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Everything posted by Andre

  1. The Chillag Winery, A one-woman show or... Solecism of the Israeli wine market. Viticulture had been the remedy for both fighter and politicians since Roman times. Winemaker Orna chillag seems to be no different. Being a long time peace activist and having enough of the Israeli political scene Orna left the rather nasty world of politics and ended up in Milan’s Catholic University where she studied winemaking and aided in the production of Antinori’s famous Guado Al Tasso 1998. Orna came back to Israel in 1999 and now produces non-kosher quality wine aiming to be a traditionalist as much as the vineyards may help her to be. Orna’s high respect for the terroir lead her to several vineyards both in the Galilee and in the Judan hills [Jerusalem]. All her wines are unfiltered and aged in French Barique only. Merlot Primo, Chillag 1999. A single barrel produced in Orna’s first attempt. 100% Merlot grapes from the Ayalon valley, hand picked and aged 13 months in French oak. Mrs. Chillag’s wine earned high recognition in Italy and she was later nominated Catellana – woman’s knighthood. Dark deep cherry color. Well-balanced oak and cherry nose with some depth and concentration that require several minutes to develop in the glass. The oak provides some tannins and spices while dried red prunes and forest berries start to appear and continue to develop 5-10 minutes later. Soft on the entry with good backbone acidity and plenty of red ripe fruits concerted by a spicy finish. Oak overpowers the finish joined by good acidity [quite a phenomena in Israel ]. Minutes later the finish is a bit mote balanced but still oak overpowers. A wonderful first attempt by this talented lady. Merlot Chillag 2000 90% Merlot with 10% Cabernet from right off the Lebanese border in the area of Manara [780m above sea level]. Deep concentrated red Bordeaux color. Fully developed, concentrated raspberry and forest berries nose with hints of vanilla and spice mingled into mild oak bouquet. Quite a bg nose in need of several minutes to open up. Very smooth on the entry with massive tannins, good acidity and plenty of ripe fruits surfacing several seconds after the encounter. Although aged for 18 months in oak, the wine shows excellent balance and sits well within its 14% alcohol frame. Ready for drinking now but best between 2005-2010. Cabernet Sauvignon Chillag 2000. 90% Cabernet 10% Merlot East of the Ayala valley 750m elevation. Very dark Bordeaux color with much depth and concentration. The nose is very ripe and concentrated with hints of oxidization, as grapes may have been harvested slightly over ripe. Very ripe concentrated flavors, full-bodied with plenty of complexity, chewy tannins and well-balanced acidity. The wine promises a good aging potencial and is a good example of what Israeli Cabernet Sauvignon should aspire to. 2004-2008. Merlot Primo Chillag 2001. A long distance runner. This is a classical old world Merlot with green tannis overpowering ts still not developed flavors. Vanilla sweet red fruits and even some pineapple appear after enough patience and create a beautifully balanced nose. Plenty of tannins and acidity promise a very good future for this very well made merlot. Time will shed kindness on this fine creation. Drink 2005-2010. Giovani, Chillag 2003 100% Cabernet Sauvignon. This dark red young wine is as youthful and energetic as expected from its name. Green and ripe fruits form this young wines bouquet with some fresh plums dominating the scene. In the mouth, ripe prunes and black berries are balanced by good acidity and just the right amount of soft tannins suited to a year old. The wine developed in Stainless steel tanks from October 2003 till May 2004. Drinkable now but will further evolve till 2005 and will maintain positive character past 2007. Merlot Primo, Kerem Ben-Zimra, Chillag 2002. Aged 18 months in oak. Dark red ruby color The nose is still closed with ripe well-balanced mild fruits, vanilla and oak. The mouth is dominated by toasted French oak with some plums and a spicy finish. A good potential is expressed in this medium bodied well-structured wine. Minutes later and the oak seems just about ready to overcome the fruits that are showing at this early stage due to lower acidity that marks 2002. Drink 2005-2008. Castelana, Chillag 2002. 70% Cabernet, 30% Merlot aged 18 month in new and older oak. Dark intense Bordeaux color. Constant and full bodied nose of ripe fruits namely raspberries and Cassis, tobacco and spice. Very consistant in the mouth showing a good body mixed with plenty of oak and backed by enough acidity to keep the wine going for years. The finish reflects a not yet developed wine with plenty of astringent flavors. Green oaky tannins dominate the finish. Drink 2006-2010. Cabernet Sauvignon Chillag 2002. 92% Cabernet Sauvignon + 8% Merlot.18 months in Allier oak. Well-balanced with some ripe fruits, liquorices and dominant oak. Ripe fruits develop in the mouth backed up by plenty of chewy tannins and a fairly good acidity. Very good potential for this young and concentrated wine. Mature fresh plums mix with the still green tannins on the finish. Drink 2005-2009. The Chillag winery ranks amongst Israel’s best wineries and stands for the respect for land and fruit of the land paving but a mere stone on the road to Israeli Terroir.
  2. The gentelmen need a basic wine course and fast. The Israeli Wine Institute is finally closing down where the head of the institute happens to be a winemaker producing stuff unfit for human consumption [which he tries to sell to you know who ]. It is nearly as bad as crossing an egyptian border with your car and the officer in charge asks you if you wish to "tip" him before the security check.
  3. A great point! I have found the prices impossible to deal with and seems like I will skip this vintage. As long as wine is meant for consumption such prices should be avoided, otherwise, other type of investors will seek this money making opportunity which means sky is the limit.
  4. An interesting point Don but I am afraid this is true only for younger wines. It is age that seperates the men and the boys
  5. Bonnes-Mares Grand Cru, Domaine Comte Georges de Vogue 1997. Tasted May 28th in a Burgundy glass. Bottle number 01216 A beautiful appealing dark and red cherry color. The nose starts of with a dusty-oaky bouquet, with hints of spices, herbs and red currants. Five to ten minutes and the snowball starts to roll. Central European black cherry jam develops and beautifully balanced spices that linger elegantly, all within a top quality Burgundy Frame. IN the mouth the wine is smooth on the entry with a respectable amount of acidity highlighting the side of the mouth. Soft tannins caress the slowly developing fruits with a friction that reflects over-ripeness. A soft juicy finish with a dry peppery tannins lingering in the mouth. Twenty to fourty minutes later, the fruits continue to develop with oak sticking around a bit too much for my taste disturbing a could have been perfect harmony. Rich and concentrated flavors accompanied the wines until the last glass was bottom up. A wonderful and complex Burgundy wine true to the nature of a Grand Cru Bonnes-Mares. Drink now – 2008.
  6. Just had the Sauvignon Blanc Franingham Marlborough 2001. Lovely, refreshing and fairly priced with a perfectly balanced acidity. Thanks for sharing. will be looking out for the 2002.
  7. Looks like a heavyweight Craig. The comparison to Bordeaux is interesting and needs some thought. Good luck with the Piemonte project.
  8. The big question for Burgundy winemakers is how do the handle hot weather. The closest year in terms of wather for referance is 1988 in my opinion. This wine had been acidified and it looks like by Malic rather than tartaric [ resulting in the breaking down and flatenning of the wine ]. I did not expect this to happen at such an early stage and thought to abuse this oppertunity to gulp what was left down. The rich and dominant chease was a feast by itself and I did not wish any interference in terms of the wine flavors yet the lack of acidity was highly disturbing.
  9. Thank you very much. I realy confined my writings to these lines not engaging in a full page description for each match.
  10. Andre

    WTN: Week wines

    Peculiar pairings Alberto - nothing conventional here. Thanks for sharing.
  11. The Special Reserve Cheese and Wine Tasting Haifa May 20th 2004. Looking for the ultimate gastronomical experience? This is it. I am sitting and expressing my emotions on my computer and a small picture is hung shoulder level to my right saying: “Life is too short to drink Supermarket wine “. The same is true about cheese. The Big Brother’s big move – industrialization dismissed any connection to the real thing. Now I am not talking about Soya products but dairy stuff sold to the mass consumer under the label “cheese”. Amusing, yet very sad. The following cheese and wine matching are about the real thing. I will try to keep this short as each matching is like an opening to a truly wonderful world. Bulgarian Cacioavall served with Gewurztraminer Maipo Valley, Undurraga Chile 2000.The sharp strong Ewe’s cheese is beautifully balanced by this lighter version Semi-dry Geruztraminer. Perfect match. Swiss type Brie served with Chateau Bonnet Entre Deux Mere 2002 The young creamy Brie finds greater complexity when combined with Andre Lourton’s 2002 Ch. Bonnet. The rind may be enjoyed as well as no bitterness results from the combination as often might be felt when enjoyed with other wines. Two great products well matched together. Valencay served with Vouvray Sauvion 1999. Remarkable well balanced cheese that takes no prisoners. The older medium dried Vouvray added some minerals and green almonds to the rich creamy complex cheese. The slight notes of Petroleum, detected when tasting the wine on its own, faded away under the guideness of the Valencay. Wow! Corsica served with Costamolino Argiolas 2002. Two Mediterranean islands that still maintain tradition and gladly so. The young soft white and black rind cheese shows amazing complexity and character while the yellowish Vermentino from Argiolas supplies an established mattress of dried fruits with an “older” attitude than expected from a 2002. An enjoyable combination that elevates both items into a higher sphere. Aveyron style Tavor cheese served with Gruner Veltliner Freie Weingartner Terrassen Thal, Wachau 1999. Acidity – what would the world of gastronomy do without it? A full bodied Pate with a sharp well integrated acidity matched by a very well built Veltliner with a strong backbone acidity. This common factor added depth and complexity to the slow chewer while the combination continued to develop several seconds in the mouth ending with a well-balanced aftertaste. Perfect marriage. Saint Moure served with Valpolicella Valpantena 2002. One of the best-known chevre cheeses is to counterpart a rather simple North-Eastern Italian wines? Spot on. The Super value Valpolicella provided all the necessary components to balance this complex, ripe cheese. Good acidity, well balanced fruits and tannins and a medium-short finish. The wines added some heavier more serious flavors while leaving the finish to this reigning cheese. Chapeau for each and together. Camembert served with Tokaji Furmint 1999. The sight of a ripe runny Camembert spilling over the plate with sweet lactic and sharper aromas was thrilling. The Hungarian semi-sweet acidic furmint may not be a great wine but was indeed a great match. The cheese respected and complimented the fine Camembert caressing the tongue in a cleansing manner smoothing the dominant flavors. Good show! Raclette served with Beaujolais Nouveau Albert Bichot 2003. The moment the heating process of the Raclette commenced, the stink overtook everything. Amazingly, the flavors of this magnificent cheese turned smoother and fruitier. The wine was a good idea but a bad choice. None of the fine acidity this wine was released with had remained and tiny white particles could be noted at the bottom. Lacking enough acidity the Raclette overshadowed this spineless little red with great ease. Great cheese. Spanish Manchego served with Rioja Conde de Valdemar Crianza 2000. The so-called inferior mammals seem to make the best of what they have and the best it is. The very difficult and hot terrain of Spain brings us this amazing cheese aged for a year and a half. Full flavored almost crunchy texture with herbs dominating the long and enjoyable finish. Conde de Valdemar fantastic Crianza shed an extra light on this very well built masterpiece. A classic match, best avoid the rind. Westlander served with Cabernet Sauvignon Special Selection Tzora 1995.Ham and cheese? This one has got it all. Not my cup of tea in terms of texture as the cheese is fairly simple and lacks character yet it seems rightfully so. The ham overtakes and blends in gently to provide a creamy and smoky texture. Tzora’s SP 1995 already soft tannins and well placed long maturing in oak completes full meal through this triangle. The wine posses a great nose with lots of depth that adds in character to this fairly simple cheese. The soft and elegant body comes well balanced with the smoked ham flavor – a feast. Parmegiano Reggiano served with Cabernet Sauvignon Chateau Ste. Michelle 1996. Nearly three years old, this fully mature world-class cheese is ready to replace ant steak. Breaking this rather big [54kg] wheel released fantastic aromas that dig deep into the soul of fond memories. Chateau Ste. Michelle’s perfectly balanced yet not too complex smooth wine caresses the rich flavors of the Reggiano derived from slow and very enjoyable chewing. Grrrrrrrreat match! Chew away for better life… Saga blue cheese served with Tokaji Szamorodni Lilki 1996.A beautiful ripe and creamy not overly complex cheese matches a fully matured smooth ant not overly complex sweetish Tokaji. The wine complimented the texture of the cheese with ripe citrus and dried fruits dominating the “bluish” finish with mildly sweet Aszu aromas. Szamorodni means “as they come” in Magyar [with Polish origin] and they can’t come any better than that. A great experience.
  12. Andre

    Red Faces

    Supposedly shocking, may have meant to be amusing yet thoroughly disapponting. How sad...
  13. Andre

    TDG: Liquid Literature

    Enjoyed your postsand glad they are here to stay [ at least formally ] Staying off the main road and maintaining a fresh attitude is something to look up to. Congratulations.
  14. Spanish Wine Tasting Special Reserve May 13th 2004. Whenever Rioja – Spain’s most famous red wine region is mentioned, the first thing that comes to mind is barrel aging. The way things are progressing; this rapidly changing wine region may be in need of a new connotation. Tradition: the very basic difference between one cultural thing and another. One might argue that tradition is therefore a source for miscomprehensions and disputes, yet it is the finest way to express the fruit of the earth. So many young and talented winemakers invade the traditional world of wine with clearer, stricter, yet soulless and less experienced systems and earn much praise and compliments, that I find myself worried more and more about the ignorance of the mass consumer and the abuse of the famous critic. Then again what can you expect of species preferring to live an artificial life rather than a natural one? It seems we are back to stage one very time there is a new revelation. A father trying to teach his son about his business is likely to be in trouble these days. Lack of proper communication and an outside consultant can bring the best of businesses to their knees. The father, who may lack some of the knowledge possessed by his son, wishes to teach in a multidimensional way rather than the clear, precise and one dimensional system the son is to absorb in schools. The Father’s “Watch and learn” system requires time and attitude today’s youth seem to lack – there goes tradition. A famous French marketing consultant once said: “respect your father but be ready to kill him”. The gentleman is known to have aided many older companies to regain control of the market. Such are the troubles traditional wineries are facing worldwide and namely in Spain. The term Bodega –the cellar meant to age the wines and release them when ready to drink is modernizing and fast. Off we go… The Whites: Marques de Riscal Rueda 2000. Nothing they teach you in wine courses should be taken for granted. This yellowish toward goldish and by far less appealing wine may be ejected by sight alone yet overcoming such “an obstacle” is much worth it. Dried fruit nose with a focus on apricota and citrus fruits with a pleasant slightly oxidized aromas that seem to add complexity and authenticity. Soft and smooth on the entry with a good almost chewy body ending with a very well balanced dry finish. I am happy Marques de Riscal stuck to the region of Rueda and are constantly improving the production of this Verdejo grape [ although some Viura is added lately]. Conde de Valdemar Finca Alto Cantabria A big impressive dry white made from 100% Viura grapes and fermented in oak. A classic oak impression, fully compatible with the acidity and texture of the high quality Viura located at the alto Cantabria. A pleasure for those not seeking the fruits in white wine with some pefectltly balance sherry aromas. Enjoyed very much. The Reds: Rioja Faustino 7 2002. A modern fruity red wine with a mildly spiced finish. Short? So is the wine. Drink now. Rioja Conde de Valdemar Crianza 2000. A wonderful medium bodied Rioja, fairly priced with a good balance between well-integrated tannins, fruity and spicy flavors, acidity and oak. Good job! Rioja Faustino Crianza 1999. Nearly five years old and already tired. This wine lacks the backbone acidity that balances good quality Rioja. Poor barrel aging or storage technique with plenty of off beat tannins. Skip. Rioja Faustino 5 1998. A disappointing Reserva from an able producer. Somehow softer and lacks the intensity and complexity expected from a good Rioja Reserva. Rioja Conde de Valdemar Reserva 1998 Now that is a very good example of a Rioja Reserva. Medium + body well integrated tannins and spices and a concentrated texture that turn this ine into a drinking pleasure if good meat and time are available. Deserves high rating. Rioja Conde de Valdemar Grand Reserva 1996. A wine to learn aging from. Perfect balance of this 8 year old wine with plenty of complexity, tannins and acidity to keep it going several more years yet, why wait? Rioja Finca Valpiedra 1996 Not the perfect wine in terms of balance yet a well constructed single vineyard concentrated Rioja. The wine needs time to fully develop which makes it more difficult to taste yet much more interesting to drink. Different than previous years, then again this is what the Valpiedra is all about. Give it time and enjoy. A wonderful experience. Gaudium Marques de Caceres 1994. This wine had me worried for some time. I realized its potential and had bought several cases of this wine. None of the previous bottles opened over the years showed substantial development and only now it seems that the time has come. Tannins are finally stepping aside in this modern Rioja to express ripe yet delicate sweet red fruits, good acidity and a lingering complex after taste. The wine continues to develop over an hour with a less than impressive start and and an elegant and complex finish that turns this wine into a wonderful experience. Drink 2004-2008. Rioja Marques de Caceres Grand Reserva 1989. Slightly brownish with a tired nose? Let it rest. Light red towards light gold-brownish colors. The nose is dominated by older oak and spices with mild dried fruits lingering very nicely. The fruit gain intensity as the wine develops in the glass. In the mouth the wine is soft on the entry and develops slowly into spicy sweet flavors. Amaretto, herbs and spices linger in the after-taste. The wine needs no less than 25 minutes in the glass to open up and is excellent with cold meats and aged Manchego and Parmesan cheese. One hour later and the wine fully develops into an emotionally moving older Rioja that portrays the greatness that could be found in simplicity.
  15. Not an expert on Amarone yet the vintage is very important here, any idea?
  16. You are redefining cork dorks with this massive selection of wines and their description. It looks like you guys spent all night tasting. Good show!
  17. I am sorry to read this. For me Old vine Grenache pictures gentleness, elegance and harmony. To read that such a wine smells like the down under jam and is overpowered by oak disturbs me. This is one type of grape that does not stand too much oak. Try the Martines Bujanda 1995 Garnacha as a compensation...
  18. PIEDMONT WINE TASTING Special Reserve Haifa May 6th 2004. Two of the world’s best red wine regions in terms of diversity of single grape flavors, tradition and complexity are Burgundy and the other is Piedmont. Nothing I can write about this wine region can even begin to explain its greatness. The large amount of concentration, patience and open-mindedness required when tasting these wines is a key to understanding and enjoying this phenomenon. The tasting began with Michele Chiarlo highly appreciated efforts of bringing the best out of the largely common yet most of the time far from interesting Barbera. Off we go… Barbera D`Asti Michele Chiarlo, Le Orme 2001. Just in case you had a bad experience with Barbera before, this is the reason for forgiving. A Sharp well tuned expression of Asti with the acidity requiring some breathing before this wine is fully balanced. Green, ripe, herbal flavors crumble under this wine’s fine acidity with surprising elegance. A great start - even positively surprising Barbera di Asti Cipressi della Court, Michele Chiarlo, 2001. Ever wondered about Terroir flavors and diversity? The Cipressi is a fine example. Greater body overshadows fine backbone acidity and a bit of patience reveals one of the better expressions of Barbera. A blind tasting of this wine could have easily lead the taster to believe it to be an Alba with the somehow rounder texture but within several seconds in the mouth, the acidity creeps out stamping the wine as Asti. A great experience. Barbaresco Asili, Michele Chiarlo 1996. Farmers and villagers are terms sometimes used in a negative sense when city dwellers are aggravated and wish to express superiority. The grapes chosen for this wine are inferior to heaven alone thanks to the dedication and skills of those who respect it. Tasting this magnificent wine made me thankful. A somehow sharper wine than other traditional Barbaresco but extremely well tuned with layer of flavors leading the drinker to a quest for more. Beautifully drinking now but will keep until 2008 – 2010. Barbaresco Vietti marsseria 1996 Following the 1996 Asili is en experience recommended to beginners and professionals alike. Although not as focused as the Assili, Vietti’s Masseria proved no less complex. A great deal of soft tannins required more patience while tasting / drinking this wine that slowly developed into a memorable experience. The diversity between these two wines was incredible and pretty much expressed what Piedmont is about. Drink now – 2007. Barolo Vietti Lazarito 1995 What is the difference between Barolo and Barbaresco? Looking back at the tasting I will sum it up in two words: an extra dimension. This unique grape is magnificent in well made Barbaresco but patience and concentration reveals an extra dimension of slowly developing depth. So it is a Nebbiolo, Barolo by an excellent producer, single vineyard from a good drinkable year. What an experience of depth, well balance earthy - oaky characteristics with just the right amount of sweet and ripe aroma. An experience. Barolo Vietti Brunatte 1995 Privileged to compare these two vineyards I detected some heavier aromas of molasses with a bit more dominant liquorices and again perfectly balanced. It is not before 12 seconds in the mouth does the wine start to reveal its full flavors and harmony. Plenty of tannins yet more round and in a way feels “older” than the Lazzarito yet no less complex or interesting. Barolo Ornate Pio Cesare 1993 Different year – a different world when great wines are concerned. Mr. Cesare, perhaps the master of Barolo blends, offers a well focused single vineyard that although impressive, I found it missing that extra complexity that appeals to the emotions, found in other single vineyard producers. I believe this one is fully mature yet there is no rush to drink it in the coming 5 years. Barbaresco Il Brico Pio Cesare 1993 This is a great tasting Barbaresco that is perhaps better left for the winemaker’s notes. I do not believe this wine can gain further complexity by aging and it is perhaps one of the finest examples of mature Barbaresco with its unique complexity and harmony. Pio Cesare “Il Bricco” Barbaresco Il Bricco is the name of the estate vineyard in Treiso, in the area of Barbaresco. The word "Bricco" in Piedmont dialect means the peak of a hill. The Il Bricco estate is not a generic peak, but the official name of that estate, marked on the government maps to indicate the specific hill dominating part of the territory of the Treiso village. This single vineyard Barbaresco has been produced since 1990 from a selection of exclusively selected Nebbiolo grapes grown in plots on the Il Bricco estate. It is only released in top-quality vintages, and is different style from the traditional one, but still showing the typical character of a great traditional Barbaresco. The color is very deep, with intense scents of ripe fruit. The tannins are sweet and mellow, but complex and elegant. This is a wine with great structure and complexity, with a very long ageing potential Barolo Prunotto Bussia 1993 A great vineyard that could have been better expressed. This wine clearly has more muscle but seems to lack the balance, complexity and extra dimension found in the other Barolos of this tasting, Lacks the finesse that terms great Barolo as an art. Barolo Rocche Vietti, Magnum 1995. Now this is it! Sit back, relax and let this emotionally moving great Barlo sweep you of your feet and lead you through the darkness of outer space to the illuminating colorful heavenly planet called earth. The winemaker’s note: “Geographical location of the vineyard: Rocche of Castiglione Falletto Grape from which it is produced: Nebbiolo - Michet (75%), Lampia (20%), Rosט (5%) Aging: two years in Slavonian oak barrels and one year in bottle. Aging potential: 4 - 8 years, but for special vintages it can be cellared as long as ten - twenty years. Organoleptic characteristics: Color: intense ruby red with tendency toward garnet that with aging takes orange reflections; brilliant. Bouquet: rich, ample and elegant, continuous, from the "goudron" emerges the aroma of violet, dried rose, reminiscence of leather. Taste: complete, austere, elegant. Gastronomy: excellent with roast of red meat, game, typical is brasato cooked in Barolo and then served with the meal; hare "al civet" and generally with all foods having truffles; aged cheeses. Also excellent to enjoy at any hour to relax. Serving temperature: 20°C - 68°F. If it is impossible to open the bottle two hours before serving, Barolo should be decanted in carafe” A creation to be proud of. With many other international grape varieties invading this holly place, namely Cabernet and Chardonnay, I pray for this uniquely gifted area to respect its own valuable tradition.
  19. Thank you, Tom, I agree on the choices in general namely Annie's Lane and Leasingham. May add the: Ruthberry Estate, Robertson's Well Baily's Block Shiraz 1920 Mamre Brook Caberent Sauvignon Mildara Magieri of McLaren Vale Mount Helen Mount Ida and Yarra Ridge. All are reasonably priced and worth drinking. The comments about some of the wines being drunk too young are correct. The Chateau Reynella I am enjoying now is 1996 and I am enjoying evey drop.
  20. I would go for a Riesling from Alsace if possible but then again what are Birthday wishes for. Enjoy, Happy Birthday and many happy returns
  21. Is there a possibility for prices ?
  22. A very good tasting note. Worth reading every word. Thnk you for sharing.
  23. Andre

    Chile vs. Argentina

    Concha Y Torro's Terrunyo Carmenere is the best Carrmenere I have tasted from Chile. It is a must for much lesser quality of Carmenere is produced by other famous wineries and even CYT itself [ What are we talking about - 5 wineries under this name?]. Recommendations from Argentina: Suter - cheap and with an excellent value. [5$] Vina Maipu, Maipu Mendoza. A great value Malbec. [7$] Luigi Bosca Reserve, Maipu, Mendoza. full bodied dry with massive amounts of chewy tannins. [20$] The New Argentina: Passo Doble and the massive Corbec from the Tupungato area [1000m above sea level] by the famous Italian Masi. The wines are blends of Corvina and Malbec and succesful they are...
  24. Great post and funny too Thanks for sharing.
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