Langhe Rosso of 70% Nebbiolo, 25% barbera and 5% freisa from one of the great classics in Monforte d'Alba, Barolo. Langhe Rosso is with many producers what you jest end call floor sweepings, representing 2 -, 3 -, 4.-sorting grapes of various kinds are mixed into an absolute basisbordvin. It is not the case here. Mascarellos Status is a blend of a high level of Mascarellos fields in Castiglione Faletto and Santo Stefano in Monforte d'Alba. Maceration for 2-3 weeks and 24 months on medium drums. It evolves into a medium life - it makes the law to prove here, where we test 97'eren.
Beautiful mature color - rhubarb stained with ruddy features. The nose is not as intense, but delicate and many layer with maturity and clearly seems especially Nebbiolo but also barbera. Soft fruit with sweetness and bolcheagtig bærtærte with Nebbiolo rust, stone fruit and sleek liquorice and higher elements of cured meat, balsamic vinegar and tar. You have to give it full attention and not the servers too cold - but there are also nice subtle complexity in the aroma.
fashion elegance in taste, acid is still very alive and playing beautifully with the sweet, gentle bolchefrugt. Tannins are completely integrated but clearly present in the classic interplay of salty licorice and tar little twinge in the finish. What impresses here is the richness and depth there is in the fruit. Not in an aggressive and powerful way whatsoever, but quiet, elegant folds it out. Long aftertaste of strawberries at different maturity degrees with a little tar and balsamic vinegar.
Status 1997 reminds me of a way for actresses as Juliette Binoche; pastels here day, yes - but the classic, deep beauty wears off like never.
On this wine oozes quality, from the stopper until late in the aftertaste is all done with a care which one can only admire. This may already be a candidate for purchase of the year: 75 kr, getouttahere! Carlo Merolli mind up a couple more days ..
89
PS. Who Cut The Cheez tester 99'eren here , Finare Vinare tester 01'eren here and Vinhulen both here
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