June 25, 2021 - PNP into 薄はり葡萄酒器 (“Fruit” day): Pale ruby to the eyes and darker than the Susucaru.
Quite a lot of VA. Earthy florals, darker plummy fruits on nose.
Very good darker berry fruits. Darker fruit profile here.
93 points.
March 30, 2021 - Fruit and black pepper. Not particularly complex and there was that whiff of gas coming off the immediately opened bottle, but hey - it acted as a natural preservative over the next few days the bottle remained opened (but sealed). Everyone enjoyed it but no rush for a second glass. Some found a hint of savory/leather but that opinion not shared by all.
December 2, 2020 - Back of the bottle says 2012 and it's Free Run import, so pretty sure that's Rimmerman. Always the first question for a Cornelissen: is it clean? For this bottle, yes. Maybe a touch of VA, but not enough to count as a flaw. Pure Etna red fruits, crunchy acid and just a touch of bitter in the tang. Really, really drinkable tonight and a perfect, lively match with an authentic meat lasagna from Via Rosa.
October 9, 2018 - Yum
July 9, 2017 - A very impressive version of this wine. Very fresh, fruity, complex and fullbodied. Aromas of cherries, volcanic minerals and leather is quite evident. It's in a very good condition. A strong effort from Cornelissen, seems like some of the bad bottles noted are due to poor storage. This is a wine without sulphur added and needs cool storage conditions. It also needs decanting, but will as most natural wines never be totally clear.
January 23, 2017 - I was definitely skeptical of this... I've had Cornelissen wine before, but only in a restaurant. I stood it up about 2 weeks before I drank it because there was so much sediment. However, I must say I was pleasantly surprised. The nose is stellar with super pure red berry fruits, floral scents, a touch of sandalwood, and just a bit of smoke/mineral notes. The palate is super fresh, I thought for a minute it might actually be petillant, but in the end just super fresh acidity and really pure red fruits. Blind I would have guessed this to be young Volnay either village or 1er cru such is the purity of the fruit. I'm not sold on the whole natural wine movement as of yet... I love the concept and if I were sourcing locally I would definitely go for it, but trans-Atlantic voyages are still precarious... this wine however does show the potential of good producers making totally natural wines. I would buy again from a trusted source, but its a buyer beware type of wine for sure.
February 20, 2016 - As before. This is a bizarro drink. For one thing, after a couple years in the cellar there is all sorts of stuff floating around in the bottle that wasn't there before. I am pretty sure they are balls of some sort of brain-invasive fungus but I can't be certain. They have migrated to the bottom of the bottle and I am simply praying they stay there. The wine smells of decaying flowers, pickled vegetables, fermented cherries, sour gummy bears, and pseudomonas. In the mouth, this is consistent with the last bottle. Sour as all get out with a palate dominated by cherries, berries, rhubarb, post-yoga Lululemon pants, and forgotten kimchi. This is knarly stuff. I am quite certain it is toxic but it might just be worth it.
April 17, 2015 - This is a compelling wine, and pretty amazing on some levels. Yet it neither goes with food, nor stands alone, which is somewhat of a baseline for most wines. Not sad this was my last bottle.
I must say it was very easy to decant in a clear bottle.
April 6, 2015 - Consistent with previous notes a year ago, only this has really mellowed out. Gone is the oxidation, fizziness, tart astringency, and heavy notes of cloves. In is a more rounded, smooth wine with a hint of effervescence and juicy red funky fruit, similar to a nice Loire Cab Franc. A lovely weeknight quaffer. Drink now.
March 7, 2015 - Ok at first, except for the unintegrated 15%. Then progressively worse and worse - after a few hours became undrinkable which makes me think it was a bad bottle..?