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Invinoverytas
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1999 Feudi di San Gregorio Taurasi Piano di Montevergine
8/19/2019 - GPW wrote:
Delicious. 20 years in, and still nearly primary. A big wine -- probably too big for the weather in which we drank it -- but nonetheless outstanding. With pasta sauced with Teddy's Principia Borghese tomatoes, oven-dried, and a lot of oven-crisped rosemary. Next time, try this in cooler weather with something grilled.
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2016 Giovanni Almondo Roero Arneis Bricco delle Ciliegie
10/20/2017 - GPW wrote:
According to importer Moore Brothers:
If you’ve never tasted fine Roero Arneis, just imagine an elegant Rhône Viognier blended with a Pierre Cornu Aligoté (and that it was somehow made by Klaus Peter Keller), and you’ll know what to expect. Then remember that all discussion of the noblest white grape variety in Piemonte begins and ends with Domenico Almondo.
The Roero Arneis Bricco delle Ciliegie comes from a sandy hillside above the town of Montà d’Alba. The vineyard gets its name from the cherry orchard that grew on its flanks before Giovanni Almondo planted these vines almost forty years ago. Ripe white peaches, Bartlett pears, and honeydew move in and out of the foreground when the wine is poured, alternating with lavender, elderflower, jasmine, and wild fennel as the nose evolves in the glass. On the palate, the wine is energetic and vibrant, with a layered, mineral-saturated core of orchard fruit flavors that echo the nose, all seasoned with fresh fennel, sea salt, and a fleeting suggestion of wild spearmint. Drink now – 2024.
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2016 Domaine Ricard Touraine-Chenonceaux Tasciaca
10/20/2017 - GPW Likes this wine:
According to importer Moore Brothers:
Tasciaca is the original Latin name of the village of Thésée-la-Romaine, where Domaine Ricard is located. The wine comes from 40+ year-old vines in the newly created appellation of Touraine-Chenonceaux, which includes the highest vineyards on the right bank of the Cher. Like his mentor Didier Dagueneau, who died tragically in 2008, Vincent works with a mix of wooden containers: ¾ of the Tasciaca was fermented in two and three year-old 400-liter barrels, and ¼ in a single “cuve tronconique.”
In the glass the Tasciaca 2016 has the color of shimmering yellow gold. Ripe Braeburn apple, lime zest, green mango, and honeysuckle move in and out of the foreground, with subtle suggestions of asian pear, white grapefruit and baking spice as the wine spends time in the glass. Texturally, the wine is rich and mouthfilling, while at the same time seemingly weightless, with flavors of nectarine, ginger, guava, and dried honey dancing on the palate; all seasoned with crunchy limestone minerality, and an endless mouth coating saline finish. Drink now – 2024.
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