Nose of dusty cocoa, tart red fruit (cranberry), and other fruits that eventually show up after 2-3 hours of aeration. Plush, with more berry, currant fruit that comes across on the palate. I would have pegged the wine as a Sangiovese if I hadn't known that it was something different because of the acidic nature. Definitely Italian in style. (This wine reminded me lots of the Rocca di Montegrossi Chainti Classico that we had last weekend because of the sharp acidity and the fresh, primary fruit component.) A big wine, but went very well with pizza due to the acidity. I wish that I had decanted this wine for a few hours prior to drinking, because the aromatic complexity grew the longer the wine was open. I don't know where the cocoa note comes from. For what it's worth the first thing that Sarah said was, "Oh, cocoa." Is this typical of the grape? It was a bit over-whelming. Eventually, it faded away, but this wine certainly didn't see much time (I'm guessing any) in a toasty oak barrel. I guess this will have to be a mystery, unless someone can enlighten me. Perhaps another bottle would be worth exploring. I think perhaps a bit expensive at 25$, but it's certainly pretty unique, and always a good experience to drink something way off the beaten path. B-/B (If this were cheaper, I would toss up a higher score. Oh no, I said score. What a dirty word.)
0 comments:
Post a Comment