sexta-feira, 24 de novembro de 2017

Domain Des Dieux Sangiovese 2013

Aromas with anise, raisins, some smoked oak and syrup.

Spicy, dry, hard and slightly bearded, it has raisins with toasted wood. It feels like a simple Port wine. It needed a bit more of an edge.


Anima Chenin Blac 2014

Cup of Peaches, some cantaloupe and mineral water in the aromas.

In the mouth it is soft, fatty, ripe cantaloupe, peach and then changes to mineral profile where it drags the pieces of cantaloupe that we take to the beach on that hot day. It's not fresh, it's loaded.


sexta-feira, 20 de outubro de 2017

Remhoogte Honeybunch Chenin Blanc 2016

Tropical fruit, resin, deep and senses opener.

It's a turbine. There are strange fruits that I habitually eat in the Southern hemisphere, but I do not remember which, Creamy, with lots of grip. Ends salty like sushi soy sauce.


Kevin Arnold Shiraz 2012

Smoke, toasted wood and black fruit.

Spicy, diabolical, cured, addictive and deeply black. It's a wine that wants meat to pair, its fully heavy weight body with an endless finish.


Haarlem to Hope 2016

Made from a blend of Chenin Blanc, Semillion, Muscat d’Alexandrie and and Muscat d' Frontignan.

Stewed pear and lemon in the aromas.

Light, citric character, sifting gears to deep ripe pear and hints of muscat grapes. Really enjoyed the jumping nature of the wine from one spectrum of character to the other. Well balanced and enjoyable with a salty and mineral finish.


Blind Touriga Nacional 2015

South African wine makers are not worried with the establishment and the patterns and standards around particular wine varieties. In their opinion, the terroir is the ultimate differentiation. This is made from Touriga Nacional.

Many spices mixed with red fruits of uncontrolled origin. There is also barrel and smoke in the aromas.

Light, with caffeine, tobacco, gooseberry, vanilla, chocolate, it never ends. It is soft and silky, if it had a little more of traction in the tongue It would become more magical.


sábado, 16 de setembro de 2017

Hexagon 2013

Took me some years to put my mouth on this species. Made from Alvarinho, Antão Vaz, Viosinho and Verdelho.

In the aromas I could discover resin, wild flowers, fig and gooseberries. Brutal and petulant.

Lots of angles and mirror reflections. The pine tree resin strikes against us at first it is the chemical phase, then dried leaves of tea from multiple sources calms the chemical toxicity, then we have the extra ripe apricot. It swirls in compact mode. A luxury.

It may not please everyone because of the strong character, but it made me an addict.


Penny Viognier 2014

Aromas of pine tree resin, wild honey and some tea hints and crystals.

It propagates. Very round it swirls in the mouth. Ripe edgy, more peach oriented with some lemon that soon takes control. High concentration that takes the breath. Wild honey, ripe pear, so vicious and addictive. Ends salty with lemon, mineral and a light anise sensation. What a punch.


A.A. Badenhorst 2014

I loved the white blend from the same producer that I decided to jump into the red blend made from Shiraz, Grenache, Cinsault and the Portuguese Tinta Barroca, a usual blend partner in this area of the globe.

Aromas are austere. Moist soil, blackberries and alcohol turbo charge.

It's fresh, but is hard as stone. Light and spicy but everything passes without leaving a trace. Where did the joy went? It has an anise, and ends with a red fruit spark that disappears quickly.


quinta-feira, 24 de agosto de 2017

Branco da Talha 2014

Made with Roupeiro and Antão Vaz.

Aromas with wild honey, some cookies and lychee.

Dry, slightly chemical begins with lemon, keeps the honey in the mouth together with some fatty sensation that sticks. Ends long.

Ratting: ★★★☆☆