Double decanted two days before service. Dark shiny brown in color. Upon initial opening, there was searing acidity that masked pretty much everything. After the two days, the wine was cohesive. The acidity had calmed down by about 75%, leaving a great acid backbone. The sugar was coming on to make this a sweeter-than-normal Verdelho from my perspective. The overall package paired really well with the turtle soup I made to go with the wine, the Brennan's recipe that I juiced up a little with Chohula green chili sauce.
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Bodegas Tradicion et al. (Chicago, IL): On the pop and pour, this is quite attractive already, though there is definitely a bit of stink that should go away if I give this the few days of decanting that it needs. There's a slight herbal note here that gives this a lovely freshness. The sugar profile reminds me of kuromitsu, and the acidity is incredibly high, as expected for verdelho. As typical of the house, the profile is quite dark, and what's surprising to me is how sweet this is for a verdelho. Fantastically delicious, it's always a treat to taste something so old.
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Second Sunday Group: Aged Alsatian Riesling Vendange Tardive (Neil's): Double blind, courtesy of MYo. Deep tawny color with notes of raisin, caramel, pear liqueur, citrus and toffee. On the palate, this is rich and unctuous, with flavors of smoky burnt caramel, sweet baked apple, and pear liqueur. For as much sweetness as this has, there's a dryness and balancing acidity. Absolutely glorious. Easy to pick out as a madeira, the question was type and age. Guessed 1940s verdelho.
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Light brown color. Aromas of figs, orange blossom and roasted nuts. Ripe, intense fruit in the mouth with great depth and length and bracing acidity. Very structured and complex on the palate. Though just opened, a compelling Verdelho that only improve with time.
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1/7/2023 - UFWS Likes this wine: 95 Points
Double decanted two days before service. Dark shiny brown in color. Upon initial opening, there was searing acidity that masked pretty much everything. After the two days, the wine was cohesive. The acidity had calmed down by about 75%, leaving a great acid backbone. The sugar was coming on to make this a sweeter-than-normal Verdelho from my perspective. The overall package paired really well with the turtle soup I made to go with the wine, the Brennan's recipe that I juiced up a little with Chohula green chili sauce.
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6/9/2022 - acyso wrote: 95 Points
Bodegas Tradicion et al. (Chicago, IL): On the pop and pour, this is quite attractive already, though there is definitely a bit of stink that should go away if I give this the few days of decanting that it needs. There's a slight herbal note here that gives this a lovely freshness. The sugar profile reminds me of kuromitsu, and the acidity is incredibly high, as expected for verdelho. As typical of the house, the profile is quite dark, and what's surprising to me is how sweet this is for a verdelho. Fantastically delicious, it's always a treat to taste something so old.
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6/24/2018 - AllRed wrote: 96 Points
Second Sunday Group: Aged Alsatian Riesling Vendange Tardive (Neil's): Double blind, courtesy of MYo. Deep tawny color with notes of raisin, caramel, pear liqueur, citrus and toffee. On the palate, this is rich and unctuous, with flavors of smoky burnt caramel, sweet baked apple, and pear liqueur. For as much sweetness as this has, there's a dryness and balancing acidity. Absolutely glorious. Easy to pick out as a madeira, the question was type and age. Guessed 1940s verdelho.
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5/17/2018 - tinybubbles Likes this wine: 94 Points
Great depth, wonderful spice and good energy on the finish for a verdelho. Consumed over two weeks, and better after opened a couple of days.
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6/24/2017 - hsacks Likes this wine: 94 Points
Light brown color. Aromas of figs, orange blossom and roasted nuts. Ripe, intense fruit in the mouth with great depth and length and bracing acidity. Very structured and complex on the palate. Though just opened, a compelling Verdelho that only improve with time.
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