11/26/23, 11:15 PM - This Barbaresco doesn't show an intense colour, so the concentration of anthocyanins is low. Tannins are reduced by polymerisation with anthocyanins. But if the concentration of anthocyanins is low and the concentration of tannin is high, the tannins can not be reduced at least not within the optimal drinking window. The optimal drinking window of this barbaresco is from now to maybe 2040 (Monica Larner, TWA). I guess 2035. The tannins will maybe be reduced a little bit in this time, but this wine will not be smooth or with low levels of tannin in 10- 15 years. This wine has not thrown any sediment yet. So it has not reduced its levels of tannin in the last 4 years of bottle age. Barolos and Barbaresco do not age as long as the best bordeaux. They are not as resistent to oxidation. Even the best barbarescos have a drinking window of 20 and only in a few cases of 30 to 40 years.
11/27/23, 8:41 AM - Puh, what have I done? I saw the discussion on wineberserker (name of that site seems to fit ;-), given the incompetent statement about wine chemistry e.g.), but have no time to go through all of this. Nevertheless I would like to make clear, that of course I don't take the tannin levels of the PdB 2016 as a fault. In fact, there is nothing wrong with it. I gave 94 points, didn't I. I wouldn't gave it 94 points if it would be faulty or out of balance. No, I wouldn't count myself as a nebbiolo expert, but I had enough old Nebbiolos from Barolo and Barbaresco that I can say, that the rule is that they age without loosing their tannins to an extent like old Bordeaux, e.g. In fact, even notes of very old Barbaresco often mention the rest of tannins, that remain, while the colour is reduced and oxidative flavors may occur. That's my experience as well. So I don't understand the aggression due to my statement, that the tannins of this wine never will be shed (completely, to a large extent). That is something that nebbiolo lovers seem to like given the discussion and that's okay of course.
5/14/23, 8:57 AM - Hello, there is no sauvignon blanc in the blend. It is Gros Manseng 54,5%, Sauvignon Gris 34,5%, Savagnin 11%.
4/30/23, 9:14 AM - Hello, I don't know this wine, but if it is not heavily faulty, as your note seems to indicate, 69 points are not appropiate, but minimum 80+ points.
12/17/22, 9:40 AM - That may be the case, though I would have already drunk it by then. ;-)
4/16/22, 1:44 PM - Yes, the sweet wines from Bordeaux are great, but in fact it is not Sauternes. It is Barsac. And Climens is special. Because it is made only from Semillon. Cheers!
4/16/22, 2:13 PM - You sound like an American. And it seems you are not only bored by sauternes or barsac. Your scores indicate that.
4/18/22, 12:35 AM - I do apologize as well. I didn't want to teach you. In fact you are right of course, that the wines from Barsac can be sold as Sauternes. I don't know if there is any Barsac, who do this. Anyway I just felt, that it may be important to make a difference between the wines of Barsac and Sauternes, because in my humble opinion they are different to some degree, esp. Climens. Excuse my mistakes in English plaease. Cheers!
11/21/21, 9:27 AM - Hello NoTrollingerPlease, i can not see any discrepancy here. Of course this wine is a major disappointment in terms of Quality-Price-Ratio and expectations due to its pedigree. Even if I could rated it 93 points it would have been a disappointment to me. Nevertheless I liked the wine, because of its style and elegance. If it would have been sold for 10-15€, I wish I had bought it by the case. Hey, 89 points: Very very good.
8/22/21, 2:52 AM - Sorry, for the late answer. I haven't checked this out. But for my taste the manzanillas can be easily stored one or two days in the fridge.
5/12/21, 4:48 AM - Thank you. It is not a mistake to drink bottles of this now or over the next years if you have more than two or three. To wait and to begin drinking in ten years is not what I would recommend. In another year this should be ready to drink even from the coolest cellars and I don't believe that it is going to improve for more than a decade from now.
4/2/21, 11:38 AM - Thank you.
3/6/21, 9:49 AM - As far as I understand Italian your note is quite positiv. Why then 81 points? Most simple correct made flawless supermarket wine for 6€ deserve this score.
3/7/21, 1:40 AM - Okay. I have a different opinion about the Montiano wine, but of course this is a question of personal taste as well. And of course it is Merlot. But the price should not be an argumentation for a lower score. In fact the price should not be considered giving out points. And the Montiano is better than just okay supermarket wines, isn't it. Of course you can and maybe even should write in your note, that it is too expensive for the quality in your opinion. By the way, I bought the 2016 Montiano for less than 27€ in Germany.
3/7/21, 1:41 AM - P.S. Your english is as good as mine ;-) Please write your notes in english. It is really good enough!
3/6/21, 1:23 PM - Your bottles were without a doubt damaged. There is no amber tint even today. It is still excellent!
1/22/21, 8:59 AM - If the note is all in all positiv, why 80 points as every supermarket wine?
1/23/21, 3:20 AM - Thanks for your comment. Below 80 points the wine has possibly minor faults or maybe is as interesting as light simple beer. I don't know the wines you mentioned, but the 2018 Courac got 90 points from the WA. The price however should not be considered giving out points in the parker system or at cellar tracker, I guess. I'm not so certain about the 2017 cotes du rhone from Guigal as I'm about 2015, 2016. I suppose it is in the range given by the WA from cask (89-91) in my humble opinion or maybe 1 point below.
12/30/20, 3:34 AM - I'm just drinking the 2017 and it is really a surprise for me in a positive way. If you can buy it, I would advice to do it. I would be interested in your opinion about this. Happy new year!
12/27/20, 11:22 AM - From my point of you, add 3-5 points and your score becomes fair indeed ;-) 97 from the WA, which is saying something since Reinhardt is scoring. I can not remember one of the better Auslese from Schaefer, and #14 in 2019 is one of those, that was at least outstanding (94 and above). Just my humble opinion.
12/27/20, 3:03 PM - You give it 92 points because it is too young? Is that the wines fault? If you see the potential of getting even better, isn't it a reason to give an even higher score? I don't understand the logic behind this way of scoring. In your logic there is no! young Bordeaux that deserves 100 points because it gets better with time, right?
12/27/20, 11:40 AM - Thank you for your personally note. One comment: If the Schaefer Auslese touched your heart as much as I believe, reading your note, and furthermore if you think this is a "perfect sweet white wine", you should give it 100 points. This would be not far from what professional tasters scored. There is no sweet white wine in the world deserving 8 points more than this Auslese. I wish you the experience to have this wine when it has shed its sweetness in twenty years or so and can only encourage you to by a fridge for wine e.g.
12/16/20, 10:14 AM - $13? Sure that it was the 55 (release price 50$) not the barda?
12/16/20, 11:44 PM - Sorry, I misunderstood your note. I had the 2017 55 and I rated it outstanding, so I hope you had just an off-bottle. I'm going to open the first of my bottles soon and hope that I like it better.
11/29/20, 6:40 AM - Guigal gives more money for high quality than others, but he also gives advice and help for the producers to obtain great quality.
11/28/20, 11:45 PM - You are right. I have to make a correction in my note. The slight game scent is reoccuring later even after hours. But I don't believe in Brett since the wine has high acidity and that makes a Brett infection unlikely. If it is brett it is going to get worse. Time will tell. However for now the scent is not disturbing at all.
5/31/20, 12:32 PM - If you get the temperature difference down, it is perfect. Maybe it is easier (and less cost intensive) to warm up the cellar (better isolation?) in winter than to cool it in summer.
4/15/20, 2:16 PM - Christian is right. This needs some years and it is sad that there are so many less than outstanding scores given here. If you have some 2001 to 2005 left, drink this up first. And one more thing: This is never a blockbuster, but an european old traditional wine, which means: It is light with low alcohol (for our hot climat time). The 95 to 96 point scores by professional tasters are well deserved.
4/13/20, 7:55 AM - Hello MarkKuschkowitz, I'm not sure if I should try out another one of Teschke wines. I'm convinced that it is not something that happened early in the winemaking process. The fruit is indeed showing an oxidative style. But the fault is obvious and not only recognized by one person. Maybe something that happened just before bottling. In the end it is irrelevant. It smells of SO2.
10/12/19, 1:02 PM - Hello Acyso,even the kabinett wines are Prädikat wines.Regards
10/12/19, 12:59 PM - Hello DJHAMMOND,my advice is to drink the 1982 up in the near term since it is at the end of its optimal drinking window, if the bottles have been cellared at perfect conditions since release. Otherwise ideally they should have been consumed in the past. The 1982 Cos is the better wine compared to the 1986, but the latter has indeed more years to hold through.
8/2/19, 1:06 PM - Hello Bemeyer, please do not decant this wine, because it simply don't make sense. There is no sediment in the bottle (cleared twice a year with eggwhite and racked). The wine is fully mature in an oxidative style. You won't decant sherry, do you? This wine will not improve with further aging. In some years it is going to begin to loose its fruit and the oxidative notes become dominating. Even the for some palates high acidity is a part of the wine that is not going to mellow or what ever. The wine is perfect now for what it is. A top-class traditionell rioja every day food wine, which might be consumed on its own as well and you like it as it is or not.
7/29/19, 9:30 AM - I poured it slightly chilled and consumed it at ca. 12°C minimum and max. 15°C approx.
8/2/19, 12:43 PM - Thank you for your shared informations. What does "cellar temp" means to you? Please, can you give me number in F or °C?
3/31/19, 3:40 AM - Hello Robmatic, I can recommend the "TheDurand" cork remover for vintaged wines with soft and stucking corks. It works great even if the cork is broken already and the rest is still in the bottle.
3/17/19, 3:24 AM - Hello DAGIJ,you ask: "Somone claiming that Burgundy do not age as well as Bordeaux?" Yes, me. At least if the wine is overly extracted like this wine and other vintages. The dry tannin you have found in this too, are not going to calm down like in most aged bordeaux (more than 30 years of bottle age). Unbalanced wines from burgundy, do not shed their tannin. They get more and more unbalanced with time. So I can only suggest to drink this rather sooner than later. Yours sincerely, Caruso.
3/12/17, 4:07 AM - I view 50% of your tasting notes. Sure you like wine? ;-)
2/8/16, 1:41 AM - Yes, I have decanted it and gave it time till now. Unfortunately it doesn't really matter.
2/9/16, 9:17 AM - No, sorry, but this is the true. I've retasted it in company (I stashed the open bottles away). One other person doesn't even want to take it in the mouth. There is more fruit now but still the disturbing smell of a burning match. And when I read the other notes (sulfur 2 times, "røykmineralitet") and all bottles of this producer I had, had or have exactly the same disturbing smell, it seems to me clearer and clearer that there are probably more defective bottles out there.
4/30/14, 1:30 PM - much to much air? No decantation for old baroli is better in my humble opinion.
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