Aaron Tan

8.9

Blinded, I thought this was an Australian Chard from the early 2000’s. Certainly more developed than it should be, this was perhaps not the best data point for this wine. Quite dark with heavy lanolin and honey notes on the nose, along with oak spice, cream, mint, fennel, mild citrus, and a touch of mouldy funk. The palate was surprisingly ripe and concentrated, with steely acidity and a menthol-like finish. Not fresh per say, but definitely wasn’t unlikable and had energy. — 3 years ago

Roberto Carli

9.1

Nice green apple and fresh profile. But I don’t get much more than that. Very good char at method but hard to judge when you’re used to lees contact. Feels like a nice ne Italy sauv blanc like ronco delle mele but sparkling. That’s a compliment, but I just don’t have enough data to judge it — 4 years ago

Jonathan Wall

9.1

Nerding out on the back label was great fun. I wish all bottles shared this data. The wine was a tad extracted and syrupy... but it settled down. — 4 years ago

Stas Medvedev

9.3

🏅 Rating 93+/100 (4,35⭐)

Tasted from magnum.

Ruby color with tawny hue showing the age. First nose has a slight touch of iron. Fruit is ripe and sweet. Vegetable scent of tomato stems suggesting presence of Cabernet Sauvignon. Sandy tannins of Sangiovese. Amazing how bottle aging makes the wine so smooth and satin.

Mostly tertiary aromas, but very well holding the age and could last for at least 5 more years without any signs of decline

Elegant expression of famous Tignanello.

1981 was outshadowed by great 1982. It was 10th anniversary vintage and is considered a very fine one.

Key oenological data:
Average sugar content of grapes at harvest 21.00%
Average total acidity of the grapes 7.80%
Alcohol content after fermentation 13.00
Average fermentation temperature 28C
Length of fermentation 13 days
Acidity of wine after malo 5.90
Ageing in 225 litre barrels 20 months
Bottle ageing in our cellars 18 months

======
I have published the article with a story of Tignanello, the emblematic SuperTuscan wine from Antinori.

\- What were the key factors of its success?
\- What makes this wine stand out from many other wines form Tuscany?

Best enjoyed with a glass of Tignanello.

Read the full article at www.stasmedvedev.lv/wine

---
Instagram: @wine_talks_club — 4 years ago

Emily Kresie-Harrington

9.2

NV. Disgorged 2018. Lots of data on the back, love it! Very clean and fruit-forward. Crisp apple, tart cherry, golden raspberry, wet rocks. Very little autolytic notes, which is more to my liking. Happy New Year! — 6 years ago

Mike Saviage

9.4

Nice ruby-tawny center with reddish amber rims. Dark and brooding, but mostly translucent. Fruit forward and attention grabbing nose. Notes of tart cherry, rhubarb, brown spice, garden soil and a little dried cranberries. While it has a little tartness in the nose, it is luscious in the mouth. And with air over the evening more fruit comes out of hiding but is always in balance against a firm structure. Don’t have much experience with the Mazis terroir myself but this was a great data point and really good tonight. — 7 years ago

Aaron Tan

8.9

I must compliment Delectable’s computer vision algo here - such a blur photo and it took only a second to correctly identify the wine! For me, this was the better of the 2011 duo in our line-up. More complexity and purer, with intense black fruits lifted by a lick of VA. Not my kind of wine, but an interesting data point in our blind line-up. — 3 years ago

Jay Kline

9.1

Popped and poured from magnum; no formal notes. The Barnaut Grand Réserve NV pours a bright golden color with notes of lemon tart, yellow raspberries, brioche, meringue, tarragon, cashews, yellow flowers and notes of honey as it warms. On the palate, medium acid, rich with chalky minerals. A really quite lovely grower/producer NV made with 2/3 Pinot Noir and 1/3 Chardonnay. No disgorgement data available. — 3 years ago

Jay Kline

8.9

From a half-bottle and, unfortunately, served in flutes. This is technically a Blanc de Noirs with 70% Pinot Noir and the balance Pinot Meunier. A fresh breeze of a wine. On the nose there are apples, pink flowers, wet stone, and lemon. On the palate, ripe apples, golden raspberries, brioche and minerals. Medium acid. A bit more on the round side of the spectrum. I wish the acid was a bit higher…but that’s personal preference. No disgorgement data on the bottle. — 4 years ago

Jay Kline

9.1

Henriot often flies under the radar and I get it, there are so many options out there...but don’t sleep on this house. This, their most modest offering, delivers immense pleasure for the price. A near 50/50 blend of Chardonnay and Pinot Noir (I guess they use 5% Pinot Meunier) the Brut Souverain displays well ripened pears, lightly roasted nuts, slightly burned brioche and a kiss of citrus. The texture is rich and creamy. The finish is long and satisfying. No disgorgement data. While there is a code on the back, I was social and wasn’t going to give myself the brain damage to decode that mess. — 5 years ago

Chris MacLean

9.0

I’m not sure what to make of Selvapiana yet. This, like the 2 other young examples I’ve had recently, showed some green flavor notes, alongside good fruit and good length. (I don’t recall anything like that in the few older ones I’ve tried.) interestingly, this bottle was more vigorous on night three. So, limited data, but seems these want both age and lots of air. — 5 years ago

with Sarah

Carlo Maria Rossotto

9.0

Pinot Noir from Sevastopol in Crimea, to celebrate data-driven report launch in Moscow, at South Restaurant. Spicy, tannins. With duck carpaccio and braised beef ribs — 7 years ago

Morgan Reese

9.3

Full flavor, lighter bodied. Really like the data on the label. — 7 years ago

Aaron Tan

9.2

Another Burgel data point. Was a surprisingly easy blind for the group - last red, so perhaps everyone’s palate was better calibrated by then. Cool fruited, but with a little more flesh and concentration compared to the Swiss Pinot. Apparent woody spice, some bacon fat and leather, herbal nuances, silky texture, and bright acidity. A streak on salinity in the back end completes the wine, though I found it less obvious than the similarly mineral Swiss Pinot. In a sense, same same but different. Still very young at this stage and will improve as it sheds some baby fat. — 3 years ago

Alan Weinberg

8.9

First data point. Strikes me as fairly old school, a heavy style of bubbly. It’s got lemon curd, apricot and stone fruit, nice layers of fruit, decent acidity, finishes clean with a bit of a sour twang that pleases. Bubbles are perceived on palate more than in glass, fairly dark in color, a nice champagne but not a head turner, not rushing out to buy more. — 4 years ago

Jay Kline

9.0

Popped and poured. Deep straw color with a persistent mousse. On the nose, this Champagne has autolytic and oxidative notes of almond breakfast croissants and marzipan with lemon curd. That palate is quite rich with citrus and nuts. I must admit that all of my previous experiences with Duval Leroy has been with the standard blue label Brut NV which does not carry the Premier Cru designation so take the following comments with a grain of salt. Based off the color, flavor profile, and the fact that cork did not expand after being extracted, I am left to wonder if this wine has seen some years of age. Unfortunately, there is no disgorgement data to be found and the date code is all gibberish to me. Regardless, a perfectly nice bottle of Champagne if you like those more oxidative qualities. — 4 years ago

Riccardo Vendrame

Sommelier/Writer

8.9

Splendido Gavi.
Albicocca, fiori bianchi e bella fragranza di crosta di pane
Croccantezza data da acidità e sapidità.
Un icona per il Gavi — 5 years ago

Mike Saviage

9.6

M’s bday dinner (12/12). Tasted blind. But wait there’s more! A stealth late evening bottle is pulled. A guest is departing for Germany later this week and wanted another data point for his education before leaving. Medium gold color. Wild, young and exotic nose. Notes of mandarin orange, stones, kiwi, citrus, petrol and apricot. Rich with amazing acidity. Impactful. Long finish. Woke us up. Voilà! — 6 years ago

Evan Bienstock

8.9

1978 Gevrey. Showing significant signs of deconstruction, but an interesting data point nonetheless. Just too many years under this ones belt. — 7 years ago

Mike Saviage

9.2

Tasted blind. Medium gold color. Looks older. Notes of dried apricots and beeswax. In the mouth it's nicely rich, but there's no significant acidity to balance against the fruit. We are all convinced this isn't Chardonnay. I guess 70's Bordeaux Blanc. No, its (old) CA Chardonnay. Interesting data point. — 8 years ago