Posted on January 26, 2009 - by admin
COLOSI Rosso Nero d’Avola (Sicilia) 2008
This small winery began producing in 1992. The average age of the vines is 20 years. The hand-picked harvest generally takes place in the second week of October. Maceration and fermentation last for a minimum of 25 days with wine ageing for 20 months in 20 hectoliter oak casks. It is then cellared for another 6 months after bottling before its release.
GRANDPA CHACHA Homestyle Wine (Puglia) 2009
This wine is soft on the palate and combines the balance of a red Zinfandel, blended with the fruitiness and tannins of a full-bodied Merlot. Grandpa ChaCha’s is made with a combination of Primitivo grapes and Negromaro grapes, both from the Puglia region of Southern Italy. (The Primitivo grape, from Italy, is the sister grape to the California red zinfandel.) The combined taste of these elegant grapes is the closest thing to the “old country”.
SCURATI Nero D’Avola (Sicilia) 2009
Scurati is the name of a beautiful Sicilian cave located near the winery. Nero D’Avola is a native grape to Sicily and this wine is aged in restored cement vats for seven months and then continues to age 3 more months in the bottle. This full-bodied Nero D’Avola has silky tannins and a long finish. Only 75,000 bottle production.
Albino Armani TEROLDEGO “io” (Trentino) 2008
The traditional wine of Trentino, Italy (made from the teroldego grape) this fine wine comes from Albino Armani, who specializes in rare indigenous grapes of the region. It has dark aromas of blackberries and black pepper that dance on the palate, a fantastic match for rabbit, duck and game as well as hearty risotto. Joe says, “The teroldego is a rare and hard to find grape: this wine is definitely worth your attention.”
Cantina di Mogoro CANNONAU NERO SARDO (Sardegna) 2011
Cannonau is an indigenous varietal of Sardegna, and is often thought to be the same varietal as Grenache. This wine is full bodied with aromatic notes of cherries, blackberries, leather and spice. On the palate, it has soft tannins of notes of black cherries and chocolate.
Luna Argenta NEGROAMARO PRIMITIVO (Puglia) 2012
Full, luscious blend of Negramaro and Primitivo grapes,a portion are dried Amarone style which concentrates aroma compounds, giving extra body and power to the wine. Smell and taste are intense shades of prunes, ripe blackberries, cherries, milk chocolate and ‘warm’ spices in the direction of cinnamon. Pairs well with dishes that require power and fullness of wine as well as hard cheeses like Parmigiano or Pecorino Sardo.
Mazzolino BONARDA (Lombardia) 2009
Smooth and luscious with notes of blackberries, cinnamon and almond, Bonarda is a grape varietal that has been grown in Oltrepo Pavese for ages. The winemaker is Jean Francois Cocqard, who brings his experience from Burgundy to Italy, to produce a wine with soft fruit and earth. It is a perfect match for meat filled ravioli and hot antipasti.
Terenzi Morellino di Scansano (Vendemmia) 2011
Made in the hilly environs of the village of Scansano, Morellino is the local name for the Sangiovese grape and is harvested at the end of September then aged in stainless steel tanks. This wine has scents of red fruits and violets with a spicy finish. With well-balanced, soft and persistent tannins it would partner well with cold cuts, cheese, or meat dishes.
Itynera Nero d’Avola Cabernet Sauvignon (Sicilia)
Made up of a blend of 60% Nero D’Avola grapes and 40% Cabernet Sauvignon grapes. Aged in oak barrels for six months that add complexity and length to the wine. Scented with spicy notes of cherry, white pepper, and violet accents. With flavors of plum and blackberry, this wine would stand well with pasta and beef dishes.
Antonelli San Marco Baiocco Rosso (Umbria) 2010
Made up of a blend of 90% Sangiovese grapes and 10% Merlot grapes. Aged in stainless steel vats for 5 months then bottle aged for at least 3 months. Has a brilliant ruby red colour with purple hues and leaves an array of fruit and flowers on the nose. Lively and balanced, it tastes of cherries and red berries. Can be enjoyed with all courses, especially startes, light first courses, white meats and fresh cheeses.
Tenuta Statti GAGLIOPPO (Calabria) 2008
This 2007 Gaglioppo literally bursts from the glass with super-ripe dark cherries that are beautifully balanced by the wine’s freshness. This truly elegant wine offers remarkable clarity and transparency for a wine from the south. During ancient times, Romans drank this wine before, during and after events at the Coliseum.
Aglianico del Vulture DOC (Basilicata) 2010
Aglianico del Vulture is an Italian wine DOC of northern Basilicata in the deep south of Italy. Wines produced under this title are made exclusively from the Aglianico grape variety, whose name is a corruption of ‘Ellenico’ an ancient word for ‘Greek’. In Roman times, it was grown on the slopes of Mount Falernus, and was used for making Falernum, ancient Rome’s most famous wine. Today, in the form of Aglianico del Vulture, it is considered one of the greatest wines of Italy and has even been dubbed the “Barolo of the South”.
COLLE TICCHIO “Cesanese del Piglio” (Lazio) 2009
This lovely wine is made entirely in stainless steel, with no wood ageing. As a result, it retains the ripe fruit flavors and freshness that make it a perfect meal wine! It is typical of the viticulture of the Lazio region, and traces its origins back to the late 1700s. Ruby red in color, tending toward garnet with ageing, it is a soft, medium-bodied wine with delicate aromas of bright fruit. Pair this wine with hearty pasta dishes as well as lamb or sausage.
Castello di Bossi CHIANTI CLASSICO DOCG 2007
A typical rich Chianti Classico from Tuscany, this wine is full of flavor and body. The deep red notes and long legs give you a preview of what is to come. It is a wonderful wine right out of the bottle then gets better as it breathes in your glass. Great with red sauce, stands up to sausages and pork.
Rosso Di Montalcino Pietroso (Tuscana) 2009
Made from 100% hand-picked Sangiovese grapes grown in the dry, breezy climate of Tuscany, this wine has an intense and persistent perfume with hints of small red fruits and cherries. It has a lively, ruby red appearance and a warm, slightly tannic dry taste. It goes best served with pastas with meat sauces and is excellent with both red and white meats. Joe says, “You can really taste the earthiness of this wine… fantastic!”.
Antonelli MONTEFALCO Rosso (Umbria) 2008
A classic blend from Montefalco, Umbria, this wine is made from 65% Sangiovese, 15% Sagrantino, 10% Cabernet Sauvignon, and 10% Merlot. Antonelli is one of the top producers of wines in this region, creating this full-bodied wine with ample flavors of berries, leather and earth. This delicious wine pairs well with rare red meat, tagliatelle with ragu and aged cheeses. Montefalco is a little town on a mountaintop in Umbria.
Alberto Longo PRIMITIVO (Puglia) 2007
The newest wine from Alberto Longo, the Primitivo is the most recognizable of Puglia’s varietals. Even if you’ve never heard of it, you’ve likely met the wine as Zinfandel, proven to be its genetic equivalent. However, the cousins are not identical: the Italian often comes off more rustic and much less intense than its American counterpart. Longo’s Primitivo offers great acidity with a fruitier nose, lighter body, and rounder tannic structure. This is a great summer red, perfect with meats, cheeses and pastas.
Alberto Longo Negroamaro “CAPOPOSTO” (Puglia) 2005
The six circles on the label represent the winery, taken from the numerous archaeological finds of the area. This Capoposto made from the Negroamaro grape. It is deep ruby red with purple highlights and an intense and persistent bouquet. It is rich in wild berry and smoky notes. The palate is full bodied and well rounded with soft tannins. Serve it with duck, lamb and veal. Capoposto means “head of the place” and the wine was named in honor of Alberto Longo’s father.
Terenzi BRAMALUCE (Toscana) 2010
Produced in Maremma in the province of Tuscany, this Super Tuscan is made from a blend of 40% Sangiovese, 20% Shiraz, 20% Alicante and 20% Montepulciano grapes. Joe says: “5-10% of these grapes are dried in the same process used to craft Amarone, which is what makes this Super Tuscan fantastic!”
RIVE Barbera D’Asti (Piemonte) 2007
The grapes for the Rive are handpicked, de-stemmed, crushed and then inoculated with selected yeasts. The “must” is then terminated in temperature controlled stainless steel vats with pumping over four times a day. Pressed just before dryness and then racked to a mixture of new (2/3) to one year old (1/3) it is then placed in French oak barriques where it undergoes fermentation. The color is dark and the pigmentation very deep, with lots of depth and dimension to the fruit.
Caciorgna Pietro ETNA ROSSO (Castiglione) 2009
Made from 100% nerello mascarese grapes, this wine has a rose petal and geranium tobacco nose with a hint of cherry. It has a round, fruit forward palate with incredible length and a dry finish with a pleasant, spicy licorice note.
Accordini Valpolicella RIPASSO (Veneto) 2007
This amazing red comes from a miniscule producer in the heart of Valpolicella. It is made in the “ripasso” style, where the fresh Valpolicella wine is passed over the dried Amarone grape skins after its pressing to make the wine more luscious. This “ripasso” has an intense ruby red color and its bouquet is intense, delicate and ethereal with scents of spices and vanilla. Its flavor is warm, full-bodied with the scent of fruit that recalls Amarone. Ripasso is best served with all kinds of meat, including white meat, stews and mature cheeses.
“Ripassa Valpolicella Ripasso” ZANATO (Veneto) 2007
This red is a blend of 80% Corvina, 10% Rondinella, and 10% Sangiovese. As soon as the dried grapes for the Amarone are fermented, selected batches of Valpolicella wine are “repassed” over the Amarone’s lees, thus starting a second fermentation that slightly increases the alcohol content and gives the wine deeper color, increased extract, and more complex aromas. Deep rub-red in color with a complex nose of dried fruit and licorice, Ripassa represents one of the most important milestones in Zenato’s history. Offers rich aromas of blackberry jam, currant, chocolate, coffee and tar that linger on the palate and are sustained by a round and structured body. Recommended with grilled meat dishes. Joe says, “This blockbuster wine requires decanting but it is well worth the ten minute wait to allow the Ripassa to open fully.”
6 Mura CARIGNANO DEL SULCIS (Sardegna) 2008
Refined in oak barrels for 12 months, this wine has an intense ruby color and a round and complex palate. It has a nose denoting ripe cherries and truffles with a spicy tobacco under tone and a dry finish.
Alberto Longo Nero di Troia “Le CRUSTE” (Puglia) 2007
This region has close links to the Aegean people and to the Roman Empire. Le Cruste is truly a special wine with a persistent bouquet of wild berries, balsamic notes and very silky tannins: Great with a wide range of meat and poultry. Joe says, “Hints of asphalt and black licorice on the palate, this is a most interesting wine and one of my favorites.”
Cordero di MONTEZEMOLLO BAROLO (Piemonte) 2005
Elegant, smooth and velvety, this Barolo has evident notes of berries and truffles as well as pansies. It is rich and complex with classic flavors from the Nebbiolo grape. The winery has been in the Cordero family since the Middle Ages, and is one of the only wineries to have the majority of their vineyards in plots surrounding the winery. The Monfalleto vineyard is dominated by the presence of a cedar tree that serves as a point of reference for the whole Valley.
Musella Amarone di Valpolicella (Veneto) 2007 $36/108
Musella grows their grapes north east of Verona, on the hill that separates Montorio from Valle d’Allisi. The grape varieties are a blend of Corvina, Corvinone, Rondinella, and Oseleta. The healthiest, ripest of the harvest undergo a unique drying process that takes place, on plateaux, in a naturally ventilated loft and lose at least 35% of their weight, concentrating the sugar levels, aromatic compounds and noble tannins. The aroma is savory with hints of dark spice, black pepper, red cherry, apple, and plum with notes of tobacco. The taste of this exclusive wine is intense and lasting, complex, soft, velvety, just the right amount of tannin, warm and fullbodied, well balanced in the mouth. Pairs well with stewed and roasted meats, and seasoned cheeses.
Accordini Amarone “ACINATICO” (Veneto) 2006
Amarone della Valpolicella is the unquestioned king of the wines of Verona. Since the beginning of the 20th century it has been called “Amarone”, from the adjective “amaro” meaning “bitter”, though it is by no means bitter. The unique and unmistakable feature of this wine is its production by original grapes of Valpolicella: Corvina, Corvinone, Rondinella and Molinara. Another unique characteristic of this wine is the process of vinification: grapes are dried till February or March. It is a fine example of dry red wine refined in wooden barrels and it is the product of a rare micro-climate, exclusive vines and special wine making techniques. This unique process yields a rich and concentrated bouquet of dried fruit and a touch of vanilla and nuts.
Brunelli BRUNELLO Riserva (Montalcino) 2004
The small Brunelli farm lies in the midst of the Montalcino hills and is owned by Mauro Brunelli and Anna Savini, both descendants of farming families. The 1960s was a hard time for agriculture, and as commonly occurred, the Brunelli family left farming for the city. In 1964, they returned and with just 3 hectares of land planned production of wine. Mauro and Anna’s son Luca decided to farm the property after completing studies. Luca’s cultivation philosophy is to strive for quality over quantity. This Brunello is 100% Sangiovese, aged 4 years in French barrels, and is full bodied with wonderful wild berries and dark cherry fruit. It is only released after 6 years from harvest.
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