This was my second bottle in a couple of weeks. The most common trait is the extremely pronounced acidity. Does anyone have an opinion on this wine or others as to whether the striking acidity will perhaps mellow with more time in the bottle, stay the same or get more pronounced? My bottles have been properly cellared since purchased from Palmina.
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A California red made in an Italian style, with sharp sour cherry and bright acidity vying against some sweet, candied red fruit notes. The absence of herbal or earth undertones leaves it two-dimensional, but the tension between fruit and acid keeps it fresh and interesting.
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Had this at the restaurant. smells very well balanced. fruit forward. little tanins. enjoyed it but would probably go for something else next time. $60 at restaurant.
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Palmina: Deep ruby color. Smells saucy and ripe with juicy cherries and plums along with sweet violets and basil as well. Medium-plus-bodied with dusty tannins and a tart and refreshing acidic presence. I love the sweet plums and cherries, the fruit is so ripe and juicy but crunchy. Elements of sweet clove, spicy pepper and sweet basil, the flavors are woven together so well. Very fresh and balanced, but I think this will unfold nicely with near-term cellaring. 14% alcohol, this wine spends 24 months in neutral French oak.
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10/13/2020 - Djfermentation wrote:
We found this wine to be quite sour and ultimately rather strange. Not really sure what this all about. Hum...
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4/27/2020 - Minnesota wrote: 80 Points
Same experience as last bottle. Cooking use at best.
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11/11/2019 - amflinn wrote: 87 Points
consistent with prior notes
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11/7/2019 - amflinn wrote: 87 Points
Very sour profile, but still I find it curiously enjoyable
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10/13/2019 - Minnesota wrote: 80 Points
Unpleasantly "fizzy" with strange finish. Ultimately used for cooking.
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6/16/2019 - amflinn wrote: 88 Points
This was my second bottle in a couple of weeks. The most common trait is the extremely pronounced acidity. Does anyone have an opinion on this wine or others as to whether the striking acidity will perhaps mellow with more time in the bottle, stay the same or get more pronounced? My bottles have been properly cellared since purchased from Palmina.
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5/27/2019 - amflinn wrote: 89 Points
Ruby colored, sour red cherry fruit with pronounced acidity.
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6/23/2018 - will2wine wrote: 87 Points
A California red made in an Italian style, with sharp sour cherry and bright acidity vying against some sweet, candied red fruit notes. The absence of herbal or earth undertones leaves it two-dimensional, but the tension between fruit and acid keeps it fresh and interesting.
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8/7/2017 - brigcampbell wrote: flawed
Would have guessed Syrah but without the tannic structure. Sour cherry fruit and anise.
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5/13/2017 - PeterFromThePan Likes this wine: 90 Points
Had this at the restaurant. smells very well balanced. fruit forward. little tanins. enjoyed it but would probably go for something else next time. $60 at restaurant.
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4/28/2016 - isaacjamesbaker wrote: 88 Points
Palmina: Deep ruby color. Smells saucy and ripe with juicy cherries and plums along with sweet violets and basil as well. Medium-plus-bodied with dusty tannins and a tart and refreshing acidic presence. I love the sweet plums and cherries, the fruit is so ripe and juicy but crunchy. Elements of sweet clove, spicy pepper and sweet basil, the flavors are woven together so well. Very fresh and balanced, but I think this will unfold nicely with near-term cellaring. 14% alcohol, this wine spends 24 months in neutral French oak.
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