Robert Parker este un critic de vin din SUA. Evaluarile sale de vin pe o scara de 100 de puncte.
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The Ca' Marcanda estate does not make a Bolgheri Superiore, although this bottle would qualify as such. The 2018 Bolgheri Rosso Camarcanda is a blend of Cabernet Sauvignon and Cabernet Franc, and you definitely feel those full-throttle varietal aromas with big intensity and clarity. Spicy greenness comes forward as grilled rosemary and lavender essence, but the wine boasts nice depth and dimension, and enough textual richness to smooth it all out. This was a slightly cooler vintage with some sporadic rain showers throughout the summer. These conditions might explain the sharper side of those Cabernet aromas. As the wine moves over the palate, it reveals more substantial aromas of black fruit, spice and baker's chocolate. This vintage is slightly thinner than the hot 2017 expression before it and the classic 2016. However, this wine should certainly play forward positively in terms of its aging potential.
I was blown away by the 2011 Matarocchio (100% Cabernet Franc). From 15-year-old vines planted some 60 meters above sea level on the Tuscan coast, this wine is absolutely stunning, delicious and simply unforgettable. Only produced in 2007, 2009, and 2011, this third edition shows towering aromas of sensuous dark fruit, leather and tobacco. If Cabernet Franc is the darling grape of this appellation, Matarocchio is a reason why. The mouthfeel is penetrating and powerful, but seamless and silky smooth at the same time. The tannin management is excellant. This is one to keep in the cellar.
The Tedeschi 2018 Valpolicella Superiore Ripasso Capitel San Rocco is 35% Corvina, 35% Corvinone, 20% Rondinella and 10% other complementary grapes. The wine is aged in oak casks for 18 months (with 100,000 bottles made). The bouquet has hints of mesquite smoke and toasted spice that frame dark plum and dried cherry. It's a classic wine as far as Ripasso goes, executed with a very clean and fruit-forward style.
Sourced from the lieux-dits of Les Brusquières and Cabrières, the 2016 Chateauneuf du Pape Prestige is a blend of 70% Grenache, 20% Syrah, 5% Mourvèdre and 5% other varieties. Tasted blind, it's a big, full-bodied, lush wine. Powered by bold cherry and stone fruit, it shows hints of pepper and clove complexity, plus vibrant citrus zest notes on the long, electric finish. Wow.
The 2016 Macán saw a new vinification by plot with the introduction of their new fermentation room. The Tempranillo came from selected vineyards from their 92 hectares; it fermented in oak vats and matured in 4,000-liter and barriques (50/50) for some 16 months and was kept in bottle for three years before being released. They think this 2016 is finally the style they were looking for, a wine with density and freshness. 2016 was the first year they vinified and aged from start to finish in the new winery, and they believe that gave them better control over the fermentations. 2016 is a year with more freshness than 2015, and they are trying to achieve wines with more tension and less power and oak than in the beginning. This could very well be the finest vintage of Macán so far.
The Marchesi Antinori 2017 Tignanello (made with Sangiovese and smaller parts Cabernet Sauvignon and Cabernet Franc) is a dark, exuberant and inviting wine. I tasted my sample after a double decanting and was pleased by the profound nature of the wine and the immediate openness of the aromas. There is a symphony of dark fruit with black cherry, plum, spice and sweet tobacco. I am particularly attracted by a distant hint of medicinal or menthol herb that I also discovered in other wines with fruit from the Tignanello estate in 2017. There's a drying mineral note of crushed chalk as well. The heat and dryness of the vintage has added to the aromatic intensity of the wine (yields were reduced by a third), but the mouthfeel is carefully crafted to maintain its softness and smoothness. Fruit comes from a 57-hectare section of the Tenuta Tignanello from a vineyard that is located 390 meters above sea level with Alberese limestone rock and soils of marine origin. The wine is fermented in conical oak tanks and is aged up to 16 months in a combination of mostly French and some Hungarian oak, both new and neutral. Some 300,000 bottles were released in April 2020 after one year of bottle age.
The textbook 2019 Chardonnay is elegant and subtle, seamless and integrated, with moderate alcohol and great freshness, finishing dry and very tasty. Vigil likes to have some flor in part of his wines, and it gives them a special complexity and tastiness. 2019 was a very healthy vintage, and the grapes achieved 13.5% alcohol while keeping very high acidity, which makes the palate vibrant and lively. It was produced with grapes from Gualtallary and that always adds extra freshness when picked at the right time. It matured in 500-liter oak barrels for nine months and there's always some flor in the élevage.
The 2019 Fleurie Les Garants has turned out beautifully, wafting from the glass with aromas of plums, raspberries and pomegranate mingled with hints of rose petals and subtle spices. Medium to full-bodied, pure and precise, it's seamless and delicate, with sneaky concentration, striking balance and a long, penetrating finish.
I appear to have underestimated the 2016 Chateauneuf du Pape when I tasted it last year, perhaps because of its recent bottling. It's now showing more weight and richness, bold raspberry and cherry fruit alongside classic spice-box notes and a broad, expansive feel on the palate.
The 2016 Pintia comes from a cooler but drier vintage, and the wine has a little less alcohol and more freshness. It fermented in oak vats and matured in mostly new and mostly French oak, but this year they used a little more American oak with the idea to increase density. 2016 was an atypical year in Toro; they had plenty of time to pick the grapes with lower alcohol and wines with more elegance. This is clearly a more elegant vintage than 2015. The wine has some notes that took me to the Northern Rhône, and the oak is neatly integrated—it seems to get better integrated in cooler years. There is a mix of black and red fruit that denotes good freshness. The palate is medium-bodied, with a distinct lack of rusticity and density, and it's more fluid. It has abundant, chalky and fine-grained tannins and a supple, long and dry finish. 230,032 bottles, 6,517 magnums and some larger formats were produced. It was bottled in May 2018.
The 2015 Caiarossa is expressive and profound. A lot of dark fruit intermingles with spice and toast in what is an immediate and open wine. This is a complicated blend of Cabernet Franc (31%), Merlot (20%), Cabernet Sauvignon (17%), Petit Verdot (11%), Sangiovese (10%), Syrah (9%) and Alicante (2%). The result is full, generous and tight but with a subtle tingle of volatile acidity at the close. Some 37,800 bottles were made.
The 2014 Brunello di Montalcino opens to a ripe and dark quality of fruit. These tones underline the slightly warmer growing conditions present on the southern side of the appellation where Col d'Orcia is located. That extra warmth is an important factor especially in a cool and soggy vintage such as 2014. This wine appears to have suffered less compared to its peers. The bouquet is layered with rich aromas of cured meat, spicy tobacco and moist potting soil that add to the weight and gravitas of the wine. This Brunello is compact and mid-weight in terms of texture. Some 200,000 bottles were produced.
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P.S.: 🍷 Don`t drink and type...