Friday, 11 August 2017

Armin Kobler Pinot Grigio Klausner 2015




From the name of the vineyard - Klausner - only steel, ripening on the lees, without malolactic fermentation.

Classic screw cap and scents really clean and sharp, as in Armin's wines style.
However, hot alcoholic feelings are emerging. A lot of white fruit - apple and pear - that makes the pair with a clear expression of aromatic herbs and slight minerals.

In the mouth confirms completely the olfactory pass, alcoholic seal included.
The 15 degrees on the back label, have come to their best, going well beyond the limits of resistance of my palate.

Despite the freshness of acidity, it was impossible to counteract that hot rogue alcoholic invasion.

Friday, 4 August 2017

Slavček Rebula 2012




The Frank and Alenka’s Ribolla grape (Rebula in Slovenian language) macerates about 6-8 days, refined on the fine lees in used barriques, then one year bottle. No clarification or filtration.

Rich and complex nose: with chamomile and honey, tea and hay, ripe yellow fruit - peach, apricot and melon - and deep mineral ribs.

On the palate comes dry and exalts, growing in intensity, on field herbs and fruity expression. Structured, however calibrated and precise in keeping itself in balance.
Coherent and sapid until the end, with excellent persistence, closes gently tannic, with vigorous recalls to the typical minerality of the rocks underneath those soils.

All this, written by myself that I do not particularly like Ribolla grape and  I start being a bit tired of macerated wines, is a valid endorsement.


Friday, 21 July 2017

Taittinger Champagne Brut Réserve n.v.




It is the numerically powerful business card of the Maison, representing three-quarters of the entire production, that is, about 4 milions bottles.

It’s an assemblage of 40 different crus, with the three classic Champagne grapes: usually Chardonnay 40%, Pinot Noir 40% and Pinot Meunier 20%, except sometimes a few percentage variation. Never less than three years on yeasts, while the weight of the reserve wines does not drop below 20 percent.

My bowl, whose disgorging dates one year ago, has a fresh nose, with vanilla, brioche and hazel hints, a subtle floral honeycomb, many citrus fruits, even candied, small red fruit - strawberry and red currant – with a thin mineral texture.

In the mouth there is freshness, but also a background of sweet sensations, with a maturity of fruit, spotted by vanilla ripples. While the level of the bowl drops, steadily increases the size of the sips.
Medium length end, rounded with vanilla and candied fruit.
Try it with sea shells.


Friday, 14 July 2017

Labet Chardonnay Fleurs 2013




In Rotalier, a small village of the Jura (France North-East), Julien, Romain and Charline, Alain's children, lead this wonderful wine-growing company, which I personally visited, few years ago.

This Chardonnay, from old vineyards - planted between 1953 and 1975, on the blue moon of the Lias - is not sous voile, but ouillé. So barrique 228 liters, Burgundy style winemaking, possessing its specific and determined territorial character.

Even though this is a entry-level wine, it is thin and fresh, declaring citrus, predominantly lemon, fruit of passion and pineapple, yellow flowers and lively minerality.

The expressiveness continues to the palate, coherent and precise, with an exciting mineral attitude, mixed with fruity stamp, generating harmonious sips, whose acidity accentuates the drink.

Length closing, with refreshing minerality and exotic fruit returns.

Friday, 7 July 2017

Tenuta Roveglia Lugana Limne 2015




Nice tropical nose, revolving around mango and maracuja, then tails of yellow peach and pear, some herbaceous elements and a thin mineral line.

On the palate, it enters warm and glyceric, recalling, quite consistently, the olfactory canvas, except for the mineral profile, completely lost.

Low rhythm sips and low acidity, which cannot to counteract a sugary residue too perceptible, ending to slow down the fluidity of the drink.

It ends alcoholic and smooth, with fleeting persistence.