Sydney MW Summer School; 1/26/2002-1/27/2002 (Sydney Airport Stamford Hotel): The developing nose has a rich caramel and meringue quality; not surprising for a wine made in an amarone style. There’s an oaky rich, luscious, medium-sweet dessert texture which just needs a little more acid to keep it vibrant than is on offer here. Close, but a slight miss. Only slight, though.
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1/27/2002 - graemeg wrote:
Sydney MW Summer School; 1/26/2002-1/27/2002 (Sydney Airport Stamford Hotel): The developing nose has a rich caramel and meringue quality; not surprising for a wine made in an amarone style. There’s an oaky rich, luscious, medium-sweet dessert texture which just needs a little more acid to keep it vibrant than is on offer here. Close, but a slight miss. Only slight, though.
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