Rivesaltes (South of France) is fortified to stop fermentation. Then its put outside in crystal jugs for an entire year! Jugs are closed but otherwise it’s affected by the elements, temperature change, etc. Sunlight “cooks” the wine giving amber colour. After, stored between 5-50 years before release. 20 yo Grenache w/ Macabeu. Warm amber. Nose of vanilla, nuts, caramel, light spices. Palate is rich and clogging with great viscosity, notes of figs, molasses, vanilla and a long subtle finish. (a reviewer on Vivino)
Belgian wrote:Cadis Amarone della Valpolicella 2015 Amarone
Valpolicella is a wine region within Verona, in the Veneto, Northeast Italy, and Amarone is a particular wine style made using partly dried wine grapes for added intensity and character. The appassimento technique involves some funky natural chemistry, and also considerable labour and risk. Style-wise this particular wine is supposedly a less extreme and more balanced example of Amarone.
This Cadis Amarone initially opens full but fairly leafy dry with leathery, earthy and herbal tones. Under this is cassis and berry and dried berry and cherry fruit. Has a lot of character and a little peppery bite to it. Grapes are 70% Corvina, 25% Rondinella, 5% Molinara. The peppery element and some nice rich balsamic notes appear in the aroma.
DAY TWO - now that the bottle has got some air, the concentrated, long notes of wild strawberry really come through on the flavors & aromas. Even some chocolate. Also it's a tad smoother and less peppery, harmonious. Really lovely stuff, should probably be served decanted a while and then lightly cooled. Now I totally get why this Amarone stuff is kind of a big deal.
Craig wrote:Those could be futures that were abandoned? Like you pay a deposit, then you have to come collect your bottles in a couple of years and pay the rest. Some number will surely go unclaimed.
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