blcarter3

User #402,639 signed up 7/11/2015

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  1. Brian Glas

    Brian Glas

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    Tim Heaton

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  1. Tim Heaton

    Tim Heaton

    9,204 Tasting Notes

Member since July 2015

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  • 2016 Proprietà Sperino Uvaggio

    First of a case purchase. For Nebbiolo, it's tough to imagine a better QPR wine. Beautifully translucent. Rich cherry, berries (raspberries?), licorice/menthol, cloves/cinnamon/brown spices, tea, a slight bit of tar, orange pith on the finish. There's a coolness, a freshness to this wine that gives away its Alto Piemonte origin. Strong acid backbone, but very fine tannins. That, to me, is really the striking feature of this wine: The tannins are so fine that the wine itself is really quite open. I have no doubt it will age beautifully over the next 10 or 15 years, but it's enjoyable now, and it's great to have a baseline to follow it.

    Proprieta Sperino's Uvaggio and rosato are so consistently delicious, and so modestly priced. Very excited for the 2016 Lessona.

    4 people found this helpful, do you? Yes - No / Comments (6)

  • 2017 Produttori del Barbaresco Barbaresco

    Opened the bottle around 12p, drank between 5.30p and 9p, but with a half pour around 1p. The wine starts very tight; give it all the time you can. Th warmth of the vintage is obvious. The fruit is darker: hard raspberry candy, dark cherry, lots of sweet licorice. Also baking spices: cinnamon, clove, nutmeg. Bright orange pith with time and swirling. Tar and black tea on the finish. Not as much rose as I expect will come with bottle age. The tannins are very aggressive at this point, as one would expect, and the alcohol takes some time to integrate.

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  • 2018 Fritz Haag Brauneberger Juffer-Sonnenuhr Riesling Spätlese

    Time will be kind to this, but definitely enjoyable now. A bit of reduction on the nose at first, then honeysuckle, lime, white peach, and stone fruits. The most interesting part of the wine, to my palate, its the ginger note that emerges on the mid/rear palate, which is a wonderful balance to the residual sugar, which, obviously, is nontrivial.

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