We currently use the designation "Other Red" for wines from up-and-coming red grape varietals. You will find Other Red wine ratings for grapes such as Blaufränkisch, Tannat, Carmenère and Bonarda. As we accumulate more wine reviews for these grapes, they may gain their own categories.
Tastes like a fortified Madeira, for good reason. Fermentation was halted with 190.5 proof grape spirits, when sugar level was 9%. With 18% alcohol, it’s quite sweet, with apricot honey, crème brûlée and reduced tangerine juice flavors, in a thick, dense texture.
Named after a parcel of vines, this superripe wine is made exclusively of Pinot Meunier—it’s rare to taste a wine entirely from this grape. Besides being full-bodied, it is also very minerally in character, it has a steely quality which suggests the ability to age well. Applause to Dehours for indicating the disgorgement date on the back label.
Very young, very closed up, but it’s possible to tell that this will be an immense wine, even from the 2004 vintage. The acids, the dense structure, the hints of wood and the power of this wine are already in place. Soon, the fruit will come bursting in.
Biiri is the old name for vineyards in Deutschkreuz, the home of the Igler winery. This is a smooth, mint-perfumed wine, shot through with wood, but also bringing some solid red fruits to the fore. It is weighty, but not overpowering. For the wood to fully integrate, give it another year.
The name refers to the fact that Madiran is on the Greenwich Meridian of zero degrees longitude. The wine, from a single parcel, is bold and black in character and color. It is firmly tannic, with plenty of balancing acidity, but the tannins are sweet, now softening into the superripe fruits and chocolate flavors. It will fully mature in the next 2–3 years.
A powerful wine, very concentrated, the tannins a part of the richer fruit and dark brooding character of the wine. There is good juiciness as well, black fruits and acidity cutting through the dominant young tannins.
With the richness of the vintage, the natural tannins of Tannat are tamed by the welter of intense black fruits, sweet berries and Arabica coffee. The structure is exhibited in the dusty tannins under all the fruit.