義大利 La Spinetta, Nebbiolo 大集合

被薛大姊點名了,所以趕快來寫 ~”~

2011/4/7, @孔雀.
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未成年請勿飲酒,飲酒過量有礙身體健康

Vigneto Campe 2001 Reserva

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Medium+ garnet with beautiful bloody red rim.

Pronounced nose starts with sugarcane sweetness flavor, and follows up with black cherry, light smoky nose, chocolate, black pepper, and light volatility note. After breathing, the nose turns into plant tone with dry woods, incense, and light bouquet. More breathing, about 2 hours, ink and light ammonia. Compare to the non-Reserva Campe tasted a few months ago, this Riserva Lion is not so delightful.

High tannin coats the whole palate as just drinking, though the mouthfeel is not so harsh as a young Barolo. (Well, anyhow, this is a 10 yrs old Barolo) The black berry and exuberant vanilla and coffee aromas are delightful, with the medium+ body and balanced medium-high acidity. Lingering palate, very good.
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中等石榴紅,邊緣則帶有漂亮的寫紅色澤

一開始是明顯的甘蔗田香,接著是黑櫻桃、些微的煙燻、巧克力、黑胡椒,以及輕微的揮發溶液氣味。醒酒之後轉為植物性香氣,有乾木頭、些微花香。醒酒約兩個鐘頭後出現墨水和輕微的阿摩尼亞味道。跟之前喝非 Riserva 版本的 Campe 比起來,這頭 Riserva 的獅子比較不討喜一點。

大量的單寧在入口後就鋪天蓋地佔滿嘴巴,不過單寧的口感在10年陳年下已經沒有新釀的 Barolo 那樣咬舌了。黑莓、濃郁的香草與咖啡香氣。尾韻很長,偏高的酸度非常平衡,營造出很好的口感。
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Vigneto Starderi 2003 Riserva

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Medium garnet, very light coffee brown hue. Some floating sediment.

Concentrated nose. Exuberant sugarcane and Yulan Magnolia bouquet. Hints of tar, vegetables, grass, ripe black cherry. After breathing, the floral nose is denser and also shows light honey note. Besides, the fresh vegetable nose turns into buttery stir fried vegetable style.

Medium+ body, high tannin and medium+ acidity. The palate is not as abundant and complex as the preceding Barolo, but the sugarcane, tea leaves and cocoa aromas are still attractive. This Barbaresco is anticipatively not as strong as Barolo in palate, but the nose is really beyond my expectation. Excellent.
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石榴紅,帶著很淡的咖啡褐色,有些懸浮的酒渣。

明顯且集中的甘蔗與玉蘭花,此外還有一些焦油、蔬菜、成熟黑櫻桃的味道。醒酒後花香變得更加明顯,同時出現淡淡的蜂蜜味道,還有新鮮蔬菜味道轉變成炒蔬菜,有了一些油脂的香氣。

口感不像前一款的Barolo紮實,但是甘蔗、茶葉、可可的香氣依然很迷人。雖然口感沒那麼好,但這款Riserva Barbaresco呈現的香氣真的是令人驚異!
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Vigneto Gallina 2004

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Medium garnet, light coffee brown hue.

Light mushroom, volatile plastic glue nose, cocoa, cranberry, slightly oxidization nose (just 7 yrs old, quite interesting.), skins of banana and honeydew melon, and cinnamon. After breathing, the cinnamon nose turns into mandarin medicine and then the mixture of tea leaves and bouquet. Besides, some pickled Chinese cabbage nose after 2 hours.

Tannin is high but sort of smooth. Light sugarcane and sweet flavors of dry berry, dry prune and raisin in palate. Light bitterness and licorice at the lingering ending.
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石榴紅,帶著淡咖啡褐色

些許磨菇與揮發塑膠黏著劑味道,還有可可、蔓越莓、香蕉皮與香瓜皮,還有肉桂。有點奇怪的是,才七年的陳年時間居然跑出了一點點陳年氧化的味道出來。醒酒之後,肉桂味道漸漸轉變為中藥,再轉變為茶葉與花香混合的氣息。此外,醒酒約兩小時之後還出現了醃酸菜味。

單寧高,但已經可以算是柔順了。口中還有一些甘蔗與乾燥莓果的味道。尾韻悠長帶點苦味以及甘草香氣。
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Vigneto Valeirano 2005

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Medium- garnet, light coffee brown hue.

Black pepper, volatility nose of plastic glue (decreasing quickly), black berry, light tar. Shows caramel and light vanilla with a hint of oxidization (weird) after about 30 mins breathing. After 1 hour breathing, pencil black lead, candy of sarsi drink. After 2 hours, distinct ink nose.

Anticipatively high tannin and medium-high acidity. In general, the palate is consistent with the nose, and the palate also has light soy sauce. This consistency makes this wine delightful, comfortable and cozy from smelling to drinking.
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中等偏淡石榴紅,帶著淡咖啡褐色

黑胡椒,塑膠黏著劑味道(很快消散),黑莓,一些焦油味。約30分鐘後出現焦糖與淡香草,也很詭異的出現淡淡氧化的味道。約一小時之後出現筆芯石墨味以及沙士糖。兩小時之後很明顯的墨水味。

整體來說口中表現跟聞到的氣味很一致,還多了一點醬油香。這種好氣味的一致性讓品飲這款酒的過程都很舒服愉悅。
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Vigneto Bordini Barbaresco 2006

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Medium- garnet, light coffee brown hue.

Wooden and vegetal spices. Wooden covers anise and clove; vegetal covers stalk and stem. As time goes by, vegetal nose turns into eucalyptus and then black currant leaves and finally soften with some creamy nuts; and wooden nose turns into bouquet and sandalwood. Some red bean paste after 2 hrs.

High tannin mouthfeel, especially at the end. Sugarcane sweetness flavor, wood, black currant leaves and light bitterness at end. Needs more time for maturing.
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中等偏淡石榴紅,帶著淡咖啡褐色

木質與植物類味道。木質有八角與丁香,後轉為花香與檀香。植物味道一開始是梗味,然後變成尤加利葉,再變成黑醋栗葉子,然後柔化混了一些奶油核果香。另外有一些紅豆沙味道。

高單寧口感,特別是在尾韻更是感受強烈。甘蔗甜香,木頭與黑醋栗葉子,還有稍微的苦味尾韻。現在對這款酒來說太早了,需要更多時間成熟。
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Vigneto Stardevi 2007

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Medium- garnet, light ruby hue.

Baked cookie(lavender cookie), light smoky, creamy, raspberry, green pepper (turns into eucalyptus), citrus skin hint, and vanilla.

Tannin is dense but a little rough in the berry, eucalyptus and smoky tobacco palate. Not matured, need more ageing.
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中等偏淡石榴紅,帶著淡紅寶石色澤

烤薰衣草餅乾、淡煙燻、奶油、覆盆子、青椒(轉為尤加利葉)、柑橘皮還有香草。

單寧紮實但有點粗糙。莓類、尤加利葉、煙草。很明顯的還沒成熟。
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