A positive surprise. Be carefull when opening - the corks tend to fall apart when pulled with a standard corkscrew, and there are tons of sediment in the bottle. Using a Coravin will result in all mixed up, and in the worst case the pressure pressing out the wine through the cork.. Still, when opened in a gentle way, this - even after 25 years, if stored well - a very appealing wine.
Medium dark red/brownish color. Opens up quickly in the nose, dried cherry, rosmary, and more of the wonderful tastes of aged barbaresco. Silky and smooth in the mouth, elegant, some sweet tannins, dried cherry.
Drink now or in the not too distant future.
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Marchesi di Gresy Barbaresco Martinenga: 1978 to 2007 (Acquerello, San Francisco): Medium ruby. Strange burnt sugar and licorice nose that is distinctive, powerful, and pungent, if not particularly typical or enjoyable. Backward in the mouth with high acidity, licorice, blackberry liqueur and very dry tannins. This is a pretty voluminous wine, but it feels leaner and drier due to the green wood tannins. The most promising aspect is its inner mouth perfume and expansiveness, but this seems disjointed and out of balance. Clearly my least favorite of the flight.
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30th Birthday Bash at Bern's Steak House (Bern's Steak House, Tampa, FL): The nose on this was far more compelling than the palate or finish. The nose offered up some citrus, a little tar but not much, anise, and cherries. After that, things went pretty simple and forgettable. This wine may have been hurt by the boring Steak House Salad we paired it with. If I was scoring, 87-90.
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(Tenute Cisa Asinari dei Marchesi di Grésy Barbaresco Martinenga Gaiun) Bricking dark red violet color; aromatic, oak, burnt sugar, spun sugar, dried cherry nose; tasty, creme brulee, tart cherry, dried cherry, French oak palate; needs 2-3 years; medium-plus finish (on a faster evolutionary track than the Camp Gros from the same year, hints of some oxidation on the nose)
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12/30/2023 - nzinkgraf wrote:
Big fig and balsamic note at pop n pour. A menthol-y forest floor aroma. Fresh, chewy. Mature, yes, but still showing. Light tannin at most.
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9/4/2021 - R_S Likes this wine: 91 Points
A positive surprise. Be carefull when opening - the corks tend to fall apart when pulled with a standard corkscrew, and there are tons of sediment in the bottle. Using a Coravin will result in all mixed up, and in the worst case the pressure pressing out the wine through the cork.. Still, when opened in a gentle way, this - even after 25 years, if stored well - a very appealing wine.
Medium dark red/brownish color. Opens up quickly in the nose, dried cherry, rosmary, and more of the wonderful tastes of aged barbaresco. Silky and smooth in the mouth, elegant, some sweet tannins, dried cherry.
Drink now or in the not too distant future.
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1/12/2020 - Neecies Does not like this wine:
DOA.
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1/25/2012 - drwine2001 wrote:
Marchesi di Gresy Barbaresco Martinenga: 1978 to 2007 (Acquerello, San Francisco): Medium ruby. Strange burnt sugar and licorice nose that is distinctive, powerful, and pungent, if not particularly typical or enjoyable. Backward in the mouth with high acidity, licorice, blackberry liqueur and very dry tannins. This is a pretty voluminous wine, but it feels leaner and drier due to the green wood tannins. The most promising aspect is its inner mouth perfume and expansiveness, but this seems disjointed and out of balance. Clearly my least favorite of the flight.
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6/4/2011 - caeleric Likes this wine:
30th Birthday Bash at Bern's Steak House (Bern's Steak House, Tampa, FL): The nose on this was far more compelling than the palate or finish. The nose offered up some citrus, a little tar but not much, anise, and cherries. After that, things went pretty simple and forgettable. This wine may have been hurt by the boring Steak House Salad we paired it with. If I was scoring, 87-90.
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