Варенье из абрикосов,кора липы, ванильное мороженое. Интригующий аромат.
Высокая кислотность, чуть горчинки, тело среднее, финиш средний +.
Очень высокая кислотность! Хочется кушать — a month ago
Great wine! Some skin contact, very well in balance. Enjoyed at Puritan and co! — a month ago
Had with pear dessert at La Pascade, Paris — a day ago
I have had a 2016 vintage of this wine about 3 months ago. This is the first time I have tried a 14. The consensus when trying the 16 was that these were better in their youth. After consuming this one, I will no longer subscribe to that belief. This wine is still very viscous. I still feel that the fruit notes are even a little bit muted this wine is still very viscous. I still feel that the fruit notes are even a little bit muted on the front and middle. The wine was served very chilled, which I actually preferred it closer to room temperature. Honey, lemon, mango, sharper as it opened but you can tell that the couple of years of age have started to soften and round out the fruit. I was getting some kiwi on the finish. Very lovely wine. I think I prefer this a slight bit over the 2016. That Petit Manseng (no experience) must be the rounding agent! — 22 days ago
Wild unusual wine. 2 years in amphorae. Pet-nat to the max. Salinity yet fruit still delighted. Wonderful restaurant in Sydney. — 15 days ago
Insane dessert wine. Packed with dried peach and apricot. Lifting acidity. This is try beautiful — 23 days ago
Dark ruby in color with a purplish rim.
On the nose blueberries, black currants, light vanilla, vegetables, bell pepper, dark coffee, licorice, oak, eucalyptus, black pepper, earth, river rocks, vinaigrette, wet leaves, leather, pencil lead and black pepper.
Medium plus in body with medium plus acidity and long legs.
Dry on the palate with plums, currants, sour cherries, wood, licorice, spices, vanilla, vegetables, tobacco, dark coffee, vegetables, earth, leather, graphite, vinaigrette and peppercorn.
Medium plus in finish with round tannins and tangy raspberries.
This 5 year old Petit Verdot from Israel is drinking very nicely now. Nicely balanced with nice complexity and a great mouthfeel. Still young and needs another two years in the bottle to mature.
Needs 3 hours in a decanter to open up and show tannins and some complexity.
Good by itself or with food. I paired it with a charcuterie board of meats cheeses and olives.
A blend of 85% Petite Verdot and 15% Malbec. Aged for 12 months in oak barrels and then 24 in the bottle. Kosher.
15% alcohol by volume.
$45. — 4 days ago