2007 Celani Family Ardore
Prezzo di mercato
Opzioni di acquisto
Note di degustazione
Saturated bright ruby. Slightly extractive aromas of blueberry, cassis and licorice. High-toned black and blue fruit flavors are powerful and quite primary; this is another 2007 that's very much like a barrel sample except for its smoother texture. But the big, ripe tannins build with air, and the wine ultimately comes across as a bit gritty and unrefined. Twenty-four hours in the recorked bottle brought a bit more definition as well as a chocolatey quality, suggesting that this juicy, powerful wine will still benefit from time in bottle.
Punteggi della critica
Punteggio medio
Robert Parker
Stephen Tanzer, Vinous
Altre recensioni e punteggi
Bright, deep ruby. Sexy aromas of cassis, bitter chocolate, mocha and tobacco. Sweet, dense and thick with fruit; not yet expressive but intensely flavored and nicely delineated, spreading out impressively to coat the palate. This needs time.
From the cool Coombsville area, the dense blue/purple-hued 2007 Cabernet Sauvignon Ardore (100% Cabernet Sauvignon) reveals blueberry, black currant, tobacco leaf, charcoal, and subtle oak notes in a full-bodied, backward style that begs for 1-3 years of bottle age. Beautifully-textured, pure, and filled with both power and elegance, it should evolve for 15+ years. Mark Herold is the consultant behind the wines from this relative newcomer to Napa Valley. All things considered, this is an attractive debut performance by proprietor Tom Celani and consultant Mark Herold. Tel. (877) ARDORE1
Saturated bright ruby. Captivating aromas of black raspberry, coffee and mocha; a bit more vibrant than the 2006 but equally sweet. Then superripe, dense and packed with flavor; the fruit verges on roasted and yet this young 2007 shows an enticingly sappy quality too. Finishes with big, broad, dusty tannins that are well-buffered by the wine's plush middle. Winemaker Mark Herold noted that he picks "very ripe" fruit, carries out a warm fermentation (up to 95oF), but keeps the wine on its skins for no more than two weeks, eschewing post-fermentation maceration.