Crushed gravel, violets, sage and eucalyptus, with sour cherry — 22 days ago
Gorgeous wine. This is just stellar. In 2-3 years this will be a 10. Herbs, oregano, orange rind, strawberry, plenty of acid, quite tannic, black currants, cranberries, lime, hint of plum. It was a warm vintage. For all the folks who had trouble with the 17’s. I hear you - might have been outliers. Ever since E&M really rocked. My 17’s big boys were for some reason actually pretty good and i plan to keep them for another 2-3 years or so. — 25 days ago
64 Cab Sauv, 29 Cab Franc, 7 Merlot. Little tight after 1 hour decant, alcohol nose is heavy for 14.1%. Earth forward, tobacco, black olive, stewed blackberries. Old world car with a new world engine. Black licorice, and herbs on the finish. Savory wine. — a month ago
This variety – Nosiola – is an ancient, regional specialty of Trentino-Alto Adige in Northern Italy, known for its distinctive hazelnut aromas that occur naturally, not from long-term oak or bottle aging (which can also contribute nuttiness in white wines). In Italian, “nocciola” means hazelnut, a clear etymological link.
After learning about this unique variety, we had to track down a wine made from it. When we discovered that Azienda Agricola Foradori makes a single variety expression, we were sold!!
This wine was made biodynamically, with ancient practices in the winery, including 8 months of skin contact in clay amphorae. The resulting wine is alive, awakening as it breathes, and evolving from sip to sip.
It first opened with notes of lemongrass, lemon verbena, fresh mint and basil, and delicate white pepper. As it evolved, it took on notes of geranium, white blossom, honeydew, grapefruit pith, elderberry, and wet stones. With even more time, I detected some of that hazelnut character, although, admittedly, it could have been the power of suggestion leading me there…
One thing is for certain: it’s delicious, layered, and like nothing we’ve tasted before. — 25 days ago