Thursday 19 August 2021

Five Superb Tuscan Bottles

Grazie S for a great tasting with the bottles below, an array of Puligny-Montrachet´s and a stunning Comtes de Champagne.


2004 Percarlo, San Giusto a Rentennano
A deep, refined nose with notes of ripe black cherries, violets, asphalt, licorice and fir wood. Very fine.
The taste is tight and concentrated with notes of plums, violets, hot earth, iron and rosemary. Long and distinct. Still young, 5+ years. Great wine.
94p   (tasted 2021/08)

2006 Percarlo, San Giusto a Rentennano
The 06 is even better! The nose soars up from the glass with notes of dried raspberries, black olives, blood pudding, violets and iron. Just lovely.
The taste is ripe and focused with notes of ripe blueberries, plums, freeze dried coffee and hot earth. The finish goes on and on and on. 6+ years. Stunning.
96p   (tasted 2021/08)

2007 Percarlo, San Giusto a Rentennano
A large scaled, earthy nose with notes of gravel, dried cherries, licorice and fir wood. Very, very good.
The taste is rich and broad with notes of asphalt, ripe blueberries, licorice and dried herbs. A hint of warmth in the finish. Very, very good. Drink now.
91p   (tasted 2021/08)


2000 Vigna d´Alceo, Castello dei Rampolla
Corked! #&%¤#&)&%¤#!!
vvp   (tasted 2021/08)

2001 Vigna d´Alceo, Castello dei Rampolla
This 20 year old d´Alceo offers up a deep, complex nose with notes of plums, undergrowth, tobacco, clay and bay leaves. Just lovely. Hints of maturity.
The taste is taut and tigth with gorgeous notes of plums, iron, herbs and dried up black currant jam. The finish goes on for a minute. Still some perky tannins in the finish. 7+ years. Great wine.
96p   (tasted 2021/08)


2004 Vigna d´Alceo, Castello dei Rampolla
A rich, deep, open nose with notes of ripe blueberries, plums, iron, tobacco and tapenade. Broad. Very fine. Still young.
The taste is tight and concentrated with notes of plums, sugared coffee, iron, black olives and earth. Very, very long. Rich. This will need 8+ years. Very fine.
94p   (tasted 2021/08)

No comments:

Post a Comment