Robert Vodicka
Robert Vodicka
2006 Joguet Cuvee Terroir
Color was red with perhaps just a bit of brown at the edge. Initially, the nose revealed a depth of fruit but not much complexity. Grippy tannin in balance. As it was open, more of the herbal side of Chinon emerged in the nose but it took some coaxing. This continued as it was open for three days. While it remained powerful throughout, it never revealed all that much complexity. If I had tasted it blind, I might have guessed Bordeaux. Seems like it will last for a while. I don’t have enough experience with this wine to know if it will ever get more complex. (tasted 10/22/11-10/25/11)
2008 Lapierre Morgon
Color fading towards brown. Chalky nose with some Gamay tanginess. Complex but not hanging together at first. At first, the acidity seemed to overwhelm the other aspects of the fruit and I was worried. But after being open for two hours it knit together seamlessly. So pretty. (tasted 9/24/11)
2009 Ochipinti Alea Viva Lazio Rosso
Light ruby color. Has a stink and funk in the nose; my friend said it smelled like a sewer. But there was a sweetness there too. The sweet part of the sewer/the part below the bars and restaurants? Tasted like there could be some residual sugar. Didn’t know what to do with it with the food we were eating so vacuvinned it for the next day. It wasn’t noticeably different then but worked really well with some blue cheese from a creamery in New Jersey whose name I don’t remember. Research in the Oxford Companion revealed that Aleatico is related to Muscat, which made the sweetness make more sense. Off my tasting map up to this point. Wild but balanced. Viva Joe Dressner. (tasted 7/30/11-7/31/11)
2006 Antoniolo Gattinara
Ruby and brown color. Complex nose of the Nebbiolo signatures of tar and roses. But it was really heady with alcohol too, which caused me some concern. Alcoholic headiness continued in the mouth. Not that nuanced but plenty of tannin. Alcohol felt too hot for the food that we were eating so this was vacuvinned as well. By the next day, it had calmed down and was very nice. I’ve enjoyed other vintages of this wine a great deal, especially for their subtlety and as a lower (in comparison to Barolo and Barbaresco) cost, no waiting way to have Nebbiolo from Piemonte. So, was this hot alcohol a sign of the vintage? (tasted 7/30/11-7/31/11)
2010 Brovia Roero Arneis
Pale yellow color. Very delicate with a dancing acidity. Even a touch rich on the finish but not out of whack. Beautiful. (tasted 7/30/11)
Color was red with perhaps just a bit of brown at the edge. Initially, the nose revealed a depth of fruit but not much complexity. Grippy tannin in balance. As it was open, more of the herbal side of Chinon emerged in the nose but it took some coaxing. This continued as it was open for three days. While it remained powerful throughout, it never revealed all that much complexity. If I had tasted it blind, I might have guessed Bordeaux. Seems like it will last for a while. I don’t have enough experience with this wine to know if it will ever get more complex. (tasted 10/22/11-10/25/11)
2008 Lapierre Morgon
Color fading towards brown. Chalky nose with some Gamay tanginess. Complex but not hanging together at first. At first, the acidity seemed to overwhelm the other aspects of the fruit and I was worried. But after being open for two hours it knit together seamlessly. So pretty. (tasted 9/24/11)
2009 Ochipinti Alea Viva Lazio Rosso
Light ruby color. Has a stink and funk in the nose; my friend said it smelled like a sewer. But there was a sweetness there too. The sweet part of the sewer/the part below the bars and restaurants? Tasted like there could be some residual sugar. Didn’t know what to do with it with the food we were eating so vacuvinned it for the next day. It wasn’t noticeably different then but worked really well with some blue cheese from a creamery in New Jersey whose name I don’t remember. Research in the Oxford Companion revealed that Aleatico is related to Muscat, which made the sweetness make more sense. Off my tasting map up to this point. Wild but balanced. Viva Joe Dressner. (tasted 7/30/11-7/31/11)
2006 Antoniolo Gattinara
Ruby and brown color. Complex nose of the Nebbiolo signatures of tar and roses. But it was really heady with alcohol too, which caused me some concern. Alcoholic headiness continued in the mouth. Not that nuanced but plenty of tannin. Alcohol felt too hot for the food that we were eating so this was vacuvinned as well. By the next day, it had calmed down and was very nice. I’ve enjoyed other vintages of this wine a great deal, especially for their subtlety and as a lower (in comparison to Barolo and Barbaresco) cost, no waiting way to have Nebbiolo from Piemonte. So, was this hot alcohol a sign of the vintage? (tasted 7/30/11-7/31/11)
2010 Brovia Roero Arneis
Pale yellow color. Very delicate with a dancing acidity. Even a touch rich on the finish but not out of whack. Beautiful. (tasted 7/30/11)
