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Blair Ridley
Wine Labeler
Posts:3980
 | | 11/17/2002 12:56 AM |
| Bought on recommendation from Gary at Wine Library today for $20 (after discount). He claimed it was 95% Sangiovese and 5% some weird grape from Italy that I've never heard of.
The website (www.parrina.it) said it was 70% Sangiovese, 20% Cabernet Sauvignon, and 10% Merlot.
14.5% Alcohol. Opened for 2 hours before the first big glass is poured.
Tough to gauge this baby as it's so tightly wound (and slightly hot) that my instincts say 'no.' However, the core of fruit comes bursting long after swallowing.
Scents of cherry pie and roasted meats give this wine a moderately youthful nose. Well extracted with high glycerin (thick, slow legs).
On the mouth, the wine gives off tart cherry cola-like flavors, beef brisket, sore-throat lozenges, and a bit of fire from the alcohol.
The extraction, glycerin, well-hidden fruit, and explosion that occurs at the end of the finish give me the idea that this wine could be spectacular after appropriate cellaring (? years).
Until then, I would rate it in the high 80's. However, with necessary decanting and/or cellaring, this wine may reach the lower to mid-90's.
I will wait until day 2 in order to pass full judgement on scoring and buying recommendation. | | | |
| Blair Ridley
Wine Labeler
Posts:3980
| | 11/18/2002 1:01 AM |
| Day two has arrived and this wine has certainly benefited from the increased exposure.
Much more open, fruit-driven, and more acidic (unfortunately). It still stands tall as a gigantic wine - one that Parker can certainly adore.
After the (vacuvin'd) night's sleep in the cellar, I can see this as a 91/92 pointer now - no doubt. | | | |
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