It never dawned on me that I would have difficulties locating Yakult in NZ’s supermarkets. No luck thus far in Christchurch despite the fact that the company claimed they have a presence in the ruined city, Auckland and Wellington. If you want to know what a wine that’s going through malolactic fermentation smells like, try the original flavour. It’s not the same, but close enough, sans the sucrose.
Dark inky red-purplish core. Pronounced vanilla and sweet incense with layers of ripe black berries on the nose. Tart black cherries, vanilla and spices on the palate with ripe tannins, med acidity and med length. Smooth and silky at the moment with nuances of wood and mocha. Drinking well but should be much better in a decade as it’s still full of primary flavours. This was the first vintage produced by one of the most beautiful vineyards in Chianti – Querciabella. 100% Merlot. Btw, I tasted a 2007 Palafreno at their winery and you know what my tasting note was? “…not an easy wine to appreciate for beginners…”. Hahaha! Only 2000-3000 bottles made in very good years mind you. Read about them here.