Community Tasting Notes (9) Median Score: 88 points

  • Took 45 min to really open up, but after that was quite nice. Dry on the finish with lively fruit on the palate.

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  • It was a good wine - nothing special - tasted better with the spaghetti.

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  • Interesting wine, a bit closed at present, but it opens up with air. Aromas of white flowers and plums. Pomegranate and cherry palate, with a juicy and spicy aftertaste. Lots of acidity from the Ruche and Barbera. A blend of Ruche, Barbera, and Syrah. Very good QPR on a wine imported by Bonny Doon but made by the Piedmontese winemaker Luca Ferraris.

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  • Nicely perfumed nose of earth, spring flowers, and dark fruits. The medium bodied palate brings a little damp earth, ripe plums, sweet raisens, licorice and hints of caramel. Flattens a little in the mid palate it does end up finishing long and rich. Would recommend.

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  • Much better nose than before, with black pepper the most easily recognized element. I'll raise my original nose score by three points (to 12/15) and lower my palate/finish score by one (to 17/20) which is a bit more reasonable. Still, that takes the score to 90 which isn't out of the question. This is a good wine and a very good QPR, and it's driven me to investigate Monferrato Rosso and the Ruche grape more fully.

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  • Word to the wise, this is a bottle that needs to be finished in one night, at least at the current age. The bit that was leftover turned into a cup of tannin juice that was really tough to bear. That would be the Ruche showing its true colors, I believe. I won't change my score, as the wine is very good when opened, but prepare to finish in one sitting: serve to three or four people, or serve to two having used a cup for cooking, or drink by yourself and plan to get drunk. Perhaps after a year in the bottle, things would be different.
    Wicked little old lady.

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  • A blend of 70% ruchè, 20% barbera and 10% syrah.
    Color (3/5): Transparent dark red actually fades to noticeable clear at the edges. Looks like a Chianti.
    Nose (9/15): Not much nose. Picked up some pepper and some leathery floral notes, but not much else, but then...
    Palate (18/20): Wow. This was a surprise. Medium bodied, but strong leather, pepper, some fresh-baked whole-grain bread, and a fruit-covered steak. Or maybe a dirty steak and the leather is a fruit-covered shoe. Hits the tongue like a Chianti, but explodes mid-palate and finishes with some 88% dark chocolate and that whole-grain bread again. I think that little old lady on the label is named "Barbera" and she's hiding muscles under that pufffy-sleeved dress. The Ruchè lulls you into a false sense of "been there before," the Barbera really barks AND bites at you and the Syrah holds it all together.
    Potential (8/10): This surprising blend tastes great and holds my interest now, but I think this could be a gem in 3-5 years. And a bargain one at that. The second glass, which had been in a decanter for 30 minutes, was really smooth but with all of the flavors aforementioned.
    Rumor has it that Bonny Doon is getting out of the import business (per PA Wine & Spirits) so we may not be able to get this for much longer. I'm getting another couple of bottles and will test my theory in 2010 or so.

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  • We both found this one exceedingly harsh, and although it toned down after being opened for a while, it still wasn’t what we preferred.

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  • Curious. Medium bodied, with a sweet, almost cough medicine nose; cherry, hint of licorice, with a smooth finish. The sweetness on the front end is almost off-putting, but it balances out some more on the back end.

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