12/13/23, 6:42 PM - Waitrose also stocked it relatively recently, but generally Hunter Semillon has been a somewhat rare beast in the UK
10/22/23, 3:28 PM - Moose with Musar. You have my respect :¬)
11/30/22, 6:28 AM - Not all their wines are at the edgier end of the natural wine spectrum like this, but nonetheless they might be better to treat as 'try before you buy' wines. On top of that, they can be a huge shock to the system for those (e.g. in Australia) where Brett, VA etc. have often been ruthlessly eliminated from their wines.As you say, there are other natural wines that don't push the boundaries as much e.g. Foradori on the outskirts of Trento in Italy.
12/3/22, 12:33 AM - Yes, similarly a big Musar fan here, indeed one that has been known to grumble that they're a little too polished these days (LOL).I think we're in very close agreement
11/11/22, 2:52 PM - Yes, they're somewhat under the radar, but a visit to them maybe 5 years ago gave me the impression that good as they are now, they're working hard to be the best they can. Despite being relatively young, and with a young family, they've got clear determination in both the winery and their restaurant that sits above it. The latter also recommended - not the fanciest place around but really good (traditional but with subtle modernity) food at a very fair price.One to watch IMO
11/10/22, 12:33 PM - that is one of the risks with cork, and the Aussies used to reckon they got sent the worst corks Portugal had, that feeling, and high failure rates, very much led to the screwcap revolution over there.Were the wines bad from the off? Who knows, and it would need a little more insight into what was wrong, e.g. were they TCA infected (aka corked - wet cardboard aroma and stripped flavours), oxidised, etc.if oxidised due to the cork failing at such a young age, then they probably would have been fine, just a little advanced when younger. If Corked, then that's a problem present at bottling.
10/9/22, 4:36 AM - My favourite as well, never having seen the same spark of complexity in the pre-aged Seppelt releases.
4/12/22, 3:33 AM - I'd agree with Sleepyhaus. With heat damage, you should still have fruit, but it would taste more stewed, with potential for oxidisation / leakage if the cork was compromised.Low level cork taint very much a possibility, even if there are no 'wet dog / wet cardboard' aromas.
2/8/22, 8:24 AM - A few more years in the cellar should bring some more complexity, though I'd not say complexity is so key in Pomerol. Instead that approachability, balanced with some (but far from overpowering) structure are what I'd expect.Not wines to study (like Burgs), nor hedonistic wines (like St Emilion).
12/10/21, 5:21 AM - FWIW there is a possibility that we have changed as wine drinkers, and what impressed us before, now feels like a pastiche. The volatility sounds a little surprising, and I sort of expect some cherry ripe references, but apart from that, the descriptors don't sound too far from what I'd expect. It certainly was a hyped up vintage, so no excuses for it there, and if the cork was as fault, then likewise - the maker knew Australia was fed up with cork related issues, but was slow to adapt.I'm planning to leave mine for a while (the last Pennies I bought apart from a single bottle of the KH '76' new label). A risk for sure if the PH is indeed high, but given how disappointing I found the 1996 and 1998 at ~ 15 years old, I'm in no rush with the 2004.
12/10/21, 11:10 AM - Clever plan screwcaps!
11/4/21, 7:16 AM - Well worth a visit if you ever get the chance, plus the simple trattoria across the road make their own pasta with some skill.
10/30/21, 12:04 PM - Hi JVGYes this wine rather surprised me as it really does feel like it's built rather traditionally, like (say) a Marcarini. It's one that feels like it could need another decade and shine much longer than that. In times gone by 15 years old could be a very difficult age to open Barolo, with them often being nothing more than a hard shell. Much has changed in the region, such that those experiences are much rarer, but this wine at least feels 'old school'.
9/4/21, 7:57 AM - Sounds like low level TCA - worth taking it in to the WSET class to see what you think of it as a group.
8/22/21, 12:38 PM - yes, definitely a wine that shines with food and Spanish / Portuguese food is often a great match. It's certainly not for everyone and does require a little 'recalibration' in the mind, albeit I personally do think it's brilliant, albeit probably one for enthusiasts rather than casual drinkers.
8/3/21, 6:07 AM - As you were asking about temperature, I'd suggest chilled, but not as heavily chilled as a more straightforward white. Assuming the air temperature is warm enough, I'd probably start at about 12C / 54F and see how it opens out in the glass as the temperature rises towards 15C / 59F
3/13/21, 6:37 AM - Like you we've always sensed a faintly sulphury volcanic element in this wine. Then one day I checked where the grapes were grown... the island of vulcano, which comes complete with open air volcanic mud baths that are an odd but good experience. The volcanic aromas in the wine then made a lot of sense, considering the air is most certainly tinged with H2S
3/7/21, 2:16 AM - Hi UuriFor me they've been the standout performer in Gattinara in recent times, and when I visited they gave the impression of being very serious about what they do - a steely passion.The recent change of ownership at Nervi has clearly given them fresh impetus. Whether they or Antoniolo now lead the way who knows (and it's great not to buy too much into the concept of 'best'). I do however think that Antoniolo will welcome the challenge and be up to it.
12/29/20, 2:49 PM - Absolutely do what you did and write the TN based on what was in the bottle you drank. Other people liking it doesn't mean you do :¬)However, the two comments of 'bit muted' and 'too acidic' can be indicators of low level cork taint, below direct perception (and this does vary between us), but when you taste an untainted bottle next to it, the difference can be striking. When you say muted, would 'somewhat stripped of fruit' fit just as well? It's a common indicator statement for low level taint.Difficult to be certain, even with the glass in front of us. It's usually experience with that very wine that prompts someone to say "this isn't right"
12/30/20, 3:58 AM - thank you for sharing your note!
7/11/20, 10:34 AM - ... and a boo-hiss! for making me feel hungry ;¬)
4/13/20, 1:12 PM - I'd rather they post honest comments. A tasting note explaining why they didn't like it is still useful. Scores on their own are not at all useful (whether high or low). Looking forward to trying my bottle of this - would you say drink soon, or no rush to drink?
4/14/20, 2:06 AM - many thanks
12/30/19, 5:20 PM - Not that odd at all, and Musar easily mis-guessed as a Southern Rhone wine - indeed I amusingly said that of their 2nd wine (Hochar pere et fils) in a blind tasting, just one week after I'd drunk that very wine. Oops!
4/22/19, 5:45 AM - "only bother for me is that it didn’t hold much interest"Yes indeed, this is my usual gripe with the South Australian reds lauded by Aussie wine critics. Nothing wrong with them (and unlike many hyped up fruit-bombs, do last well), but I expected more complexity at maturity than I've experienced to date.I've found much more appealing development in places like Grampians (Bests) and Sunbury (Craiglee), but even more so I'm now much more interested in those actively trying to bring the alc% down, either by where they plant the vines and/or the viticulture. Australia remains blessed by innovators, and it's no bad thing that the tall poppy syndrome challenges the mainstream.I do still have a half dozen of these (the last bottles of Penfolds I bought). I'll aim to go long on cellaring, perhaps more in hope than expectation.
9/2/18, 4:10 PM - Hi PCVinissimus, a large online Spanish (plus Italian) retailer. It looks like they have 2005 vintage in halves at the moment.RegardsIan
8/12/18, 2:00 PM - Thanks for the note. From the off, people have been talking of a very long drinking window for this wine. Always worth taking with a pinch of salt someone's prediction on a 4 year old wine, but your note shows there was some substance to their predictions.
3/17/18, 5:39 AM - A supermarket, but at least a decent one.There is value in this label, when price competition keeps the price at that sort of level. It is possible (IMO) to get more interesting Barolo / Barbaresco from smaller producers for a comparable price, but much harder to find, and one year it might be in the country with a single specialist merchant, then it's gone in following years. There are times where supermarket loss-leading / price competition means that even I have to put my dislike of them to one side, and buy wines that are good value.
1/26/18, 3:46 PM - Thanks for the note. Always useful to read recent experiences, and you're not the only one to find such tightness / lack of charm.For a cellaring vintage, it used to be an expectation that the wines would be closed and unyielding at ~ 10-15 years, as the tannins overcame the primary fruit, with that closed period often extending to a decade or more until the tannins reduced.Difficult to be sure if that's still valid with recent winemaking trends to try and tame the tannins, and to be fair not all 'cellaring' vintages emerged from their shell in the past. I agree no risk in waiting, though I'm more confident/hopeful. Might shift my current 2021-2026 drinking window out a bit though.
1/21/18, 3:41 AM - I'm hopeful that a structured vintage + (as they were) an austere producer, means that the wine will re-emerge in a decade or two. Never any certainty though.
1/7/18, 12:59 PM - Vero, una brutta sorpresa :¬(Ho due bottiglie che rimane, così aprò una bottiglia presto.
12/18/17, 12:05 PM - This tallies with a comment from a wine shop owner in Ivrea, that she made a point of saying it needs some air between opening and drinking.
9/12/17, 10:19 AM - Reading your note, I must say the bottle I opened tonight bears a pretty close resemblance. Again smoke was the driving aroma/flavour with something of a varnish/tar like edge (mine is currently a little cold still, so let's see how it opens up).Bought from Hard to find wines in the UK, so if your's was a different supplier, I get the feeling that it's not a faulty bottle, but rather how the wine is.
8/27/17, 12:25 PM - Interesting comment on the nose - A bottle opened tonight positively reeked (of mustiness / TCA it seemed) on opening, yet it blew off very quickly, so more a case of 'bottle stink' - thankfully.
7/29/17, 4:48 AM - Hi RobertBlame critic Antonio Galloni for 'awarding' the 2010 vintage 100 points. The points chasing that was popular at Parker's peak lives on and there has certainly been some profiteering off the back of that rating / points chasing. If the prices return back to sensible levels, back in line with the price Fabio sells them for, then I'm sure you and I will buy more. If not, that's a shame, but plenty of other good wines to buy instead.
7/7/17, 4:49 AM - Yes I found it difficult to get excited about. Eventually I latched onto the richer, oakier styles (e.g. Braida, Accornero,...) and whilst I'm not a fan of oak as a 'flavouring', Barbera seems to work well with it.Over time I've found a few more Barbera's that I like, including some Slavonian Botti aged ones (so quite neutral oak). Still there are others that I still find a bit simplistic. Of that style, if you ever see Boasso (aka Gabutti) Barbera, give it a try. I really like it at 3-5 years old, good complexity (and a little barnyard which may or may not appeal). c.€10 or a shade more in Italy.
4/6/17, 11:52 AM - Decent value at USD55 IMO, but we are so lucky being able to get it for ~GBP25 or at times cheaper. Definitely worth considering if ever you find yourself over in the UK.
1/12/17, 10:24 AM - They can be quite structured with grainy tannins and hence a bit rough/tough, but do respond well to age (a decade old is a good time to try them). That said, I've not tried the 2012 yet.
1/6/17, 2:19 PM - One possibility (amongst others) is that the decanter had residue in it (e.g. dishwasher detergent etc.). Even on robust reds like Bin 389, it could have an effect.Another is that it had TCA (e.g. wet, smelly socks) but you didn't notice it on opening, but that it came through more strongly over time.Difficult to say for sure.
12/31/16, 1:41 PM - Thanks for the note - yes we bought three bottles and the first we opened was a very similar experience to yours. It was brutal.The only option is going to be further cellaring, though perhaps not so much 2-3 years as 2-3 generations! I do like their Il Falcone, so I'm sort of hopeful, but not entirely confident.
12/18/16, 7:51 AM - Thanks for the note. Whilst we're very tolerant of Brett (and indeed actively enjoy it at modest levels), your note is a very useful prompt for us to open our bottle of this.
11/29/16, 1:38 PM - ah yes - the scourge of white burgundy enthusiasts - premature oxidation.
11/29/16, 1:34 PM - Yes quite a wine for the price isn't it! It's become the closest thing to a 'house wine' we've had.
9/4/16, 1:45 PM - Hi WSThanks for the note. I think it may be a regional thing, as barring Vallone and their Graticciaia, no-one appears to have the desire to make a bold 'super-wine' statement. In many ways this pleases me, as it saves on the glass needed for commensurately 'super' heavy-punted bottles! More seriously, it helps to protect the ability of the region to make interesting and sometimes remarkably complex wines, often for a lot less than you'd pay elsewhere. I did pick up some of Rivera's Puer Apulae, which I suppose may be heading towards a prestige style. Of the 3 bottles, one was so fiercely tannic that the other two have been buried 'for a decade or two'. I'm intrigued how they'll emerge.regardsIan
8/29/16, 10:59 AM - HiI'm a little more hopeful based on how the wine tasted when we visited them a couple of years ago. Your bottle sounds significantly more closed compared to then, so it sounds like it's disappearing into it's shell (as many but not all do). If you have any more bottles of this I'd suggest a good decade or two in the cellar.I suspect many 09s won't close down in the same way (in the way many 07s stayed very open)
3/26/16, 4:35 PM - :¬) Yes it's good, but Heathrow is indeed a dire experience.
1/24/16, 8:51 AM - I understand your frustrations with this style. I found the 1996 at 15 yo very four-square & hard going, yet the 1998 at a similar age was a little short of acidity/grip so came across as flabby. My resolution is to drink my singleton of this vintage much later, probably at 20-30 years old. Aspirational pricing has kept me away from restocking, but your comment on the 2013 reinforces the view that trends in Aussie reds (even in South Australian heartlands of Barossa & McLaren Vale) are interestingly moving back towards lighter weight / alc. The wheel has turned before and no doubt will turn again, but I'm very much more open to this lightening/freshening in style.
1/5/16, 3:44 PM - RajivWhat a wonderfully comprehensive tasting note. Very much appreciated.regardsIan
1/3/16, 9:56 AM - Plenty of profiles of the winery on the web, here's one http://www.thewinesociety.com/grower-profile-Chateau-MusarOften considered a bit of a 'marmite' winery, with people either wondering what all the fuss is about, or wondering why the wine remains modestly priced. The wine can last a long time, and not just the red, but also the white and Rose. The white is made with native grapes, but ends up quite similar to traditional white rioja with age. Bottle variability does occur, and the red especially is both loved and derided for what might be technical faults, but which can give it a unique character. Indeed there has been recent disquiet from fans of the red, that it's been a bit more technically correct in the last decade!
10/11/15, 7:09 AM - Hi MarcI don't know if you've had any of these before, but I tend to bury them in the cellar for 8-10 years, and as they soften, they also develop a (slightly rustic) leathery complexity. I fully agree that when young they can be a bit brutish.regardsIan
9/19/15, 6:17 PM - Cork for mine, though the cork was exceptionally tight fitting, so may have been closer to the screwcap.
9/19/15, 11:08 AM - Hi ArthrovineBy way of comparison, our bottle was under cork (albeit a VERY tight-fitting one). I'd agree with your views on longevity.
9/13/15, 7:35 AM - Hi Gilrbo - Many thanks for your comment. Yes rather delayed notes, but I picked up the old notepad and thought I ought to type these up or bin them. Indeed it could have been 2007 or 2008!I haven't seen any recent vintages around from Accomasso - do you know if they are still going? I really liked the wines (right in my preferred style, though I'm not obsessive about trad vs. modern), but very much also warmed to a genuine 'wine farmer', which can be a nice contrast to an increasingly slick/professional wine region.
9/14/15, 3:47 PM - Really appreciate the update - that lack of recent vintages had me thinking that he'd stopped making wine. I shall keep a confident eye out for the wines now. Thank you!
9/14/15, 3:40 PM - Indeed.There does seem to be some bottle variation in this wine, perhaps not surprising with the huge production volume. My own experience has been good - not the best Rioja at all, but a cracking wine for the money.
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