Sweet dark berries and boysenberry, with spice, licorice and some green (herbs or maybe mint) developing with air. Full-bodied and weighty, while it softly saturated the palate. Delicious and a wonderful mouthfeel; not terribly complex though.
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Blind Tasting mainly Californian Reds: A little bit overripe, some signs of mint, so we thought it could be californian in this blind tasting, I was not sure if this wine was maybe defective but all other people at the tabel said no and rated higher. Maybe it was not my wine at that day
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Le Macchiole Wine Dinner (La Pizza Fresca Ristorante): Evolved sweet dark fruit -- plums, berries mixed with a gritty bitter sweet cocoa powder. Recalled Rutherford dust tingle. The fruit is melded together and more linear than a more playful Scrio. Violets on the nose. Tangy, dense wine with viscous glycerin legs. Ripe and good.
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Beautiful and deep bouquet with ripe dark fruits, some autumn as well as coffee and cedar impressions; luxurious, complex and warm. On the palate dark fruits, a beautiful balance between sweetness and acidity and round tannin. A beautiful mouth feel. Completely ready now and the next 3+ years.
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From 100% Merlot, this beautiful wine is filled with licorice, espresso, truffle and dark cherries. Soft, polished, round and silky, perhaps lacking the same levels of concentration found in the best vintages, this delicious wine is drinking great today.
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Koyu bordo renkli. Katmanlı koku profili: kırmızı&siyah meyveler, tatlı baharat, deri, katran. Orta üst gövdeli ve dengeli. Meyvemsiliği önde. Burundan sonra damaktaki değişimi biraz daha mütevazi. Lezzetli bitişi oldukça uzun.
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Vini Rossi-L'Ultimo Piano (Asti Trattoria): "If Dal Forno or Quintarelli made a merlot......." This was a controversial wine, some loving it and some not (reminiscent of the Nino Negris also at this salon). The afficionados: Powerful, great structure, candied, exotic, wild. For me, it tasted much like a Peter Paul Mounds candy bar, with very strong chocolate and coconut flavors (repeatedly noted by the tasters). Some also noted flavors of pineapple, raisins, cough medicine, caramel, toffee, nougat, vanilla, ripe jam. It was deep garnet in color, with an almost opaque center, and seemed like it had much alcohol, but didn't (13.5%)-- was "Plush." Definitely a one-of-a-kind, quite distinctive wine (like Quintarelli Alzero for cab franc). The critics added: tastes like a Washington syrah, too much "death by oak," "smells like dishwater," too volatile. The "mound" of the top floor.
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This followed the 1999 Solaia at Maialino and it couldn't be more different. It was bigger and more modern, showing a sweetness both on the nose and palate. Lots of dark fruit, rich and lush, and my notes from dinner end with...delicious.
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Wow. This is an awesome wine. Cannot disagree more with earlier reviews, we had a great bottle. The bouquet is packed tight with fruit, high acidity, everything in the right place! The aftertaste is beautifully long and balanced. Beat an excellent Camartina 1997 hands down, no doubt about it.
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on other tasting notes on CT except for my two bottles? weird. decanted. fabulous wine. i loved the texture and the mouthfeel, coupled with soft tannins, and rich, chocolate flavors. not killer, but close enough. drink or hold.
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decanted. my bottle. very green and monolithic. at these prices, i'll pray it's closed and hold my other bottle. not a great night for the italian merlots.
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9/18/2018 - ChrisR Likes this wine: 92 Points
Sweet dark berries and boysenberry, with spice, licorice and some green (herbs or maybe mint) developing with air. Full-bodied and weighty, while it softly saturated the palate. Delicious and a wonderful mouthfeel; not terribly complex though.
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5/8/2016 - aquacongas Likes this wine: 92 Points
Blind Tasting mainly Californian Reds: A little bit overripe, some signs of mint, so we thought it could be californian in this blind tasting, I was not sure if this wine was maybe defective but all other people at the tabel said no and rated higher. Maybe it was not my wine at that day
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2/21/2015 - Le Musigny wrote: flawed
Corked
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1/28/2015 - swapdoc Likes this wine:
Le Macchiole Wine Dinner (La Pizza Fresca Ristorante): Evolved sweet dark fruit -- plums, berries mixed with a gritty bitter sweet cocoa powder. Recalled Rutherford dust tingle. The fruit is melded together and more linear than a more playful Scrio. Violets on the nose. Tangy, dense wine with viscous glycerin legs. Ripe and good.
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10/8/2013 - Zweder wrote: 93 Points
Beautiful and deep bouquet with ripe dark fruits, some autumn as well as coffee and cedar impressions; luxurious, complex and warm. On the palate dark fruits, a beautiful balance between sweetness and acidity and round tannin. A beautiful mouth feel. Completely ready now and the next 3+ years.
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5/24/2013 - Jeff Leve wrote: 93 Points
From 100% Merlot, this beautiful wine is filled with licorice, espresso, truffle and dark cherries. Soft, polished, round and silky, perhaps lacking the same levels of concentration found in the best vintages, this delicious wine is drinking great today.
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5/3/2013 - winetuning Likes this wine: 94 Points
Koyu bordo renkli. Katmanlı koku profili: kırmızı&siyah meyveler, tatlı baharat, deri, katran. Orta üst gövdeli ve dengeli. Meyvemsiliği önde. Burundan sonra damaktaki değişimi biraz daha mütevazi. Lezzetli bitişi oldukça uzun.
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6/6/2010 - austinwinesalon wrote:
Vini Rossi-L'Ultimo Piano (Asti Trattoria): "If Dal Forno or Quintarelli made a merlot......." This was a controversial wine, some loving it and some not (reminiscent of the Nino Negris also at this salon). The afficionados: Powerful, great structure, candied, exotic, wild. For me, it tasted much like a Peter Paul Mounds candy bar, with very strong chocolate and coconut flavors (repeatedly noted by the tasters). Some also noted flavors of pineapple, raisins, cough medicine, caramel, toffee, nougat, vanilla, ripe jam. It was deep garnet in color, with an almost opaque center, and seemed like it had much alcohol, but didn't (13.5%)-- was "Plush." Definitely a one-of-a-kind, quite distinctive wine (like Quintarelli Alzero for cab franc). The critics added: tastes like a Washington syrah, too much "death by oak," "smells like dishwater," too volatile. The "mound" of the top floor.
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2/24/2010 - Diane (LI) wrote:
This followed the 1999 Solaia at Maialino and it couldn't be more different. It was bigger and more modern, showing a sweetness both on the nose and palate. Lots of dark fruit, rich and lush, and my notes from dinner end with...delicious.
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12/7/2009 - cnordstr wrote: 96 Points
Wow. This is an awesome wine. Cannot disagree more with earlier reviews, we had a great bottle. The bouquet is packed tight with fruit, high acidity, everything in the right place! The aftertaste is beautifully long and balanced. Beat an excellent Camartina 1997 hands down, no doubt about it.
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9/15/2009 - jeff nowak wrote: 94 Points
on other tasting notes on CT except for my two bottles? weird. decanted. fabulous wine. i loved the texture and the mouthfeel, coupled with soft tannins, and rich, chocolate flavors. not killer, but close enough. drink or hold.
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3/5/2008 - goofy Yno wrote: 86 Points
very green nose, tart mouth , but nice finish
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3/5/2008 - jeff nowak wrote: 87 Points
decanted. my bottle. very green and monolithic. at these prices, i'll pray it's closed and hold my other bottle. not a great night for the italian merlots.
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3/5/2008 - kstoddard wrote: 88 Points
eRobert Parker Offline - Giacosa and other Italian Wine (Backstreet Wine Salon, Phoenix): Vanilla and blackberry. Quite green and acidic. Rich and extracted. Monolithic and closed. A big disappointment for me.
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