Tasting Notes of Wines around the World
The colour is medium gold. The bubbles very subtle. On the nose vinous and nutty notes. In the mouth refreshing, with an aftertaste that last quite a while.
What impressed me most about this wine when I first tasted it with the producer at the Gradizzolo winery in Monteveglio on the hills close to Bologna, has been the purity of aroma and taste for a wine that is 100% natural. Continue reading “Bersót 2020”
The colour is deep purple. On the nose blueberries, black olives, meat and liquorice. In the mouth it is full-bodied and rich, with fruit and ripe tannins on the lingering finish.
Produced entirely from Syrah grapes, Thalabert’s Crozes-Hermitage is vinified from 40-60-year-old vines. It is made by Domaine Paul Jaboulet Aîné, which in 2006 was bought by the Frey Group, which also owns vineyards in Champagne and Bordeaux (Château la Lagune). Continue reading “Domain de Thalabert 2017”
The colour is deep ruby. On the nose attractive and complex, combining the fruit driven notes from the blend of varieties with those from the ageing in French and American oak barrels. Black cherries, plums, vanilla, cocoa powder, and some rosemary, among others. In the mouth well rounded, with depth and structure. Opulent and elegant, warm and fresh at the same time. A pleasantly sweet finish and a long and savoury aftertaste. Continue reading “Imperial Reserva 2016”
The colour is deep garnet. The nose is very intense, with a mix of red and dark berries, tomato sauce, leather and roasted meat. In the mouth very filling, elegant and balanced. The aftertaste is tasty and last for a long while.
Vega Sicilia Unico has been one of my favourite wines since I first tasted it a few years ago. This bottle confirms my enthusiasm. Continue reading “Vega Sicilia Unico Gran Reserva 2007”
Palafreno 2008: The colour is deep ruby, tending to garnet. On the nose prevailing aromas of undergrowth and tomatoes, with some eucalyptus, dark cherries and balsamic notes. In the mouth less intense than you would expect on the nose. Good acidity and well-integrated tannins. Very nice finish. Some chocolate flavours accompany the very long aftertaste. Sip after sip the sensations keep changing, which makes this wine outstanding. Continue reading “Palafreno 2008”
Granbussia 1974: This bottle, made one year after I was born, is among those that make it worth the multiple disappointments anybody brave enough to keep experimenting with very old wines necessarily goes through.
Having a deep passion for the wine-world, I’m one of them. My fascination with wine gives me an almost compulsory urge to try wines from anywhere in the world, made with any grape and in any vintage. Continue reading “Granbussia 1974”
Fruity nose of prune, mulberries and blackberries, accompanied by some liquorice. In the mouth very rich and smooth, with well integrated tannins and a pleasant acidity. The aftertaste is discreet but fairly long. Overall this wine is less bold than I expected.
Malbec is a black-skinned grape variety native of southwestern France, specifically the area around Cahors. Continue reading “Catena Zapata Nicosia Vineyard 2008”
Complex nose of liquorice, black olive, ripe plum, mocha and dark cherries. In the mouth full, rich and dense. The flavour is dominated by dark cherries and chocolate, which last through the long aftertaste. Overall, I find this wine hedonistically very pleasant. Continue reading “Astralis 2005”
On the nose at first the wine smells very meaty, even gamy. After a while, the blood sensation decreases and leaves space to a more complex and appetising bouquet of grilled meat, rosemary and lavender. In the mouth well rounded, filling and very pleasant. The aftertaste is dominated by beeswax and rosemary. Overall the wine displays lots of power and intensity, but at the same time is very elegant. Continue reading “La Mouline 1996”
On the nose the wine is very nuanced, as you should expect from a 30 years old Bordeaux. According to my tasting group, barn, black tea, leather and anise come to mind, with some cassis representing the fruit that is still left in the bouquet. In the mouth it has an earthy flavour profile, with some chocolate, pleasant tannins and a fairly long aftertaste. Continue reading “Château Ducru-Beaucaillou 1989”