Vine fruits come to the fore, with a blast of raspberry. I’m also getting the unmistakable note of Pinot Noir grape. This shouldn’t come as a surprise considering how 60% of the whisky was aged. Speaking of which, the sugary cask wood also delivers a bit of musty fustiness. Marzipan and milk chocolate in the background, along with three other players: rum raisin, date, and rosewater.
The mouth feel is not as oily as expected. It feels just right, a good mouthfeel. Rum raisin from the nose are definitely noticeable on the palate as well. There’s also dark chocolate, cocoa, jasmine green tea, and a crust of peasant bread. notes of toasted barley as well. Also hints of Bourbon and cherries.
There isn’t any obvious tannin presence, merely a trace of dried orange peel. The Orange peel becomes Orangina: light, delicate, refreshing. But wait, there’s more. Just when you think the whisky has rubbed itself out, a stale crumb of peasant bread remains. In other words the barley and maltiness flavors stay and the other flavors mellow out. We do have some wood spices in the back but that's nicely combined with the barley finish.
The rich, toasted maltiness reminds me a little of Springbank’s local barley ten year-old.
This wine finish by Glenmorangie is done with craft and beautifully balanced. It just blends in perfectly with the whisky flavors and I would recommend this expression if someone is looking for a good wine finish single malt whisky.
Companta is made by combining two separate barrels of wine-finished whiskey. The first cask was the nine-year-old ex-bourbon Glenmorangie, which was finished for five years in red Grand Cru Burgundy wine casks from Clos de Tart (Pinot Noir grapes). The second cask was ten-year-old Glenmorangie who finished eight years with 'a wonderfully sweet, fortified wine from Cotes du Rhone'. This fortified wine is known as "Rasteau" and is made from a special preparation of Grenache grapes.