2016- Real de Asua - CVNE. Stored at 55 degrees for six months, decanted for one hour, and served at 65 degrees. I do prefer 62 but I missed the mark. Ha ha. The bouquet is a perfume of lavender and vanilla. The palate begins with a smooth silky raspberry delight. It is very light on the tongue, yet opaque in the glass. The legs last forever! The palate develops into a tart, earthy, and smokey finish that drys out the lips and tongue. There is an after taste of graphite and slate as the lips begin to pucker!! Where’s my water?????? — a month ago
Smooth taste and great flavor. — 2 months ago
From the Finca Cerverola 1.3 Ha in Figuera Montsant!
100% Garnacha from 40+ old vines
Only 296 Bottles, this is bottle 240 !
Still a young wine, needs time to open up.
On the nose lovely ripe red fruits, black cherries, a little licorice, fine spices, fine cedar notes, medium to full bodied, ripe characteristic fruit flavors, raspberries, red cherries, integrated tannin, herbal touch, earthy, juicy aftertaste, 93 DSP — a month ago
Ripe plum, black currant, cedar, black pepper, a hint of rusted iron on the nose. Dense palate. Bright acidity. Firm tannins leads to an slightly astringent finish.
Not quite ready yet. Need at least another 5 years.
Clos Labarde is a 4.5ha estate a stone throw from Pavie. 16’ is the last vintage before it’s sold to an insurance company for a cool $3.5m/ha. — a month ago
Citrus, gröna äpplen päpplen. Syra som är tilltagen i överkant om man inte vill ha det. — 7 days ago
Ora è maturo. Purtroppo non ha raggiunto un equilibrio perfetto. Tannino sopra le riga e freschezza non a livello. Profumo invece straordinario, emerge frutta e la spezie è in sottofondo, incenso, pepe. Bel naso. — 2 days ago
Todavía conserva la acidez, para mi sorpresa, crianza en foudres, supongo que será por esto. Interesante aroma a melocotón, en boca suave y muy equilibrado. Un 2013 que ha aguantado bien hasta el 2022, me impresiona, la verdad. — a month ago
Thought this was a Burg in our blind, which just reiterates my belief that the Macedon’s the best cool-climate wine region in Australia! I am biased though, having spent a good two years working there. Absolutely love the area, people, and wines. JH’s note is pretty apt here: “From parcels planted at 12,000 and 14,500 vines per ha, clones of MV6, 777 and 667, wild-fermented with 50% whole bunches. Cleverly constituted, with lifted, fresh purple fruits, immaculate balance and harmony, the finish long and persistent. Ready when you are… drink to 2029” — 2 months ago