Opaque purple in colour. An aroma of dark wood- land berry fruits with ripe plum, elderflower syrup and liquorice pro...Read more...
really yummy stone fruits, some citrus and peach notes. great balance of acid, fruits, and flavors. Enjoyable on its own, refreshing and complex Read more
ruby red and blackberry fruit aromas coarsed with bits of peppery spice notes and currants. Bright acidity, spice and more earthiness of the palat... Read more
2010 Manincor Lagrein, tasted with Count Michael Gross-Enzenber of Manincor - this is a whole other country when it comes to wine, as the Lagrein i... Read more
Food Pairings for Manincor Lagrein
really yummy stone fruits, some citrus and peach notes. great balance of acid, fruits, and flavors. Enjoyable on its own, refreshing and complex
ruby red and blackberry fruit aromas coarsed with bits of peppery spice notes and currants. Bright acidity, spice and more earthiness of the palate. I believe will taste excellently with food.
2010 Manincor Lagrein, tasted with Count Michael Gross-Enzenber of Manincor - this is a whole other country when it comes to wine, as the Lagrein is a unique grape to the Alto Adige. This is a mountain red wine, and it really seems that way with some lovely aromas that make me feel like I'm standing in a pasture. The wine is a lovely dark ruby to purple in the glass, with some sweet aromas of ripe fruit. The taste has some subdued fruit and very nice warmth to it, I was expecting a big bold Cabernet like wine, but this one is much more rustic. Very gentle tannins, and a nice minerality on the finish. See my summary of the VT on my blog here: http://allaloneonaplanetfullofpeople.blogspot.com/2012/08/snooth-alto-adige-virtual-tasting.html
The nose showed crushed wild berries, candle wax and herbal-alpine notes. On the plate it was medium-bodied with savory red fruits, saline minerals, inner florals and a hint of pepper. The finish was cut short, yet it showed pretty crushed berry and waxy tones.
Wonderful complex with bright acidity. Dark fruit on the nose and palate, with some pepper and earthy tones adding depth. Very nice.
Aromas of licorice, eucalyptus, cassis, lingonberry, spice, herb notes over black and purple fruit. Also, some Indian spice. On the palate, stringent fruit. Flavors of skins and stems. Dry. Tar, maduro tobacco leaf, iron and black pepper influences. Black plum and roasted meat jus. Very dark and burly. 88 pts.
Day 1: Gamay on 'roids. Big violet aroma, dark fruits. Tons of acidity and tannin. Day 2: Oak-forward, with caramel and some nice funky earth. Still big, but also delicious and refreshing. Pair with some grilled or roasted meat!
The fermentation with the skins took place in open-top oak vats started by yeasts naturally occurring on the grapes. Over two weeks the skins were pushed down into the fermenting wine daily as they rose to the surface, enabling us to gently extract colour and tannins. The young wine matured for fourteen months in barriques, of which one in ten was new, during which time it developed mellowness and harmony.
Opaque purple in colour. An aroma of dark wood- land berry fruits with ripe plum, elderflower syrup and liquorice provide an indication of the complexity this wine will attain with maturity. On the palate it is muscular, velvety and concentrated with assertive but ripe tannins.
|Total Acidity: 5.5 grams per liter|
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