I was a little worried when I took my first sip – it was really very very green: pronounced aromas of freshly cut grass, green capsicum, yeasty and really herbaceous. In fact, there was a tinge of green on its pale yellow core too! On the palate it was a lot of green fruit like lime and green mangoes, with a high acidity and medium finish. Steely and mineral notes abound. An hour after this was opened, the nose turned much much sweeter with crème fraiche and vanilla coming out to the fore, pushing all the green fruits to a side, which went really well with the tagliolini al tartufo that was coated with small bits of portobello sauteed in garlic, butter and a dash of salt and pepper. Oh yeah, there was a drizzle of truffle oil on the pasta when it was served as well 🙂
Dark ruby core, bordering purplish red with a cherry rim. Extremely perfumy with strong aromas of ripe blueberries, black cherries and a note of cream amidst notes of pronounced vanilla, licorice and cedar. Tannins are ripe and well integrated with the fruit profile, medium (+) acidity and a moderate finish. Overall, I would say it’s quite a typical but refined new world Shiraz – big, robust and powerful, with an elegance that left me yearning for just one more breath of its berry-buttery-vanilla goodness in the empty wine glass.
The last bottle of La Grola 2005 I opened had a slight funk on the nose, which disappeared and gave way to a very nice fruit profile that matched pretty well with the excellent roast duck prepared by Roy a few months ago. I thought I should check again to see if this is consistent with my previous observation and I must say I was pleasantly surprised.
The colour in this bottle was a dark purplish red with a very dark ruby rim, a stark contrast to the bricking red I noted the last time. So it’s very likely that the previous bottle suffered some slow oxidation but not sufficiently high to induce an exponential growth of acetobactor yet when it was uncorked. Phew!
This is definitely a fruit bomb and absolutely jammy (note that i hate to use these two words but I’m just too lazy today). Pronounced black fruit – think black cherries, dried prunes, and even dried figs on the nose, and there’s also a flowery smell which I couldn’t pinpoint that made this so perfumy. Vanilla and cinnamon were quite noticeable too with a few swirls after the wine has warmed up a slightly.
I don’t quite understand why a lot of reviews said that the acidity is low on this La Grola. I thought the abundance of fruit in this wine actually masked off some of its acidity, and the tannins were big but ready to drink with grilled chicken or pork ribs.
It’ll be interesting to see how this develops in the next 5-10 years 🙂