I was tempted by a good friend to try this Merlot Rezerva as being very interesting and one of the best Lacerta label. So, few months back, I bought a bottle and these days was its turn to be poured into the glass.
If I judge it only after the simple and rapid process of uncork it - pour it - drink it I would have said is totally unbalanced. Candied fruits, a lovely and un-expected sweaty horsey smell, coffee and rum. Having in mind the 14,6% number from the label as alcohol level, you can also strongly feel it. In the mouth, it is coming very shy but ending like a monster, very fruity, sweet, warm, round and smooth.
Drink it after one day aeration in the bottle, in the fridge, is a totally different wine. Yes, the dried fruits, the horsey smell is still there (I’m still wondering where is coming from) but now it have a line, an equilibrium, it is easier to drink even if the alcohol level is still there, in my mind.
The question is how many of us is aerating such wine and for how long?
I would say the standard, the most common behaviour is coming home after an exhausting day at the corporation, have (or not) some friends visiting, open a bottle of wine, have some dinner, have a glass or two, go to bed. Or a similar scenario at the restaurant.
But how many of us say “hm, I would open this bottle of Lacerta Merlot Rezerva 2011 now, early in the morning, because this evening I want to enjoy it”. Or “yes, I would like to make a reservation for 4 for tomorrow 7:00 PM and please open today already a bottle of 72 lei (16 EUR, retail price) Lacerta Merlot Rezerva 2011 for us”.
Except me and few other geeks, I would say anyone.
So, in general, what’s the point doing a wine in this range which requires hours of aeration?