Impenetrable

• October 2009

  Well done. While I think I have a high tolerance for tannin than you I ... you describe this massive, impenetrable wine. Lots of cold soak, lots of extraction, lots of new wood tannins makes for a black hole of a wine. Not my style either

  Forum post in the topic The 2007 Clos de los Siete. Oy. by Gregory Dal Piaz

  
  

• November 2008

  I think ive mentioned this site in the past, but they always impress me with ... of their posts are a little impenetrable, but this one really caught my eye: Trading Down: Wine and Recession http://wine-econ.org/2008/11/24/trading-down-wine-and-recession.aspx I wish there were... Read moreI think ive mentioned this site in the past, but they always impress me with ... of their posts are a little impenetrable, but this one really caught my eye: Trading Down: Wine and Recession http://wine-econ.org/2008/11/24/trading-down-wine-and-recession.aspx I wish there were some more numbers to back up the claims, but its an interesting read    (hide)

  Forum post in the topic The American Association of... by Philip

  
  

• October 2008

  There are several factor that determine weather a wine will improve with ... out of balance due to their impenetrable wall of tannins. Yet these wines had an inherent harmony that took years to be revealed but when the tannins finally melted away what was left was beautiful. Two... Read moreThere are several factor that determine weather a wine will improve with ... out of balance due to their impenetrable wall of tannins. Yet these wines had an inherent harmony that took years to be revealed but when the tannins finally melted away what was left was beautiful. Two elements in modern winemaking have had distinct and adverse effects on the agebility of wine and both stem from the physiological ripeness phenomenon that has pushed winemakers to harvest later. As sugars accumulate in grapes, and the potential alcohol correspondingly increases, acidity decreases. By harvesting very late many producers end up with high alcohol wines that are deficient in acidity. The alcohol is offset by the immense fruit of these wines while they are young but the acidity is frequently corrected, a fine art indeed that is difficult to master. The resulting wines taste fine in their youth, albeit are frequently big, bombastic fruit bombs. As the wines age and they lose the baby fat of their youth the elements that had been hidden by that lushness of fruit emerge. The wines may begin to taste hot due to the elevated alcohol and the acid that seemed in balance now is starkly obvious. The fundamental lack of balance is revealed. This began to be a problem in the early to mid 80's in California in particular as a generation of UC Davis trained wine-makers began to practice their technically perfect art. Tons of wines from that time and later have turned out to be difficult to say the least. Big, at the time, producers like Inglenook and Buena Vista for example, who were trying to regain lost luster at the time produced wines that won great favor in the critical press but have turned out to be shrill and thin with cellaring. On the other hand producers whose wines were viewed less positively at the time, for example Burgess and the previously mention Santa Cruz Mountain Vineyards, have evolved and developed into complex, dynamic wines that I am always thrilled to see at the table! This is potentially a terribly long and complex subject and I've really only just skimmed the surface. I'll make sure I go into more depth in the future but just on a final note, if anyone ever finds a bottle or to of well stored Ridge, Caymus, Edmeades, Montevina, Rutherford Hill, etc. Zin from the late 70's to the early 80's I recommend you give it a try. Made in the days before physiological ripeness was the buzz-word and sold for immediate consumption at very reasonable prices these wines have surprisingly stood the test of time very well and remain as testament to how well a wine can age based simply on it's own raw material    (hide)

  Forum post in the topic Ageability~~~ by Gregory Dal Piaz

  
  
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  June 2008

  Cobos Malbec 2004

  Snoothrank: Starting at $140^.00

  Massive wine, broad shuoldered and complex. One of the best malbecs I have ... a structure that is almosy impenetrable, the layers keep unfolding one by one, I can't wait to drink this wine 4-5 years from now, if I can hold it

  Wine review by hipergas

  
  
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  July 2007

  Gaja Darmagi 2001

  Snoothrank:

  Dark, almost impenetrable ruby. This rich and concentrated 100% Cabernet Sauvignon displays classic notes of bell pepper and cassis on the nose. It is dense and packed, with plenty of blackberry and plum flavors, excellent length and a spicy note of crushed black pepper on the... Read moreDark, almost impenetrable ruby. This rich and concentrated 100% Cabernet Sauvignon displays classic notes of bell pepper and cassis on the nose. It is dense and packed, with plenty of blackberry and plum flavors, excellent length and a spicy note of crushed black pepper on the finish. Although an enjoyable wine, the 2001 Darmagi comes across as heavy and somewhat dull, lacking the elegance and gracefulness that define this producer?s best wines in 2001.    (hide)

  Wine review by Antonio Galloni

  
  
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  July 2005

  Feudi di San Gregorio Irpinia Serpico 2001

  Snoothrank:

  Black. This is impenetrable dark. Very intense and complex on the nose. Moist Asfalt, cloves, and lot's more. Nicely balanced, bitter chocolate, thick, lot's of tannins, this will definately benefit a ton from more aging. A very impressive job from the winemaker and a unique... Read moreBlack. This is impenetrable dark. Very intense and complex on the nose. Moist Asfalt, cloves, and lot's more. Nicely balanced, bitter chocolate, thick, lot's of tannins, this will definately benefit a ton from more aging. A very impressive job from the winemaker and a unique caracter. [93]    (hide)

  Wine review by cousteau

  
  

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