Beautiful deep, violet cherry core; slight reduction, tart berries, Asian spices, oak and baked cherry tart nose ; tart cherries, vanilla cream, sweet cinnamon on the palate; smooth, velvety tannins, very good acidity, medium plus finish. Needs time for the oak flavours to integrate further but seriously, this is one hell of an easy wine to drink in its youth, especially with some greasy, artery clogging American style pizza (that’s what I had on a dull Wednesday night)!
Admittedly, this wasn’t a mind-blowing rosé but it was impressive in the sense that at such a young age, the wine showed an understated elegance, with sufficient structure, lively acidity and a medium-plus to long finish to make it an extremely pleasurable late night celebratory drink with close friends. Had some lovely, fresh Korean strawberries and Tasmanian cherries to go with it too, which complemented the myriad red fruit aromas that were found in this pink Champagne beautifully.
Not quite as intense, intoxicating or as breathtakingly beautiful as their Gran Reserva, and perhaps lacking a little freshness too (for the two bottles that I bought and consumed within a few days), the 1996 Tondonia Blanco Reserva showed aromas of citrus-oil, lemon peel, and ripe yellow peaches with a distinctive nutty flavour and a slightly bitter, medium finish. A friend suggested some oxidative notes but that seemed to dissipate after a little while. I do think that a wine like this needs some time to open up and the serving temperature is of paramount importance to showcase its texture and complexity (yes, even for just a Reserva). And for just SGD50+ a pop, I really shouldn’t be nitpicking. Paired wonderfully well with the succulent and flavourful hand-shredded chicken (手撕鸡) I got from a local chain at Wan Chai. Unfortunately, I TOTALLY forgot about the optional
tame chili oil in my haste.