Þá að gagnrýni.
Bloggarinn keypti sér apríl-hefti Wine Specator til að glöggva sig betur á einkunnum sem nokkur góð vín voru að fá.
Eins og alltaf er hann ánægður þegar tímaritið er sammála hans góðu skoðunum en skilur ekkert í þessum bjánum ef einkunnir eru ekki eins háar og hann veit að þær eiga að vera.
Í þetta skipti beri lítið í milli. Þrír framleiðendur úr ítalska riðlinum okkar eru til umfjöllunar, Dal Forno Romano, Arnaldo Caprai og Umani Ronchi.
“Umani Ronchi Verdicchio dei Castelli di Jesi Vecchie Vigne 2005 – 90
Subtle apple and light orange character on the nose leads to a full body, with loads of fruit and an oily yet fresh finish. This is powerful, with lots of character from these old vines. Drink now.
Umani Ronchi Verdicchio dei Castelli di Jesi Casal di Serra 2006 – 88
A dense white, with lots of pineapple and citrus fruit character on the nose and palate. Full and rich. Turns to mineral and dried fruit on the aftertaste. Drink now.
Arnaldo Caprai Grecante 2006 – 87
Bright and fruity, with lemon, mineral and honey character that follows through to a medium- to full-bodied palate, with tangy acidiy and a fresh finish. Drink now.
Romano Dal Forno Amarone della Valpolicella 2002 – 92
Shows aromas of leather, smoked ham, prune, tarry mineral and dried flowers. An amazing panoply for a 2002, which was a weak vintage. Full-bodied, with velvety tanins and a long, intense, peppery finish. Given the difficulties of the vintage, this is a fine effort by Dal Forno. Drink now through 2016.
Romano Dal Forno Veneto Passito Vigna Seré 2003 – 94
Has an enticing nose, with prune, tar, espresso and dried nuts. Full- to medium-bodied, with good supportive tanins that turn chewy on the finish and lots of dark chocolate and mocha that linger at the end. This will be worth the wait. Superintense and layered. Like a baby vintage Port. A new passito wine from Dal Forno. Best after 2009.
Romano Dal Forno Valpolicella Superiore 2003 - 93
A big, burly red, with lots of charred oak and smoky bacon character coloring the rich, ripe crushed bery fruit. Hints of flowers and black cardamom add to the complexity. Full-bodied, with well-poised, velvety tanins that capture the flavors and drive them through the long finish. Needs cellaring, but this is fabulous now too. Best after 2010.” (Wine Spectator, apríl 2008)
