The cabernet sauvignon started in 2015 is just about culminating.
It will be bottled in March 2017.
70% Cabernet Sauvignon, 10% Petit Verdot, , 10% Merlot, 6% Cabernet Franc and 4% Malbec.
Due to the extended barrel aging, it needed to have supplemental wine to top up with, ended up with Bordeaux blend.
The label √, tasting √, all the numbers √.
Cannot wait to pop the cork when it’s ready.
Allegrini, Palazzo della Torre, Veronese 2011
Dark purple red, medium to heavy viscosity
Berries, mineral (iron), violet, chocolate covered orange and red cherries on nose.
Slight coffee, red berries, mild and pleasant tannin, hint of sweetness, slight bitter aftertaste, firm but pleasant acidity, medium finish
70% corvina, 25% rondinella and sangiovese. Partially ripasso and went through second fermentation in January.
Koshu F.S.O. (Fermented On Skins)
Coco Farm & Winery, 2007 (Tochigi prefecture, Japan), late harvest.
Maceration with wild yeast.
Dark Amber color, heavy viscosity.
Dried plum, dried apricot, slight pineapple and hint of saw dust on nose.
Light citrus, brandy, savory than sweet and apricot after taste.
Short to medium finish. Very well balanced acidity.
It paired well with mildly flavored chicken dish and should pair well with wide variety of not too spicy Asian cuisines.
The winery has been operated with socially challenged youths.
It is mind blowing that Japanese wines are getting close to world standard. Very pleasant wine. Just like the people. Very soft and subtle but has a bold characteristics. Not chatty but has a strong message.
Aldegheri, valpolicella ripasso, Classico superiore 2013
Light red with orange hue
Raspberry, red berries, spices (nutmeg, cinnamon), saw dust, violet on nose.
Berry jam, marmalade, brisk bitterness, balanced acid, smooth tannin, soft sweetness with medium finish
Beringer, White Zinfandel 2013
The first time to actually try white zinfandel and this historic one.
Pretty salmon pink
Pink grapefruit, light strawberry, citrus on nose
Citrus, light berries on palate.
Very mild acidity, sweet and short finish.
9% alcohol. Drink like fruit juice for adult.
It is quite a charming drink. I thought it was quite awful as how I was hearing about it. Yes, it was not a philosophical one but glad that I tried.
Château Chasse-Spleen, 2012
Dark purplish garnet
Black currant, blueberry, cedar, mint, licorice, cloves, slight earthiness on nose
Medium to heavy viscosity
Clean acidity, firm tannin, medium to long finish
55% Cabernet Sauvignon, 40% Merlot, 5% Petit Verdot
Basel cellars, Pheasant Run Vineyard Syrah, 2007
Dark red color, slight brick hue on the edge.
Berries, cigar box, cinnamon, leather, ink, dark cherries on nose.
Medium to heavy viscosity
Plums, cloves on palate.
Mild acidity, firm tannin, medium to long finish.
Happened to taste with roasted pheasant.
Both brought out their wildness when paired.
Stag’s Leap, Napa Valley Petite Syrah, 2007
Dark deep red.
Strawberry jam, clove, orage peel, dark berries and spice box on nose.
Leather, cherries on palate.
Good acidity with firm but rounded tannin, medium to long finish.
Paired with home made hearty lasagna.
The nutmeg and spice box aroma complimented each other very well.
Started another batch of cabernet sauvignon 2015 vintage on 10/23/2015.
Harvesting for this year had some hiccups. The summer was hot and expected to have fully ripen early fruit but toward the fall the continuous heat choked the ripening stage then ended up with harvesting at the end of October.
Received the fruit at 21.4 brix, 3.58 pH.
Vinification went quite well, color extracted nicely and has good amount of tannin.
Malolactic fermentation is in place but should be done soon.
To be developed in a neutral barrel for a year+.
Poderi Aldo Conterno, Barolo, Bussia, Cicala, 2009
Orangish, brick hue
Tar, violet, cinnamon, nutmeg, rose, cherry, chocolate and cigar on nose. Some freshness on top note followed by complexity.
Good acidity, viscosity and mineraility. Rounded but firm tannin. Long finish.
I have recommended at the wine shop by a seasoned, sophisticated and semi-retired French sommelier who owns a restaurant in Los Angeles. Loved the way how he pronounced “Barolo” with distinguishable French “r” sound. He was very knowledgable and well considerate of my request of wanting to have a “ready to drink now” Barolo to pair with white truffles from Italy.
It was a beautiful paring.
The earthiness of the truffles enhanced the introverted characteristics of Barolo.
The Barolo’s acidity softened by the truffle’s powerful aromatic substances. It was wonderfully woven in the mouth and expanded each other’s good traits in double if not triple….it was an experience.