Sanded completely smooth, no rough edges. Deep plum, blueberry, cassis and oaky vanilla. Very fine tannins. Was delicious with the steak but going back to it after trying the other wines, it just tasted like vanilla.
his was completely shut down initially, basically just thin acid. It needed about two hours to come around, but when it did, it was a revelation: Everything you want from a Barolo: Aroma of roses, violets and cherries. On the palate, cherry, roses, and that tarry finish that is to die for. Tannins still very strong. A complete baby, even more so than the Calon Segur. If I had more I'd hold them a few more years. WOTN.
Massive contrast after the Sinegal. Tannins are still very strong but integrated nicely after an hour of air. On the palate, blackberry, plum, licorice, wet earth. On the palate, plum, graphite. Body is significantly lighter than the Sinegal. Lots of depth and elegance. Still very young but in no way closed or unforgiving. Entering some sort of very early adulthood.
A completely unique wine: Product of a stuck fermentation of Primitivo in the hottest summer ever in Puglia, then aged for half a century before release. A perfect example of power without weight. On the nose: coffee, plums, blackberries. On the palate, and ever shifting palette of cocoa, coffee, plums, raisins, candied orange. Dries off towards the end with a nutty finish very reminiscent of Madeira. Light on its feet at 13% but still extraordinarily complex. Tie for WOTN with the Giacosa.
Accompanied the final course of cheesecake, and the combination couldn't have been more perfect. Liquid cheesecake is how I would describe it. Vanilla, candied orange, caramel. A slight, bitter herbal finish is masked by the sugar of the cheesecake.
2015 Sinegal Cabernet Sauvignon 91 Points
USA, California, Napa Valley
Sanded completely smooth, no rough edges. Deep plum, blueberry, cassis and oaky vanilla. Very fine tannins. Was delicious with the steak but going back to it after trying the other wines, it just tasted like vanilla.
Post a Comment / Do you find this review helpful? Yes - No / Report Issue
2007 Bruno Giacosa Barolo Riserva Le Rocche Del Falletto 95 Points
Italy, Piedmont, Langhe, Barolo
his was completely shut down initially, basically just thin acid. It needed about two hours to come around, but when it did, it was a revelation: Everything you want from a Barolo: Aroma of roses, violets and cherries. On the palate, cherry, roses, and that tarry finish that is to die for. Tannins still very strong. A complete baby, even more so than the Calon Segur. If I had more I'd hold them a few more years. WOTN.
Post a Comment / Do you find this review helpful? Yes - No / Report Issue
2005 Château Calon-Ségur 93 Points
France, Bordeaux, Médoc, St. Estèphe
Massive contrast after the Sinegal. Tannins are still very strong but integrated nicely after an hour of air. On the palate, blackberry, plum, licorice, wet earth. On the palate, plum, graphite. Body is significantly lighter than the Sinegal. Lots of depth and elegance. Still very young but in no way closed or unforgiving. Entering some sort of very early adulthood.
Read 3 Comments / Post a Comment / 2 people found this helpful, do you? Yes - No / Report Issue
1959 Antonio Ferrari Solaria Jonica Puglia IGT 95 Points
Italy, Puglia, Puglia IGT
A completely unique wine: Product of a stuck fermentation of Primitivo in the hottest summer ever in Puglia, then aged for half a century before release. A perfect example of power without weight. On the nose: coffee, plums, blackberries. On the palate, and ever shifting palette of cocoa, coffee, plums, raisins, candied orange. Dries off towards the end with a nutty finish very reminiscent of Madeira. Light on its feet at 13% but still extraordinarily complex. Tie for WOTN with the Giacosa.
Post a Comment / 1 person found this helpful, do you? Yes - No / Report Issue
2006 Château Guiraud 92 Points
France, Bordeaux, Sauternais, Sauternes
Accompanied the final course of cheesecake, and the combination couldn't have been more perfect. Liquid cheesecake is how I would describe it. Vanilla, candied orange, caramel. A slight, bitter herbal finish is masked by the sugar of the cheesecake.
Post a Comment / 1 person found this helpful, do you? Yes - No / Report Issue