未成年請勿飲酒，飲酒過量有礙身體健康
Pedro Gozalez 2004
Alluvial sandy loam (沖積土壤), with a calcium carbonate layer at 0.7m depth.
Hand harvesting, Bunch selection, Destemming, Berry selection.
Fermentation and maceration in small concrete vats during a minimum of 25 days, at 23-25ºC.
Natural malolactic fermentation. Aged 18 months in new French oak barrels.
Vine age is 8.
Deep garnet. Medium garnet rim.
Medium+ nose. Black berries, black cherries chocolate, soil, plastic smell (decreasing, like pipe glue, 或者說很像小朋友吹的橡膠泡泡氣球的味道), lavender cookie, black pepper. Fruity nose with spicy and nuts hints behind.
Dry. Medium+ body. Black cherries, plastic glue, vanilla, chocolate, mocha, baked toast, tangerine juice. Licorice note at the end. Medium+ acidity. Medium tannin (maturing, but I think it will be better after 2-3 more years.)
The nose is so attractive as pouring out, but starts decreasing after 1 hour.
Carlos Gei Berra 2004
Alluvial loam and clay soil, 1.5m depth. Vine age is 33.
The same vinification process as Pedro Gozalez 2004.
Deep garnet. Medium garnet rim.
Medium nose. Soil, chocolate, light plastic smell (decreasing), tangerine juice, violet, wood, dried black mushroom, fresh smoky tobacco.
Dry. Medium+ body, medium acidity, and medium+ intensive tannin (still young). Black cherries, plum, black pepper, violet, chocolate, dried leaves, light tangerine juice. I think it's better for more 3-5 years aging.
Victorio Coletto 2004
Alluvial sandy soil with pebbles. Vine age is 50.
The same vinification process as Pedro Gozalez 2004.
Deep garnet. Medium+ garnet rim.
Medium nose. Chocolate, vanilla, hazelnut, light plastic smell, baked butter toast, floral, sandalwood incense and raspberries.
Dry. Well balanced body and acidity. The medium-high powerful tannin shows it's still young, but the velvet feel is surprising. Like a chocolate with black cherries and floral and spices notes. Some licorice and dried date at the end.
The nose is closed at the beginning 30 mins, need breathing. 🙂
Francisco Olive 2005
Alluvial, sandy to sandy loam soils with a depth of 1,20 m. Average vine age is 66.
Deep garnet.
Medium+ nose. Mushroom, soil, black berry, banana, violet, ripe plum, raisin, black pepper, clove and chocolate.
Dry palate starts with blue berry jam sweetness, and then shows the banana, raisin, vanilla and floral aroma. The long length ends with medium tangerine acidity and licorice note. The tannin is dense and quite velvet.
Eleodoro Aciar 2005
Alluvial loam-clay soil with a depth of 90 cm. Average vine age is 95.
Deep garnet.
Medium nose. Black cherry jam, plastic smell (like pipe glue), wood, vegetables, tobacco, light smoky, light black pepper, and charming baked buttery toast.
Palate Starts with chocolate, fruity black berry and cinnamon. The crisp and lingering acidity show up at the tongue tip after the long length of cinnamon and chocolate aroma. Tannin is maturing, but still young.
Very good.
Fausto Orellana 2005
Alluvial, sandy soil with pebbles throughout the soil profile. Average vine age is 57.
Deep garnet.
Medium nose. Cinnamon, black berry, caramel, light plastic smell (like pipe glue), violet, light honey, fresh green onion hint (interesting), oolong tea, strong herbal tea (有點像青草茶). Spicy tone.
Palate starts with anise, black cherry, black pepper and spices. The medium+ tannin and acidity goes with the chocolate ending.
As drinking this wine, the Taiwanese dish 沙茶炒羊肉 just break into my mind. How about pair this with 沙茶炒羊肉？ The nose might be able to balance the mutton smelly nose, and the spicy palate might balance with the satay/沙茶.
Adriana Venturin 2006
Alluvial soil with sandy-loam texture and a rocky subsoil. Average vine age is 48.
Deep ruby with purple hue.
Medium+ nose. Smoky, coffee, caramel, black cherry, cherry wood incense, floral honey, vanilla and creamy nose. With time goes by, the nose turns into fresh and bright floral and vanilla tone, very attractive.
Black berry and floral show up at the early beginning of the palate, and then the cinnamon and spices take the domination. The tannin is still young, and the medium-high acidity is a little bit sharp, need more ageing time.
隻隻都精彩，瓶瓶都美味
不過，需要醒酒！
個人認為這幾支都有陳年3-5年的實力，搞不好7~8年都不成問題