Bold red blend. Lots of earth, cherry, and vanilla in the bouquet. Mildly tannic on the tongue with relatively high acid. Lingering finish with some tobacco and leather. — 5 days ago
Tasted in 2020 — 18 days ago
Delicious and rich with sweet fruity finish. Has lost most of its tannin. Very smooth and velvety.
Did not keep well for the 2nd night. Was weak and tired, and has lost a lot of the magic. — 2 days ago
Sangiovese from cali and it works! — 25 days ago
Revisiting one of last years true revelations the 2017 Tenuta di Carleone Il Guercio, which at my very first encounter became a new favourit.
Sangiovese in its purest of forms, so vivid, so transparent yet so unique.
A highly defined nose of crushed, fresh but ripe red berries,followed by lavender and a perfumed incense character over a pronounced gravely carpet. Stunning texture on the palate with superfine but ever present tannins and a piercing acidity that carries the fruit through a long finish. A mesmerizing wine where there is a high change of getting lost in the glass. Paired with braised pork shoulder and tomato jus. — 8 days ago
I always think of the word "accessible" when I think of a wine that would appeal to the masses. With that definition, this may be the least accessible wine I've ever tasted. The story of this wine is that some barrels of merlot were forgotten (lost = verloren in Dutch) and the result is a wine with 2.5 years on new French oak. As a small-batch whisky drinker, I'm always amazed at the unpredictable things wood can bring to a whisky and this is certainly the case here with this wine. We let this one breathe for a couple of hours after opening, and the oak was pervasive and in the words of my drinking partner, offensive. That said, I soldiered on and trying it at intervals over the course of a full day, I found myself liking it more and more. The ever-present oak seems to give the fruit a dried-out quality here so the black fruit is almost raisin-y. To me, the spice character is baking spice, eucalyptus, and maybe the umami of a soy sauce, but you could certainly spend hours exploring this. The tannin and wood perhaps take away from any brightness of the fruit, but we're still reminded of that black fruit on the nose of every sip. This is certainly not for everyone and the tingling tongue that I feel may in fact be for just a select few, but what this is certainly not is a shitty misintegration. For pairing, I may reach to the moistest of chocolate cake or a handful of tamari almonds to try and pull out that soy sauce note. A very interesting accident. — 15 days ago
Very refined and well advanced on its plateau at this stage. Very fine and has lost most of its fruit profile however there is plenty of secondary and tertiary flavors of leather, tobacco and sandlewood. Very long...delicious, i would not wait any longer on this. — 22 days ago
Oooo I LOVE this wine! Pepper and blackberry on the nose and smokey on the tongue. Excellent! — 19 days ago