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Some unusual options selected by Douglas Blyde
Il Borro
Tasted July 24, 2020 by ManhattanBeach with 52 views
Introduction
A mixed case shipped in to help us head off the beaten track.
Flight 1 (5 notes)
White - Sparkling
2019 Prunotto Moscato d'Asti
Sweet apricot, petillant. Luscious and full. Very young, delicate. Hawthorne, honey, acacia. Fermentation stopped before it reached dryness. Clearly a great example of the style, just not sure how much it speaks to me. Served with pear and parma ham, peaches and almonds.
White
2019 Tyrrell's Sémillon
Very clear, light (10%), refreshing and bone dry. Good with spicy food. V light bodied. Served with aged Tuscan pecorino.
Red
2018 Titchfield Pinot Noir
Served lightly chilled. Nose of sweet red berry and beef truffle and sous bois. V low tannin, becomes silkier in the mouth over time. Something on the finish, not quite cork but definitely dirt (or truffle?) from v old oak. Austere, mineral backbone. 11% alcohol. English wine, but winemaker from NZ.
Red
2017 Château Changyu Moser XV Cabernet Sauvignon
Deep dark funky old barrels. Green pepper and blackcurrant leaf. Unmistakable cab sav. Big and black, tar, very dry finish, very tannic. Served with black olive tapenade - a great match, but I really didn't enjoy this wine.
Red
2013 Alpha Estate Xinomavro Skantzoxoiros
Darkness and paint fumes on the nose. Plastic?Deep dried fig and balsamic on palate. Something cured, paint-fumey on the finish. Licorice. V strong. "Greece's answer to Nebbiolo" but also "sour black." Went v well with rosemary turkey, but not wild about this.
Closing
The final, sticky sweetie was our favourite but we didn't keep any notes... even of what it was!