Ficklin 1997 Coheita Tawny
Posted: Sat Feb 12, 2011 5:50 pm
Ficklin lately has been putting a lot more emphasis on it's wood aged wines. I really like them. They have an indication of age 10 year old, 15 year old, and 20 year old. They've also been putting out these Colheita wines as well.
750 ml bottle, driven cork.
Quite red, much like the redder of the Port producer's 10 year old Tawnies. Bit of bake on the nose, hint of VA, but also sweet and rich. Red fruits, caramel and nuts. Also sweet and rich on the palate. Lots of brown sugar, toasted nuts. Enough acidity to balance. Also roasted on the palate, akin to the Douro bake. Perhaps the Madera Bake? Madera, the Central California town where Ficklin is located, gets pretty hot in the summer. I've noticed that the Ficklin wood aged wines tastes more advanced than wood aged Ports from Vila Nova de Gaia, just like Bourbons taste more advanced than Scotch in their cold weather climate.
I enjoy this just as much if not more than most real 10 year old Tawny Ports.
750 ml bottle, driven cork.
Quite red, much like the redder of the Port producer's 10 year old Tawnies. Bit of bake on the nose, hint of VA, but also sweet and rich. Red fruits, caramel and nuts. Also sweet and rich on the palate. Lots of brown sugar, toasted nuts. Enough acidity to balance. Also roasted on the palate, akin to the Douro bake. Perhaps the Madera Bake? Madera, the Central California town where Ficklin is located, gets pretty hot in the summer. I've noticed that the Ficklin wood aged wines tastes more advanced than wood aged Ports from Vila Nova de Gaia, just like Bourbons taste more advanced than Scotch in their cold weather climate.
I enjoy this just as much if not more than most real 10 year old Tawny Ports.