Steer clear amigos, this bottle tastes like ass. Or taint, that region between your….I won’t get into it.
But cork taint I will get into. It’s exactly what this poor bastard suffers from.
THE FACTS: There’s a nasty little chemical compound out there called TCA (trichloroanisole) that loves to hang out in anything that originally comes from a tree – oak barrels, pallets, cardboard, you name it. Unfortunately for winemakers, stuff made from trees abounds in the winery. Lesson: if your stuff made from trees in the winery isn’t squeaky clean, TCA will put the hit on.
So if you’re a winemaker, keep your shit clean. Simple, right? Sure, if you’re a small time producer. If you’re big time, like this Italian gangster, knowing that every single barrel is clean is quite a task. As such, some barrels just may be straight up nasty. Which would ruin somewhere around 300 bottles. And thats not even if you get the cork involved.
Real cork, the kind that comes off cork oak in Portugal (also from a tree), is likewise a giant attraction for TCA. And thats something spick-and-span small time makers of wine really cannot avoid. It’s estimated that about 2% of bottles that use this real cork will have TCA or cork taint. Which makes sense because this is the 96th wine I’ve tasted and talked about on this website and this is exactly the second one that has been corked.
THE LOWDOWN: You’ll know when a wine is corked because it’ll reek of must, mold or wet cardboard. Think of an underground, unfinished basement. That smell/taste takes over the wine and thats all you get out of it. Its harmless, so if basements and mold are your thing, grab a bowl of spaghetti and go to town. Me, I’d only consume this via peer pressured shots.
THE SCORECARD: (out of ten)
Color : Red