Showing 19–27 of 80 results
《超級難買到卻又不貴的膜拜酒》
香氣如百花園一樣奔放 足以完敗眾多勃根地 Grand Cru
Serafino Rivella是異常的精緻且高貴的酒，在橡木桶中儲藏多年後逐漸成熟，乾燥櫻桃、雪松、菸草和薄荷等複雜美好的口感，展現出它的層次分明卻又絲絲入扣。飽滿厚實的酒體，豐富濃郁，卻又有出色的純淨感，感受到優雅的質地，並擁有令人讚嘆如絲綢般的餘韻中有著胡椒與紫蘇葉和諧地交織，這款酒真的是絕頂出色的佳釀。
Scent of spices, pepper and black cherries with ripe red fruit and spicy flavors with a balanced tannic finish.
Pair with fesh pasta, meat dishes, particularly lamb and feathered game, mild cheeses.
The 2020 Dolcetto d’Alba is a wine of extreme beauty. Pliant and expressive, with terrific depth, the 2020 is wonderfully deep. Dark cherry, licorice, sandalwood, spice and leather lend notable complexity. This is such a great example of what Dolcetto is and can be.
湊近一聞，香甜的水梨、荔枝和花香，奔放而芬芳。入口後，圓潤質地帶入果香的輕盈感，多汁甜美的酸度伴著花香回韻。
適合搭配鮮蝦百香果沙拉、泰式檸檬魚。
石榴紅酒澤下，散發醃漬櫻桃、藍莓漿果香，隨後緩緩帶出豆蔻香料、紫羅蘭花香和一抹菸草氣息。集中飽滿的風味下，隱含了柔和的單寧質地，整體口感均衡，尾韻悠長。
適合搭配松露燉飯、羊腿排佐無花果醬。
淺透紅寶石色裡蘊含宜人的草莓、櫻桃、玫瑰和白胡椒的香料點綴。入口後清新的酸度、輕盈的酒體，搭配薄而無害的單寧，餘韻除了紅色莓果香也帶微微的菸草香。一款喝起來無負擔、輕鬆愜意的紅酒。
適合搭配哈密瓜生火腿、鹽烤松阪豬佐櫻桃醬。
《Wine Advocate》
The opaque ruby/purple-colored 1996 Barolo Cerequio possesses extremely high tannin and extract, but it is very backward, closed and firm. Full-bodied, powerful, and rich, but broodingly backward and stubborn, it possesses all the correct component parts, but patience will be required by potential purchasers. Anticipated maturity: 2010-2025.
《Wine Advocate》
The 2003 Barolo Cerequio opens with sweet, high-toned aromatics that lead to a feminine, super-ripe expression of small red fruit, minerals and toasted oak. Made in a taut, focused style, it needs a few years to come together, yet today it doesn’t appear to be an especially long-lived wine. In most vintages, the Cerequio is Voerzio’s most complete wine, but it seems to have suffered in 2003. Anticipated maturity: 2010-2015.
Roberto Voerzio is one of the very few producers who has always been enthusiastic about his 2003s. His wines are beautiful even if they have shut down considerably since I last tasted them in tank a few months prior to their bottling. Voerzio’s passion for the vintage notwithstanding, 2003 presented an extremely challenging set of circumstances. Some of the wines never fully completed fermenting their sugars. Voerzio refused to use the additives that could have helped, saying that would have compromised the wines- naturalness. In 2003 there is no Barolo La Serra or Barolo Rocche dell-Annunziata. Voerzio also decided not to bottle his Langhe Merlot. There will be a new Barolo Riserva made from his newest holdings in Fossati/Case Nere, of which Voerzio says -this will be my Monfortino.- Curiously, Voerzio is often lumped in with producers of the modernist school, yet the Piedmont wines he is most passionate about are those of Bruno Giacosa and Giacomo Conterno, both of whom are heavily represented in his own cellar.
《Wine Advocate》
The 2006 Barolo Cerequio opens with an utterly beguiling, captivating bouquet that leads to ripe red fruit, flowers, minerals and spices, all framed by sweet, silky tannins. Aromatics, textural elegance and freshness come together in this energetic, vivid Barolo. The finish is exceptionally long, pure and fresh, which suggests the wine will age gracefully for many years. The 2006 Barolo Cerequio is emerging as one of the finest wines in this important vintage. Simply put, it is awesome! Anticipated maturity: 2016-2026.
My most recent visit with Roberto Voerzio and his son Davide in November 2009 was one of the most emotionally transcendental experiences I have ever had. When all was said and done, we tasted nearly forty wines spanning vintages 1988-2008, essentially covering this inspired producer’s entire career. That tasting will be the subject of an upcoming article on www.erobertparker.com, but readers can get a sneak peak at some of the 1989s and 1990s that are covered in this issue’s “What About Now.” I saw Roberto Voerzio in September 2006 and toured his vineyards just as the Nebbiolo harvest was about to begin. The fruit was absolutely gorgeous, and fortunately Voerzio was spared any significant damage from hail. Still, Voerzio was not entirely happy with his Barolo La Serra and Merlot, and opted not to bottle those wines. Always one of the first to harvest, Voerzio brought in his Nebbiolo in the first week of September. Vinification is fairly straightforward and takes place in stainless steel. Roberto Voerzio is one of the few producers of his generation who prefers steel for the malolactic fermentations as well. The wines were aged in French oak barrels. Beginning with his 2008s, Voerzio is aging his Barolos in a combination of roughly equal parts large cask and French oak, an approach he used for his early vintages through 1993. The first wines I have tasted from cask have been simply brilliant. It will be fascinating to see where Voerzio takes his craft from here.
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