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Well-balanced, not over-oaked, showing many varietal characters- these are all attributes of a not-so-expensive and prestigious CHardonnay.

The scores are impressive. To name a few: 99 points James Halliday, 98 Bob Campell, 97 Decanter, 96WS, 95RP.

James Halliday talked about the perfumed perfection; Bob Campbell the upfront yet subtle fruit wth oak at the back seat. Decanter discusses the memorable floral tones and the great nurture of 2016(the fine, cool, breeze, above-average temperature offset by welcoming rain of 90 mm). Wine Spectator aptly describes the balance of acidity and fruit, the definition and verve of the flavours. James Suckling, on the other hand, loves coconut and pralines' aroma with cooked apple, lemon and pecan-pie undertones, which is layered and comes complete with a juicy and savoury aftertaste. Robert Parker's Wine Advocate says it is tight but rich, with guava and pineapple fruit reined in by lemony accents. He says, ' Yes, there's oak, but it's in the background to the concentrated fruit in this silky-textured, medium to the concentrated effort. Based on the superb concentration, length and admirable track record, it should age well through at least 2030.

Probalby is comparable to a good, cool Puligny or fine Grand Cru Chablis from warm sites. Great value.


Bright, light straw; fine bubbles. Fragrant and intense; floral. Full nose of fresh lychees, peach, citrus. Fresh and sweetish, the palate reflects the nose. Bubbles on the palate are persistent, tight and fine. Delicate, herbal finish.


A good summer drink and a crowd-pleaser. Vintage 2020 may not be the best year but it sparkles the style, and it is very very fresh.


Poderi Luigi Einaudi was founded in 1897. THis Moscate is their icon wine. It is also famous for it Dolcetto grapes and also the Barolos.


Total production is just 15,000 bottles. Abv is 5.5%; can drink for another year. DD90.





The 2011,2012,2013, 2014, 2016 Brunellos aged 33Hl French oak casks taste clean and not austere. There are no Riserva in either 2014 and 2013, while the lots are still separate for 2016, 2012 2011.


For now, 2016 is the densest and most weighty of them all and will keep very well. It is not easy to predict how promising the future of 2016 will be, but the high scores(99 Luca Gardini, 97 VInnous, 96 WS, 96JD, 95RP) may well point to the spectrum of nose and palate, as well as ageing potential.


2014 gives classic aromas of underbrush, truffle, dark-skinned berry, and tobacco lead the nose of this elegantly structured red. Acidity is taut, offering a vibrant palate of cherry, cranberry, orange zest and liquorice. The fruit profile is similar to 2011 and 2013 that of rosebud, hints of liquorice and classic sour cherry, berries and new leather manifesting after some swirlings a muscular strength from dark fruit. The first sip of 2014 releases the impetuous tannins of a young Sangiovese, and a high concentration confirms wine of strength and vigour, which are indicators of ageing ability. It is, nonetheless, delicate, elegant and compact in the finish. It starts drinking fine now and probably best starting from next year.

In terms of power and intensity, 2016 is the best. 2014 is less than the 2012 Brunello di Montalcino release at the winery. We were blown away by 2012's wine of warmth and structure, exuding delicate dark plum, cherry, violet and spice flavours yet balanced with the most exquisite freshness on the palate in the first instance. 2011 is easiest by now.

This is a consolidation of the tasting and papers

written from 2006 to 2013. These write-ups had been with the orginal site Wine and Beyond, Yahoo, until the service stopped by Yahoo in September 2013.

 

For years I have been working with wines, either buying it, selling it to wine companies, lecturing and writing about it, and, not unimportantly, enjoying it with friends. If any of the articles on this site are worth reading it is due to my teachers, my mentors, my peers and friends, my students, and in particularly my editors who ignite in me a desire to communicate in wines.

 

Clinging to the trellis of wine, I started to get more and more involved with estates and winemakers, by supporting them with consultancy in communication and marketing. The more I spend my time outside Hong Kong, the more I sense a desire to be part of the international wine family.

 

Writing about wine represents a moment of reflection, curiosity, atitudes and a desire to analyse often hidden structures and history, in an effort to make the wealth of wine accessible to a targetted, and hopefully larger audience.

 

I am not sure if I can wine proivde more accessible to all through this blog. But I am sure to write in wine means being involved in wine and  to remain as impartial and objective as possible.

 

Kevin Tang.

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