Almost port or Amarone or port like character to the nose. And then menthol on the nose. Still soft on the palate. Really silky and soft on the palate.
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Purchased from Rare Wine Co 2 years ago; wow this exceeded expectations; I've had some younger Ferrando Carema and it has been excellent; this was no different; the color was bricked through; the nose here is like the essence of aged nebbiolo... dried red fruits, sous bois, dried tobacco, tar, leather, truffle, orange peel, dried floral notes, and minerality. The palate is exquisite with more concentration than I expected and a long, ethereal feel; fully resolved tannins, and a lingering delicious finish. Wow.
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Truly exceptionally good wine, drinking beautifully now. Highly recommended. I prefer Ferrando's style to that of Produttori. In any case Carema is a region a wine lover should not forget.
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There are light yet somewhat noticeable musty aromas of TCA in the nose. The wine feels quite lifeless on the palate with some tertiary umami tones.
This is the second time I have tasted this wine and the second time the wine was corked. It seems this particular vintage of Ferrando seems to be cursed.
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Ferrando Carema Dinner with Some Older Vintages (Heirloom Cafe, San Francisco): High shoulder fill, slightly crumbly cork that definitely smelled musty. Shockingly full color. Upon first sniff, a blast of pruniness and nutty oxidative notes. As full and weighty as the 2006. Ripe and chocolatey with rapidly decaying fruit and rising volatile acidity. Drinkable but only for a brief time before it disintegrated. This really smelled like old Italian wine with its VA and earthiness. Its condition either reflects the warmth of the vintage, mishandling in the past, or both. Still interesting to taste even if it is on the downward limb of its life.
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Amazing color left in this '64, far more than any others I've had from the vintage. Some actual fruit and flowers on the nose, with the usual tar/earth. Palate was really full with dusty tannins and mushroom flavors and some strong acidity that actually made a great pairing with Tate's chocolate chip cookies (?!). Drank over 2hr after 3.5hr decant.
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Moderately dark cherry red color with quite a bit of translucency. Rich, mature and aromatic nose with somewhat dusty and slightly musty overall feel to it. Aromas of wizened cherries, blackcurrant liqueur, some sweet VA, a little bit of savory wood, light leathery character and a hint of tart red berries. The wine would otherwise show very attractive old Nebbiolo characteristics, if there weren't that subtle, musty hint of corked character that slowly seems to creep out from its slumber. The wine is dry, crisp and rather lean on the palate with rather little fruit left to the wine. There are flavors of redcurrants, some sour cherry bitterness, a little bit of leather, a hint of iron and again a subtle, mouldy hint of TCA. The wine is very structured with its high acidity and still surprisingly grippy and firm tannins. The finish is quite lean and austere with pronounced acidity, firm tannic grip and light flavors of tart cranberries along with light musty tones of TCA and a hint of cardboard.
A wine not entirely ruined by TCA, but merely tired by it. There's still surprisingly lot of life left to the wine, but overall it feels that the corked aromatics have dampened the intensity of the wine, making it feel a bit lifeless and too earthy. I must say that the wine wasn't obviously corked, because I was the first to notice any TCA character in the wine and only then one other noticed that too - the rest of the people didn't notice anything even after having been notified. So, while a wine that's still remarkably alive, I doubt this wine really gave full picture of what it would've been if this was a sound bottle. I wish I will have more opportunities to taste older Ferrando wines in the future.
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Terroir: ossidato. Da notare l'allucinante intensità olfattiva. Ha letteralmente inondato la sala di aromi di cioccolato e liquirizia rendendo difficile la degustazione degli altri vini.
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Raspberry and sour cherry nose with leafy lift and notes of smoked meat, graphite, salt liquorice, coffee and tar. Quite fullbodied and refreshingly structured palate with velvety grip. Raspberries and strawberries, mushroomy hints, liquorice and graphite towards the long minerally finish. Amazingly vivacious stuff! Will outlive many peers of higher pedigree - as it outshines them already.
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3/1/2024 - Ben Christiansen wrote:
Almost port or Amarone or port like character to the nose. And then menthol on the nose. Still soft on the palate. Really silky and soft on the palate.
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8/6/2019 - jnewman77 Likes this wine:
Purchased from Rare Wine Co 2 years ago; wow this exceeded expectations; I've had some younger Ferrando Carema and it has been excellent; this was no different; the color was bricked through; the nose here is like the essence of aged nebbiolo... dried red fruits, sous bois, dried tobacco, tar, leather, truffle, orange peel, dried floral notes, and minerality. The palate is exquisite with more concentration than I expected and a long, ethereal feel; fully resolved tannins, and a lingering delicious finish. Wow.
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11/17/2018 - Lype Likes this wine: 92 Points
Truly exceptionally good wine, drinking beautifully now. Highly recommended. I prefer Ferrando's style to that of Produttori. In any case Carema is a region a wine lover should not forget.
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10/29/2018 - forceberry wrote: flawed
12% alcohol.
There are light yet somewhat noticeable musty aromas of TCA in the nose. The wine feels quite lifeless on the palate with some tertiary umami tones.
This is the second time I have tasted this wine and the second time the wine was corked. It seems this particular vintage of Ferrando seems to be cursed.
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1/3/2017 - drwine2001 wrote:
Ferrando Carema Dinner with Some Older Vintages (Heirloom Cafe, San Francisco): High shoulder fill, slightly crumbly cork that definitely smelled musty. Shockingly full color. Upon first sniff, a blast of pruniness and nutty oxidative notes. As full and weighty as the 2006. Ripe and chocolatey with rapidly decaying fruit and rising volatile acidity. Drinkable but only for a brief time before it disintegrated. This really smelled like old Italian wine with its VA and earthiness. Its condition either reflects the warmth of the vintage, mishandling in the past, or both. Still interesting to taste even if it is on the downward limb of its life.
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9/6/2016 - IzeAgeComing Likes this wine: 93 Points
Amazing color left in this '64, far more than any others I've had from the vintage. Some actual fruit and flowers on the nose, with the usual tar/earth. Palate was really full with dusty tannins and mushroom flavors and some strong acidity that actually made a great pairing with Tate's chocolate chip cookies (?!). Drank over 2hr after 3.5hr decant.
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11/6/2014 - forceberry wrote: flawed
Moderately dark cherry red color with quite a bit of translucency. Rich, mature and aromatic nose with somewhat dusty and slightly musty overall feel to it. Aromas of wizened cherries, blackcurrant liqueur, some sweet VA, a little bit of savory wood, light leathery character and a hint of tart red berries. The wine would otherwise show very attractive old Nebbiolo characteristics, if there weren't that subtle, musty hint of corked character that slowly seems to creep out from its slumber. The wine is dry, crisp and rather lean on the palate with rather little fruit left to the wine. There are flavors of redcurrants, some sour cherry bitterness, a little bit of leather, a hint of iron and again a subtle, mouldy hint of TCA. The wine is very structured with its high acidity and still surprisingly grippy and firm tannins. The finish is quite lean and austere with pronounced acidity, firm tannic grip and light flavors of tart cranberries along with light musty tones of TCA and a hint of cardboard.
A wine not entirely ruined by TCA, but merely tired by it. There's still surprisingly lot of life left to the wine, but overall it feels that the corked aromatics have dampened the intensity of the wine, making it feel a bit lifeless and too earthy. I must say that the wine wasn't obviously corked, because I was the first to notice any TCA character in the wine and only then one other noticed that too - the rest of the people didn't notice anything even after having been notified. So, while a wine that's still remarkably alive, I doubt this wine really gave full picture of what it would've been if this was a sound bottle. I wish I will have more opportunities to taste older Ferrando wines in the future.
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1/10/2014 - paolonardi wrote: flawed
Terroir: ossidato. Da notare l'allucinante intensità olfattiva. Ha letteralmente inondato la sala di aromi di cioccolato e liquirizia rendendo difficile la degustazione degli altri vini.
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4/4/2012 - avp wrote:
Raspberry and sour cherry nose with leafy lift and notes of smoked meat, graphite, salt liquorice, coffee and tar.
Quite fullbodied and refreshingly structured palate with velvety grip. Raspberries and strawberries, mushroomy hints, liquorice and graphite towards the long minerally finish.
Amazingly vivacious stuff! Will outlive many peers of higher pedigree - as it outshines them already.
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