Showing posts with label nero d'avola. Show all posts
Showing posts with label nero d'avola. Show all posts

14 December 2009

Jo bleo

[vineyard]Gulfi 2007 Nero d’Avola “Rossojbleo” (Sicily) – Dark, and not just in terms of fruit (which is extremely dense), but also minerality and general mood. I think I taste black ash soil here, but that could just be the power of suggestion; I’m sure, however, that the soil component is significant. The wine’s heavy, to be sure, and neither traditional nor thoroughly modern. It’s probably not for everyone, but neither is it some individualistic outlier. I’d like to give it some time in the cellar, to see what happens, but the synthetic cork prevents that. (8/09)

30 April 2009

My kind of town, Siccagno is

Occhipinti 2006 “Siccagno” Nero d’Avola (Sicily) – Fecal. Crystalline black raspberry soda, with an earthy texture later on. It’s a “pretty” wine, despite the funk, and I like it a great deal, though I wouldn’t serve it to the brett-averse. (4/09)

20 September 2008

Wolf whistle

[grapes]COS 2005 “Nuro di Lupo” Nero d’Avola (Sicily) – Smells like Sicily. Not the dirty part, but the rich, everything-grows-wild-everywhere countryside, with a deep foundation and a swaggering black minerality layered with berries, leaves, and more rich soil. Beautiful. (9/08)

07 February 2008

Fiddling while Siciliy burns

Liotro 2004 Nero d’Avola (Sicily) – Juicy black and red berries, fennel fronds, some herbality. Simple. (2/07)

Cusuman-a-mano

[bottle]Cusumano 2005 Nero d’Avola (Sicily) – A solid wall of dark, tannic fruit (the former dominating the latter) and then…well, nothing. Nothing at all. Just that immense, oppressive density, signifying nothing. Age might help, but I’m not hopeful. (2/08)

03 February 2008

Nero fiddled

Occhipinti 2006 Siccagno Nero d’Avola (Sicily) – Fennel fronds, crumbled tar, pomegranate, and layers of soil. I’ve never tasted anything like this. But we’re not done, either; there’s espresso bean, licorice, and gorgeous black fruit as well. Fascinating. Every time I go back to the glass, there’s something else to discover. This may have the best acid balance of any wine I’ve ever tasted, which gives the wine a soda-like intensity of tactility that marries perfectly with the rich tapestry of aromatics. It practically buzzes with electricity. Beautiful. Just beautiful. (1/08)