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Cellar list for: brookter

YearWineVarietyLocationPriceNumRating
2000Azienda San Martino BaroloNebbiolo  14.991   
A good introduction to the Barolo style. Made from Nebbiolo, the wine is quite powerful with an oaky backbone - ideal for pairing with Italian food. Black cherries, tar and a hint of leather on the nose move onto a spicy palate. Delicious with mussels cooked in a red wine sauce.
2003Calvet ClaretMerlot   1   
Made from predominantly Merlot grapes, an excellent accompaniment to red meats, game and cheese.
2003Domaine du Pere Caboche Chateauneuf du PapeRed : The 13 grapes varieties making up Chateauneuf du pape. 70% Grenache noir, 15% Syrah, 7% Mouvèdre, 8% de Cinsault, Cournoise, Muscadin, Vaccarèse, Terret noir...  151   
The red Chateauneuf du pape is aged in oaken casks between 1 to 3 years. According to the year quality. Once bottled it can be drunk young to appreciate its red fruit flavors (blackcurrent, blackberry, currant…). It can be aged from 5 to 15 years by appreciating the evolution of spice flavour and leather fragrance. Drink with ames,red meats,soft pasta cheeses
2002Falesco Montefiascone Falesco Vitiano34% Sangiovese, 33% Cabernet, 33% Merlot.  8.491   
Fresh and fruity on the nose, the palate is packed to the rafters with black cherries, hints of chocolate, spice and herbs. "One of the great values in the world continues to be the blend of equal parts Merlot, Cabernet Sauvignon, and Sangiovese called Vitiano... The 2001 possesses lovely fruit, outstanding purity, and a long, spicy finish with considerable elegance as well as staying power. 89 points." (Robert Parker, The Wine Advocate, December 2002.)
2002Louis Carillon Chassagne-MontrachetPinot Noir  16.491   
A beautifully balanced, medium-bodied red, with velvety tannins and ripe warmth supporting soft red-fruit flavours. Great with roast chicken, smoked ham and creamy cheeses.
2001Piere di Spaltenna Chianti ClassicoSangiovese  8.491   
Pieve di Spaltenna Chianti Classico is made entirely from the Sangiovesegrape. After a cold-fermentation in temperature controlled stainless steel tanks, the wine is aged in new French oak barrique casks for six months. It is thenreturned to the stainless steel vats in order to retain the full fruit character of this classic Tuscan varietal. After an additional six months in the bottle at the estate, Pieve di Spaltennba is sold to the public. This Chianti Classico will develop in the bottle with proper storage for at least 5 years.
1998Pla de Bages Campo Lindo CrianzaTempranillo / Cabernet Sauvignon   1   
(Chris's). You can do better, pound for pound, at Aldi. I first tasted Campo Lindo Crianza Pla de Bages in its 1998 release and rated it 15.5 points (at £2.99), but the 1999 vintage is more complete and a top 10 contender for red of the year (under £3 section). Quite how anyone can age tempranillo and cabernet in new American oak barrels for six months and flog the result for £2.99 is beyond me - and, I daresay, most other wine producers in the world. This new vintage must rate 16.5 points for its great character, elegant richness, perfect tannin/alcohol balance (it is 12.5% ABV) and delicate and poised acid trimming. It offers plumminess with roasted chocolate berries; the tannic buttressing is not ornate, but it is sufficiently robust. I would confidently put it up against a horde of new world £10 reds and see it thrash them wholesale. It comes in a daft, wire-covered bottle (no expense or taste spared there) and the label is quaintly, typographically authoritative. Leaving the bottle in full view of connoisseurs - a gullible bunch at the best of times - will arouse great anticipation. You may as well tell them you picked it up cheap at auction, for 20 quid a bottle, and leave it at that. Campo Lindo is a wine that effortlessly lends itself to pork pies (not to mention roast turkeys). (Guardian Unlimited)

Cellar contains 7 bottles, 7 wines, 7 entries

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