11-24周日午1230第266次台中四七法森--義大利陶醉 64,74,90年

喝過一些老老義大利酒，最令我個人感動的是 保存良好的老 Chianti Classico Riserva，而不是現在價高昂的 B&B....若論及CP值，那Chianti 更佔了最多優勢..

但大名鼎鼎的 Giacomo Conterno Monfortino, Barolo Riserva，確是少有品嚐機會，感謝周董割愛提供RP 98分的1990年 Monfortino，用成本價與台中酒友們共同分享!! 與 1974 Biondi-Santi---Brunello di Montalcino Greppo 趣比看看!!

1990年 Monfortino 簡介:

In this context, the 1990 Barolo Riserva Monfortino is almost too much. While the 1990 Cascina Francia delivers tons of pleasure, the 1990 Monfortino is still years away from offering its finest drinking. Still, this breathtaking Barolo is a pleasure to drink for its round fruit and long, powerful finish. It is exceptional in every way. Here the fruit is quite a bit darker in tonality than the Cascina Francia, with mesmerizing layers of mocha, leather, licorice and tobacco that develop in the glass and add further complexity. This is a marvelous effort from Conterno, but it will require the patience of a saint. Anticipated maturity: 2020-2050.

Giovanni Conterno was one of the icons of his generation. These three Barolos are some of Conterno’s finest achievements in a distinguished career that was cut tragically short in 2004. Conterno was among the first growers to recognize that owning his own vineyards would ultimately allow for greater control over the quality of his fruit, a forward-thinking view at a time when Piedmont was dominated by a negociant culture of large bottlers who bought grapes and wine in bulk from smaller properties. In 1974 Conterno spent a princely sum to acquire Cascina Francia, the vineyard that would become the exclusive source for his Barolos. Cascina Francia, a high-altitude monopole in the village of Serralunga, is typically one of the last vineyards in the Barolo region to be harvested. Conterno’s epic Barolo Riserva Monfortino, arguably the single most important wine made in Italy, is a selection of plots within the vineyard. The exact source of the fruit can vary from year to year, but Monfortino is only made in the finest vintages. Both Conterno Barolos are vinified along rigorously traditional methods, with long fermentations and extended aging in oak that reaches seven years (sometimes more) for the Monfortino. These are reference-point bottles for readers who seek to understand the genius of one of Piedmont’s truly legendary producers. Antonio Galloni, Wine Advocate # 187.Drink 2020-2050