TheArtisan
Member #102,138 signed up 12/15/2009 and last accessed 8/12/2016
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WineManWill90
25 Tasting Notes
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Member since December 2009
Locale: Guildford, Surrey, UK
Currently working at Les Caves de Pyrene
Member #102,138 signed up 12/15/2009 and last accessed 8/12/2016
25 Tasting Notes
Locale: Guildford, Surrey, UK
Currently working at Les Caves de Pyrene
2010 Azienda Agricola Gianfranco Daino Suber
3/15/2013 - TheArtisan wrote:
Subdued nose, earthy and spicy but otherwise closed with a slightly perfumed cassis note. Slightly green tannin dominates; rich black currant flavours, full-bodied and robust but simple. Needs a couple of years to integrate and mellow.
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2005 Tim Adams Shiraz The Aberfeldy
12/23/2012 - TheArtisan wrote:
Light ruby, vibrant purple colour; Smokey, slightly meaty, with wet earth on the nose, but nothing complex or terribly exciting. On first opening, the palate is initially quite hot with alcohol and surprisingly bitter on the finish. The tannin has smoothed out and is now barely noticeable but despite this, the wine still has a good, silky, creamy body with a plummy vibrancy trying to show through. Perfectly acceptable with a strong meat dish, however it is still fairly unbalanced and lacks complexity **
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2008 Domaine Philippe Girard Savigny-lès-Beaune 1er Cru Narbantons
12/2/2012 - TheArtisan wrote: flawed
Despite being riddled with brettanomyces, I'm going to try and give a balanced review. Pale, cherry-red colour, going slightly orange towards the rim. Strong, unpleasant, metallic, oily nose. There are some bright red fruits on the palate but are short-lived and the finish, after 15 minutes in the glass, is taken over by metallic, almost antiseptic characteristics. Brett is a wine spoilage yeast that, while common in reds from Burgundy/Rhone, is usually transmitted by fruit flies or in contaminated oak barrels. Let's hope this bottle is just an isolated incident.
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