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jason
Napa Valley
Wine Addict
Posts:6829
 | | 11/25/2007 2:07 PM |
| | Moderate plus nose of vanillin, butterscotch, tarte tatin and marshmallow. Full body, moderate complexity, medium acidity with high alcohol. Vanillin, baking spice, butterscotch and hazelnuts. Holy crap their’s oak on this wine. I was struggling to find a wine underneath it all. 86pt. | | | |
| Drew
Sammamish, WA
Wine Bottler
Posts:3080
| | 11/25/2007 4:08 PM |
| | Sadly, I agree. Was very disappointed with this and am hoping WIML's solution of actually waiting more than 3 months to pop it is the right answer... | | | |
| Drew
Sammamish, WA
Wine Bottler
Posts:3080
| | 03/16/2008 11:55 AM |
| | Some initial smoke/oak at first, but nowhere near as noticeable as the bottle we popped in November. After 30 mins, vanilla/miineral/flint on the nose, perfect balance and a wonderful finish. Definite butter/cream taste in the mouth, it was a great bottle of wine. | | | |
| EricLundblad
Grape Fermenter
Posts:557
| | 03/17/2008 7:04 PM |
| I've found that Rochioli SV chards don't show that well on release, due partly to unintegrated oak, and partly to 'baby fat'....both of these issues seem to resolve themselves ~5 years after release (depend on the vintage of course).
Rochioli, Aubert and Marcassin all get a lot of oak...and all have a lot of fruit to match it, with sufficient acidity. Of these three, Rochioli's oak is the least integrated...and Aubert is by far the most well integrated (with Marcassin in between). In my experience, the Rochioli's oak does completely integrate into the wine (and Rochioli has the legs to age well). It's my impression that Aubert does a lot of lees stirring and Rochioli does very little...which accounts for the difference in oak integration. | |
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