Bonta wines

Krug 1985 (Magnum):
Eye: Pale to medium yellow
Nose:Subtle nose of citrus upon opening and fine bubbles. After 30min in the glass, the nose was intense honeyed and yeasty/brioche.
Palate: Structured citrus attack upon sipping, which slowly developed into a secondary yeasty/bitter lift in the mid palate. Medium to long length.
Verdict: Still at it’s infancy, this magnum bottle could have been better 8-15 years down the road. Very elegant, immensely structured with fine bubbles. My first Krug and hopefully not the last!
Price: 800Usd
Ratings: 4.4/5

Cupole 2005, Tenuta Di Trinoro:
55% Merlot, 23% Cabernet Franc.9% Cabernet Sauvignon, 5% Petit Verdot,4% Cesanese, 4% Uva di troia
light red
Nose: Cooked vegetables with hay
light attack,tad bitterness in mid palate, harmonious tannins. short to medium length Verdict: it’s an ok wine. nothing to shout about. Interesting nose of intense cooked vegetables due to the over ripened Cabernet franc
Ratings: 3.3/5

Cupole 2004, Tenuta Di Trinoro:
Eye:light red
Cooked vegetables with hay
Similar to 2005, but 2004 has a stronger attack of fruit
same intense cooked vegetable but with more fruit
Ratings: 3.3/5

Franchetti, 2004 Tenuta Di Trinoro:
60% petit verdot,40% Cesanese d’Affile
deep red
beautiful intense nose of currant, leather and black fruits
Harmonious, well integrated tannin, good structure with long length.
Verdict: Amazing for an petit verdot. This wine is elegant and beautiful. Pairs well with red meat and could develop further 2-4 years time. Checking online shows that this wine is about 100usd. Not exactly value for money but hey, it is still a great effort for the winemaker

Passopisciaro 2005, Tenuta di Trinoro
100% nerello mascalese
Clear light red
Cherry and strawberry
light, pinot-like elegance but lacking the purity of a great burgundy pinot. crisp tannin. Length was medium
Verdict: Online retailed for 40usd. This wine is similar in style to a burgundy pinot. It is closer to a burgundy than most new world pinot. However, it is lacking on the purity, mineral. Pretty good effort but nothing to shout about.

Trinoro 2006, Tenuta di Trinoro
blend of merlot, cab franc and cab sauv
medium red, massive alcohol leg (15% alcohol accoding to the winemaker)
Nose: herbicious, cooked vegetable,
tannic, with currant and red fruits coming out after 30min in glass. medium finish
Verdict: Great intense fruit compared to 2003. Big wine and has great potential ahead. This could be the best Trinoro in years to come.
Price: 330 usd
Ratings: 4-4.5/5 in 10 years time.

Trinoro 1998, Tenuta di Trinoro
(70% Cabernet Franc, 20% Merlot, 6% Cabernet Sauvignon, 4% Petit Verdot)
Eye: Deep purplish red
intense bordeaux nose, leather, tobacco and herbal
Structured, harmonious tannin, plums, currant with a long finish.
Great effort. The second vintage of Trinoro and it’s already drinking well. With great harmony, integrated structure and superb nose. It could still develop further.

Trinoro 2003, Tenuta di Trinoro
(42% Cabernet Sauvignon, 37% Cabernet Franc, 16% Merlot, 5% Petit Verdot)
Eye: deep red
sweet herbal nose with berries and tobacco, with alcohol
tannic with sweet berries. alcoholic. medium finish,
Verdict: still at its infancy. Wait for a couple of years and probably it could be as beautiful as the 98. If you are patient, do get the 2006 and keep.
Ratings: 3.8-4/5 in 6 years time

all in all, get the 2006 Trinoro if you are patient and looking to drink 8-15 years down the road. Get the 98 if you want enjoyment now or 5 years down the road.
Priced around 330usd per bottle for the 2003 vintage, the trinoro is expensive and not exactly value for money.

In terms of value, i would have gone for the franchetti @ 110 usd among the wine tasted today.

some interesting stories which the winemaker was sharing with us.
1) her russian clients bought trinoro and drink it together with Vodka.
2) Prime minister of Cambodia treated her a Margaux 82, ON THE ROCK.
3) Some russian super rich will fly their jet to collect their wines, or yearly delivery to their yatch in monaco, with payment made 1 year in advance

Bonta Trinoro Wine Dinner

Home made bread stuff with olive , feta cheese, pine nuts and wat not: The bread is nicely toasted, light and full of feta cheese and olive aroma. Once you bit into it, you could taste the refreshing crunch of the fresh pine nuts. I do enjoy this bread very much, together with their olive oil/basil? dip.

Beef Carpaccio with wild Rucola and Aged Parmesan Cheese: This I did not remember much coz there is a small commotion on my table as a rich lady was screaming at the waiter. No picture taken either

Home Made Veal Ravioli with Rosemary Sauce: Soft QQ ravioli stuffed with a rich beefy veal..You could taste the lite rosemary sauce and creamy stuffings… Excellent. This dish certainly lifted me out from the commotion mins ago…

Home made Pappardelle with duck ragout and Porcini Mushroom: EXCELLENT homemade pasta. Cooked al-dente with just the nice bite. Coated with wild duck ragout intermingled with the refreshing Porcini mushroom.. Yummmmm! The reddish al-fafa look alike added another dimension to this dish. It provided a crisp, citrusy twist to counteract with the heavy duck ragout sauce. EXCELLENT execution.

Grilled Kurobota Pork with Caramelized Black Yam and Wild Berry Sauce: Another fantastic effort from the chef. Kurobota black Pork with just the right amout of fats coated on top.. mmmmm.. The slightly dry caramelized black yam was an interesting contrast to the fatty pork. Mash them up with the wild berry sauce and you get wild berry scented fatty pork, supported by the yam structure…Voila!

Gorgonzola Dolce with pera salad, crushed walnut and chestnut honey: The very best gorgonzola cheese i’ve ever had. Creamy, silky texture with a harmonious yeasty nose. Wonderful. The chestnut honey was an interesting choice as it was much lighter than typical maple/bee honey.

Chocolate Mousse with caramelized banana, crunchy hazelnuts and bailey;s syrup: Light chocolate mousse was not that rich but refreshing. The highlight of the dish is definitely the bailey’s syrup. Rich bailey’s sauce (probably mixed with dark chocolate) gives a rich sensation to lift up your taste bud. Again the chef is playing with the art of contrast: Lite chocolate mousse and rich bailey syrup.

Ok, This is expensive @150 per pax for a 6 course dinner at Bonta River Valley. The wine today was interesting. I would definitely visit here next time with demona.