Caledonian Hilton Hotel, Princes Street, Edinburgh
3rd December 2006
I found this event on the Internet and decided to give it a try. I hadn't been to a standing tasting event since living in New Zealand. I like these events but sometimes find I don't get as much out of them as the smaller events. I'm glad to say this was not the case on this occasion. This was mainly due to Stuart's time and patience during the evening.
I tried 14 of the the 40 wines available to try. Although I won't share all of my notes here are a few highlights of the great wines I tried.
Viega Serantes Albarino 2004 (£8.99 on the night)
A single vineyard wine at a great price. It's light and fresh like a lot of the wines I tasted, it's almost clear in colour. It's not powerful on the nose, more white fruits such as melons and pears. It's smooth to taste and not tart or harsh like some Spanish wines I have tasted. It's a great quaffing wine and I can picture drinking this wine on summers day with light savoury snacks.
Bovin, Vranec (£6.99 on the night)
Time was getting on and I knew I had to get to Centotre to pick up the wine I ordered last week. Stuart said that if I was going to finish on a high note then this wine would be the one and he was right. This grape, Vranec is indigenous to Macedonia. It's a light red with lots of red fruit flavours. The tannins are there but manageable due to slight savoury taste.
Jean-Pierre Marniquet Champage
I watched as a group of fellow tasters made their way through the fizz that was on offer. They all tried:
Lenoble Cuvee Intense NV
Pol Roger Reserve NV
Dom Vincent Blanc
Jean-Pierre Marniquet Champagne
Price wise the Pol Roger was the most expensive (£24.99 on the night) and it was enjoyed by all. The grapes are taken from a number of vineyards and mixed each year to create the same reliable taste, if it's what you like it's a fantastically consistent taste that never lets you down.
But the Jean-Pierre Marniquet Champage came out as the favourite. It's a small vineyard and all the grapes come from the estate, it could be said to be unpredictable but I kind of like that idea and at £15.99 (on the night), real value for money.
Wednesday, 6 December 2006
Part 6 of 6 - Raboso Passito
Not a traditionally made wine. This is also made from the Raboso grape but with 120g of sugar per litre. Casa Roma are the first to make wine in this way. This is the 2003 which was a strange year as there was less acidity than in other years. 8 hectares of Raboso were harvested 10 days before the Raboso del Piave and then the grapes were dried, similar to the Amarone style. I'm not a fan of this style of wine but Monsieur Vin is and he loved this wine.
To look at:
Deep ruby red.
On the nose:
Spices and dark stewed fruit such as plums.
To taste:
I though it would be sweet due to the amount of sugar but the high acidity prevents this. Other vintages may differ.
To look at:
Deep ruby red.
On the nose:
Spices and dark stewed fruit such as plums.
To taste:
I though it would be sweet due to the amount of sugar but the high acidity prevents this. Other vintages may differ.
Part 5 of 6 - Raboso del Piave
This is the flagship of Casa Roma. Raboso is the oldest documented grape variety in the Veneto region, older than the 17th century Barolla. Raboso is thought to derive from the Italian word rabbioso, or angry. This grape variety is excellent at resisting disease which may explain how it has lasted so long.
The label on the bottle depicts the stones of the Piave river. It was harvested in Nov 2002 and spent 3 years in the barrel before bottling.
To look at:
Very deep bright red, you can barely see through it.
On the nose:
It burns the inside of my nose so it's high in alcohol. Dark fruits - black currents, Logan berries. Rose petals are in there too.
To taste:
Freshness at first followed by the dark plums. Dusty tannins that settle easily and has good length. It's acidity is high but I like this.
It's served with Aberdeen Angus beef which is a perfect match, this is a good Italian wine so it goes well with food. I think because of the high acidity it will keep and only get better, I bought some, so will let you know in years to come.
The label on the bottle depicts the stones of the Piave river. It was harvested in Nov 2002 and spent 3 years in the barrel before bottling.
To look at:
Very deep bright red, you can barely see through it.
On the nose:
It burns the inside of my nose so it's high in alcohol. Dark fruits - black currents, Logan berries. Rose petals are in there too.
To taste:
Freshness at first followed by the dark plums. Dusty tannins that settle easily and has good length. It's acidity is high but I like this.
It's served with Aberdeen Angus beef which is a perfect match, this is a good Italian wine so it goes well with food. I think because of the high acidity it will keep and only get better, I bought some, so will let you know in years to come.
Part 4 of 6 - Sauvignon
I have never seen a Sauvignon that looks like this. The micro-climate around Casa Roma has created a very different Sauvignon. The distinct colouring is due to the maceration, the grape skin has been left in contact for a longer period of time. Experimental, yes. Does it work? Yes, I think it does.
To look at:
Deep golden yellow.
On the nose:
Strong green vegetable, green peppers.
To taste:
Tastes much fresher and greener that it looks. Bursts of gooseberry with every mouthful. Smooth with a good balance. It certainly doesn't taste how it looks.
To look at:
Deep golden yellow.
On the nose:
Strong green vegetable, green peppers.
To taste:
Tastes much fresher and greener that it looks. Bursts of gooseberry with every mouthful. Smooth with a good balance. It certainly doesn't taste how it looks.
Part 3 of 6 - Incrocio Manzoni
Mazoni is the name of a professor and teacher of Oenology and a friend of Luigi's grandfather. Made from a cross pollination of vines that produce Pinot Bianco and Italian Riesling (an Italian clone of Riesling, not the German Riesling) this vine is not found in any other part of Italy.
To look at:
It looks very similar to the Marzemina Bianca but fuller bodied. Still a slight fizz but again not as much as the first.
On the nose:
Much fruitier than the Marzemina and citrus is evident (perhaps the Riesling influence) but it's not powerful.
To taste:
Very fruity with excellent length, citrus, lemon, lime with sweeter honey undertones.
To look at:
It looks very similar to the Marzemina Bianca but fuller bodied. Still a slight fizz but again not as much as the first.
On the nose:
Much fruitier than the Marzemina and citrus is evident (perhaps the Riesling influence) but it's not powerful.
To taste:
Very fruity with excellent length, citrus, lemon, lime with sweeter honey undertones.
Monday, 4 December 2006
Part 2 of 6 - Casa Roma - Marzemina Bianca
This wine is made of 100% Marzemina grape. There are 2 produces in the region. It's a difficult grape to grow so an attempt at growing this grape is not for the faint hearted. The vines that made this bottle of delight are about 80 years old that cover 80 hectares on the Casa Roma estate.
Wine made from the Marzemina was a favourite amongst the aristocracy of Venice during the Renaissance period but most of the vines were destroyed by Phylloxera. I think it's marvellous that Luigi is bringing back these ancient vines. There's no oak, the grapes are fermented in stainless steel tanks.
To look at:
Golden yellow in colour with a light edge. It sticks to the glass so could be high in alcohol. There's a few bubbles clinging to the glass too.
On the nose:
A real white fruit cocktail, pears, melons.
Taste:
Slight fizz on the tongue with lovely fruity ripe pears and honey. There's a distinct minerality to the taste that's very hard describe. It's like the freshness you taste in mineral water as apposed to tap water. This wine is sweet at first with a long dry finish.
It's served with honey and cheese from the area and it's a perfect match. The sweetness of the honey creates a smooth balance on the tongue; this finished with slight effervescent is very engaging. It's young (2005) and vibrant with definite pizzazz.
I bought couple of bottles for £10.95 each (this includes a discount for buying on the night) of this delightful wine in anticipation of the festive season.
Wine made from the Marzemina was a favourite amongst the aristocracy of Venice during the Renaissance period but most of the vines were destroyed by Phylloxera. I think it's marvellous that Luigi is bringing back these ancient vines. There's no oak, the grapes are fermented in stainless steel tanks.
To look at:
Golden yellow in colour with a light edge. It sticks to the glass so could be high in alcohol. There's a few bubbles clinging to the glass too.
On the nose:
A real white fruit cocktail, pears, melons.
Taste:
Slight fizz on the tongue with lovely fruity ripe pears and honey. There's a distinct minerality to the taste that's very hard describe. It's like the freshness you taste in mineral water as apposed to tap water. This wine is sweet at first with a long dry finish.
It's served with honey and cheese from the area and it's a perfect match. The sweetness of the honey creates a smooth balance on the tongue; this finished with slight effervescent is very engaging. It's young (2005) and vibrant with definite pizzazz.
I bought couple of bottles for £10.95 each (this includes a discount for buying on the night) of this delightful wine in anticipation of the festive season.
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