Costamolino and Kikusaki

Dinner at Zozzona.

2023 Argiolas Costamolino - very fragrant and floral nose, with tropical fruits. Pretty ripe on the palate but not too sweet, with a good acidity balance and a little bitter on the finish.

Kikusaki Tokusen (菊咲特撰), from isshobin - seimaibuai of 65%. On the dry side.

ColVento

Lunch at Estro.

ColVento Vermentino di Sardegna Brut - easy drinking.

Full post on lunch is here.

2007 Lodovico

Lunch at Estro.

ColVento Vermentino di Sardegna Brut - a little flint on the nose.

2007 Lodovico - served about 40 minutes after decanting. So fragrant and beautiful now with woodsy notes. Initially there were also some coconut butter and vanilla, which I really love, in addition to really sweet fruit. Tannins are still here but much smoother now at this age. Love this wine.

Full post on lunch is here.

Matriarch and Merì

Dinner at Ramato.

2021 Argiolas Vermentino di Sardegna Merì - nose of tropical stone fruits like peaches, floral, flinty. Nice and light on the palate.

2002 BOND Matriarch - opened 1½ hours prior to decanting and served 30 minutes after decanting. Very minty, very ripe, very alcoholic. Lots of coconut butter, tons of exotic spices. Still going strong after more than 1 hour in decanter and almost 3 hours after opening. Still sharp and alcoholic on the nose, but sooooo beautiful!

Full post on dinner is here.

La Spinetta and bongwater

Dinner at Otto e Mezzo Bombana.

2015 Dettori Bianco - nose of fragrant spices, almost anise-like, and reminds me of chartreuse.  Pretty short finish.  Not enjoyable.

2007 La Spinetta Barbaresco Vürsù Vigneto Gallina - decanted for 1 hour prior to serving.  Nose had opened up and was so fragrant, ripe and jammy, with lovely potpourri, almost sweet like bubblegum, and minty.  Still got tannins here, but drinking well now.

2006 La Spinetta Barolo Vürsù Vigneto Campè - decanted for 2 hours prior to serving.  A little more mellow but still fragrant and minty.  Damn, the tannins were so in-your-face!

Full post on dinner is here.

Italians for Italian

Dinner at Otto e Mezzo Bombana.

Vilmart Grande Réserve, dégorgée le Janvier 2019 - very toasty.

2017 Cantina Mesa Opale - very floral and fragrant, light-ish on the palate and balanced, nose turned sweet later, very tropical and fruity.  Actually really nice.

2018 Costaripa Valtènesi Rosamara - flinty, pungent, lots of red fruits.  Later some honey.

2017 Girolamo Russo Etna 'a Rina - very minty and fragrant, pretty sweet on the nose, potpourri, oaky.  Really nice once it opened up.

2014 Aldo Conterno Barolo Bussia - nice and sweet, almost like bubblegum.  Also oaky notes, and later a little smoky.  Still kinda tannic but balanced with acidity.

2014 Casanova di Neri Brunello di Montalcino - minty and metallic, nice and toasty, ripe fruit... almost orange marmalade.

2016 Tasca d'Almerita Capofaro Malvasia di Salina - pear, mineral, botrytis, acetone notes.  Kinda sweet on the palate.

Full post on dinner is here.

Italians for Italian

Dinner at 8½ Otto e Mezzo Bombana.

Mattia Vezzola Costaripa Brut - very easy to drink.  A little floral, a hint of minerals, and a little toasty.

2015 Argiolas Vermentino di Sardegna Merì - very floral and tropical fruits, with sweet peaches, and almost a hint of bergamot.

2014 La Monacesca Verdicchio di Matelica Riserva Mirum - aged in stainless steel on less and not in oak.  Actually I didn't find this interesting.  Ripe on the palate with a little acidity.

2012 Duemani CiFRA - nose of sweet fruit with lots of herbs, a bit of cedar.  Nice and fragrant nose.  No aging in oak here.

2011 Pietradolce Archineri Rosso - more leather notes, very fragrant.  A little more tannic on the palate.

2009 Mastrojanni Brunello di Montalcino - this was reasonably fragrant, with a little bit of leather, and softer tannins.

2014 Tasca d'Almerita Capofaro Malvasia di Salina - the berries are harvested around mid-September and sun-dried.  Showing acetone, honey, and stone fruit notes.

Full post on dinner is here.