Lovely bright ruby/crimson with brickish notes creeping in. Not unlike a good CdP. Fresh and dried fruit--raspberrries, strawberries and red plums--very deep and concentrated. Tobacco, minerals, black pepper. Savory and salty rather than sweet with flavors that reverberate and linger. May not age into its 30s as many Chateauneufs do, but this wine is showing well at age 18.
Full lemon yellow color. Also lemon in the smells and flavors, along with green apple and a touch of vanilla. Some ripe California fruit in the middle leading to fresh Anderson Valley acidity in the finish
Medium ruby, significant bricking. Cherries, berries and spice emerge slowly over the course of the meal. Has the power and tannic grip to be expected from Gigondas, but the lifted rosemary and thyme traits that I find in my favorite Gidondas wines are late to arrive and a bit tired when they do. If you have bottles of this in your cellar, I would be inclined to drink sooner rather than later.
This Curto Marco di Nadia Curto Vin Rosso, which I obrtained last year from Saratoga Wine Exchange for $18 a bottle, is a blend of young vine Nebbiolo and old vine (80 years plus) Dolcetto, is made for every day or "informal" consumption. It is beautiful. Medium deep ruby. Charming Nebbiolo aromatics of dark cherry and rose petals. Ripe black berries and plums up front followed by lovely tannins on the mid-palate and juicy red cherries on the finish. Both Nebbiolo and Dolcetto are high in tannins, but for this wine they add rather than block the lovely taste profile.
Light brick red on a small pour. Not unexpected. From the time the cork is removed until I have my last sip two hours later, the bouquet is divine. And the flavors measure up plus plus. Wild cherries, sttrawberries, some herbal and vegetative notes. Very concentrated but oh so refined. Medium light body, silky smooth texture. Flavors that expand and change shape on the mid-palate and finish. Ripe fruit, suprisingly fresh 37 years after the vintage, countered by savory, salty complexity. Ranks in the top 10, maybe the top 5, of wines I have tasted over tbe last 45 years.
Medium gold, bright and clear. White peach with peel, pear and loads of minerality. Vibrant acidity and rich flavors. Creme brulee and honey on the long, luscious finish. 20% new French oak adds some intrigue, but the wine is 100% Willamette Valley in its mineral and soil driven personality.
This wine from Bava illustrates what I surmised:at the time: Nizza Barbera is a serious wine built for aging. As recently as 2014, Nizza was first given DOCG appellation status in Piedmont. Over many years wine producers and experts discovered that Barbera grows very well in Nizza and, as a result, the grape is given some of the best vineyard sites and appropriate cellar treatment.
Beautiful deep, dark ruby with some amber creeping in at the rim. Has been aged in large upright casks. Exotic perfume of red and black currants, tobacco and black pepper. Every bit as inviting as a good Barolo or Barbaresco. Flavors are sweet on first taste but develop over time, becoming savory, almost salty. Barbera level acidity with deep and complex fruit.
Medium dark tones. Cherries, plums, black pepper, earth. Ripe fruit with acidity to balance. Similar to the Gamay Noir in style. Smooth texture. Elegance personified. Sells for $26 at the winery and worth every penny.
Medium deep red. Sweeter and darker cherries and plums compared to the Limited. Black pepper, dark chocolate, coffee. Rich, oaky finish but a bit lacking in acidity.
Medium dark. Has spent eight months in oak. Well defined smells and flavors. Tart cherries, earth, peppercorn. Peppery finish with good acidity. At $18 a good value.
Medium light. Has been whole cluster pressed. A bit muted but fruit and mineral scents open with swirling. Ripe apple, citrus. Good fruit on the front and mid-palate and a strong finish. This will come on strong with a few years in the bottle. If my family liked Riesling as much as I do, I would buy a perennial buyer of this wine.
Medium light color. Very expressive aromas, floral and fruit, bright and fresh. As usual, good weight and texture. Long finish. Awarded 93 points by Decanter and well deserved
Light color, a bit muted on the nose. Green apples, a touch of petrol. At this stage (or in this vintage), lacks the bright floral notes I like in Riesling.
Deep, dark ruby. Enticing aromas of dark cherries, red berries and earth. Medium body. Good grip on mid-palate. Great fruit concentration with good balance of tannin and acidity. Long finish. An excellent Barbera.
Medium deep ruby, bright and clear. The wine has been matured on its lees for six months in stainless steel and truncated cone-shaped vats. It is 53% Grenache, 37% Syrah, 5% Mourvedre, 3% Marselan and 2% Carignan, but what I am smelling and tasting tonight is predominantly Syrah. Black raspberries, spice and black pepper. Powerful attack and a firm mid-palate. Grenache begins to show up on red fruited, peppery finish. Will be drinking at its best in a year or two.
Light and bright color. Nice aromas learning toward grapefruit and passion fruit with a hint of Spring flowers. That's the Sauvignon speaking. In the mouth, Semillon makes its statement. Full, rich texture, medium body. Roasted figs, legumes, nuts. With a few years in the bottle, I think the Sauvignon and Semillon profiles will blend, creating more savory smells and flavors. I doubt, though, that it will age as beautifully as the bottles of 1983 Fieuzel I drank a few years ago.
