layman wine lover
Sophisticated, structured, noble, dangerously drinkable 100% Kerner, a cross between Riesling and Sciava Grossa. Kept 4 months on its fine lees.
Pale yellow with straw glitters.
Elegant and subtle bouquet of melon, kiwi, quince, white currant, pomelo, saffron, clay, jasmine.
Perfectly balanced, racy, medium-bodied palate with vibrant acidity. Pippin apple, green gooseberry, lime, quince, alycha.
White grapefruit peels accompanied by tender mineral undertone on mouthwatering finish.
Paired extremely well with sushi. — 3 years ago
Le Beaujolais Nouveau est arrivé! Yet I'd prefer young RDD! :)
Un-hefty, expressive, easy to drink 100% Tinto Fino (i.e.Tempranillo) coming from 5-15yo vines. Gravity method. Macerated 20 days, then fermented 26 days at 28°С. Undergoes MLF prior to be aged in French oak for 4 months.
Dark ruby (slightly turbid??) color. Purple rim.
Fragrant nose reveals pepper, tobacco leaf, violets, black and red currant, blueberry and hint of licorice.
Nicely balanced medium-bodied palate. Pleasantly sticking tannins. Good level of acidity. Raspberry, plum, cinnamon, spicy cherry, mulberry.
Medium+ length finish of red berries and woody hint. — 3 years ago
Colleague's farewell party wine 2.
Smooth, fruity, yet not that impressive Sicilian Syrah.
Vinified 12-15 days with long maceration at 26°C with daily pump-overs. Aged 4 months (70% in French medium toast oak, 30% in stainless steel).
Deep dark violet, purple hues.
Ingenuous aromas of plums, black currant, black cherry, violets. Hints of black pepper and cinnamon.
Accutate , over-rounded medium-bodied palate with tannins and acidity being nearly insensible. Plummy, with overripe straberry and black currant flavors.
Splightly spicy finish with vanilla scent.
Was ok with pizza assortment. — 3 years ago
OLEG REPIN winery (Crimea, Russia)
SEVASTOPOL KOKUR BELY (white, 100% Kokur Bely)
Accessible, well-made, savoury white. Indigenous Crimean variety, Kokur Bely (Kokur Blanc). Double manual selection of grapes. Fermented at 17-18oC, then partially (40%) aged in Carpathian oak and its fine lees (60%).
Soft golden yellow, lemon glitters.
Intense and zesty aromas of autumn meadow and stonefruit garden. Longan, white raspberry, alstroemerias, smoke, physalice. Minerality whiff.
Slightly oily medium-bodied palate. Piquant bitter note behind white grapefruit, white pepper, quince, alycha, kumquat, feijoa scents.
Spicy (ginger, white pepper) and fruity (kumquat, lime, alycha, white currant) med-length finish.
Gone fine with gilt-head bream baked with herbs. — 3 years ago
Lively, refreshing, gastronomic white made of 100% Aligote grown on right bank of Don river.
Pale straw color with clean emerald glitters.
Intensely opulent bouquet shows mowed grass, lime peels, green gooseberry, carambola, lightly covered with unripe mango and cashew nuts.
Energizing palate of medium-plus body and crispy acidity. Pippin apple, lime, white currant, chalk, unripe apricot.
Finishes via slowly descending apple, green gooseberry and lime flavors on the background of nearly endless mouthwatering acidity.
Decent companion to seabass baked in mediterranean herbs. — 3 years ago
Colleague's farewell party wine 5.
Best wine of the evening - silky, smooth, warm, sapid red. Undisclosed blend (partially dried grapes announced).
Deep inky red, ruby rim.
Oplulence of raisin, mocha, prune, blackberry, bilberry and coffee aromas.
Velvety, intricately complex palate of nearly full body. Gentle acidity & tannins. Dominance of black fruits, raisin, cinnanom and chocolate.
Medium length aftertaste didn't let me rate it higher.
Enjoyed it solely. — 3 years ago
Colleague's farewell party wine 1.
Sonorous, charming, refreshing Roussanne originated from Anapa, Black Sea foothills.
Dense lemony yellow, greenish tint.
Delicate bouquet is woven of lemon, flowers (linden, osmanthus), tarragon, delicate mineral and spicy hint, pear, white peach, nectarine.
Elegant palate of light-plus body, refreshing acidity. Scented by pineapple, pomelo, white currant, chalk, nectarine.
Very fresh lingering finish of citrus, ginger and ripe white currant.
Gone as apetitif. — 3 years ago
Versatile light-styled Brazilian Merlot, macerated with pumpovers for 2 weeks and aged 1yr in SS vats.
Somewhat limpid ruby red, crimson red rim.
Delicate nose of ashberry, cranberry, juniper, black pepper and herbs (rosemary, savoury, garrigue). Warm whiff of stones and wet earth. Smoke in development.
Medium-minus body, lively acidity, moderately sensible tannins. Lingonberry, nanking cherry, cornel, blackthorn. Bird cherry and tobacco leaf.
Nicely long finish pander to palate.
Paired cheese plate & beef carpaccio nicely. — 3 years ago
Colleague's farewell party wine 3.
Easy-going and food-friendly organic red. Blend of 60/40 Bobal/CS.
Dark ruby color, terracotta rim
First whiff of barnyard (luckily disappear quickly). Followed by wet plum, cherry jam, rosemary, raisin, black and red currant, cornel.
Quite harmonious palate of medium+ body, well-intgrated acidity and tannins. Flavored by black currant, black huckleberry, bilberry, prune, toasted almonds.
Black currant, blackthorn, black gooseberry on medium-length finish.
Was ok with pizza assortment. — 3 years ago
Colleague's farewell party wine 4.
Special cuvee (Syrah/Grenache/Mablec/Mourvedre), headliner of Gai Kodzor reds. An attmept to create local Chateauneuf-du-Pape :)
Transparent ruby red, red purplish rim.
Complex nose of tobacco leaf, black pepper, thyme, anise, black currant bush, plums, blackberry, some earth.
Well structured and balanced palate of medium+ body. Lively acidity, firm tannins. Blackthorn, wild cherry, black pepper, black currant, .
Finish of medium+ length driven by spicy black berries.
Paired 'meat feast' pizza. — 3 years ago