first pre-phylloxera wine. Huge gratitude to @stefanakiko for the sample.

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