Extended aging on lees? I couldn't remember that in my cellar. What I knew was that I had a big dish of braised cardoons, my first ever attempt at cooking or eating them. What to pair with this pungent, artichoke scented veg... Something to offset its bitterness, with body, not a ton of tannin; maybe a Langhe rosso? Hrm, maybe a skin contact Vitovksa? Ooh, I have these old i Clivi wines. Hrm, Brazan is the oldest, let's give it a shot.
Cardoons: artichoke, bay leaf, floral (daisy family), reminds me of Chrysanthemum tea w DimSum many years ago in NYC.
Wine: deep golden, reverberant bass notes, resinous, shows a vanilla tinged, slightly volatile edge next to the cardoons.
About as excellent a pairing as I could hope for in Covid-Year 2.
Extended aging on lees? I couldn't remember that in my cellar. What I knew was that I had a big dish of braised cardoons, my first ever attempt at cooking or eating them. What to pair with this pungent, artichoke scented veg... Something to offset its bitterness, with body, not a ton of tannin; maybe a Langhe rosso? Hrm, maybe a skin contact Vitovksa? Ooh, I have these old i Clivi wines. Hrm, Brazan is the oldest, let's give it a shot.
Cardoons: artichoke, bay leaf, floral (daisy family), reminds me of Chrysanthemum tea w DimSum many years ago in NYC.
Wine: deep golden, reverberant bass notes, resinous, shows a vanilla tinged, slightly volatile edge next to the cardoons.
About as excellent a pairing as I could hope for in Covid-Year 2.
Mar 30th, 2021
140 months. Deep golden color. Rich with a bit of oxidation. Honey, tobacco, lavender, oleander. Full mouth feel. Lovely and elegant.
140 months. Deep golden color. Rich with a bit of oxidation. Honey, tobacco, lavender, oleander. Full mouth feel. Lovely and elegant.
May 25th, 2020
This was a crazy wine. Had some notes of Chenin, but also had some very unique things going on. Bruised apples, smoky, bright, and still crazy acidic.
This was a crazy wine. Had some notes of Chenin, but also had some very unique things going on. Bruised apples, smoky, bright, and still crazy acidic.
Feb 21st, 2018
This is wild. 11 years on lees. Savory and still fresh. Structured and beautifully integrated. Yellow melon rind, gravel, poached quince, Asian pear.
This is wild. 11 years on lees. Savory and still fresh. Structured and beautifully integrated. Yellow melon rind, gravel, poached quince, Asian pear.
1 person found it helpfulNov 22nd, 2015
140 months on the lees, and while it certainly carries that imprint, this is shockingly fresh. Melon, quince, apricot, lime and layers of spicy complexity. Aromatically, this goes on and on and on and on. Delicious in excess of the curiosity factor.
140 months on the lees, and while it certainly carries that imprint, this is shockingly fresh. Melon, quince, apricot, lime and layers of spicy complexity. Aromatically, this goes on and on and on and on. Delicious in excess of the curiosity factor.
Jul 16th, 2016
Friuli, Friuli-Venezia Giulia, Italy
