An Ornellaia Monday Evening (Silo 16, Hamburg-Harburg Harbour, Germany): This bottle is even better than the 99 before, 75% CS and 25% Mer, cherry and red cassis on the nose, the palate at first shows more tertiar aromas, such as tar and liquorice, forest soil, again a finesse wine, but more energy and Cabernet tension as the 99, very good with the filet in herbs and mushroom ragout, with some more air showing intense black cassis, long finish and really convincing, ****(+)
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This wine is on its way out, but it represented itself VERY WELL tonight. Wine was uncorked to a very dark, almost black cork stain with some bleed about 30 percent up the cork. Cork intact. There was quite a sweet, almost pungently so, out of the bottle initially. Decision was made to decant. After about 20 minutes, the nose changed almost 100%. Blackberry, plum, all up front - dark black fruit. A bit of that aged nose. On the entry is a medium to full bodied wine that was quite a bit spicy on the front, mellowed acidity, with some blackberry and plum peeking through. The wine turned very spicy, rather quickly, and the black fruit and plum was dancing around the spice. Quite lovely with the goat cheese pepperoni pizza. The acidity mellowed significantly after an hour, bringing a wine that almost seemed more full bodied, with some black cherry and cinnamon notes although it turned a bit flat and uni-dimensional, but I think this is showing some signs of age. Sediment in the decanter. Drink now. If you're going to hold this, it is at your risk for the next 1-2 years.
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5/21/2022 - VinoGeeko wrote: 91 Points
drinking well
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10/28/2019 - fc1910 Likes this wine: 92 Points
An Ornellaia Monday Evening (Silo 16, Hamburg-Harburg Harbour, Germany): This bottle is even better than the 99 before, 75% CS and 25% Mer, cherry and red cassis on the nose, the palate at first shows more tertiar aromas, such as tar and liquorice, forest soil, again a finesse wine, but more energy and Cabernet tension as the 99, very good with the filet in herbs and mushroom ragout, with some more air showing intense black cassis, long finish and really convincing, ****(+)
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3/25/2016 - Marcorleans Likes this wine:
14 years old. Drank with duck confit; lots of depth, aged well, Brilliant
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5/14/2013 - chatters wrote:
Slight herbaceous, black currant, caramel and toast, leather, medium plus tannin. Slight toffee. Okay.
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7/31/2012 - mflesh wrote: 91 Points
This wine is on its way out, but it represented itself VERY WELL tonight. Wine was uncorked to a very dark, almost black cork stain with some bleed about 30 percent up the cork. Cork intact. There was quite a sweet, almost pungently so, out of the bottle initially. Decision was made to decant. After about 20 minutes, the nose changed almost 100%. Blackberry, plum, all up front - dark black fruit. A bit of that aged nose. On the entry is a medium to full bodied wine that was quite a bit spicy on the front, mellowed acidity, with some blackberry and plum peeking through. The wine turned very spicy, rather quickly, and the black fruit and plum was dancing around the spice. Quite lovely with the goat cheese pepperoni pizza. The acidity mellowed significantly after an hour, bringing a wine that almost seemed more full bodied, with some black cherry and cinnamon notes although it turned a bit flat and uni-dimensional, but I think this is showing some signs of age. Sediment in the decanter. Drink now. If you're going to hold this, it is at your risk for the next 1-2 years.
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