Tasted from Coravin - day 0. Funky nose that faded significantly after about 20m. Dark red fruit of medium strength. Grippy tannins. Acid is medium-low. Finish is not super remarkable.
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I let this one decant much longer and worked on it over several nights (under gas overnight, decanted about an hour each glass). Really nice structure and complexity, with a lasting finish. Paired well to Brasato al Barolo (made with a different wine).
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This was very drinkable and very delicious. Needed some time to open, which seems to suggest it's not at peek yet. Alcohol is labeled at 13.5% but I dunno, it kicked my butt.
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I should just fast forward to the four hour mark that this was open as the first four were a varied mess of disjointedness. Ruby red with bricking around the rim. This is a very modern version of Nebbiolo. Really drinks more like an entry level Langhe than a Barbaresco. The nose shows tons of new oak with some red fruit, but is lacking the delicate and beautiful floral aromatics one looks for in Nebbiolo. Full bodied and juicy, this delivers blasts of tart cherry, along with high acidity, but not as fresh and clean a mouthfeel as one would look for. Then, tannins....chalky, firm and woody. Medium finish.
Not sure if will ever reach the heights it is capable of. The wood needs to integrate and I don't know that there is enough here to wait that out. Nice enough, but one expects a bit more.
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(Ca Nova BARBARESCO) Friday Dear Friends, We've had some long-winded offers of late so today will be about one thing - price/value. If you are looking to buy low and drink high, all of the items below would be an excellent addition to your cellar and they are priced at a fraction of what they should be. All are set to arrive shortly (I believe in a week or so). Have a good weekend everyone - - Jon Rimmerman ******************** 2004 La Ca'Nova Barbaresco (GR2) If you've lost your way in Barbaresco and wish to taste the elegance and feminine grace of Nebbiolo again , here you go...at a very reasonable price. Don't expect fireworks or a bruising presence, that's not what this is about - this is about delicate rosewater and varietal character that begs the taster to sniff and taste its virtues over and over. It's also delightful with food. The Volnay Mitans of Barbaresco? ONE SHIPMENT ONLY at this price - we will have a second shipment at more next month. 2007 Kurt Angerer Gruner Veltliner "Eichenstaude" This is a big wine for what it is and should cellar very well. For $18+ you will be quite happy to revisit it in 6-8 years... 2007 Josef Schmid Riesling "Pfaffenberg" (Kremstal) Another big effort from Schmid, both creamy and spicy with a big future ahead of it. $18+ for this is a steal and it's all due to David S tasting this at the wrong time (it had just been bottled and was still full of sulfur and reduction - not anymore) Last but not least, two food items that we've been trying to re-acquire for the past year but had to be patient for the 2009 harvest in Italy and subsequent cooking/jarring. Some things are worth the wait and you haven't tasted a panini until you've had a few slices of the grilled fennel draped over your bread (or the Tuscan white beans which seem to be featured at every restaurant in Seattle right now) - both are from the summer/fall harvest and have just arrived (exp date well into 2012). On another note, if you have food items here, please remember they do not age like wine! You need to come down and pick up your food/mustard/oil, etc - to schedule a pick up, please let Sarah know: http://www.garagistewine.com/unsubscribe/index.php?Itemid=49 White Beans (13 oz jar) This is the real deal - Tuscan Cannellini beans, hand-picked/pressed extra virgin olive oil, fresh sage allowed to dry and concentrate and sea salt. The amalgam produces a classic antipasti served from the coast to the hills of Chianti Classico. Fancy Food Show top prize winner (I said it was good). EXTREMELY LIMITED Grilled Fennel (9.5oz jar) I've already stoked the taste bud flames above (with my panini comment) and this combination of char-grilled fennel, extra virgin olive oil (also hand-picked/pressed), sea salt, wine, vinegar, grilled garlic and parsley is addictive to say the least. Another chef's secret weapon when things are getting just a bit too predictable. Can be used as antipasti, on the above mentioned panini, in pasta sauce or quickly broiled with a dusting of Reggiano (or even Fontina). Now I'm hungry... Thank you, Jon Rimmerman Garagiste Seattle, WA Italy4911 Austr8910 Austr8920 FD7660 FD7670
4/13/2019 - SeattlePaul wrote:
Tasted from Coravin - day 0. Funky nose that faded significantly after about 20m. Dark red fruit of medium strength. Grippy tannins. Acid is medium-low. Finish is not super remarkable.
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7/28/2015 - Italiana Likes this wine:
Excellent quality. Delivers well above its price point.
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7/27/2014 - SeattlePaul Likes this wine: 90 Points
I let this one decant much longer and worked on it over several nights (under gas overnight, decanted about an hour each glass). Really nice structure and complexity, with a lasting finish. Paired well to Brasato al Barolo (made with a different wine).
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11/23/2013 - SeattlePaul Likes this wine: 90 Points
This was very drinkable and very delicious. Needed some time to open, which seems to suggest it's not at peek yet. Alcohol is labeled at 13.5% but I dunno, it kicked my butt.
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9/12/2011 - Anthony Lombardi wrote:
I should just fast forward to the four hour mark that this was open as the first four were a varied mess of disjointedness. Ruby red with bricking around the rim. This is a very modern version of Nebbiolo. Really drinks more like an entry level Langhe than a Barbaresco. The nose shows tons of new oak with some red fruit, but is lacking the delicate and beautiful floral aromatics one looks for in Nebbiolo. Full bodied and juicy, this delivers blasts of tart cherry, along with high acidity, but not as fresh and clean a mouthfeel as one would look for. Then, tannins....chalky, firm and woody. Medium finish.
Not sure if will ever reach the heights it is capable of. The wood needs to integrate and I don't know that there is enough here to wait that out. Nice enough, but one expects a bit more.
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