A trip to South Africa's Coastal Region with Reni, Rainer and Bert. Day 12, Stellenbosch and Camps Bay (Cape Town). At restaurant Terrorir at Kleine Zalze, with lovely waitress Corinne. Great food.
20.5% ABV. We paired this port with a great, chocolate-based, Earl Grey-infused dessert. The wine offered plum, blackberry, chocolate, spice cake, nuts and Christmas spices, joined by Earl Grey tea, with sufficient acidity, ripe, well-integrated tannin, warming alcohol and good length. The wine had limited depth, concentration and structure, but was well-balanced and drank well. It also paired well with the chocolaty dessert and I kind of like this affordable, Vintage Port-style wine. Very good value!
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10/9/2019 - PSPatrick wrote: 89 Points
A trip to South Africa's Coastal Region with Reni, Rainer and Bert. Day 12, Stellenbosch and Camps Bay (Cape Town). At restaurant Terrorir at Kleine Zalze, with lovely waitress Corinne. Great food.
20.5% ABV. We paired this port with a great, chocolate-based, Earl Grey-infused dessert. The wine offered plum, blackberry, chocolate, spice cake, nuts and Christmas spices, joined by Earl Grey tea, with sufficient acidity, ripe, well-integrated tannin, warming alcohol and good length. The wine had limited depth, concentration and structure, but was well-balanced and drank well. It also paired well with the chocolaty dessert and I kind of like this affordable, Vintage Port-style wine. Very good value!
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10/6/2019 - Martin_G wrote: 86 Points
Too much toffee, cloying, too little fruit and acid, not really in balance.
Edit: much more fruit after 5 days in fridge. Baby-fat? Hold.
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