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This one almost killed me with fiery fire!

I was told they sourced the sugarcane from as far as the French Colony like Haiti and Mauritius to make this rum.

Nose of cooked sugarcane, no surprise here. But the content, oh my goodness, ultra concentrated, almost like Chinese baijiu, super thick juice. Don’t even ask what’s the abv, a whopping 70%! The highest alcohol percentage that I’ve ever come across! 😡

La Faggeta Toscana Solo Menicucci 2014

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Supertuscans referred to Italian wines made similar to Bordeaux style, using some Bordeaux grapes. The radical change of these radical Italians made very successful clones. Names like Sassicaia, Tagnenillo, Ornellaia are a few prime examples.

This one was a blend of 50% Sangiovese (allowed in Supertuscan blends), 30% Cabernet Sauvignon, 20% Merlot. Nose was creamy, while the palate was very complex. I can almost chew the fruits of the wine.

Léoville Poyferré 2005

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Just a few weeks ago I reported a 2/3 bottles of Gruaud Larose 85 stored 4y in perfect condition after extracting 1/3 using Coravin. This bottle was left with 1/4 content, but it tasted horrible. The wine has turned chemical, strong rubber. This bottle was heavily extracted on a weekly basis, and was stored only for half a year. What went wrong with Coravin? I think too much extraction caused air to have a mix with the argon gas. After all the pumping of argon gas is not vacuum proof.

Luiano Chianti Classico 2014

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Another prime example of disaster in the making. Despite the long history of winemaking since 1689, the winemaker is in the 9th generation manning the estate, still turned out to really need to wake up.

Nose of slight smoke and big fruits. Palate was almost similar with big fruits, concentrated, very chewy wine, but short finishing. Despite aging 18 months in barrels, perhaps they should look into how to improve quality instead of following traditional methods of winemaking.

Menicucci Governo Toscana 2013

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After drinking hundreds of bottles of wines from Tuscany, I have to declare that I have never come across an impressive bottle. Mostly disappointing, so I really encouraged you to go elsewhere.

This was a prime example of disappointment. Light and simple on the palate, hollow content, lacked any flare and charm, only saving grace was the soft fruits and slightly fruity style.

E. Guigal Côtes-du-Rhône Blanc 2015

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I have nothing against this wine, as I think it’s drinking quite well, and made in a balanced style. Loads of tropical fruits like ripe pineapple, apricot and peaches dominated the palate. Every character was in order except the thick juice. This was the only reason why the bottle was cheap.

If you drank enough burgundies and expensive wines, the stress on finesse cannot be underestimated. Thick juice was telling you that there’s no finesse involved, just pair it with rough food.

Louis Roederer Champagne Brut Premier

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I don’t remember how many times I drank this champagne, served in all occasions. However, one thing for sure, the champagne is very consistent with it’s character; lemony style, and the mousse is consistently abundant. I can’t find too much faults with this champagne, pretty much just enjoy the bubbles and don’t have any expectations. Cheers 🥂!

Valdubon Ribera del Duero Roble 2016

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If you walked into a restaurant and the wine list was too long and cryptic, and no sommelier to advise you, go for the reliable regions. For example Bordeaux normally produces decent quality wines. I can’t say the same for burgundies though.

Ribera del Duero is also a reliable winemaking region. Not much failure that I encountered. This one is ultra light and pleasant, nothing sophisticated, just drink and forget. Had it with truffle fries and duck rilettes. Happy afternoon 🙂

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