kyle83uw wrote:Wow, I was just saying it had been too long since Noceto was on here in a recent thread- in for 3 w/out reservation. I'd *love* to labrat this one, but if not picked, I'm sure I can be talked in to opening my one Reserva from the previous offering and giving my opinion- only went in for 1 that time- loved them all but was saving the reserva. So happy to see them back on here.
Just saw that the one I have is an 04, not the 05, so I guess it may not be too helpful
Well, I didn't get a labrat email, so I assume I'm not one of the lucky few- oh well, guess I'll have to crack my 04 Riserva =)
I should let you know this is really my first attempt at explicitly describing the nose/taste- I've been drinking wine for 6+ years, but am admittedly terrible at picking out individual characteristics…so take this all w/ a huge grain of salt.
Waited about 15 mins after opening- here are my original thoughts-
Nose: darker fruit on the nose compared to regular sang, some "funk"/spice, fair amount of heat, maybe a bit of chocolate? (The funk I referred to was a certain smell that, for the life of me, I could not identify. Not the type of funk I’ve smelled in, for instance, a Wellington syrah, which I identify more as a barnyard type funk.)
Taste: much fuller mouth feel, dark cherries, great acidity. No noticeable heat- some tannins
This was w/out any food- the tannins and darker fruit compelled me to pair it with *something*. Considering it’s past midnight here on the west coast, I wasn’t up to preparing a full pasta dish, but I did have some smoked salmon…[side note here- anyone in the Seattle area owes it to themselves to stop by B&E meats in Burien/Des Moines…amazing steaks, and some of the best smoked salmon I’ve had]
With the salmon, the tannins disappeared, and the fruit really came forward- very pleasant.
I should also mention, now that the wine has been opened for 45 mins or so, the original bitterness from the tannins seem to have faded already, and the dark fruit is coming through more. Also, the heat from the nose is gone.
Overall impressions- *very* delicious, and very different than the regular sangiovese that they offered w/ it in the previous offering. It’s been a while since I’ve had their regular sang (which I loved, btw), but from what I remember, the regular was a much lighter, crisper wine- sour cherries coming thorugh- For what it’s worth, I’d consider the regular sangiovese to be much more similar to toothy than the riserva. This riserva is much more complex, darker fruit, fuller wine. Honestly, if I tasted it blind, I may not ID it as a sang. I think the riserva would pair better with food. I know w/ the regular sang, I drank it alone, so I did not give it a chance to be paired, so I could be wrong.
Again, this is the 04 version, which, according to cellartracker is 91% Sangiovese (Sangiovese Grosso & Sangiovese Piccolo), 6% Syrah, 3% Barbera, so it’s different than what’s in this offering. However, if they are at all similar, I’m sure the 05 will be just as amazing. Glad I went in for 3.
Wow, just during the time it took to write this up, the wine has continued to improve- at least to my pallet- incredibly smooth, delicious fruit…mmmm