D+0h: cork comes out intact with a standard corkscrew, a tiny, tiny, tiny bit of deposit both in the filter and the bottle, smells of dark fruits, perhaps raspberry? D+4h: dark as ink, on the rim slightly purple red, smells of blackberry, a little bit of smoke and a little bit of graphite, smooth in the mouth, has a certain residual sugar, so not completely dry, medium body, in the mouth blackberry and graphite, in the aftertaste blackberry, graphite and acidity, good length (30 sec) good red wine.
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Ok I (barely) held to my 2014 idea that it needed at least 3 years, but it's still probably too young. Given 60-90 of air though, the nose especially shows whiffs of brilliance. Still massively tannic. Enjoyable now but should improve.
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Interesting blend. Tasted confused at first. Opened up and settled in after a few hours. The dark flavors of the Nero dAvola seemed more apparent than the cab. Although, I think there is more cab in the blend. 70/30 I think. Overall impression is that it exceeds the $20 price.
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Agree with others that this wine needs some serious time on its side. I wouldn't touch another bottle for at least 3 years, maybe even 5. It is actually enjoyable now, but just feels like it'd be better when it calms down a little. Lots of oak, but well balanced. A huge anise note, especially with air. Undercurrents of earth and smoke. A touch of rubber. Huge tannins. I may have to pick up a few more to watch.
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the wine needs time. if you want to drink it now, you can, but you have to decant it for 2 hours. then you have a silky, pretty wine, fruity and a wonderful melt. hold it for two more years untill 2018
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The wine looks Garnet colored. The legs are Medium. It smells like Raspberry, Black currant (cassis), and Alcohol/Hot. It tastes like Black currant (cassis), and Stems. The body is Medium. The wine has Angular texture. The wine finishes Medium. I was hoping for more complexity in this wine. I find it fairly one dimensional on both days one and two.
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Taste: Full bodied with some chewy tannins. There is noticeable oak on the palate along with tones licorice, black fruits, and wood spices.
Overall: There is a juicy and forward wine underneath the oak. It would be more enjoyable if the oak weren't so heavy handed. It's still a good wine, but it's hidden a bit.
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1/22/2022 - Butzemann wrote: 89 Points
D+0h: cork comes out intact with a standard corkscrew, a tiny, tiny, tiny bit of deposit both in the filter and the bottle, smells of dark fruits, perhaps raspberry? D+4h: dark as ink, on the rim slightly purple red, smells of blackberry, a little bit of smoke and a little bit of graphite, smooth in the mouth, has a certain residual sugar, so not completely dry, medium body, in the mouth blackberry and graphite, in the aftertaste blackberry, graphite and acidity, good length (30 sec) good red wine.
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4/12/2021 - billgeorge767 wrote: 90 Points
Tannins mostly gone. Well integrated now. Silky texture. Dark fruit, earth, leather, anise. Delish.
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11/3/2017 - DerVerbrecher Likes this wine: 90 Points
Dinner at Sarah & Benni (Sarah's and Benni's place): Nice wine. Really needs to breathe. Creamy texture. Full-bodied. Had the wine together with Entrecote.
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3/26/2017 - lifeattable Likes this wine: 91 Points
Ok I (barely) held to my 2014 idea that it needed at least 3 years, but it's still probably too young. Given 60-90 of air though, the nose especially shows whiffs of brilliance. Still massively tannic. Enjoyable now but should improve.
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2/14/2014 - DC 1111 wrote: 90 Points
Interesting blend. Tasted confused at first. Opened up and settled in after a few hours. The dark flavors of the Nero dAvola seemed more apparent than the cab. Although, I think there is more cab in the blend. 70/30 I think.
Overall impression is that it exceeds the $20 price.
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1/4/2014 - lifeattable Likes this wine: 91 Points
Agree with others that this wine needs some serious time on its side. I wouldn't touch another bottle for at least 3 years, maybe even 5. It is actually enjoyable now, but just feels like it'd be better when it calms down a little. Lots of oak, but well balanced. A huge anise note, especially with air. Undercurrents of earth and smoke. A touch of rubber. Huge tannins. I may have to pick up a few more to watch.
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12/7/2013 - Die Junge Weinwelt wrote: 90 Points
the wine needs time. if you want to drink it now, you can, but you have to decant it for 2 hours. then you have a silky, pretty wine, fruity and a wonderful melt. hold it for two more years untill 2018
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12/1/2013 - cliffo41 Does not like this wine: 84 Points
The wine looks Garnet colored. The legs are Medium. It smells like Raspberry, Black currant (cassis), and Alcohol/Hot. It tastes like Black currant (cassis), and Stems. The body is Medium. The wine has Angular texture. The wine finishes Medium. I was hoping for more complexity in this wine. I find it fairly one dimensional on both days one and two.
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2/12/2013 - KeithAkers wrote: 86 Points
2013 Gambero Rosso Tre Bicchieri tour (Union Station, Chicago, IL): Nose: Very rich nose with a good dose of oak along with tones of licorice, black fruits, black cherries, and some wood spices.
Taste: Full bodied with some chewy tannins. There is noticeable oak on the palate along with tones licorice, black fruits, and wood spices.
Overall: There is a juicy and forward wine underneath the oak. It would be more enjoyable if the oak weren't so heavy handed. It's still a good wine, but it's hidden a bit.
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