TN: 25 yrs old Asti spumante

A

Arnt Egil Nordlien

Arnt Egil Nordlien
Bulles endormies NV, Vittoria Bera
I guess this never passed the test of approval or that the producer never even cared to send it in. This is not even VdT. But in the bottle is an Asti spumante from the 1986-vintage that the producer decided to leave in the cellar. Yeah I know this begs for a question to be answered, but sorry I have no idea why. But he did. It was bottled in late 2010. Lightly golden colour. The mousse has matured and not that much left. The nose is aromatic and muscaty, but clearly evolved. Hints of spices, flowers, orange-peel and some earthy character. Fullbodied in the mouth. Sweetness pretty much gone and this is drier than expected from such a wine. The fruit shows the typical spicey character of the grape. Aromatic hints, but with an aged earthy character and also hints of naphthalene. Medium acidity and decent length. Interesting, more than successful. But it shows that good things can happen with aging such a wine. Ok, go back to normal things now.
 
By far the most amazing tasting note I've read in a long while! Now I have the "Martini & Rossi, let the moment sparkle" commercial jingle stuck in my head.
 
I always wanted to try this wine.

I had planned on perhaps pouring it by the glass at a restaurant I once worked in, now closed.
 
originally posted by Levi Dalton:
I always wanted to try this wine.

I had planned on perhaps pouring it by the glass at a restaurant I once worked in, now closed.
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This was the little Maltese place in Panama City, right?
 
originally posted by Jeff Grossman:
originally posted by Levi Dalton:
I always wanted to try this wine.

I had planned on perhaps pouring it by the glass at a restaurant I once worked in, now closed.
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This was the little Maltese place in Panama City, right?
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Yep, that's the one. Sam Spade was the consulting chef.
 
originally posted by Jeff Grossman:
originally posted by Levi Dalton:
Yep, that's the one. Sam Spade was the consulting chef.
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And what a great game menu he made: Maltese Falcon, Here's Looking At You Kid, The Gaudier Platter...
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You had to mind the shot in some of those dead birds, though. There tended to be a lot of bullets when he was around.
 
originally posted by Levi Dalton:
I always wanted to try this wine.
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I think Chambers have a few bottles. Most of the few bottles of this was actually sold in Norway, as it was the norwegian importer who persuaded Alessandra Bera to bottle this and sell it.

I have been lucky enough to tast two of these with quite consistent notes. I liked it for its pecularity, others seem to have liked it even more than me.
 
originally posted by Mike Klein:
I think I just saw Sydney Greenstreet.
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The Greenstreet movement is an certainly an interesting subset of Natural Wines. But I'm not sure that growing grapes on city streets and relying on car exhaust instead of pesticides will ever really catch on with the hipster crowd.
 
originally posted by Jay Miller:
The Greenstreet movement is an certainly an interesting subset of Natural Wines. But I'm not sure that growing grapes on city streets and relying on car exhaust instead of pesticides will ever really catch on with the hipster crowd.
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I distrust a close-mouthed man. He generally picks the wrong time to talk and says the wrong things. Talking's something you can't do judiciously, unless you keep in practice.
 
There's a Moscato d'Asti producer who is selling verticals of old wine to restaurants in Italy, and some of them are falling for it. Not my cup of tea. I think it's Scagliola.
 
originally posted by Arnt Egil Nordlien:
originally posted by Levi Dalton:
I always wanted to try this wine.
Click to expand...

I think Chambers have a few bottles. Most of the few bottles of this was actually sold in Norway, as it was the norwegian importer who persuaded Alessandra Bera to bottle this and sell it.

I have been lucky enough to tast two of these with quite consistent notes. I liked it for its pecularity, others seem to have liked it even more than me.
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A few made it to NC. I was happy to drink a bottle of it, but it isn't something I need to make a habit of.
 
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