Comments on my notes

(4 comments on 4 notes)

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2006 Bodegas Olarra Rioja Cerro Anon Reserva Tempranillo Blend, Tempranillo
7/28/2014 - tschneid Likes this wine:
90 points
It needs time to open up. I recommend decanting. Unfortunately I broke our decanter and haven't had time to replace it.
  • Basil Ganglia commented:

    9/26/14, 4:35 PM - In a pinch pour out three or four oz. into a glass for sampling. Replace the cork, and shake and invert to mix the air. Remove the cork and let it continue decanting in the bottle.

2011 Villa Chiara Cabernet Sauvignon Veneto IGT
My tasting note cross-posted from wine.woot.

The label on the bottle says to uncork one hour before serving and consume with roasts.

  1. 8 pm
    Opened and poured half the bottle into a decanter as well as small pour for a pop and taste. The remainder in the bottle was restoppered.

    Color is dark garnet. Dense, but not opaque. No legs. Little sparkle or brilliance on the edges. No nose to speak of; traces of dark fruit and darker spice – currant maybe, with some clove and nutmeg. Synthetic cork closure, for those who care about such things.

    Much more open on the palate. Some added notes of cherry and a bit of acidity. A very small amount of tannin arrives mid-palate. Even in the few minutes in the glass the wine is becoming brighter, though the nose isn’t evolving much. Brighter fruits are now front and center. Moderate roundness in the mouth. Flavors easily sustain over three or four minutes on the roof and palate; with some bite at the back of the mouth persisting for awhile. Initial thought is that this is stands a good chance of emerging.

  2. 9 pm
    From the stoppered bottle: Showing more legs. Nose is stronger and more evolved. The darker notes are more prominent; there’s just a bit of a deep note that I can’t place but is seductive to my nose. On the palate, flavor is still dominated by brighter fruits, but those notes aren’t quite as sharp as previously, replaced by a bit more roundedness and mouthfeel. A nice touch of acidity, with a more tannin making an appearance.

    From the decanter. Similar nose. Profile brighter, with a very prominent strawberry note. Good rounded mouthpresence, but not silky or velvety. . Tannins continuing to emerge. Acidity and heat in balance. Would be nice to have the pH and TA.

  3. 10 pm
    From the bottle. Nose continuing to get evolve. In the mouth very definitely continuing to open up. Maybe of cinnamon note as well. Very sippable on its own. Definitely brighter than typical cabs,

    From the decanter. The decanter is now decidedly darker than the bottle and seems to me to be falling apart. The bright notes have disappeared, and what remains is pretty mediocre; since this juice never had the deep notes of many cabs, after dissipation of the bright notes gone there really isn’t very much left.

    Makes me think that it’s possible to give this too much air. As a test I ran a bit of the decanted wine through a Vinturi to see what would happen with even more air. Still very flat compared to the pour from the bottle. Let the rest of the V’d pour sit for three or four minutes, and it is definitely shot.

  4. 11 pm
    No change from the 10 pm notes.

  5. Summary
    Fruit forward, very easy to drink on it’s own and a “drink now” offering. I don’t pick up anything that tempts me to think about socking this away. Would also an easy choice to bring to a party that isn’t a serious wine drinking affair.

    Needs some air to open up, but it appears to be easy to kill it with too much air. I recommend following the bottle recommendations to open an hour before serving, but don’t decant unless you can’t give it the recommended hour of breathing time. If you do decant, don’t try to stretch out the bottle.

    Definitely more bright fruit than most cabs, to the point where I could see this being challenged by a very deep and strongly flavored slab of beef. But roast game, flank steak, even pizza – IMHO this would be a nice choice.

    I don’t think I’ve ever had a labeled Italian CS before. But if I were involved with a blind tasting of cabs and someone told me that one of them was Italian, I think there’s an excellent chance that this is the one I would pick.

    No obvious defects, and well done for the style it is. I don’t think it’s anything to sock away, but I don’t think that was intended to be that. I don’t think it’s going to fall apart immediately – there seems to be enough acidity and underlying structure to hold up for the short run, But I can’t see it holding up for any more than a year, if that. As a rough rule of thumb, I expect that wines that would handle storage should show better now with added air; some elements of what would emerge with age are brought out by aeration. But it was the reverse with this wine; too much air pretty much killed it.
  • Basil Ganglia commented:

    11/13/13, 8:06 AM - I was gifted the bottle specifically for tasting purposes, and I tried to carry out that responsibility faithfully. Hard work, but someone's gotta do it! :-)

2006 Bodegas Olarra Rioja Cerro Anon Reserva Tempranillo Blend, Tempranillo
11/8/2013 - Decanthor Likes this wine:
91 points
Wow this is really good and genuinely Rioja. This wine genuinely excited me on the first sip, right out of the bottle (do not decant). Mixed berries on a medium body, with the typical Rioja oak/leather/vanilla notes. A hint of orange as the pro reviewers noted. Extremely smooth on the palate with a crazy, 30-second finish. How can a wine at this price point have that kind of finish? I have three more, but wish I had a case. 91-92.
  • Basil Ganglia commented:

    11/12/13, 9:13 PM - Keep your eye open at WTSO. When this appeared again a few days ago, I jumped on the chance to bring my "inventory" up to a case.

2011 Brancott Estate Sauvignon Blanc Marlborough
11/5/2012 - Skully wrote:
82 points
My wife opened up a bottle the other night and we were both not overly impressed with this wine. Besides the over the top huge notes of grapefruit and apple there's not much to it. Generally a sauv blanc is a nice pairing with many foods, however this one would dominate most anything it's paired with.
  • Basil Ganglia commented:

    12/10/12, 7:34 PM - Spot on.

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