This is still hanging in there...but as usual this doesn't thrill me. Hazy pumpkin color with a lot of VA on the nose and slightly overripe apples on the palate. As much as I love the Bea reds, the charms of the orange wines are lost on me.
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Hazy, sherried in color with a dark orange tone. Low acidity and better when chilled with minor flavors of stone fruit (apricot/peach) and a slightly oxidative nose. This was not terrifically expressive, but still a nice drink. Drink up!
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Paolo Bea Private Dinner (In Vino, New York, NY): My first encounter with the 2007 vintage, in which only 900 bottles were produced. The appearance and aromas are quite strange. Hazy yellow color. The nose is yeasty with notes of sour apple cider and burnt toast. Looking at and smelling this wine, you'd think it would be terrible (and some in our group couldn't get past this), but I found it quite delicious, with flavors of tart apples and delicate smoked herbs. Now's a good time to drink this. Bottle #249. Rated 1 on a scale of -1 to 3.
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Chad Stock of Minimum Wines (E&R Wine Shop, Portland OR): 100% Trebbiano spent 14-15 days on the skin and then aged in steel for 2 years. The aromas are beautiful and gorgeous, of marzipan. Really lovely. Very soft palate entry and so pretty and smooth. Elegant and beautiful. Fantastic rich acid on the finish. Incredibly beautiful and lovely wine.
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Chad Stock of Minimus Wines (E&R Wine Shop; Portland, OR): Earthy scents are full here, along with a fruity funk reminding me of grapes left out on the counter. Some tart apple scents show, as well as something that reminds me of fresh varnish. It’s quite tart on contact, with a core of apple flavors and acidity. The tannins provide some good structure, but some flavors remind me of pond water, and detract from the other elements a bit.
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12/19/2021 - BillBell73 Likes this wine:
This is still hanging in there...but as usual this doesn't thrill me. Hazy pumpkin color with a lot of VA on the nose and slightly overripe apples on the palate. As much as I love the Bea reds, the charms of the orange wines are lost on me.
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4/1/2019 - SoundinBetween wrote:
Hazy, sherried in color with a dark orange tone. Low acidity and better when chilled with minor flavors of stone fruit (apricot/peach) and a slightly oxidative nose. This was not terrifically expressive, but still a nice drink. Drink up!
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4/18/2015 - kevinacohn wrote:
Paolo Bea Private Dinner (In Vino, New York, NY): My first encounter with the 2007 vintage, in which only 900 bottles were produced. The appearance and aromas are quite strange. Hazy yellow color. The nose is yeasty with notes of sour apple cider and burnt toast. Looking at and smelling this wine, you'd think it would be terrible (and some in our group couldn't get past this), but I found it quite delicious, with flavors of tart apples and delicate smoked herbs. Now's a good time to drink this. Bottle #249. Rated 1 on a scale of -1 to 3.
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7/17/2014 - David Paris (dbp) wrote: 92 Points
Chad Stock of Minimum Wines (E&R Wine Shop, Portland OR): 100% Trebbiano spent 14-15 days on the skin and then aged in steel for 2 years. The aromas are beautiful and gorgeous, of marzipan. Really lovely. Very soft palate entry and so pretty and smooth. Elegant and beautiful. Fantastic rich acid on the finish. Incredibly beautiful and lovely wine.
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7/17/2014 - subtlet Likes this wine: 85 Points
Chad Stock of Minimus Wines (E&R Wine Shop; Portland, OR): Earthy scents are full here, along with a fruity funk reminding me of grapes left out on the counter. Some tart apple scents show, as well as something that reminds me of fresh varnish. It’s quite tart on contact, with a core of apple flavors and acidity. The tannins provide some good structure, but some flavors remind me of pond water, and detract from the other elements a bit.
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