Posts
Zerbina ‘Arrocco’, Albana di Romagna, Passito – Candied papaya, candied pineapple, light, high acid.
Antonelli, Sagrantino di Montefalco Passito, Umbria 2007 – Coffee, tannins, blackberry.
Orsolani, ‘Sule’ Erbaluce Passito, Calsuo, Piemonte, 2002 – Herbed olives, dried oregano, ‘fernety’ finish. Light to medium body.
Donnafugata, Ben Rye, Passito di Pantelleria (moscato di alexandria), Sicilia, 2007 – Dried apricots, fleshy on the palatte.
Casale Cento Corvi, Giacche Rosso, Passito, Lazio 2006 – Hot clay, baking spice, savory, meaty nose, chocolate, dry.
Principe Pallavinci, ‘Stillato’, Malvasia Puntinata, Lazio 2006 – Brown sugar, nutty, honey, apricots, toasty.
Corte Normanna ‘Porta dell’Olmo’ Falanghina Passito, Sannio, Campania, 2007 - Fresh apricot, apple, orange peel, saline, white pepper. Light +
Volpaia, Vinsanto del Chianti Classico, (sangiovese) Toscana 2003 – Molasses, savory, soy, nutty.
Wednesday, July 28, 2010
JULY
Dorigo Refosco, Friuli 2004
Girolamo Dorigo uses extremely low crop yields and new oak. Leather and earth notes, black and red plums, spice, full bodied. Assertive, yet smooth.
Ca del Baio ‘Asili’ Barbaresco, Piemonte, 2007. (nebbiolo)
The Ca’ del Baio estate favors a soft, elegant, fruit-driven style of Barbaresco made from Nebbiolo vines that range between 15 and 50 years old. This wine shows dried roses, spices and raspberries on the nose leading to a full body with concentrated, clean fruit. Long and elegant, this Barbaresco iis supported by finessed, silky-textured tannins.
Girolamo Dorigo uses extremely low crop yields and new oak. Leather and earth notes, black and red plums, spice, full bodied. Assertive, yet smooth.
Ca del Baio ‘Asili’ Barbaresco, Piemonte, 2007. (nebbiolo)
The Ca’ del Baio estate favors a soft, elegant, fruit-driven style of Barbaresco made from Nebbiolo vines that range between 15 and 50 years old. This wine shows dried roses, spices and raspberries on the nose leading to a full body with concentrated, clean fruit. Long and elegant, this Barbaresco iis supported by finessed, silky-textured tannins.
JULY
Parusso---
This wine is made from 100 % Nebbiolo, cultivated in vineyards located at Ornati and Mosconi in the area of Monforte d'Alba. The vines are grown at 350-450 meters altitude and aged in small, lightly toasted oak barrels for 12-15 months. The winemaker is Marco Parusso, who is very verbal about his opinion that buying yeasts is makes much better wines than the native yeasts he has used in the past. The color is bright ruby red, and on the nose, one gets intense floral notes, such as lilac and rose, and even a little vanilla from the toasted oak. The palate is "warm and velvety" and well-balanced. The winemaker suggests pairing this with warm starters, and roasted meats of both the red and white variety.
Valle dell Acate Zagra---This blend of 70% Grillo and 30% Inzolia is grown at a 19th century estate in Sicilia. The winemaker, Gaetana Jacono, is a 6th generation winemaker. The estate also grows a huge amount of blood oranges in addtion to grape vines. Jacono is famous for revitalizing viticultural efforts by substantive replanting of native Sicilian varietals. Most of them are organically grown in the Milaro soil (calcareous sandstone interwoven w clay).
The wine is aged for 4 months in stainless steel barrels. It's light straw in color, with jasmine and white flowers on the nose as well as exotic fruits and citrus. It's dry and fresh-tasting with great acid balance and goes very well with all seafood dishes and vegetable pastas.
Tiberio Pecorino 2008
Based in Abruzzo, terrific as an aperitif as it's very dry, slightly salty, fresh and crisp on the finish but it's great with food because it's not cloying. It opens up to reveal a hint of dried herbs (rosemary and sage) and spice with some luscious fruit too, but it's certainly not a fruit-driven wine. This winery helped to recover the ancient vines indigenous to the area (along with Moscato di Castiglione). Pairs well with mild cheeses and white meats.
CIOLLI - "Silene" Cesanese 2006
From Lazio, this red wine is balanced and unoaked. The appellation is Cesanese di Olevano romano. It is medium bodied, displays notes of red petals, blackcherry and wild red berries together with light herbaceous notes; it is soft and elegant with a savory fruity finish. 10,000 bottles produced.
2006 Montecappone (Sangiovese)
caramelised dried red fruit, some undergrowth and chocolate. More dried, overripe and partly preserved berries on the palate, oak and undergrowth,, not particularly deep, slightly prominent sandy tannins, attractive finish.
2006 Edi Kante Malvasia
90 points Robert Parker's Wine Advocate: "The 2006 Malvasia emerges with lovely nuance and detail in its aromas and flavors. The Malvasia is made in a more mid-weight, focused style than the VitWow I love this Malvasia, it has such a unique mineral character, it is purposeful, long, complex, delicate and ethereal as well as powerful. (*I'll pay someone a large sum of money to say that!!!!!) How can he do this? Just a wonderful expression of Malvasia Istriana which is a very different grape than Malvasia Bianca, much more focus..." (10/09)
Edi Kante's wines come from Friuli but if you don't know the Carso Plateau you don't know anything about these wines. Sure Colli Orientali, Collio and Isonzo all have great producers and have intriguing characteristics but the Carso is something extraordinarily different and very special. The Carso Plateau is a 165 square mile outcrop of limestone that gives the wines a vibrant, scintillating feel and heavenly aromatics.
The wines are made using a very delicate touch of Old French oak Tonneaux and stainless steel but don't have an expression of wood aromatics at all. Kante is a God amongst producers in this area, highly lauded by Italian critics and has never been concerned with shipping his wines to America. Only through the patience and passion of a local importer did we get these wines. You owe it to yourself to try at least one of these, I know they aren't cheap but wow what an experieince. Greg St.Clair K&L's Italian
Laura Aschero Pigato 2007(we have 2008)
Laura Aschero Pigato 2007 Riviera Ligure di Ponente is a seriously vibrant native Ligurian with really intriguing scents of fresh herbs and lush vegetation and then real tension on the palate. Made by Laura Aschero's son Marco Rizzo in Pontedassio. The 2008 is imported into the UK by Enotria, who advise that Swig (www.swig.co.uk) will offer it at £21 a bottle, which seems a tad steep, though so is the terraced hillside on which this beauty is grown.
Bonavita, ‘Faro’, Messina, Sicilia 2007
Faro Bonavita 2007 has a deep, red but not impenetrable colour. The fragrance is wide-ranged with definite notes of ripe red fruit and spicy tones from pepper to cloves, with light hints of underbrush to close. Its flavour is full-bodied, generous and quite tannic, giving it mellowness and structure, good minerality and a fruity aftertaste.
This wine is made from 100 % Nebbiolo, cultivated in vineyards located at Ornati and Mosconi in the area of Monforte d'Alba. The vines are grown at 350-450 meters altitude and aged in small, lightly toasted oak barrels for 12-15 months. The winemaker is Marco Parusso, who is very verbal about his opinion that buying yeasts is makes much better wines than the native yeasts he has used in the past. The color is bright ruby red, and on the nose, one gets intense floral notes, such as lilac and rose, and even a little vanilla from the toasted oak. The palate is "warm and velvety" and well-balanced. The winemaker suggests pairing this with warm starters, and roasted meats of both the red and white variety.
Valle dell Acate Zagra---This blend of 70% Grillo and 30% Inzolia is grown at a 19th century estate in Sicilia. The winemaker, Gaetana Jacono, is a 6th generation winemaker. The estate also grows a huge amount of blood oranges in addtion to grape vines. Jacono is famous for revitalizing viticultural efforts by substantive replanting of native Sicilian varietals. Most of them are organically grown in the Milaro soil (calcareous sandstone interwoven w clay).
The wine is aged for 4 months in stainless steel barrels. It's light straw in color, with jasmine and white flowers on the nose as well as exotic fruits and citrus. It's dry and fresh-tasting with great acid balance and goes very well with all seafood dishes and vegetable pastas.
Tiberio Pecorino 2008
Based in Abruzzo, terrific as an aperitif as it's very dry, slightly salty, fresh and crisp on the finish but it's great with food because it's not cloying. It opens up to reveal a hint of dried herbs (rosemary and sage) and spice with some luscious fruit too, but it's certainly not a fruit-driven wine. This winery helped to recover the ancient vines indigenous to the area (along with Moscato di Castiglione). Pairs well with mild cheeses and white meats.
CIOLLI - "Silene" Cesanese 2006
From Lazio, this red wine is balanced and unoaked. The appellation is Cesanese di Olevano romano. It is medium bodied, displays notes of red petals, blackcherry and wild red berries together with light herbaceous notes; it is soft and elegant with a savory fruity finish. 10,000 bottles produced.
2006 Montecappone (Sangiovese)
caramelised dried red fruit, some undergrowth and chocolate. More dried, overripe and partly preserved berries on the palate, oak and undergrowth,, not particularly deep, slightly prominent sandy tannins, attractive finish.
2006 Edi Kante Malvasia
90 points Robert Parker's Wine Advocate: "The 2006 Malvasia emerges with lovely nuance and detail in its aromas and flavors. The Malvasia is made in a more mid-weight, focused style than the VitWow I love this Malvasia, it has such a unique mineral character, it is purposeful, long, complex, delicate and ethereal as well as powerful. (*I'll pay someone a large sum of money to say that!!!!!) How can he do this? Just a wonderful expression of Malvasia Istriana which is a very different grape than Malvasia Bianca, much more focus..." (10/09)
Edi Kante's wines come from Friuli but if you don't know the Carso Plateau you don't know anything about these wines. Sure Colli Orientali, Collio and Isonzo all have great producers and have intriguing characteristics but the Carso is something extraordinarily different and very special. The Carso Plateau is a 165 square mile outcrop of limestone that gives the wines a vibrant, scintillating feel and heavenly aromatics.
The wines are made using a very delicate touch of Old French oak Tonneaux and stainless steel but don't have an expression of wood aromatics at all. Kante is a God amongst producers in this area, highly lauded by Italian critics and has never been concerned with shipping his wines to America. Only through the patience and passion of a local importer did we get these wines. You owe it to yourself to try at least one of these, I know they aren't cheap but wow what an experieince. Greg St.Clair K&L's Italian
Laura Aschero Pigato 2007(we have 2008)
Laura Aschero Pigato 2007 Riviera Ligure di Ponente is a seriously vibrant native Ligurian with really intriguing scents of fresh herbs and lush vegetation and then real tension on the palate. Made by Laura Aschero's son Marco Rizzo in Pontedassio. The 2008 is imported into the UK by Enotria, who advise that Swig (www.swig.co.uk) will offer it at £21 a bottle, which seems a tad steep, though so is the terraced hillside on which this beauty is grown.
Bonavita, ‘Faro’, Messina, Sicilia 2007
Faro Bonavita 2007 has a deep, red but not impenetrable colour. The fragrance is wide-ranged with definite notes of ripe red fruit and spicy tones from pepper to cloves, with light hints of underbrush to close. Its flavour is full-bodied, generous and quite tannic, giving it mellowness and structure, good minerality and a fruity aftertaste.
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