Signs of cemi carbonic maceration tastes like a cru beajolais with an extra layer of complexity. Black pepper, red currant, cherries, roses. Cool stuff. — 3 days ago
Deep and dark blackberries, blueberries, currants followed by fig, leather, smoke, licorice and long steady earthy finish — 3 days ago
Tried twice! Located halfway up the hill dominating principal valley of Barolo, lined by vineyards, lies a precious 15th century Abbey of Annunziata. Medium Ruby with complex aromas of berry fruits, oak and fresh floral scents. On the palate dried cherry, tobacco, licorice, espresso and fresh herbs give this full-body wine grace and elegance. Soft fine dusty tannins, with earthy notes, on a well balanced frame makes this hot vintage wine approachable today as well as have room to run over the next decade. Very Nice! — a month ago
Wow! Chablis in Oregon! Lemon, grass like from olive oil, a bit of cream, limestone. There’s a balance to this that makes it outstanding. Great with mushroom ravioli and on its own. Finish lingers for a long time with a creaminess and hints of citrus and touch something like cooking oil. It almost goes to petrol like a Riesling. So glad I grabbed a bottle of this. — 4 months ago
Prior notes still consistent, except new nose of wet charred wood and grilled cherry.
Audouze Method is going to be my total go-to way when opening older bottles...6H at time of initial tasting, showing better than prior decanted bottles.
Last of our '82 Bosché. — 4 months ago