Winery - Manzoni
* Expert NoteJanuary 12, 2012
This a young, tough Pinot with considerable tannins and acidity. Chew on it, though, and you find cherries, darker blackberries and bitter chocolate. The question is ageability, and the answer is only a guess. Try holding through 2006.
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* Expert NoteJanuary 12, 2012
O.K. Chard, but pretty thin, especially for this prestige appellation. The plaster of oak is too strong for the fruit. The flavors are of lemon candy and oak.
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* Expert NoteJanuary 12, 2012
The vineyard has been the source of great Syrah, and while this is a good wine, it’s not without flaws. Brilliantly ripe in black currants, cherries, cassis, chocolate, sweet leather and spices, it’s dry and finely structured. But there’s a scour of acid that disturbs its equilibrium.
Tags:
Manzoni Syrah - 2005
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* Expert NoteJanuary 12, 2012
This is a strong, oaky Chardonnay. It’s crisp in acidity and forward in pineapple jam, lemon custard and vanilla meringue flavors. If you like the ripe, California style, it’s for you.
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* Expert NoteJanuary 12, 2012
A little sharp and brittle in acids, this Pinot offers easy cherry, cola and spice flavors. With its silky texture and dry finish, it’s made for immediate drinking.
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* Expert NoteJanuary 12, 2012
At the age of two years, this is still a young, immature Pinot Noir. It’s untogether, with acidity, oak, ripe fruit, alcohol and tannins all vying for attention, like unruly children. Let it grow up for a few years, when the cherry and currant flavors will shine.
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* Expert NoteJanuary 12, 2012
The trick with growing Syrah in the Highlands is hitting the sweet spot between ripeness and its opposite. This bottling certainly achieves very fruity black currant, dark chocolate, pepper and root beer flavors that are delicious. It has a sharpness throughout that detracts from the lush feeling, but that sharpness may go away with some time in the bottle.
Tags:
Manzoni Syrah - 2006
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* Expert NoteJanuary 12, 2012
Tough in acidity, with less than ripe tobacco and herb flavors, this bone-dry Chardonnay isn’t offering much richness.
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* Expert NoteJanuary 12, 2012
A good, although somewhat tough and gritty, Pinot Noir that just wants a steak to cut through its tannins and acids. Shows a dry, silky texture with flavors of cherries, tobacco and peppery spices.
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* Expert NoteJanuary 12, 2012
Pretty tough and tight now, with strong tannins and acids accentuating the dryness. Seems wrapped in smoky, earthy, animal tastes such as tobacco, leather and sage, although there’s a core of black cherries. The gamble is ageability, but it’s risky.
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