Sweet strawberry punctuated by some floral notes. Get lots of strawberry seeds finishing very dry. A boring professor pretending to be fun.

Some smoky grass but mainly a lot of alc lift. Oaked. Heavy-handed style of a cal chard wannabe. Opened with a lot of layers of white fruits, fresh peaches and a jingle of pears on the nose though. Full on the palate with suprising lack of fresh acidity but definitely showing pears and finishing quite dry. I just can't believe this won a trebecheri from gambera rosso.

Not as grassy as a NZ but still has a pinch of afternoon grass. Sweet nose of bananas. Pleasant palate with a low tone ringing of white stonefruit flavours.

Opaque. Soy sauce-tainted. Simple musky aromas with cockroach legs and choco powder. Pretty sweet berries that progressively became rounder, more plummish and approachable now.

Cockroach legs, lifted flowers and honey mustard. Dense, violet-infused with good fruit on the mid palate.

Splash of cat's pee on a bed of sausages. A little plummish and a little angular on the finish. Simple but still quite full-bodied.

Juicy and forward with some violet lift. Standard berryed shiraz with similar aussie style but less robust and less spiced. Decent.

Hints of bord green bell peppers lifted by incense. glycerin-laced, powerful brandied cherries and dark berries ending with feminine tomatoes. Juicy velvety texture.

Sweet double-boiled winter melon accentuated by fresh flowers. Liquer-lifted big ripe black plums and dark juicy berries. Good strenght. Needs time. Packs quite a punch.

Dettol spilt on wet carpet, some flowers, some milo powder. Very hard tannins and shares similar characteristics to a left bank bord with potential to be a good wine.

Honeyed flowers with some botrytis. Got lots of nectarised peaches accentuated with passionfruit. Needs a squeeze of orange peel though.

Ginseng roots and an assortment of other dried roots wrapped in green capsicum with exotic aromas. Extremely dry with dried earth and roots component poured over some old dried cherries. Very crumbly earthy component.

My second time tasting grappa and one of the rare occassions where I indulge in hard liquor since I converted to wine a few years back. But I had to taste this given the generous owner of the bottle had wowed me with the rarity of this grappa (and that's not taking into consideration the age on this).
No points given but here are my reflections on this grappa made from barbera grapes.
Beautiful bronze. I had rubbed my hands with a drop of this to get the full aromas of the grappa. A dense conundrum of flowers! that encircles the senses backed by dark licource concentrate in a mahogany cup. In fact, there was still a detectable trace of dried fruit aromas as well! Confounding and enrapturing on taste. The full sun-baked flavours of dark black ethopian / arabica coffee beans soaked in brandy gently wins you over with its crescendo of intensity that amazingly finishes with a fleeting appearance of dried apricots! Images of elegantly varnished mahogany furniture comes into mind. The flavours circle around the four senses (excluding touch) with repetitive consistency and wanes away gently after about five minutes or more. The best non-wine hard liquor I have drunk till date.