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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.
The 2019 Old Vine Malbec comes from old ungrafted vineyards irrigated by traditional flood irrigation in the Uco Valley in Mendoza. It's a floral, juicy and varietal Malbec with nicely integrated oak and a lively palate with pungent flavors, vibrant acidity and fine and round tannins.
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 2018 Haut-Brisson is a blend of 90% Merlot and 10% Cabernet Franc and has 14.6% alcohol. It was aged for around 18 months in oak barrels, 35% new. Deep garnet-purple colored, it prances out of the glass with flamboyant scents of Black Forest cake, blueberry preserves and Christmas pudding, plus touches of black truffles, licorice and fragrant earth. The full-bodied palate is chock-full of spicy black fruit preserves, framed by soft tannins and a racy backbone of freshness, finishing on a lingering earthy note.
Based on 2010 and 2009, this NV Brut Nature Pureté blends 50% Meunier with 40% Pinot Noir and 10% Chardonnay. Disgorged in November 2015 with no dosage, this cuvée opens with a bright, clear and ripe white fruit aroma with a nice intensity. It's a Champagne of great freshness and finesse, indeed very pure and with a nice grip in the finish. Absolutely delicious and based on a good ripeness of fruit. Refreshing aperitif.
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.
Based on the 2014 vintage, complemented by fully 40% old reserve wines, the new release of Charles Heidsieck's NV Brut Réserve was disgorged earlier this year. It's showing very well, opening up in the glass with notes of green apple, dried white flowers, pear, candied peel and walnuts. On the palate, the wine is medium to full-bodied, deep and layered, with a textural attack and a racier, tighter-knit core than either the 2012- or 2010-base renditions, displaying good concentration and underlying richness. This is a bottling that continues to punch above its weight and which both merits and rewards a few years in the cellar before opening.
The 2019 Semillon is reminiscent of a white oak-aged Rioja, with grapes from Agrelo that fermented and matured in oak barrel for 15 months, 20% of them without topping up, which made the wine develop a veil of flor yeast. That made the wine unusually expressive and aromatic for the variety, yeasty and floral and with a light to medium-bodied palate, moderate alcohol and great freshness. It has a dry and serious finish, leaving a chalky sensation. Again, this is going to develop nicely in bottle. 3,000 bottles were filled in December 2020.
The 2019 Semillon is reminiscent of a white oak-aged Rioja, with grapes from Agrelo that fermented and matured in oak barrel for 15 months, 20% of them without topping up, which made the wine develop a veil of flor yeast. That made the wine unusually expressive and aromatic for the variety, yeasty and floral and with a light to medium-bodied palate, moderate alcohol and great freshness. It has a dry and serious finish, leaving a chalky sensation. Again, this is going to develop nicely in bottle. 3,000 bottles were filled in December 2020.
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.
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P.S.: 🍷 Don`t drink and type...