WTN: Two Radikons...(short/boring)

Tried these two new arrivals at ArroyoVino last night:
1. Radikon Jakot Bianco IGT: VeneziaGiulia (14.0%; No added sulfites; TocaiFriuliano; www.Radikon.It/eng) 2013: Deep golden/burnished bronze quite murky color; very intense resiny/phenolic/ViniMacerati/ some graham cracker/honeycomb rather musky/earthy/dusty rather complex nose; quite tart/tangy pretty tannic/austere intense phenolic/VM/resiny/skin-contact rather hoeneyd/honeycomb/graham cracker quite earthy/dusty/musky very little fruit rather complex flavor w/ hard bitey tannins; very long/lingering quite tannic/austere very resiny/MV/phenolic/skin-contact rather earthy/dusty/musky honeycomb/graham cracker fairly complex finish; should really be interesting in 8-10 yrs but no fun to drink now; quite tannic & totally dominated by the VM character; a pretty classic Radikon Tokac; much more attractive/drinkable at room temperature but still quite tannic & resiny. $41.00/500 ml (AV)
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2. Radikon RS18 Rosso IGT: VeneziaGiulia (13.0%; Louis/Dressener Slctns; Merlot/Pignola) Radikon/Oslavia/Gorizia NV(2018?): Very dark/near black color w/ tiny froth that dissipates rapidly; quite earthy/dusty/OV strong Merlot/grapey/plummy light toasty/smokey/oak some spicy/peppery/Schioppettino-like bit pungent rather complex very interesting nose; quite tart/tangy slight spritz/dissolved CO2 very peppery/Schio-like very strong plummy/grapey/Merlot rather dusty/OV bit alcoholic very rough/coarse/rustic bit complex flavor w/ ample rough/rustic tannins; slight spritzy/prikley/CO2 very dusty/OV very peppery/rustic/coarse very intense plummy/Merlot quite acid/bit screechy some metallic bit complex finish w/ ample coarse/chewey tannins; lots of Merlot/grapey character but very peppery/rough/coarse very tannic character; badly needs age; reminds a lot of a coarse/tannic Tazzalenghe or Schioppettino; a brutal wine on the palate. $40.00 (AV)
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A wee BloodyPulpit:
1. These were pretty much what I expected from Radikon. Not much fun to taste/drink but should be great w/ age. Fermtd in large oak uprights w/ considerable skin-contact.
Tom

[David M. Bueker]

I’ve had a few aged Radikon wines from time to time on my Italy business trips. Never did understand the fuss.

Two days later, the Rosso had pretty much become undrinkable. It still smelled rather interesting, but on the palate,
it had developed an unclean/mousey/fecal character w/ an intense acrid/metallic quite bitter/tannic bite that took your
head off....pretty much undrinkable. The fizzy character suggested that it was bacterially active.
So much for no-SO2 wines....drink them up after opening afore they go South. Down the drain it went.
Tom