An afternoon of Italian wines from Casa Bruno (Ora et Labora, Portland OR): This was a fun surprise at the tasting. This had been in the owner's hands since release and it was pure Cabernet from the start. The tones of Bell pepper, cedar, cranberries, dark red cherries, dried raspberries, herbs, violets, and some dried tobacco leaf. There is good depth, but the fruit is starting to dry out. The Medium/full bodied feel is poised and balanced with medium acidity and slightly drying, medium tannins. This feels like it is on the other side of its peak. The fruit and tannins are showing some drying qualities, but this is still a real joy to drink.
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From a case purchased on release and stored in an ideal UK cellar. Decanted an hour before dinner, almost no deposit. Colour is evolving but still deep garnet and no browning. This bottle is fresh, vigorous and full of energy, it had a satin texture and completely melted tannins, of the 4 vintages tasted side by side this was the most complete, not the biggest or ripest but the most harmonious, a completely enticing wine.
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Tasted with my friend while in Ft. Lauderdale, this bottle had not been stored properly during its life and had been subjected to repeated heat. The fruit was gone although there were traces of what could have been as we each tried a sip.
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Sassicaia! (Roma - Hilton Cavalieri): The climate in 1991 was good but not excellent, expecially considering the temperatures. Less fine and intense than the previus. Earthy, underbrush and sage. Nice at taste, but a bit short...something lacking here...**1/2
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Was quite intrigued what could be THAT wrong with the legendary Sassicaia to get only 81 points from Wine Spectator and 15.5 from Purple Pages. Nose: excellent, deep and complex. Reveals both French composition and Italian provenance. Fragrances of cherries, plums, cassis, wet leaves - altogether very nice, leaving me puzzled why such low ratings. Taste (popped and poured) helps to justify the critical attitude of professional connoserurs - first few seconds fine, but mid-palate quite hollow, metallic feel in the mouth, almost no aftertaste. However a brief half-hour decanting allowed to improve wiine performance dramatically. Flavours of lead pencil, cassis, other black berries. Tanins still quite palpable, acidity comfortable. Overall, Jancis Robinson and James Suckling were predjudiced to that vantage.
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Dark red. Lots of perfume and sweet red fruit. Hints of mint and cassis. Great flavours and lots of acid left. Excellent. Thanks to Bill and Les my third Sassicaia this month. Thanks.
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6/22/2023 - KeithAkers wrote: 92 Points
An afternoon of Italian wines from Casa Bruno (Ora et Labora, Portland OR): This was a fun surprise at the tasting. This had been in the owner's hands since release and it was pure Cabernet from the start. The tones of Bell pepper, cedar, cranberries, dark red cherries, dried raspberries, herbs, violets, and some dried tobacco leaf. There is good depth, but the fruit is starting to dry out. The Medium/full bodied feel is poised and balanced with medium acidity and slightly drying, medium tannins. This feels like it is on the other side of its peak. The fruit and tannins are showing some drying qualities, but this is still a real joy to drink.
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7/11/2020 - hprphf wrote: 91 Points
Magnum. Woody, tannic. 91+
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3/27/2017 - Chimer Likes this wine: 94 Points
From a case purchased on release and stored in an ideal UK cellar. Decanted an hour before dinner, almost no deposit. Colour is evolving but still deep garnet and no browning. This bottle is fresh, vigorous and full of energy, it had a satin texture and completely melted tannins, of the 4 vintages tasted side by side this was the most complete, not the biggest or ripest but the most harmonious, a completely enticing wine.
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6/12/2015 - Trans-agri wrote:
Too late.
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5/30/2015 - JJB007 Likes this wine: 97 Points
almost perfect- we had after screaming eagle though
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5/31/2014 - cuffthis wrote: flawed
Badly oxidized.
Tasted with my friend while in Ft. Lauderdale, this bottle had not been stored properly during its life and had been subjected to repeated heat. The fruit was gone although there were traces of what could have been as we each tried a sip.
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10/1/2012 - quaglia wrote:
Sassicaia! (Roma - Hilton Cavalieri): The climate in 1991 was good but not excellent, expecially considering the temperatures.
Less fine and intense than the previus. Earthy, underbrush and sage.
Nice at taste, but a bit short...something lacking here...**1/2
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12/24/2011 - Porchino wrote: 91 Points
Tasted vertical at ceasars with 92 and 93 al similar with92 more open than others
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3/26/2011 - JohnFalstaff wrote: 93 Points
Was quite intrigued what could be THAT wrong with the legendary Sassicaia to get only 81 points from Wine Spectator and 15.5 from Purple Pages. Nose: excellent, deep and complex. Reveals both French composition and Italian provenance. Fragrances of cherries, plums, cassis, wet leaves - altogether very nice, leaving me puzzled why such low ratings. Taste (popped and poured) helps to justify the critical attitude of professional connoserurs - first few seconds fine, but mid-palate quite hollow, metallic feel in the mouth, almost no aftertaste. However a brief half-hour decanting allowed to improve wiine performance dramatically. Flavours of lead pencil, cassis, other black berries. Tanins still quite palpable, acidity comfortable. Overall, Jancis Robinson and James Suckling were predjudiced to that vantage.
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3/26/2008 - David J Cooper wrote:
Dark red. Lots of perfume and sweet red fruit. Hints of mint and cassis. Great flavours and lots of acid left. Excellent. Thanks to Bill and Les my third Sassicaia this month. Thanks.
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10/8/2007 - wmbar wrote: 93 Points
Delicious.
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