Les Terasses d’Aurelia 2018

The colour is medium garnet. On the nose mainly game. In the mouth balanced, with an aftertaste that last quite a while. A simple but enjoyable wine.

This red wine is made by Henri Bonnaud under the Palette AOC, the smallest Appellation of the Provence region in southern France. It was established in 1948 and is located near Aix-en-Provence.

The first vineyards of Provence, a region better known for rosé wines, were planted by the Romans around 100 BC. Continue reading “Les Terasses d’Aurelia 2018”

Cima Riserva della Casa 2009

The colour is deep ruby. On the nose blackberries, liquorice, coffee. In the mouth fresh, but with a not so pleasant bitter finish. The aftertaste is short.

This Barbera del Monferrato Riserva Superiore DOGC, obtained from overripe grapes and aged in French oak tonneaux for 36 months, is made by Accornero.

Barbera del Monferrato Riserva Superiore was separated from the standard Barbera del Monferrato DOC in 2008 and promoted to the highest DOCG status. Continue reading “Cima Riserva della Casa 2009”

Camartina 2008

The colour is deep ruby, with garnet reflections. On the nose black cherries, plums, black tea, cinnamon. In the mouth well structured and balanced. The tannins are velvety. The aftertaste is very pleasant but not especially long.

This wine is made in Greve in Chianti by Querciabella. The estate’s signature Super Tuscan since 1981, Camartina is a blend of 70% Cabernet Sauvignon and 30% Sangiovese. Some 18’000 bottles are produced each year. Continue reading “Camartina 2008”

Pedro Ximenez Solera Fundacional 1905

The colour is pitch black. The texture very dense, almost solid. On the nose scents of burnt sugar, toffee, bitter orange marmalade, and balsamic notes. In the mouth thick, velvety, and very sweet. The aftertaste is long, although less tasty than I was expecting.

Overall, for my taste this Pedro Ximénez is a bit too sweet. Continue reading “Pedro Ximenez Solera Fundacional 1905”

Percristina 2005

The colour is medium garnet. On the nose dark cherries, mocha and tea leaves. In the mouth gripping tannins. For the rest lighter than you would expect. The aftertaste is savoury and medium long.

For this wine I had high expectations. Probably too high. The result has been disappointment. A good wine, but far from great. Continue reading “Percristina 2005”

Krug Grande Cuvée 170ème Edition

The colour is pale gold. At pouring there are a lot of bubbles, but they disappear quickly. On the nose citrus fruits, marzipan, gingerbread and butter. In the mouth very tasty but “tiring”. The aftertaste is medium long, but acidic.

This iconic Champagne is made by Krug. The House was established in Reims in 1843, by Joseph Krug. In January 1999 it became part of LVMH portfolio. Continue reading “Krug Grande Cuvée 170ème Edition”

Grand Siècle Brut N°25

The colour is medium straw, with many bubbles appearing at pouring and then almost completely disappearing. On the nose grilled almonds, brioche and some fennel. In the mouth very fresh and citrusy. The aftertaste is long, but overly discreet.

Grand Siècle’s assemblage is based on three principles that have become immutable: Continue reading “Grand Siècle Brut N°25”

Dom Ruinart 2009

The colour is pale gold, with fine, long-lasting bubbles. On the nose very elegant, with aroma of flowers, passion fruits, lemon. In the mouth tasty and lively. On the finish an explosion of savours, mainly almonds, and a discreet sapidity. The aftertaste last for a very long time.

This Blanc de Blancs is made with 100% Chardonnay grapes by Maison Ruinart, the world’s first champagne House, established in 1729. Continue reading “Dom Ruinart 2009”

Resi 2021

The colour is pale straw. On the nose citrus, green apple, resin. In the mouth light, fresh and mineral. The aftertaste is rather short.

The Rèze is an ancient indigenous grape of Valais that has become a rarity. It is considered a par excellence high-Alpine grape variety. Around 1920, almost all vineyards of Valais fell victim to the American phylloxera pest. Prior to the phylloxera pandemic, Rèze was very common. Today, only 1.5 hectares are still cultivated in Valais as a local speciality. Continue reading “Resi 2021”