It seems increasingly common now for wines to have some retained CO2. Almost every young Australian Riesling will have some, indeed some are almost fizzy. And over the past few months I’ve regularly encountered it in red wines of all different types, some even 10 years old, and from both New and Old World. Almost all New World Pinots have retained gas.
Personally I find it annoying, it gives the wine a slightly hard edge, but mainly it’s just distracting. I always shake it out (in the bottle), which can be a bit embarrasing in a restaurant!
I think the spritzig character is something to do with keeping the wine very cool during bottling. Does anyone know ? A google search wasn’t revealing.
Margaret River, Western Australia. 13%
Recent bottles of this have beeen tired and dried out, but this bottle was marvelous. Delicious tight sweetness, roast nut, and bright acids. Drink now !
Burgundy, France. 13%
Brown rimmed colour. Soft warm aromas. Showing signs of age but wonderfully flavoursome, rich with a sappy undercurrent. One of the most enjoyable Pinot Noirs I’ve had in the last year.
Western Australia. 13.5%
Light green gold. Very subdued nose. Likewise lacks flavour, but with a noticeable rubber hose character – yuck ! Most likely a bad cork yet not obviously corked.
I really only bothered to review this to moan that this wine is still not bottled with screwcap.
Heathcote, Victoria, Australia. 14/5%
Heroic, simple, ever so slightly jammy.
There really isn’t much point in allocating points to such simple young monsters.
Côtes de Castillon, Bordeaux. 14%
Dark colour. Rich, open knit nose. Big attractive wine without intensity or verve. Lacking mid palate strength or intensity. The sort of wine that gets attention (for its appellation) – well done, but not fine wine. Good if you can get it cheap. Drink now to 3 years – attractive non-cerebral claret.
There are fears that globalisation will lead to a world of homogeneous wine. But it has also produced this, Argentinian malbec “with a percentage of slightly drived Corvina grapes”. Italian Masi winemaking with Argeninian terroir. And it shows it has that fresh acidity that is common in Italian wines, while it is definitely Malbec – something Argentina does so well. Good food wine. Young but drinkable. Now to 5 years.