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8/3/2019 - forceberry wrote: flawed
From a magnum. 12% alcohol
Cloudy, opaque figgy reddish appearance. Savory, oxidative and pretty flat nose with somewhat disagreeable aromas of beef consommé, some wizened dark berries, a little bit of soy sauce, light nuttiness and a hint of smoke. The beer is dry, medium-bodied and quite dead on the palate with oxidative flavors of savory meatiness, some soy sauce, light mushroomy tones, a little bit of sharp rancio and a hint of nutty madeirized character. The wine is high acidity with very light tannins. The finish is dry, subtly grippy and flat with long, oxidative flavors of salty soy sauce and beef jerky, some nuttiness, a little bit of wizened dark berries, light notes of rancio and a hint of raisin.
A flat, dead and oxidized Barbera that has been long gone. As the wine showed some tannic action - even at almost 50 years of age - I was wondering whether this was a relatively tannic effort for a Barbera, or if the tannins just stood out more since all the other flavors were quite flat and dead at this point. Not worth the price at 25,30€ for a magnum.
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6/27/2019 - rossi.wine wrote: flawed
From magnum. Very evolved in colour, watery rim. Very unpleasant nose - pruney, biting acidity, barnyardy. Compared to the nose a lot less offensive on the palate, but very evolved without (much) fruit or structure. Acidity sticking out.
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