Time has passed this wine by. It was reserved with some berry fruit flavor but I think it should have been enjoyed a few years ago. Not a bust from my recent auction purchases but I wouldn't buy another one.
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dense, concentrated purple: earthy nose, with leather, floral and herbal notes, and ripe fruit: nicely structured, with robust tannins and vibrant fruit, semi-long finish: bits of jerkey, dominant ripe plums, funghi, mint, black pepper: a fantastic QPR: (I couldn't appreciate the one I drank on arrival, in a plastic cup, and with jet lag): 17
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This one was on its way down. I have two more that I will give a try rather soon to see if the wine reached the end of its life or if there might be any bottle variations.
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Definitely gentler and less concentrated than the 1998. More feminine, less coffee and chocolate. Interesting but not as good a wine - as yet at least.
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One of those bottles that got lost in the cellar. Thought I didn't have any more but one showed up. Still tannic and in need of air. Wonder how long this puppy will last. Michael ended up using half the bottle in a Tuscan meat ragu that turned out terrific. This wine threw quite a bit of sediment also.
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Glass-coating, ink-black purple; restrained fruity nose; huge attack, some VA, bright acidity; smoothed out with air to show-off notes of caramel, nuts and fat. An ambitious wine. 15
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Wish I read ajr's notes before opening this bottle. Still quite tannic. The half bottle that sat on the counter overnight vacuvinned showed infinitely better. Dark fruit and some pepper. Unfortunately I don't have another bottle. Hold em if you have em or give a lot of airtime.
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deep color, full bodied. this reminds me of a poor man's amarone. really liked this wine. this baby has lot of time left in its life. looking forward to taste it agian as it matures.
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13.5% alcohol, a leonardo locascio selection, veronese, $20
i wish i had decanted this, and i have now made a vow to do that every single time i can. after about 90 minutes this started to open up and strut some stuff. i'm not as enthusiastic about it as our fearless leader, but it's a nice inexpensive italian that went well with our pasta dish tonight. black fruits, medium body, short but satisfying finish that is a bit dusty/ dry from the tannins. you could do a lot worse than this wine.
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($20) Excellent value in a "Super-Valpolicella." If memory serves, this is blended with some Syrah. Wax and burlap on the nose with a hint of oak and tannin. Smells a little hard and tannic. On the palate the wine is slightly austere, but has enough to black fruit to be nice. Full bodied, viscous with moderate acidity. Nice.
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Veneto, Italy Opened and served without decanting in Spiegelau Rotwein glasses. The color is a pretty, bright ruby. The nose smells of pepper, dark fruits and a fair amount of woodiness such as hickory. The tannins are firm but the overall feel in the mouth is light and crisp. The flavors are mostly of cherry and strawberry with just a pinch of earthiness on the finish. This is a bright and refreshing red and is meant to be drank young in a carefree style. I would score this wine 89 points. Drink now. Served as an aperitif with slices of Piave cheese. Paive cheese is very close to a cross between White Cheddar and Parmesan. Like the wine the cheese is also made in the Veneto region of Italy along the Piave River. The milk is always gathered along the river area and is always “the milk of two milkings” or the first milking. The curd is heated and then allowed to cool for the aging process. The cheese is typically aged a minimum of two months before it is ready for use. It is served fresh on its’ own until it is fully mature at ten months. After ten months it begins to harden like Parmesan and is typically used in baked Polenta or grated on top of foods at serving. This pairing came across wonderfully and I would recommend trying it. The wine also worked well with garlic stuffed olives.
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4/3/2015 - JuliannaD wrote: 84 Points
Time has passed this wine by. It was reserved with some berry fruit flavor but I think it should have been enjoyed a few years ago. Not a bust from my recent auction purchases but I wouldn't buy another one.
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9/17/2014 - kstoddard wrote: flawed
Corked
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11/19/2011 - _PRH_ wrote: 89 Points
Very enjoyable but getting a bit old - time to drink up.
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11/12/2011 - MatsRahm wrote:
This bottle was way to old. It was not really drinkable.
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3/13/2011 - JRo wrote: 89 Points
Still very enjoyable but fading. Drink up
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1/21/2011 - JRo wrote: 89 Points
Took quite some time to open up but was worth it. Drinking very well now and wouldn't wait to finish off any remaining bottles...
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7/25/2010 - chokkon wrote:
dense, concentrated purple: earthy nose, with leather, floral and herbal notes, and ripe fruit: nicely structured, with robust tannins and vibrant fruit, semi-long finish: bits of jerkey, dominant ripe plums, funghi, mint, black pepper: a fantastic QPR: (I couldn't appreciate the one I drank on arrival, in a plastic cup, and with jet lag): 17
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7/18/2010 - chokkon wrote:
dense purple, (nose hard to read in plastic cup...and with jet lag, having just arrived from CA): vigorous tannins, solid fruit: 16
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6/21/2010 - MatsRahm wrote:
This one was on its way down. I have two more that I will give a try rather soon to see if the wine reached the end of its life or if there might be any bottle variations.
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3/18/2010 - awhite wrote:
Drank my last two bottles over the past month. Both bottles were sound but over the hill--in my opinion this one has run out of gas.
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1/6/2010 - HRT wrote:
Much better balanced then the first bottle. Smooth tannins with sweet red fruits.
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12/27/2009 - HRT wrote:
Scents of earth, mushrooms and chocolate. A bit of tannin. Somewhat rustic and simple.
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4/27/2009 - Lordswood wrote: 87 Points
Definitely gentler and less concentrated than the 1998. More feminine, less coffee and chocolate. Interesting but not as good a wine - as yet at least.
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2/15/2009 - mhurford wrote: 89 Points
tannins now softened. Much improved after a few hours if a tad jammy
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1/9/2007 - BonnieM wrote:
One of those bottles that got lost in the cellar. Thought I didn't have any more but one showed up. Still tannic and in need of air. Wonder how long this puppy will last. Michael ended up using half the bottle in a Tuscan meat ragu that turned out terrific. This wine threw quite a bit of sediment also.
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11/22/2006 - chokkon wrote:
Glass-coating, ink-black purple; restrained fruity nose; huge attack, some VA, bright acidity; smoothed out with air to show-off notes of caramel, nuts and fat. An ambitious wine. 15
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7/25/2006 - BonnieM wrote:
Wish I read ajr's notes before opening this bottle. Still quite tannic. The half bottle that sat on the counter overnight vacuvinned showed infinitely better. Dark fruit and some pepper. Unfortunately I don't have another bottle. Hold em if you have em or give a lot of airtime.
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7/12/2006 - ajr wrote:
this wine needs to be decanted at least 3-4hrs. had the rest of the bottle the next night and was infinitly better. did not decant long initially.
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4/24/2005 - ajr wrote: 89 Points
deep color, full bodied. this reminds me of a poor man's amarone. really liked this wine. this baby has lot of time left in its life. looking forward to taste it agian as it matures.
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2/15/2004 - jeff nowak wrote: 89 Points
13.5% alcohol, a leonardo locascio selection, veronese, $20
i wish i had decanted this, and i have now made a vow to do that every single time i can. after about 90 minutes this started to open up and strut some stuff. i'm not as enthusiastic about it as our fearless leader, but it's a nice inexpensive italian that went well with our pasta dish tonight. black fruits, medium body, short but satisfying finish that is a bit dusty/ dry from the tannins. you could do a lot worse than this wine.
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8/3/2003 - OneLastSyrah wrote:
($20) Excellent value in a "Super-Valpolicella." If memory serves, this is blended with some Syrah. Wax and burlap on the nose with a hint of oak and tannin. Smells a little hard and tannic. On the palate the wine is slightly austere, but has enough to black fruit to be nice. Full bodied, viscous with moderate acidity. Nice.
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7/21/2003 - wineismylife wrote: 89 Points
Veneto, Italy
Opened and served without decanting in Spiegelau Rotwein glasses. The color is a pretty, bright ruby. The nose smells of pepper, dark fruits and a fair amount of woodiness such as hickory. The tannins are firm but the overall feel in the mouth is light and crisp. The flavors are mostly of cherry and strawberry with just a pinch of earthiness on the finish. This is a bright and refreshing red and is meant to be drank young in a carefree style. I would score this wine 89 points. Drink now. Served as an aperitif with slices of Piave cheese. Paive cheese is very close to a cross between White Cheddar and Parmesan. Like the wine the cheese is also made in the Veneto region of Italy along the Piave River. The milk is always gathered along the river area and is always “the milk of two milkings” or the first milking. The curd is heated and then allowed to cool for the aging process. The cheese is typically aged a minimum of two months before it is ready for use. It is served fresh on its’ own until it is fully mature at ten months. After ten months it begins to harden like Parmesan and is typically used in baked Polenta or grated on top of foods at serving. This pairing came across wonderfully and I would recommend trying it. The wine also worked well with garlic stuffed olives.
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