02 Bonneau du Martray Corton-Charlemagne

2002 Bonneau du Martray Corton-Charlemagne:
First bottle towards golden in colour and oxidized. Second bottle pale lemon yellow, watery rim. Lemons and minerals, apples behind. Some butter and vanilla, starting to open. Fresh acidity, mouthwatering and lively acidity, creamy lime and mineraly palate, very refreshing and long. Lacks nuances and more complexity at this stage, but a fine wine that will, if not oxidized, evolve nicely for another decade or at least two. Finally a bottle that starts to speak, unfortunately my last. Not decanted as it opened up allready after ten minutes and continued for an hour. Kept more or less on the same spot for the next three hours. I found it more interesting to follow it in the glass. 94

Petrus 09, 08 and 07

The wines were tasted in the opposite direction from the tasting notes, starting with 2007.

2009 Château Petrus:
Deep ruby. Intense nose for Petrus, massive layers of fruit and floral notes. Still transparent. Fresh acidity, ripe tannins, seductive, vanilla ever so slightly up front at this stage. Powerful Petrus, yet not powerful in the normal sence of the word. Exceptional length. 99  I hope I will taste it again some day.

2008 Château Petrus:
Ruby. Somewhat deep but equally pure, blueberries and floral. Extremelly layered nose. Fresh acidity, ripe tannins, almost creamy texture, yet nuanced. Again somewhat light body with intense flavours that easilly escapes you. Superb length. 96

2007 Château Petrus:
Ruby. Floral and blueberry nose. Some vanilla and coffe. Barrels shines a little bit through at this stage. Fresh acidity, ripe tannins, almost Burgundian texture, again light body and intense flavours. Somewhat more intense and open than the bottle a few weeks back. 95

Petrus can be compared with a piece of music like 'Anne dreams of her childhood' by Trevor Morris, written for the TV-series 'The Tudors'. Very tender and transparent, yet full of feelings. The aftertaste sets in when the piano drops an octave or two.

3 from Dal Forno Romano

These three were more balanced than the two I had just a few weeks back.

2006 Dal Forno Romano Valpolicella Classico:
BU130801 (539,-) Bright ruby, rich and ripe nose. Figs, plums, cinamon, intense nose. Medium acidity, ripe tannins, intense, layered, sweet and long. Rich but alcohol feels integrated at this stage. Powerful. 92

2006 Dal Forno Romano Amarone:
BU109001 (1899,-) Opaque. Deep nose, scented, some floral notes escapes with the alcohol high notes over plums, figs and intense blackberries. Concentrated. Fresh acidity, ripe and massive tannins. Tastes sweeter than the 11,5 rs sugests but 17% alcohol that in this one actually feels balanced may explain it. Long and rich finish. Drink it now while vigorous or forget it thirty years. 94

2004 Dal Forno Romano Vigna Seré Passito Rosso:
BU 108902 (839,-) Opaque. Sweet prunes and raisins. Plums, massive and hugely intense. Swet, rich, fresh acidity, again massive yet balanced. Feels like a truly rich Port. Very long. 94+

JP Moueix tasting

2009 Moueix Bordeaux:
BU5207101 (139,-) Ruby, fruity nose, floral and blueberries. Fresh acidity, ripe tannins, elegant body, good length. 83 Great value!

2009 Moueix Saint-Emilion:
BU5096601 (179,-) Deep ruby. Fruit-driven, coffee, blueberries and plums. Fresh acidity, ripe tannins, elegant and straigh forward, good length. 85 Another great buy.

2007 Château Chantalouette:
BU4507801 (239,-) Ruby. Blueberries and floral nose, elegant. Fresh acidity, rounded, easy going. 88

2007 Château Puy Blanquet: 
BU5322501 (247,-) Bright ruby. Floral, blueberries and some vanilla. Fresh acidity, ripe tannins, somewhat rich and needs time. Structured and fruity for 07, but not excessive. Decant it for an hour or wait a few years. 88

2009 Château L'Hospitalet de Gazin: 
Spes best (370,-) Deep ruby. Deep and fruity nose. Plums, blueberries and coffee. Fresh acidity, ripe tannins, long and fruity finish. Wait five years or more. 89

2009 Château Borgneuf:
BU9962401 (450,-) Deep ruby. Rich of fruits and scented nose. Blueberries and plums. Fresh acidity, ripe tannins, long and fruity finish. 91

2008 Château Magdelaine:
BU9882001 (749,-) Ruby. Floral, deep fruit, vanilla and blackberries. Fresh acidity, ripe tannins, fruit forward, rich but still fresh. Long. 92

3 from Inniskillin

2008 Inniskillin Riesling Icewine:
BU9977802 (530,-) Pale golden. Intense nose of apples and apricots. Not to complex, but intense and fruity, pure feel. Fresh acidity, playful and gorgeous, mouthwatering and superbly fresh finish. 92

2008 Inniskillin Cabernet Franc Icewine:
BU 9977902 (570,-) Pale ruby. Fresh and elegant nose, some red berries, pure feel, not too intense, more subdued and tender that suits it perfectly. Superb balance, long and almost cloying. 91

2008 Inniskillin Gold Vidal Icewine:
BU9978002 (480,-) Gold means barrel aged. Golden, floral, honey and apricots. Fresh acidity, elegant texture, mouthwatering and good length. 90

The wines from Inniskillin are not that complex, but they are so refreshing, vigorating and has a pure feel that just make you love them. And believe me, they give higher pleasure than indicated by my scores.

Château du Seuil flight

2010 Domaine du Seuil Bordeaux Blanc:
BU5177201 (145,-) Pale lemon yellow. Grapefruit and vanilla nose, some smoky minerals. Creamy texture, medium acidity (producer normally uses a high proportion of Semillon, 70% in this one) and good length. 83

2010 Château du Seuil blanc:
BU5177101 (199,-) Pale lemon yellow. Fresher nose, grapefruit and vanilla mixed with lemons. Fresh acidity, creamy texture, quite rich and rounded, good length. 85

2010 Château L'Avocat blanc:
BU5176901 (199,-) Pale lemon yellow. Fresh nose, lime, vanilla and apples. Fresh acidity, elegant and refreshing, good length. 85

2006 Château du Seuil rouge:
BU9180301 (199,-) Ruby. Some cassis and vanilla, very youthful nose. Fresh acidity, ripe tannins, bell peppers and cassis, a bit on the lean side but refreshing. Would be lovely with grilled entrecôte and Sauce Bordelaise. 85

2007 Château du Seuil Cérons:
BU5177002 (175,-) Pale yellow. Some honey and apricots. A bit lazy acidity for the vintage and style, so lacks freshness. 78

06 Château de Pez

2006 Château de Pez:
BU5696301 (385,-) Ruby, vanilla up front over cassis and leather. Fresh acidity, ripe tannins, almost raw at this tsage, needs time. Good lenth. Either decant it for two hours or put it in the cellar for five to fifteen. 87

03 Roederer Vintage, 04 Cristal and 04 Cristal Rosé

2003 Louis Roederer Brut Vintage:
BU6201001 (549,-) Pale lemon yellow, tiny bubbles. Apples and yellow fruits on the nose. Fresh mousse and a fresh but not high acidity for Champagne. Brioche and yeast in the finish. Long. Drink within the next five years for me. 91

2004 Louis Roederer Cristal:
BU6200901 (1599,-) Pale lemon yellow, tiny bubbles. Elegant nose, apples and creamy feel, fresh vanilla and somewhat scented. Fresh acidity, lovely mousse, balanced and very elegant. Long. Can keep twenty years easily. 94

2004 Louis Roderer Cristal Rosé:
BU9262001 (3200,-) Pale salmon with tiny bubbles. Some red fruit notes, apples and yeast, very pure feel. Less red berry fruit than some. Fresh acidity, elegant and somewhat intense mousse, you just don't notice it. Superb length and balance, long. One part says drink now while the freshness and red berry notes are evident, on the other hand the 64 Rosé says its no hurry. 94

All the above was pop and pour.

1900 Setubal, 1948 Port, 1905, 27 and 66 Madeira

1948 Stump Martinez Vintage Port:

(Norwegian Monopoly bottling) Pale garnet, lots of sediments. Nuts, cherries and redcurrants. Scented. Fresh acidity, elegant and almost creamy texture, even if the alcohol is behind. Superb texture, long and elegant finish. 95

1900 JM Fonsecha Setubal:

Brown with golden rim. Caramel, butter, orange marmalade, nuts and mint. Sweet palate with fresh and managing acidity, long, but burnt caramel finish. 90

1966 D'Oliveiras Verdelho Reserva:

Deep amber, golden rim. Nuts, dried apricots, and some Christmas spices. Fresh acidity, refreshing with a somewhat lean palate for Verdelho. Long and fresh finish. lovely but young. Every time I taste this I wonder why they don't hold on to it. Maybe the fruit isn't powerful enough, but it always feels too young.  91

1927 D'Oliveiras Bastardo Reserva:

Amber with golden hue. Floral, scented and some raspberries behind dried fruits and nuts. Fresh acidity, high even, mouthwatering, exotic, butter and touch of caramel. Long. Tasted this a few times and this bottle felt less obviously fruity than some of the others, maybe even better for it. 94

1905 D'Oliveiras Verdelho Reserva:

Amber with gold/orange rim. Nuts, citrus, dried fruits, floral, rich and intense. Fresh acidity, slightly hollow, but refreshing, very long finish. Another I've tasted a few times, quite 'typical' bottle. 93+

From the Arcus cellar tasting

89 and 86 Haut-Brion, 50 Cheval Blanc, 83 Barca Velha and 76 Schloss Elz BA

1983 Casa Ferreira Barca Velha:

Ruby. Floral, cherries, touch of licorice, coffee and leather. Fresh acidity, ripe tannins, quite mouthwatering and a red fruit nerve in the licorice finish. 90

1989 Château Haut-Brion:

Deep ruby, garnet rim. Massive nose in the sence of layers and complexity. Scented, fruity, refined. Has everything. Fresh acidity, ripe tannins, mouthwatering and superb palate, stunning texture and structure, subdued, refreshing and truly long. 100

1986 Château Haut-Brion:

Deep ruby, garnet rim. Scented, cassis, leather, minerals, somewhat minty. More intense nose than the last bottle. Fresh acidity, ripe tannins, mouthwatering, fresh texture and structure, but slightly leaner body. Long. 94

1950 Château Cheval Blanc:

Deep ruby, thin brown rim, lots of sediments. Some floral notes, coffee, leather and figs. Fresh acidity, ripe tannins, plums and figs, drying. On the verge. Interesting rather than great. 85

1976 Schloss Elz Eltviller Sonnenberg Riesling Beerenauslese:

Amber with golden hue. Overripe apricots, caramel and very ripe yellow apples. Fresh acidity, sweet but balanced, creamy texture, long finish. 90

From the Arcus cellar tasting

85 Sassicaia, 86 Tignanello, 86 Thabilk, 86 Chave Hermitage and 75 Montecilo

1985 Sassicaia:
Deep ruby. Layered and complex nose. A bit of a ball. Rounded palate, superb acidity, ripe tannins, stunning palate, balanced, refined, quite intense and long. Brilliant bottle. 96

1986 Tignanello:

Deep ruby, garnet rim. Cherries, leather and blackberries nose. Fresh acidity, ripe tannins, a bit lean body, good length. 90

1975 Montecillo Gran Reserva:

Bright brick. Some VA, figs, prunes, leather and blueberries. Fresh acidity, ripe tannins, a bit dry but elegant. Two very similar bottles, one with slightly more fruit. 88

1986 Chave Hermitage:

Ruby, garnet rim. Leather, pepper and figs. Fresh acidity, ripe tannins, a bit dry but a very refined red fruit string behind. 89

1986 Château Thabilk Shiraz:

Deep ruby, brick rim. Very scented, floral, mint, eucalyptus and blueberries. Some pepper. Fresh acidity, red berries palate and ripe tannins. Long. 91

From the Arcus cellar tasting

86 Petrus, 85 Palmer, 83 Heitz Martha's Vineyard and more

1986 Château Petrus:
Bright ruby, garnet rim. Floral, scented and seductive nose. Layered and subdued. Fresh acidity, ripe tannins, elegant, very shy and is more introvert than my last bottle. Very long. 94

1985 Château Palmer:

Deep ruby, thin brick rim. Scented, floral, flirting, cassis and fine leather. Fresh acidity, ripe tannins, beautiful body and balance, refreshing and long. Superb. 95

1983 Heitz Cellars Martha's Vineyard:

Deep ruby, garnet rim. Cooked nose, figs and feels of warm storage. Lazy and dry, sweet but dies on the palate. 

1983 Heitz Cellars Martha's Vineyard:

Deep ruby, garnet rim. Licorice and coffee, another somewhat tired bottle, but can be enjoyed. Fresh acidity, tannins soon gone, rounded texture, on the verge. Both bottles suffering from poor storage. This should be much better. 88

1990 Château La Louviere ( magnum)

Deep ruby, garnet rim. Leather, stable. Fresh acidity, ripe tannins, good length. 86

From the Arcus cellar tasting

82 Lafite, 83 Margaux, 78 Ausone, 81 Cheval Blanc and 82 Talbot

1978 Château Ausone:
Ruby, garnet rim. Cooked and dried style, lacks fruit. Dead on the palate. My first 78 Ausone and compared to other wines this vintage and other 70's Ausone's I've tried, this seems to have been stored poorly. 

1982 Château Lafite Rothschild:

Deep ruby. Floral notes, some cassis, licorice, very scented. Fresh acidity, ripe tannins, velvety texture, good fruit.  Way better after an hour, but, not optimal. 93

1982 Château Talbot:

Deep ruby, brick rim. Prunes, figs and sweet cherries. Leather beneath. Fresh acidity, ripe tannins, mature and elegant even if not perfect bottle. Long. 92

1983 Château Margaux:

Deep ruby, brick rim. Unfortunately corked. 

1981 Château Cheval Blanc:

Deep ruby, garnet rim. Prunes, minerals, some coffee and slightly dusty nose. Fresh acidity, ripe tannins, quite rounded body but drying finish. 90 at best.

From the Arcus cellar tasting

2x Mailly Champagne Cgrand Cru's

1999 Mailly Exceptiom Blanche Grand Cru:

Pale lemon yellow. Elegant yellow fruit and floral notes over some minerals. Fresh acidity and elegant mousse. Good length. 91

1990 Mailly Grand Cru:

Lemon yellow. Lemon and orange blossoms over minerals and apples. Fresh acidity and mousse, elegant texture with lively feel. Long finish. 93

From the Arcus cellar tasting.

2005 Ramey Hyde Vineyard Napa Valley Chardonnay:
Lemon yellow. Butter, popcorn, minerals, vanilla, some apples and almost smoky. Fresh acidity, rich and creamy texture. Even if rich and somewhat warm on top, nothing close to the sweetness and pure alcohol of the 05 Ramey Syrah yesterday. Lacks the nuances and elegance of yesterdays Kistler, long. 90 (Serve it on the cool side)

2011 Karl Erbes Ürziger Würzgarten Riesling Kabinett:
Pale lemon yellow. Apples, minerals and citrus nose. Quite intense for a Mosel Kabinett. Fresh and delicate acidity sweetness play, elegant body and texture, good length. 87

OL-tasting

 Most of the wines below were tasted blind. Some we knew was in a flight, most we didn't. Wines are unfortunatelly not all in the order tasted at blogspot seems sometimes unable to upload the pictures in the order you ask for. There are also some different size letters and spaces between the lines that doesn't show up until its posted that I cannot fix, as its not seen from where I post. Maybe its time to change to a more proffesional system.

 

 1980 Pommery Cuvée Spesiale Louise:

Pale amber, gold tint. Yeast, chalk, some coffee and orange peel. Fresh acidity, elegant mousse, refreshing palate, elegant almost flinty minerals. Long finish. 93

2008 Salwey Kirchberg GG Spätburgunder:

Bright ruby. Some herbs behind slightly unripe strawberries, towards scented. Fresh acidity, ripe tannins, light mid-palate, a little bit warm finish. Mineraly and herbal finish. A bit edgy texture. Good length.  88

 

2008 Kistler Vine Hill Vineyard Russian River Valley                                                Lemon yellow. Rich, buttery, minerals, apples and creamy feel to the nose. A whiff of popcorn and ripe lemons. Fresh acidity, creamy texture, minerals, almost smoky, ever so slightly warm touch, vanilla and extreem length. Visqous and seemless. Nailed producer. 93+

2006 Hervé Souhaut Sainte Epine

Deep ruby. Cherries, some minerals, touch of yeast and lots of fresh, ripe fruit. Fresh acidity, ripe tannins, raspberries, a bit hollow and some popcorn. Good length. Easy going and very fruity.  87

1990 Chapoutier Châteauneuf-du-Pape Barbe Rac: 

Ruby, garnet rim. Extremelly scented, layered, red berries, some licorice and raspberries. Some VA and ever so slightly oxidized. Dying off quickly in the glass. Fresh acidity, tannins start to polish up, warm touch (13,8) and lacks something. Not optimal bottle. (Bought directly at Chapoutier this summer, so they need to check the wines in their storage. Bad cork has let in air).  89

1990 Henri Bonneau Châteauneuf-du-Pape Cuvée Marie Beurrier:

Deep ruby, garnet rim. Black- and blueberries, touch og VA, licorice, warm feel.     Fresh acidity, ripe and high of tannins, cherries and stone from stone fruit, a bit dry after palate, and not too long.  90

1999 Schiavenza Barolo Riserva

Bright ruby, garnet rim. Tar, roses, licorice and cherries. Fresh acidity, ripe tannins, some strawberries, but a bit short. 88

1978 Scarpa Barbaresco Tettineive:

corked

1988 Giacomo Conterno Monfortino:

Faulty storage, cooked.

1999 Giacomo Conterno Monfortino:

Towards bright ruby. Some tar, roses, somewhat scented, subdued and closed.  Licorice, sometimes intense, sometimes evasive. Hay. Ever so slightly of glue. Fresh and high acidity, unripe apples and high tannins. Edgy texture, elegant for Monfortino but hardly elegant compared to most wines. Slightly warm finish. Long. Opened up a bit after two hours in the glass. 93

1988 Pio Cesare Barolo:

Deep ruby, thin brick rim. Dusty, rose hips, tar, some licorice. Asphalt. More scented with air. High acidity, a bit lean, high of ripe tannins, chocolate and mature feel, getting into dusty teritory. Short. 87

1964 Fransesco Rinaldi Barolo:

Bright ruby, amber rim. Cooked plums, dried and dusty, some VA. Oxidized. Tired palate, dry.

 2002 Château d'Issan:

Deep ruby. Somewhat scented, cassis, leather, on the rich side. Fresh acidity, ripe tannins, ever so slightly raw, some minerals, touch of herbs, a bit boring. After two hours plus, floral and elegant cassis. 88

2002 Château Haut-Bailly:

Deep ruby, garnet rim. Rich nose, blueberries, blackberries, ever so slightly herbal and some minerals. Some alcohol. Fresh acidity, ripe tannins, fresher palate, licorice, candy apples, rich for the vintage. Not too complex, nailed producer but not vintage. After it had been open for two hours, much more typical with minerals and more classic nose.  90

1983 Zilliken Saarburger Rauch Riesling Auslese:

Lemon yellow. Medicinal, apples, wax and some honey. Fresh acidity, rounded, refreshing, pure apples, lovely playfullness. Elegant, vibrant, apples and ripe, sweet lemons. Long. 93

2003 Clos des Papes

Deep ruby. Sweet, ungainly and alcoholic nose. Very sweet. Intense licorice. Sweet, massive, alcoholic, all over the place, unbalanced. Terrible. 76

2005 Ramey Sonoma Coast Syrah:

Black with purple rim. Rich, ungainly, ripe alcoholic and so sweet. Lazy acidity, so ripe and alcoholic that you must be in a coma to taste it again. Awful. 75

1999 Clos des Papes:

Deep ruby. Rich, sweet, licorice and blueberries floating in 60% proof. Some acidity, so sweet, unbalanced. 78

2003 Domaine du Pegau Châteauneuf-du-Pape:

Deep ruby. Blueberries, blackberries and plums. Sweet. Has some acidity, so sweet and again ungainly. Alcohol and sweetness all the way. 77

 Katop Dionis Club (Moldovian sweet  fortified red wine)

Deep ruby. Sweet licorice, alcohol and overripe fruit.

Alf falling in love with the Riesling

Jaime Araujo visits Oslo

Eisele Vineyard, a legend in itself. The first time I really noticed the name was when I tasted the 1985 Joseph Phelps Eisele Vineyards, and back then, the grapes were sold to Joseph Phelps who never owned the land. The Eisele Vineyard dates back to about 1880, and has been under wine since. In 1964 Cabernet Sauvignon was planted and the vineyard grew into mythical status when, in 1971, Paul Draper of Ridge made a one and only Ridge Eisele Vineyard Cabernet Sauvignon. One of the very first vineyard designated wines of California, and according to Robert Parker, by many considered to be one of the finest wines ever produced in Napa Valley. Originally owned by Milt and Barbara Eisele, who grew the grapes in the fine Phelps bottle I tasted, just five years prior to their sale to the Araujo family, in 1990. In 1991 the last vintage for Phelps, it went into the Insignia, one of the First Growth's of Napa, and into a new wine, the Araujo Eisele Vineyard Cabernet Sauvignon. 

This eveing Jaime Araujo visited us in Norway for the first ever release of her family's great wines here in Norway. An excellent private tasting at Statholderens Mat og Vinkjeller last week with two wines, and a private informal setting. The wines have a very limited number available, and will be available from November. Araujo itself in BU, Altagracia on Vika only.

2009 Araujo Estate Altagracia:
(807,-) Deep ruby. Scented, cassis, touch of coffeebeans, leather, blueberries and vanilla. Layered. Fresh acidity, ripe tannins, towards mouthwatering. Vanilla ice finish. Elegant, complex and long. 93+

2009 Araujo Estate Eisele Vineyard Cabernet Sauvignon:
(2185,-) Deep ruby. Deep notes of cassis, vanilla and blackberries. Scented, layered, deep and complex. Fresh acidity, ripe but at this stage slightly grippy tannins. Refreshing, minerals, and very long freshly crushed coffeebeans and milkchocolate finish. 95+

Winemaker dinner with Zonnebloem at Grilleriet

Three invitations for South-African winemaker dinners or tastings dumped in my mailbox for last week. I did not have time for all of them, but this I managed, and it was an eyeopener. Not only because there was a splendid Pinotage, a grape variety that give me associations towards burnt rubber, asphalt and sweaty socks, and this was just pure fruit, but also on how well some of them could age. These are not expensive wines, and as most who read this blog regularly know that I'm spoiled rotten, I was honestly impressed. Since this dinner served older vintages I was particularly curious about it. And this is not your regular BIB writer stating this! The last wine that touched my lips before this dinner was 2009 Château Latour. Also some excellent talks with Zonnebloem's white winemaker Elize Coetzee, both on the wines themselves but also stories on safaris in Kruger National Park. We started out with a sparkling wine.

Pongrácz Cape Classique:
Pale lemon yellow, tiny bubbles. Fruit-driven on the yellow fruit side and a touch of yeast. Fresh acidity, very elegant mousse, again yellow fruits and good length. Easy going but never boring. 84

Then on to Zonnebloem, first two whites.

2011 Zonnebloem Sauvignon Blanc:
BU2031201 (109,90) Pale lemon yellow. Fresh and fruit-driven, very ripe lemons and a touch of yellow apples. Fresh acidity, elegant and pure feel. Good length. 84

Served with cheviche of salmon with apple. Went well with the dish, even if I feel that the seafood paella mentioned from the producer would be excellent.

2011 Zonnebloem Chardonnay:
BU576601 (109,90) Towards lemon yellow. Apples and vanilla nose. Fresh acidity, the oak is there but well integrated, especially at this pricerange, fruity, creamy texture and good length. 84

Served with scallop with fresh chilly. The chili sauce completely killing the combination and the delicate flavours of the scallop, but without the sauce, a good match.

On to reds.

2001 Zonnebloem Pinotage Reserve:
Magnum (n/a, 2010 Pinotage is, not tasted) Ruby, red and darker berries, licorice and some vanilla. Somewhat scented. Fresh acidity, ripe tannins, refreshing and good length. 85

1981 Zonnebloem Pinotage:
Bright ruby. Earthy, leafy with some figs and raisins. Fresh acidity, tannins gone. Slightly fruitier than the bottle tasted the day before, balanced and good length. 83

Served with grilled cod with garlic cream and chestnuts. I'm not at all comfortable with fish and red wine as is quite customary in Norway. This worked much better with the Chardonnay I still had in my glass. A nice dish even if the chestnuts made it a bit dry.

2010 Zonnebloem Cabernet Sauvignon:
BU4002801 (124,90) Deep ruby. Cassis and paprika, pure Cab nose. Fresh acidity, ripe tannins, on the lean side but nice body and length. 85

1971 Zonnebloem Cabernet Sauvignon:
Bright ruby, brick rim. Slightly dusty with figs, prunes and licorice. Fresh acidity, younger palate, elegant fruit. Ripe and few tannins if slightly drying finish. 86 at the very best stage.

Served with sirloin and sausage of lamb from Lofoten, side chimichurri, mint and turnip puree. Sausage was tasty, sirloin had nice flavours but could have been more tender, the rest was OK. Good match with the wines.

2010 Zonnebloem Shiraz Mourvedre Viognier:
BU5123601 (124,90) Deep ruby. Some pepper, blackberries and mint. Fresh acidity, ripe tannins, balanced, good length. 84

Served with duck from the west country with pepper vanilla gastric, marinated apricots and chanterelles. The apricots was too sweet for the wine, otherwise a lovely dish and matched nicely with the wine.

1981 Zonnebloem Shiraz:
Ruby, thin brick rim. Earthy, some fruits, some pepper and hung game on the nose. Good acidity but tired. Dying off quickly in the glass. 80 at best.

Total disaster with valdeon cheese with walnut bread pudding. This would have worked very well with the next wine, even if the walnut bread pudding was nothing for me.

2010 Bergkelder Fleur du Cap Noble Late Harvest:
BU8052102 (139,90) (Demi) Golden. Apricots, botrytis, pears and cinamon. Fresh acidity, elegant sweetness, balanced and refreshing. Good length. 88+

Served with white chocolate cream and Granny Smith sorbet. A very refreshin dessert and a nice pairing.

Tignanello, Solaia, Guado al Tasso, Prunotto and more

2007 Antinori Tenuta Guado al Tasso Guado al Tasso:
BU5000701 (529,-) Almost opaque. Rich nose, blueberries, plums and vanilla. Fresh acidity, ripe tannins, fruit-driven and long fruity finish. 90

2006 Antinori Pian del Vigne:
BU5004701 (359,-) Ruby. Rich nose, deep of plums, figs and leather. Lazy acidity, rich and warm style, very ripe, medium length. Not too impressed. Many will anyhow love this style. 87

2008 Antinori Tignanello:
BU5000601 (499,-) Ruby. Licorice, coffee, cherries and herbs. Fresh acidity, ripe tannins, a bit closed palate now, but seems to head back to a more classic style, meaning more back to its origins. I might be wrong, but this seems more nuanced than it has been for years. 90

2007 Antinori Solaia: 
BU4805201 (1500,-) Ruby. Scented nose of roses. violets, cassis, blueberries and vanilla. Fresh acidity and ripe tannins. Slightly high in alcohol (14,5%) kills the real charm of otherwise great fruit and excellent wine. Warm finish. 88

2007 Prunotto Barbaresco Bric Turot:
BU4818501 (399,-) Ruby. Tar, roses, anise and figs. Fresh acidity, ripe tannins, kind texture and structure for Barbaresco, making it easy to enjoy allready, good length. 88

2005 Prunotto Barolo Bussia:
BU4818401 (469,-) Ruby. Tar, roses, leather and licorice. More intense. Fresh acidity and ripe tannins, more texture and structure than the Barbaresco, but even so, on the more easy side. Fruit-driven and refreshing, long. 90