Garnet with slight ox on the rim. This has developed nicely over the past 4 years. Signature Nebbiolo profile, but adding mineral and tar complexity, a touch of tobacco. Tannins are softening but still notable. Feels like this is at the beginning of some nice evolution. Come back again in 2-3 years.
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Gourmet Traveller wine nebbiolo tasting (8 Danks street, Sydney): Perfumed, concentrated toasted oak, plum, dried flowers light charcuterie, touch of funkiness. Juicy, then meaty charcuterie notes, huge front of mouth tannic grip, spice elements on long finish. About as modern as I like. Lovely.
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this has everything required to become a really lovely wine, but for now it's too young for my taste. there is excellent power, and awesome length. the tannins are just a little too harsh for me at the moment. put it with a nice stew and i wouldn't have a problem. or come back in a few years.
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5/19/2017 - Phenol73 Likes this wine: 89 Points
Garnet with slight ox on the rim. This has developed nicely over the past 4 years. Signature Nebbiolo profile, but adding mineral and tar complexity, a touch of tobacco. Tannins are softening but still notable. Feels like this is at the beginning of some nice evolution. Come back again in 2-3 years.
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5/26/2014 - kevin h wrote: 88 Points
Lean rusty fruit.
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4/16/2014 - chatters wrote:
Gourmet Traveller wine nebbiolo tasting (8 Danks street, Sydney): Perfumed, concentrated toasted oak, plum, dried flowers light charcuterie, touch of funkiness. Juicy, then meaty charcuterie notes, huge front of mouth tannic grip, spice elements on long finish. About as modern as I like. Lovely.
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4/10/2014 - petec-s wrote: 89 Points
Decent quaffer and great value, good Nebbiolo expression.
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1/15/2014 - fatherdamo wrote: 88 Points
this has everything required to become a really lovely wine, but for now it's too young for my taste. there is excellent power, and awesome length. the tannins are just a little too harsh for me at the moment. put it with a nice stew and i wouldn't have a problem. or come back in a few years.
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