Makoto Someya

9.2

10 years made it perfect body. Would it be much better later? Matured berry. Concentrated. Deep sweetness and spiciness. Very special. Completely different from 3 years of 2016 tasted before. @3100, wine plus, 221205 — a year ago

Julia

8.9

Частный проект Алексея Толстого (в прошлом - «Усадьба Дивноморское», сейчас также - «Galitskiy & Galitskiy”). Маркотх в переводе с черкесского - «ежевичный», «ягодный». Виноград выращен у подножия Маркотского хребта в микрозоне Геленджик. Ручной сбор. Выдерживалось вино в течение 10 месяцев в чанах из нержавеющей стали (50%), в новых бочках из Кавказского дуба (20%) и в бочках из Кавказского дуба второго использования (30%). Производилось вино на мощностях завода АПК «Геленджик». Тираж - 3100 бутылок. В аромате - тост со сливочным маслом, бисквитная крошка, персики, абрикос, груша, моченые яблоки, ананас, жасмин. Во вкусе - фруктово-минеральные тона. Средняя кислотность. Очень любопытный, симпатичный образец. Горжусь такими соотечественниками 💪🏻. Пристально смотрю в сторону рислинга от Галицкого (все уже похвалили, но ещё не пробовала). — 4 years ago

Makoto Someya

9.0

Pale yellow, energetic babbles, moderate yeast and nuts flavor. Citrus rich fruity with a bit strong acidity. Fresh! @3100, raku - TH, 180216-180503 — 6 years ago

Makoto Someya

9.0

Aroma includes ink, Black currant, tabacco,
30 min, concentrated. Oak and complexity. No. Actual concentration came 90 min. Feel powerful. Fruity blue and black berry. 120 min texture is also getting better.
Mid +. Elegant and powerful one
It takes time, at least one hour, two or more to decant it even in 2006 @3100, xiaduo - , 210928-211015 — 3 years ago

Matt J

10

Incredible wine. Amazing color. Developed nose without oxidation. Keemun or Pu’er tea. Dark fruit and still intense. Palate is still full of sweet fruit with a great mid palate and rich ripe tannins. Continued to open up for a couple of hours. — 4 years ago

Makoto Someya

8.9

Forest like aroma which is quite sensitive, different aroma depending on distances to the surface. Raspberry but more sweet, fruity and concentrated. I am asked to wait for 30 minutes. @800/100ml(3100), T Enoteca, 190310 — 5 years ago

Makoto Someya

9.0

Up and down many times.2 hours, matured flavor came out. Then ~3 hours. Don’t miss it. It should match with Beijing duck. 2012 @3100, Kping - 302, 210927-21022 — 3 years ago

Makoto Someya

9.0

Ample oak aroma. Rich. Comfortable citrus flavor. Acidic, but later on a bit sweet. Tasty Chablis. 2017 @3100, Lawrys, 210329 — 3 years ago

Makoto Someya

9.1

Aroma includes chocolate nuance, later on, a bit animal flavor. Concentration, spiciness, complexity. Mushroom. Elegant. Cherry, licorice etc. 3hours, much concentrated. 2010 @3100, KPing - XH , 1912—-200814 — 4 years ago

Makoto Someya

9.0

Beautiful yellow. Fresh aroma with acidity. Smooth with nuts and oak flavor, then freshness with enough acidity and grape fruits flavor. Complexity. @3100, 400/g, Domaine, 171112 — 6 years ago