Grande Vin Santo del 1996, messo in bottiglia nel 2002. Colore ambrato antico ossidato che sfuma nel terra di siena, leggermente velato. Naso caleidoscopico, alcolico e mutevole di bucce di mandarino candite, albicocca disidratata, uvetta sultanina, mela cotogna, zafferano, tamarindo, castagne lesse, liquirizia dolce, zuppa inglese, note iodate, sentori di vernice fresca e di ruggine. Bocca saportissima, succulenta, fresca, non particolarmente dolce, ma con un ampissimo spettro gustativo ed una spina acida viva e verace. Nel cavo orale, al tatto è denso, liquoroso, vellutato ma per nulla stucchevole. Il finale è veramente lunghissimo. Vino molto caratteristico e di eccellente complessità.
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We drank this vin santo last week-end. The overall impression of our group was that this wine was very sweet. The taste reminded us maple sirup (the taste, not the texture) and fruits confits.
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Butterscotch and alcohol on the nose. The wine is just a little too sweet for the residual acidity. I think it needs higher acid content to balance this sweetness. Nonetheless, still a good wine, I would guess it has some muscat in it given the orange marmalade notes it contains. A little medicinal also. All of these things together provide a very good wine but not a excellent sticky. Not a good QPR given the nearly $40 price tag.
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Had with final course of anniversary dinner. Bought at winery - Ron's pick. He had some biscotti with it. A little past it's prime, slightly oxidized or maderized, it was ok. Glad to get consumed.
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Deep color with some cloudy boogers floating around. Intense volatility with sherried notes. On the palate this tastes like liquified macaroons with saltiness on the front palate and lime on the finish, yet macaroon sweet with notes of honey and caramel. Thirty seconds after a sip the lime moves over as your palate is drenched with roasted nuts that last for another minute.
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Dinner with the Britton's (Seattle, WA, USA): This nose shows a stunning level of volatile acidity with lots of spirit as well. However, the viscous palate is gorgeous and complex with almond and macaroon that finishes with a sherry-like element and gorgeous nuttiness.
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Guys and steaks (Seattle, WA, USA): Tasted from 375ml. I have a hard time understanding how the Wine Spectator could rate this at 83 points and compare it to blanched almonds. The nose is quite volatile with a candied edge and some obvious heat. On the palate however, this explodes with honey, roasted nuts and amazing length and complexity. It reminded me of a sherry without the saltiness. Very long, very enjoyable, terrific stuff!
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Medium alcohol and green apples on the nose. Gorgeous tawny port feel and taste. Smoky toffee and then a touch of cinnamon hearts on the finish. Extraordinary, but expensive.
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5/8/2017 - Axone wrote: 90 Points
Robe extrêment trouble.
Vin évolué plutôt agréable assez marqué sur l'écorce d'orange.
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7/4/2016 - Zweder wrote: 89 Points
Weekly tasting group #220; A mixed set fully blind tasted. (@ PvdV): Caramel in the bouquet. On the palate coffee, caramel, chocolate, currants, almonds, sweetness and also good acidity.
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1/1/2014 - mauropallido Likes this wine: 94 Points
Grande Vin Santo del 1996, messo in bottiglia nel 2002.
Colore ambrato antico ossidato che sfuma nel terra di siena, leggermente velato. Naso caleidoscopico, alcolico e mutevole di bucce di mandarino candite, albicocca disidratata, uvetta sultanina, mela cotogna, zafferano, tamarindo, castagne lesse, liquirizia dolce, zuppa inglese, note iodate, sentori di vernice fresca e di ruggine.
Bocca saportissima, succulenta, fresca, non particolarmente dolce, ma con un ampissimo spettro gustativo ed una spina acida viva e verace. Nel cavo orale, al tatto è denso, liquoroso, vellutato ma per nulla stucchevole. Il finale è veramente lunghissimo.
Vino molto caratteristico e di eccellente complessità.
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12/13/2011 - Zweder wrote: 90 Points
Sweet, currants. Nice freshness and elegance. Very clean. Currants and nuts. Beautiful wine.
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8/23/2011 - elledeca wrote:
nose dominated by alcohol. alcohol and acidity in the mouth, with only a faint pleasant note. seems more brandy than wine.
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6/4/2009 - LPskeleton wrote: 92 Points
very roasted in nature, high octane, high viscosity. I liked this.
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1/27/2008 - Scheper wrote: 90 Points
I left this bottle open in the fridge for a month!
after that time the wine was quite delicious. coffee, caramel, almond.great finish
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3/24/2007 - The_Phoenix wrote: 80 Points
We drank this vin santo last week-end. The overall impression of our group was that this wine was very sweet. The taste reminded us maple sirup (the taste, not the texture) and fruits confits.
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12/22/2006 - guitarguy wrote: 86 Points
Butterscotch and alcohol on the nose. The wine is just a little too sweet for the residual acidity. I think it needs higher acid content to balance this sweetness. Nonetheless, still a good wine, I would guess it has some muscat in it given the orange marmalade notes it contains. A little medicinal also. All of these things together provide a very good wine but not a excellent sticky. Not a good QPR given the nearly $40 price tag.
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7/5/2006 - caboychuck wrote:
Had with final course of anniversary dinner. Bought at winery - Ron's pick. He had some biscotti with it. A little past it's prime, slightly oxidized or maderized, it was ok. Glad to get consumed.
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11/8/2004 - Eric wrote: 89 Points
Deep color with some cloudy boogers floating around. Intense volatility with sherried notes. On the palate this tastes like liquified macaroons with saltiness on the front palate and lime on the finish, yet macaroon sweet with notes of honey and caramel. Thirty seconds after a sip the lime moves over as your palate is drenched with roasted nuts that last for another minute.
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5/29/2004 - Eric wrote: 90 Points
Dinner with the Britton's (Seattle, WA, USA): This nose shows a stunning level of volatile acidity with lots of spirit as well. However, the viscous palate is gorgeous and complex with almond and macaroon that finishes with a sherry-like element and gorgeous nuttiness.
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5/17/2004 - Eric wrote: 91 Points
Guys and steaks (Seattle, WA, USA): Tasted from 375ml. I have a hard time understanding how the Wine Spectator could rate this at 83 points and compare it to blanched almonds. The nose is quite volatile with a candied edge and some obvious heat. On the palate however, this explodes with honey, roasted nuts and amazing length and complexity. It reminded me of a sherry without the saltiness. Very long, very enjoyable, terrific stuff!
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2/25/2004 - Blair Curtis wrote: 93 Points
Medium alcohol and green apples on the nose. Gorgeous tawny port feel and taste. Smoky toffee and then a touch of cinnamon hearts on the finish. Extraordinary, but expensive.
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