Cherries, tar, subtle notes of smoke, and flowers emerge in a very youthful, and inviting bouquet; on the palate this quite fresh, with a nice vibrancy to the fruit, and a rather long finish; there is nothing overdone about this, and whilst it is perhaps not the most traditional wine made in the region, it is also by far not the most excessive either;
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At first very shy, and closed, this really opens up with air. The nose reveals classic notes of red cherries, incense, earth, macerated strawberries, whilst the palate is marked by plush tannins, sweet fruit, and a layered, long finish.
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A wine that constantly evolves with every glass poured. At first (after having the bottle open for 3hrs) the nose shows coffee grit, cherry, cocoa, and forest floor; this then evolves into incredibly pure tuber melanosporum, intermixed with the essence of black cherries, graphite, incense, roasted meats, loamy soil; the palate has a combination of almost painfully concentrated, and layered fruit, and minerality, alongside a light, and seemingly effortless texture that make this all the more extraordinary. This is a stunning effort from Francois Mitjavile
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2000 Gaja Langhe Nebbiolo Sperss
6/5/2014 - fhirsch Likes this wine: 93 Points
Cherries, tar, subtle notes of smoke, and flowers emerge in a very youthful, and inviting bouquet; on the palate this quite fresh, with a nice vibrancy to the fruit, and a rather long finish; there is nothing overdone about this, and whilst it is perhaps not the most traditional wine made in the region, it is also by far not the most excessive either;
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2007 Bruno Giacosa Barbaresco Riserva Asili
5/29/2014 - fhirsch Likes this wine: 95 Points
At first very shy, and closed, this really opens up with air. The nose reveals classic notes of red cherries, incense, earth, macerated strawberries, whilst the palate is marked by plush tannins, sweet fruit, and a layered, long finish.
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1998 Tertre Rôteboeuf
5/19/2014 - fhirsch Likes this wine: 99 Points
A wine that constantly evolves with every glass poured. At first (after having the bottle open for 3hrs) the nose shows coffee grit, cherry, cocoa, and forest floor; this then evolves into incredibly pure tuber melanosporum, intermixed with the essence of black cherries, graphite, incense, roasted meats, loamy soil; the palate has a combination of almost painfully concentrated, and layered fruit, and minerality, alongside a light, and seemingly effortless texture that make this all the more extraordinary. This is a stunning effort from Francois Mitjavile
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