義大利 Barbera 品酒會

2011/3/26 (taste: 2011/5/20 & 2011/7/2)
200522_198537803514533_100000749448450_572404_3069200_n
未成年請勿飲酒,飲酒過量有礙身體健康

Negro Angelo EnvItaly Barbera d’Alba 2008

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Medium+ garnet.

Medium+ nose. Licorice, black cherry, and black pepper. Then, grass with light floral, light pear, light chocolate, and a hint of vanilla and leather. Low tone and distinct.

Medium+ body, medium young tannin. Black berry, licorice, chocolate, spice of black pepper, and tangerine skin note in the medium-high acidity.



中等石榴石色

甘草、黑櫻桃與黑胡椒。接著是草地與花香味道,帶有一些梨子、巧克力與香草、皮革的氣味。整體來說氣味低沈但相當集中。

中等酒體與年輕的單寧。入口有黑莓、甘草、巧克力、黑胡椒的辛辣味,另外在偏高的酸度中帶有橘子皮的味道。


Mauro Molino Barbera d’Alba 2009

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Medium+ ruby.

Medium nose. Guava (slightly rotten), gaudy bouquet, with light blackcurrant leaves nose. Quite not so delighted noses at the beginning, that makes me think of Chateau de Phayayen Shiraz 2009 (OMG!). However, it’s just as well decreases quickly after 30 mins. Then, cranberry, chocolate, dry hawthorn fruits, unripe apple, quince, and light flint hint. After more breathing (about 1.5 hrs), surprising walnut, black sugar and honey.

Medium body and medium+ acidity. Light cranberry, light rotten black berry, wet soil, chocolate, and quince. Not too much tannin, young. Too early for now, needs more ageing to show its promising potential (I guess 3 yrs at least).



紅寶石色

一開始的氣味並不太好聞,像是有點腐爛的番石榴、過於妖豔的花香,還有著黑醋栗葉子的強烈氣味。會讓人想到之前很糟糕的 Chateau de Phayayen Shiraz 2009 (當時這隻酒應該有點壞掉)。還好這些糟糕的氣味過半小時後就漸漸散去,然後成現出蔓越莓、巧克力還有仙楂蜜餞、尚未成熟的蘋果、榲桲以及些微燧石的氣味。醒酒1.5小時候出現令人驚異的核桃、黑糖與蜂蜜氣味。

入口有一些蔓越莓酸味,熟透的黑莓的味道,潮濕土壤,巧克力,榲桲。單寧並不太多,不過口感很年輕,我猜再放個三年可能會比較恰當。


Roberto Voerzio Barbera D’Alba 2007

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Deep- ruby with light garnet hue.

Medium nose with black cherry. Hints of tobacco, plastic pipe glue, licorice. Very light tangerine juice and sugarcane skin note. Brown-sugar sauce and violet, with clove and caramel macchiato hint. Shows fruity and energetic style at the beginning, then becomes a dense and low tone after breathing.

Medium+ palate with active and young tannin (Medium+, mostly at lips, tongue tip and gums). Distinct black berry, wulong tea, chocolate, white pepper, light dry black mushroom and licorice. The cinnamon hint length is just OK, not as brilliant as the complex nose.



深紅寶石色帶有石榴石色澤

黑櫻桃香氣混有煙草、塑膠黏著劑、甘草的味道。還有甘蔗皮與橘子汁的氣味。之後出現紅糖、紫羅蘭花香,並帶有丁香與焦糖瑪奇朵的氣息。氣味一開始很外放,但隨著時間經過而漸漸變得內斂。

入口可感受到單寧非常年輕,且大辣辣地佔滿在唇、牙齦與舌尖上。顯著的黑莓、烏龍茶、巧克力、白胡椒、乾香菇與甘草味道。尾韻有肉桂味道,但整體來說在口中香味呈獻的時間沒有預期中的久。


La Spinetta Barbera d’ Alba Gallina 2007

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Medium+ ruby garnet.

Chocolate and caramel go with black berry nose. Black pepper, grass and sweet note of honey. Hints of vanilla, incense and hazelnut are beneath, and become denser (with sugarcane or yulan magnolia flower note) after breathing. More matured and elegant aromas than previous one at the beginning, but it surprisingly becomes a bit unbridled after breathing.

Black cherry breaks out the medium palate. The young tannin coats the whole mouth, and the crisp acidity (medium+) is impressive and enriches the saliva. Chocolate, hazelnut hint and yulan magnolia bouquet. Cinnamon hint shows up at the lingering end.



顏色界在紅寶石與石榴石

一開始是巧克力與焦糖還有黑莓味道。也可以聞到黑胡椒、草地以及些微的蜂蜜香甜氣味。原本不甚明顯的香草、線香與榛果的氣味逐漸變強,同時夾雜著甘蔗或玉蘭花香。一開始香氣比起前一款來的成熟與幽雅,但隨著醒酒時間拉長而漸漸變得外放。

入口是很明顯的黑櫻桃,另外整個口腔也迅速地被年輕的單寧給佔滿。酸度略微偏高但很舒服,且令人生津。巧克力、榛果跟玉蘭花香。攸長的尾韻有肉桂氣味。


La Spinetta Barbera d’Asti Bionzo 2005

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Medium-deep garnet

Black berry, chocolate, bouquet and hints of vanilla and smoky wood. A bit sugarcane nose (is it what Barbera usually shows?)

Chocolate, black berry and leather in palate. Also shows some floral, wood and wet soil aromas. With cinnamon hint and a chili pepper hint at end.



偏深石榴石色

氣味有黑莓、巧克力、花香,以及些微的香草與煙燻木頭味道。另外又出現了甘蔗味道,令人懷儀式不是現在的 Barbera 都有這樣的風格?

入口有巧克力、黑莓與皮革。另外也可感受到一些花香、木頭以及濕土壤的氣息。尾韻除了有肉桂味道之外還有一點辣椒的口感。


La Spinetta Barbera d’Asti Cà di Pian 2005

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Medium garnet.

Smoky, black berry, burned wood, leather (like BBQ), and bouquet and sugarcane hint.

Coffee and leather, light berries, Hint of pickled squash and sugarcane.

This one and previous 2005 Barbera are quite different to the two 2007 Barbera. The 2007 shows more fruity and fresh noses, and changes a lot. The noses of these two 2005 Barbera do not changes a lot, but more concentrated than 2007. The two 2005 Barbera still show well structured tannin (even better than 2007), and also more balanced palate and concentrated aromas than 2007.



中等石榴石色

煙燻、黑莓、焚燒的木頭與皮革(其實已經有點向烤肉味道),一些花香與甘蔗味道。

入口是咖啡與皮革,一些莓果類氣息。另外有著淡淡的醃醬瓜(陳年得差不多了?)跟甘蔗味道。

最後這兩款05年份的Barber跟先前的兩款07很不一樣。07年份呈獻的風格走新鮮果香味道,同時有不少的變化,而05的雖然在氣味上沒有太多的變化,但是味道比較集中明顯。此外,單寧的結構05年也比較紮實成熟一些,而且口感也稍優。


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