Tasting Notes of Wines around the World
The colour is deep ruby. On the nose very fruity. Blackberries, plums, cherries, and pomegranate. In the mouth medium body, round and silky, with smooth tannins and a nice acidity. The aftertaste is pretty long and chocolate tasting.
This Bordeaux-style wine is made by Teperberger winery by blending 50% Cabernet Sauvignon, 15% Cabernet Franc, 30% Merlot and 5% Petit Verdot grapes. Continue reading “Teperberger Inspire Meritage 2019”
The colour is pale ruby. On the nose dried figs and blackberries. In the mouth light, with a bitter finish. The aftertaste is short.
This red wine is made with Vijariego grapes under the Gran Canaria DO. Vijariego Negro is a little-known red grape variety indigenous to the Canary Islands. It is the red variant of the slightly more widespread Vijariego Blanco. The variety’s most common usage is as blending partner to Listán Negro. Continue reading “Frontón de Oro Vertierra 2020”
The colour is medium garnet. On the nose game and vegetables. In the mouth rustic, with a short aftertaste.
This red wine is made under the Tacoronte-Acentejo DO, the oldest Denominación de Origen of the Canary Islands. Established in 1992, nowadays this DO accounts for one fifth of the wine production of the Canary Islands. It derives its name from the town of Tacoronte and the region of Acentejo, on the northeast coast of the island of Tenerife. Continue reading “Bodegas Dominguez Tinto 2019”
The colour is medium garnet. On the nose mainly game. In the mouth balanced, with an aftertaste that last quite a while. A simple but enjoyable wine.
This red wine is made by Henri Bonnaud under the Palette AOC, the smallest Appellation of the Provence region in southern France. It was established in 1948 and is located near Aix-en-Provence.
The first vineyards of Provence, a region better known for rosé wines, were planted by the Romans around 100 BC. Continue reading “Les Terasses d’Aurelia 2018”
The colour is deep ruby. On the nose blackberries, liquorice, coffee. In the mouth fresh, but with a not so pleasant bitter finish. The aftertaste is short.
This Barbera del Monferrato Riserva Superiore DOGC, obtained from overripe grapes and aged in French oak tonneaux for 36 months, is made by Accornero.
Barbera del Monferrato Riserva Superiore was separated from the standard Barbera del Monferrato DOC in 2008 and promoted to the highest DOCG status. Continue reading “Cima Riserva della Casa 2009”
The colour is deep ruby, with garnet reflections. On the nose black cherries, plums, black tea, cinnamon. In the mouth well structured and balanced. The tannins are velvety. The aftertaste is very pleasant but not especially long.
This wine is made in Greve in Chianti by Querciabella. The estate’s signature Super Tuscan since 1981, Camartina is a blend of 70% Cabernet Sauvignon and 30% Sangiovese. Some 18’000 bottles are produced each year. Continue reading “Camartina 2008”
The colour is medium garnet. On the nose dark cherries, mocha and tea leaves. In the mouth gripping tannins. For the rest lighter than you would expect. The aftertaste is savoury and medium long.
For this wine I had high expectations. Probably too high. The result has been disappointment. A good wine, but far from great. Continue reading “Percristina 2005”
The colour is deep purple, almost black. On the nose very fruity, fruit berries, with a dominance of cassis. In the mouth smooth and fruity, with some chocolate. The aftertaste is pleasant, but rather short.
Koonunga Hill is an Australian blend of 65-75% Shiraz and 35-25% Cabernet Sauvignon grapes (depending on the year), produced by Penfolds since 1976. Continue reading “Koonunga Hill 2019”
The colour is medium garnet. On the nose plums, blueberries, black cherries, chocolate. In the mouth gripping tannins and bright acidity. The aftertaste is bitter and rather short.
The all-Sangiovese Brunello di Montalcino style we know today did not emerge until the 1870s, just after the creation of the unified Italian state. Continue reading “Fattoria dei Barbi Vigna del Fiore 2012”
The colour is deep ruby, almost black. On the nose menthol, burnt wood, iron, mushrooms, fig, blackberries. In the mouth a solid structure, with well present tannins and a medium acidity. The aftertaste is fairly long and pleasant.
Terra di Lavoro is a blend of 80% Aglianico and 20% Piedirosso. It is made by Fattoria Galardi under the Roccamonfina IGT. Continue reading “Terra di Lavoro 2011”