Parker e Portugal
Parker
não prova vinho de países insignificantes como Portugal, Brasil etc...
Deve ter sido um dos apaniguados dos novos donos da marca Robert Parker.
Confere abaixo para a notícia ficar completa. Ao que sei o guru já comentou que Baga é uma uva horrorosa e não é variedade indicada para vinhos.
Já com um bácoro gordinho da Bairrada, um espumante de Baga funciona, como diz o Aécio, "extremamente" bem.
2011 Filipa Pato Nossa Calcario
A Proprietary Blend Dry Red Table wine from
Portugal, Bairrada, Portugal
Source Reviewer Rating Maturity Current (Release) Cost
eRobertParker.com #214
Aug 2014 Mark Squires 93 Drink: 2017 - 2035 $65 (65)
The 2011 Nossa Calcario red is seen here in a preview look and it is just super. It was 50% fermented in oak lagares for 2 weeks and 50% fermented and matured in oak vats for 6 weeks on the skins. The two lots were then blended and aged 18 months in used, 500-liter French oak casks. It is predominantly Baga (90%), plus other indigenous grape varieties like Bastardo, Bical, Maria Gomes and Cerceal, sourced from various old Bairrada vineyards, e.g., Ois do Bairro, Paredes do Bairro and Ourenta. It comes in at just 13% alcohol. Filipa Pato told me the oak fermentation process is intended to soften the tannins. This does seem beautifully balanced and surprisingly approachable. That said, it is still a relatively big, powerhouse red in its youth, featuring gloriously fresh fruit, a crisp finish and a concentrated mid-palate (relative to Baga, its dominant grape, and Bairrada, of course). If is not unapproachable now, it is certainly not ready. It could use an extra year or three in the bottle to continue evolving. It may not hit peak until around 2020. It will develop far more complexity and smoothness with extra cellaring. It could be the best red I’ve yet seen here. Drink 2017-2035.
Importers: Ole Imports, d.b.a. Obrigado Vinhos Portugal, New Rochelle, N. Y.; tel. (917) 273-7854; Wine Wise, Oakland, CA; tel. (510) 848-6879; Oz Wines, Haverhill, MA; tel. (978) 373-9463
Deve ter sido um dos apaniguados dos novos donos da marca Robert Parker.
Confere abaixo para a notícia ficar completa. Ao que sei o guru já comentou que Baga é uma uva horrorosa e não é variedade indicada para vinhos.
Já com um bácoro gordinho da Bairrada, um espumante de Baga funciona, como diz o Aécio, "extremamente" bem.
2011 Filipa Pato Nossa Calcario
A Proprietary Blend Dry Red Table wine from
Portugal, Bairrada, Portugal
Source Reviewer Rating Maturity Current (Release) Cost
eRobertParker.com #214
Aug 2014 Mark Squires 93 Drink: 2017 - 2035 $65 (65)
The 2011 Nossa Calcario red is seen here in a preview look and it is just super. It was 50% fermented in oak lagares for 2 weeks and 50% fermented and matured in oak vats for 6 weeks on the skins. The two lots were then blended and aged 18 months in used, 500-liter French oak casks. It is predominantly Baga (90%), plus other indigenous grape varieties like Bastardo, Bical, Maria Gomes and Cerceal, sourced from various old Bairrada vineyards, e.g., Ois do Bairro, Paredes do Bairro and Ourenta. It comes in at just 13% alcohol. Filipa Pato told me the oak fermentation process is intended to soften the tannins. This does seem beautifully balanced and surprisingly approachable. That said, it is still a relatively big, powerhouse red in its youth, featuring gloriously fresh fruit, a crisp finish and a concentrated mid-palate (relative to Baga, its dominant grape, and Bairrada, of course). If is not unapproachable now, it is certainly not ready. It could use an extra year or three in the bottle to continue evolving. It may not hit peak until around 2020. It will develop far more complexity and smoothness with extra cellaring. It could be the best red I’ve yet seen here. Drink 2017-2035.
Importers: Ole Imports, d.b.a. Obrigado Vinhos Portugal, New Rochelle, N. Y.; tel. (917) 273-7854; Wine Wise, Oakland, CA; tel. (510) 848-6879; Oz Wines, Haverhill, MA; tel. (978) 373-9463
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