Coravin Model 3 Review - Wine Taste Test

Do you guys remember the first wine that I ever picked? It is here. It's almost been two years. Little less. This was the San Michele 2012 Amarone della Vaporeccella that I used to first test my Corvin. It's been chilling in my wine fridge. It's like halfway gone. I think I have dug into it, but I used the Corvin. I know at this point, it really makes no sense for me to use this, but for old time's sakes, why not? Okay. She's in. Don't do this at home. Uh-oh. The shoulder is really nice. Maybe I should do it this way. Do you see this expertise right here? Oh. Oh, that's a lot of wine. That's a lot of wine. Okay. That's enough. You know, I really thought that they would automatically do the five ounces, but that's not five ounces, I don't think. But guess what? My Model 3 is still working fine, and we are now officially a third of the bottle through. Okay. All right. Do you want to see my monstrous pore? She's big. Okay. Well, it's a little mustier, a little foxy-er, color-wise, still pretty good. Nice garnet brown, like, you know, brickish color on the edges, which is just showing the age of this as well. It's giving soy saucy flavors. So yes, this has just been chilling, and I don't know if I should let it air a little bit, because maybe, you know, just like with old wines, this is still 11 years old. Like, maybe it needs some air to breathe and be, but some oxidation has happened. And to be fair, no, I don't know. I don't know what the rules are for the two-year carbon preservation system. But on the palate, it is still pretty fresh. Okay, wait, wait, wait, wait. So, so, okay, I think it just needs to, it just needs to, like, get rid of some of this funk. But, wow. Wow. Deep pomegranate plum, like, the tannins are so smooth now. It doesn't taste musty. It doesn't taste like it's, like, I opened it, and then I tried to keep it alive. It's good. But it's still, wow. So, okay, let me let this sit. Again, I think I literally put my nose into it right when I opened it. Oh, my God, I stand corrected, you guys. It's 16% alcohol. It's 2.15 during the day. 2.15. Who does this? It's 2.15, the sun's shining. I told myself I was going to do some work later today. I don't think it's going to happen. You know what? I think it actually, like, it must have, I think it mellowed out since the last time I drunk this. There's no sharp edges. It is just round and fluid. Oh, my goodness, it's giving, like, mocha. It's giving, like, really ripe fruit. So, Amarone, if you guys don't remember, it's when they take the grapes and they dry it. And then, after they dry it, they make wine from the dried grapes. So it's very intense, it's very concentrated, and it's more expensive because you need more grapes to make that wine. You know, the nose kind of gives me Concord grapes, which is so funny because on the palate, it's like the last thing that it tastes is like Concord grapes. So I am so pleasantly surprised. If anything, it's just, like, prolonged the aging process in the bottle, which is amazing. I don't know if I would have done the same for white wine. Maybe that's the next experiment. I'm not so sure. But this Amarone is still so good, and I do think the nose is still, like, more herby and less musty improvements. There's no way that this would have tasted this good if I had opened that cork and put it in my fridge. Nope. Sorry. Not gonna happen. It literally preserved this wine so, so well. Comment down below on what other things you want me to experiment with the Corvin, or if there's any other products that you're curious about, if you have any questions on it. I'm happy to let you guys know. It's been two years since I've gotten this Corvin, and it's reaping the benefits. I really have no regrets. And I was actually very curious about this Amarone, so I'm glad I was able to share this with you guys. Please hit that thumbs up button and subscribe to my channel if you have not done so already. And cheers, you guys. And I will catch you guys later.