andrewje41 (3885) - Kenmore, Washington, USA - MAR 15, 2015
Bottle pour. Batch #18, bottle number 1773. What a gem I ran into here. Always loved sours so I thought this was a safe bet. Pours a cloudy brown color with a woody, sour cherry and grape aroma. Tart apple, cherry and oak flavor with a good medium body. So much sour flavor going on. Exactly what I love about sours is in this beer. Fantastic. Loved it. AdamChandler (5052) - Enfield, New Hampshire, USA - FEB 24, 2012
Thanks Wally for sharing this with us! Poured into a Hill Farmstead Glass at room temperature. Batch #12 from 2010, bottle #2,254.
DaSilky1 (2606) - San Diego, California, USA - JUL 26, 2010
A - 2 Head finger that was totally clear. Red to brown appearance. More brown than read and lots of cloudiness
S - Wine, tart, sour, cherries and rasberries. The red wine aspects to this were nice.
T - Raspberry, blueberry, junipers and red wine. Remarkably strong and well balanced beer and excellent sour taste that is very versatile and not too demanding on your palate.
M - 100% bubbles through and through on a swish. The berries linger long after you’ve swallowed.
O - Solid beer. Would love to have this again!
Batch #10, Riserva 2008, Bottle #36. Pours pretty headless and a deep mahogany color that combined together pretty damn dark. Nose is vinous, tannic, oaky, sour, but really nicely vinous...a little cork/must and other woods...relaxing and refined smelling for sure. Very tannic touch to the flavors with a lot of red wine character coming through...and very evident yet very complimenting oaky/woody accents. It’s got a thick body with nice controlled sourness around the edges...wow; this brings to the table a viniousness that I have yet to see the likes of...well, maybe a few times, but all those times got super high marks too. Sucks that its headless...but, maybe not as it makes it look like a a refined still cognac or wine...but carbonation is still present in the mouth as much as it needs to be, so maybe I am being too harsh on the appearance and need to bump it from the 3 it is now, to a 4. I dig it lots. AZBennett (114) - Chandler, Arizona, USA - MAR 7, 2013
The aroma is nicely sour with subtle smoke hints. Beautiful reddish brown color. Tastes wonderfully sour with tart cherry and raspberry flavors that pucker nicely. Overall a very nice beer. Labove (427) - Rome, ITALY - JUL 19, 2013
Grazie a Caterina per questa rarità! Rispetto alla Sour questa è più complessa, peccato per una ossidazione eccessiva che la rovina un po
JAXSON (605) - Philadelphia, Pennsylvania, USA - NOV 7, 2009
’RISERVA’ version - aged 15 months in Bordeaux casks instead of 3, or something. Pours a fairly clear deep brownish read with a nice soapy beige head. Nose is lovely - cherries, brett, wet wood, just a rich, lovely nose. Much softer and more delicate in the mouth than its younger counterpart. Very well integrated mouth of brett, wood, and wine, with a dose of mildly sour cherries and a tiny bit of aged balsamic. Soft carbonation, lush mouthfeel. Way better than the regular Panil which this entry also entails. smith4498 (3646) - Winter Springs, Florida, USA - MAR 22, 2010
RBWG 2010. Vintage 2008, Batch #10, Bottle #1888. Pours clear copper color with white head. Sour, musty aroma. Flavor is moderately sour, but not mouth puckering sour. Earthy and woody. Light, crisp and refreshing. Excellent. oteyj (2139) - New Hampshire, USA - JUN 10, 2010
Opaque reddish brown pour with a lively white head that dissipates quickly. The aroma is tart berry and nectar fruits with lots of vinous notes and dark fruit lactic sourness. The flavor is dark fruit sourness with lots of funk and woody barrel notes. The palate is slippery, effervescent, full, and finishes dry. Beerlando (3342) - Orlando, Florida, USA - JUL 7, 2010
750ml bottle, Riserva edition, 2008 vintage, batch #10, bottle #1881. Whew, that was a mouthful! I’ve had some bad experiences with Barriquée lately (namely lackluster recent batches and downright nasty aged batches), but any trepidation towards this version is immediately dispelled by the first enticing whiff. From the crystal clear, burgundy tinted body wafts notes of sour cherry, vinious oak, balsamic vinegar, and herbal, fresh tobacco leaf. Acidity is both lactic and acetic in nature, prominent and sharp overall, but not at all overpowering or off-putting (as other batches have been). In fact, there’s a decent amount of soft, fruity sweetness in the background that lessens the blow of the vinegar component a bit. All make easy work in fighting through a short, dissipating crown of khaki colored froth that gives little to no lace. The flavor is strikingly tart up front, as a good bit of the acetic nature shows through. Sour cherries, earthen, tannic, vinious red grapes, and wet, tart oak barrel prove complementary bedfellows. Clean, dry, caramelized grains and soft, foggy fruit notes provide just a hint of balancing sweetness, keeping this brew from going overboard with acidity. There’s a touch of herbal character too, and while faint, it does lend cohesive element of depth. Quite dry on the palate, though weighty for a Flemish sour, that crisp acidity and soft yet lively carbonation really shine. The finish is long and tart, drying out the tongue more and more with each sip, though a touch of coating residual sugar does remain. Overall, I found this to be a downright excellent example of a style that I love when done right, yet haven’t been impressed with in ages. It’s enough to make Dan Shelton cringe (and he imported it)! Excellent beer....on par with, or more likely, even better than the best batches of Rodenbach Grand Cru that I’ve ever had. I should note that this doesn’t seem like it will age all that well. I can see (and have experienced in older batches of the non-reserve version) that oxidation can really turn this for the worse. Get some now, as I feel I’ve caught this beauty at it’s peak. Goodgrief (2028) - Middletown, Delaware, USA - JUN 8, 2012
Batch 9, 2007. Real thanks to eaglefan538, or just "Brian", as I call him. ;). Deep cherry brown color. Just loads of sour aroma, vinegar and apples. Flavor was mellow, full of sour apples and vinegar, with lots of wood flavor...LOTS. Brian says it’s "tart and offensive when fresh" and he seemed to be pleased with the aging effects. Who am I to argue?