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TomHill

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WTN: Two More w/ Dinner...(short/boring)

by TomHill » Sun May 13, 2018 1:23 pm

Had these to wines for dinner last Thurs:
1. Massican annia NapaVlly WW (55% RibollaGialla/39% TocaiFriulano/6% Chard; 12.5%; www.Massican.com) Calistoga 2017: Med.light yellow color; very strong mineral/stony/chalky/saline bit perfumed talc some RG/peppery/spicy nose; quite tart/tangy/bit metallic rather stony/mineral/chalky brisk/saline light RG/peppery/juicy/bit mango flavor; very long strong mineral/stony/chalky/saline fairly tart/tangy/metallic/steely some RG/peppery/mango/juicy bit floral finish; really good resemblance to Friuli RG but more richness & lushness; a bracing acidity but the richness keeps it from seeming lean & eviscerated; will probably put on weight & develop more aromatics; needs food with it; another terrific annia. $30.00
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2. Carlisle Syrah SonomaCnty (15.2%; 850 cs) Windsor 2013: Very dark color w/ no bricking; very strong blackberry/Syrah/boysenberry/ripe slight alcoholic some toasty/smokey/Fr.oak slight peppery/herbal some complex lovely nose; soft very intense blackberry/Syrah/boysenberry/ripe some toasty/smokey/pungent/oak quite rich/lush slight alcoholic flavor w/ modest smooth/ripe tannins; very long rich/ripe/blackberry/Syrah/boysenberry light toasty/smokey/Fr.oak finish w/ light smooth/lush tannins; on the ripe side and probably as good as it's going to get; will go another 2-4 yrs.
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A wee BloodyPulpit:
1. Massican is the label of Dan Petroski, winemaker at Larkmead. His focus is on Friuli-style whites. They typically have a bracing acidity to them, much like many of the whites from Friuli. This far, Dan as forgone doing the skin-contact/orange wine thing. Who knows, it may one day happen. His Ribolla comes from the George Vare vnyd and his Tokaji from, I belive, a tiny plot of ancient Tocai vines there on the Larkmead property.
Tom

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