It features a crisp, clean nose of strawberries and fresh cream, flanked by baking spices, peaches and a touch of sugary sweetness that gives way to a mouthwatering acidity.
Though many of the wine coming out of Italy carries with it a relatively high price tag, there are plenty of bottles to find that are actually excellent deals in their own right. This can be said for the vintage of Aia Vecchia Vermentino, coming out of Tuscany. As far as grapes that represent great value across the board go, Monastrell tends to find itself up toward the top of the list.
They are nice enough wines but not like the days of old, and expensive. The same idea can be said for the Hagafen Chardonnay, Prix. There are also, many duds to losers and I will just leave you to peruse the names and scores down below. The nose on this wine is beautiful, showing floral notes of violet, white flowers, with blueberry, black fruit, smoke, roasted duck, earth, and loads of smoke, dirt, and loam.
The mouth on this full-bodied wine is so elegant, layered, concentrated, earthy, fruity, smoky, and richly extracted, with boysenberry, blackberry, dark cherry, plum, smoke, earth, loam, and lovely sweet cedar, with green notes, sweet tobacco, sweet basil, and lovely acid. The finish is long, green, with draping elegant tannin, sweet smoking tobacco, dark chocolate, white pepper, and anise. Drink from until The mouth on this medium-bodied wine is lovely, richly extracted ripe, and layered, with incredible acidity, this has to be the highest acid we have ever tasted on Terra di Seta wines, the body is lighter than previous vintages, with incredibly ripe fruit, at the start, but the crazy acidity makes it work, with dark plum, rich ripe cherry, menthol galore, with incredible minerality, showing saline, rocks, charcoal, with light tannins, showing beautiful mouthfeel but after a short time the mouthfeel goes thin and the fruit-focus is gone, this is a strange wine indeed!
The finish is a bit short, with lovely smoke, mineral, dark chocolate-covered espresso, with more dried herbs, oregano, and dried mint. Drink by I am surprised by this wine, I will need to see where this goes, for now, I like it, and I will buy more, but it may not be for long holding.
OK, so that was the notes after opening the bottle and tasting. The next day — the wine evolved into the classic wine we all take for granted!
Now the nose is intoxicating, the ripeness has calmed down greatly, as I expected, but now the nose is dominated by lovely dried porcini mushrooms, dense fruit, menthol, smoke, roasted duck, and soya sauce galore, wow what a nose!! The mouth has evolved beautifully, and while the tannins are still gentler than in previous vintages the wine is lush, plush, and mouth-filling, the hole or shortness is gone, and now it is everything I want in a wine, though the weight has not filled out and I think this is just a lighter wine but the tannins are draping and mouth-filling, elegance is clear and the wine is lovely.
This is a wine that can be enjoyed earlier than previous vintages, the minerality on this one is off the charts! Drink from until , if you want it now, decant for 5 hours or take a glass, close it and enjoy it the next day. The mouth on this medium to full-bodied wine is ripe, and concentrated with nice extraction, showing nice acidity, rich fruit-focus, with black plum, strawberry, dark raspberry, hints of blackberry, with an intense acid and mineral core, showing richness, with layers of fruit, dirt, earth, charcoal, rosehip, mouth-draping tannin, and lovely structure.
The finish is long, dark, with hints of green, mushroom, red and dark fruit, tannin, more floral notes, and earth lingering long, with coffee, and leather. Drink until The nose on this wine is well-balanced and very classic for a Pinot Noir in a warm climate like Spain or Cali, with nice warm spices, strawberry, black fruit, lovely rose water, rose petals, rich earth, smoke, and nice green notes.
With time, the nose turns darker, but still controlled, with black fruit, more smoke, rich earth, bright fruit, and good floral aromas. The mouth of this medium-bodied wine is lovely, it starts with the acid core, followed by the layers of sweet but balanced fruit, ripe strawberry, cranberry, candied dark cherry, with coca-cola, nice smoke, sweet oak, nice tannin, and roasted herbs, very nice!
The finish is green and red with lovely tart cherry, saline, mineral, smoke, acid, and coffee grinds. Very nice! The nose on this wine is almost intoxicating, very pretty, rich floral notes, violet, with lime, Meyer lemon, crazy honeysuckle, with rich saline. The mouth on this richly layered medium-plus-bodied wine is nice, sweet as expected, but well balanced, with good acidity, great saline, fun and refreshing, with citrus, orange, Orange peel, and honeyed pear and lemon-lime, nice!
This vintage is nice, and no it is not for long holding, but nice now. The nose on this wine shows nicely, with notes of roasted mint, herb, bright black and red fruit, mineral, loam, dirt, and lovely foliage. The mouth on this medium-bodied wine has a lovely mouthfeel, with good acidity, fruit-focus, with blackberry, tart raspberry, red plum, crazy acidity, nice mineral, saline, green olives, smoke, tar, and a lovely tactile feel to the mouth that grabs you with nice tannin and good green notes.
The finish is long, green, earthy, smoky, tart, and showing graphite, with hints of tar and charcoal. The nose on this wine is balanced, showing aromas of red, black, and blue fruit, with green notes, foliage, herb, mint, anise, followed by smoke, tar, and lovely vanilla. The mouth on this medium to full-bodied wine is as plush as the 17 Chateau de BY, but the control is better, with sweet notes, ripe fruit, with blueberry, juicy strawberry, ripe blackberry, and better acidity than the 17 Chateau de BY, with hints of heat, there is some scary brooding fruit there, time will tell, with mineral, and more foliage.
The finish is long, ripe, green, with mouth draping tannin, along with milk chocolate, tobacco, and more ripe fruit, mineral, graphite, and black fruit on the long linger. With time, this wine emerges, the heat calms down, the ripe black notes are still there but also calm down, with lovely smoke, mushroom, earth, dirt, tar, green notes, herbs, mineral, and lovely acid.
Drink until , probably longer. The mouth on this full-bodied wine is layered, rich, and concentrated with red fruit, currants, dried cherry, blackberry, hints of plum, rich fruit- focus, with lovely acidity, green notes, foliage, mint, and asparagus, lovely! The finish is long, green, dense, smoky, earthy, with lovely foliage, dark chocolate, smoking tobacco, tar, and roasted animal, lovely! The nose on this wine is nice, spicy, showing red fruit, lovely minerality, earth, dirt, smoke, and lovely green notes, lovely!
The mouth on this medium-plus bodied wine is well-balanced, rich, layered, plush, and elegant, with sweet oak, lovely smoke, roasted animal, rich salinity, mineral, graphite, with nice draping tannin, dark plum, cherry, blackberries, and rich loam.
The finish is long, green, fruity, with butterscotch, rich vanilla, cocoa, cloves, cinnamon, really nice! The mouth on this full-bodied wine is well balanced, plush, concentrated, with gripping tannin, earth, smoke, blackberry, dark raspberry, plum, and nice fruit, with mineral, graphite, and smoke. The finish is long, fruity, balanced, with tart blackberry, vanilla, and dark chocolate lingering long. The nose on this wine is lovely, with great notes of blue fruit, along with red and black fruit, that gives way to cherry, sweet oak, foliage, and nice garrigue.
The mouth on this medium-bodied wine is lovely, balanced, well made, with sweet oak, tobacco galore, with great acidity, gripping tannin, that give way to blackberry, sweet blueberry, cedar galore, dark cherry, loam, and green notes. The finish on this wine is rich, layered, and ripe, but well-controlled, with milk chocolate, menthol, tar, graphite, anise, with dark fruit and garrigue lingering long.
The nose on this wine opens a bit slowly, but with time it shows ripe gooseberry, flint, orange blossom, hints of nectarines, guava, and passion fruit. The mouth on this medium-bodied wine is fun, it has good acidity, I would have liked a drop more, it is round, it is ripe, but it is still balanced enough, and shows enough fun notes of passion fruit, gooseberry, flint, pomelo, and citrus, with flint and green notes galore.
The finish is lovely, tart, green, and showing more acidity than in the front, with more citrus, guava, and passion fruit on a long finish. Drink now. This wine as well shows the RS Residual Sugar , which comes in at. The nose on this wine is muted to start, with time the wine opens to show pineapple, peach, guava, orange, orange blossom, floral notes, and sweet notes.
The mouth on this light to medium-bodied wine has enough weight and acidity to grab your attention but after that, it lacks the intensity to take it to the next level. The mouth has nice enough acid, with kiwi, guava, pineapple, floral notes, and spice.
The finish starts a bit short but completes with good sweet notes, acid, heather, and sweet spices. The nose on this wine is sweet and tropical, with notes of pineapple, guava, kiwi, and lychee, with lovely orange blossom, honeysuckle, sweet mandarin orange, and spice. The mouth on this well-balanced, medium-bodied wine is well made, with bracing acidity, nice mineral, good spice, and a nice fruit focus that makes this wine very nice.
I factor QPR into most, if not all of my wine scores — the final score I settle on ultimately reflects the quality of the wine against its value. Once the merits of the wine are assigned a score, the QPR value can be judged based on a sliding scale of points that represent the individual score out of ten that I initially assigned to the wine.
Still following? Does QPR matter to you when looking for the right wine to buy? Was the wine consumed alone or with close friends, or a loved one during great conversation? Was it consumed with or without a meal or appetizers?
What was the atmosphere like? All of these are weighted factors that can contribute to how a wine is ultimately enjoyed. After all, wine tasting is not a science. It can be best described as a feeling within the moment.
Who am I to know how well a particular wine will taste years from now if I let it rest in a cellar? How can that possibly be judged with any form of accuracy?
No, the wine is judged as I drink it, and if it is deemed too young a wine to have now vs. Wines rated 88 and above 8 or 9 out of 10 on the simplified scale are very good to great, and any wine rated 96 or above or a perfect 10 will be exceptional or outstanding for its particular type.
I have planted a flag that I hope people will rally to. It is high time we stop paying for wines that are overpriced and low in value. Finally, what about a bottle of wine like the Contessa Annalisa Pinot Grigio? It is not a bottle of wine I would buy, I scored it a 70, but it goes for 12 dollars a bottle.
So, you would think it would receive a low QPR as the quality is low, right? Actually, it does not, because the quality is not the sole input into QPR, it is also price, and the price is low. Now, many may say, if that is a wine you would never buy, why score the QPR? Because in the end, QPR is NOT a subjective score, it is a mathematical and objective score, and as such, it can be applied to even poor scoring wines.
Well, in this case, the wine category is non-aging white wines. The price range for this wine category ranges from 10 dollars to 40 dollars, with wines like Kos Yeshuos and Yaacov Oryah being the outliers. This is not enough to define the average, what we are really looking for here is the median.
In this case, the median comes in at around 19 dollars or so. So, we have the median price range. The median score for non-aging white wines comes in at an Now, we have what we need. Why, because the price is below the median, it sells for 14 dollars and it scores a 91 which is well above the median, so it is a big winner. I made this clear in my scoring post 2.
Further, as stated above, I used QPR as a score instead of a metric. That will now all change, the QPR term is the metric, as explained above, and the scores will be defined below. The basic methodology is that we have two medians the price median and the quality median.
The more you are to the higher side on the quality median the better the Q of the QPR. Of course, if you go the opposite way, the lower the QPR score you get. To do this QPR methodology we need to compare equal-like types against each other, so we need categories. I am not the first person to need these categories. The base ones are pretty obvious:. Sadly, that is not enough differentiation for us to create proper value metrics. So, we need to further differentiate the wines within the main categories red, White, Dessert , and that brings us to:.
Now, before we all go crazy on this, we need to understand that the kosher wine market is not that divergent in categorization. Meaning, that there are not hundreds of ageable red wines. Some people think there are, LOL! However, the vast majority of those wines are all horrible, and as they age they get worse.
Further, we do not have hundreds of Bordeaux wines per vintage let alone hundreds of Saint-Emilion wines. So, as we discussed earlier, price ranges are going to be kept to a maximum of 5. I wanted three, but that does not create enough of a weighting within the valuation scoring, as you will see below. So, we will have 5 price ranges. Those ranges will get weighted per wine category.
The second axis is the price of the wine, and that falls into a few tiers. These tiers follow my top wines for Passover:. Clearly, we all want wines that are below 25 dollars and score 93 points, sadly, they do not exist, though the Domaine Netofa Latour, White comes really close!! It misses the score by a drop and the price as well. Now, a dollar wine that is scored an 87 or lower, abound in the kosher wine world, like LOTS of them!
No, they do not get a good valuation score. So, if you score the same wine quality score but you are two rungs or worse, on the pricing scale, you are the WINNER of the worst wine valuation in my methodology. That means there is an equal or better wine available two rungs of pricing below the wine in question. Of course, these price ranges are just an example they are not actually used, except for maybe ageable reds.
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