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| Community Tasting History |
| Community Tasting Notes (average 90.8 pts. and median of 91 pts. in 30 notes) - hiding notes with no text | | | Tasted by geraldsng on 3/23/2024: Calderara Sottana remains my favourite Terre Nere cuvee. Drinking perfectly at this age with the right balance of fruit, ash and sous bois. Sadly I think this was my last bottle as it is much more complete than the Guardiolas and Feudo di Mezzos that I still have. Looking forward to the few more recent vintages incoming from auction (although pricing was unfortunately not as ridiculous as the frankly mispriced $55 SGD for this). (113 views) | | | Tasted by wirelesswine on 2/4/2024 & rated 93 points: This showed far better than my last magnum over 2 years ago - at the time I feared it was going over the hill, but I was wrong - this bottle had really nice fruit and impeccable balance. (226 views) | | | Tasted by wirelesswine on 8/29/2021 & rated 91 points: From magnum. Color is starting to turn fairly tawny. The wine is lively but starting to lose a lot of primary fruit. Once our food came out, the wine started to shine. Very reminiscent of burgundy. (706 views) | | | Tasted by Ellen5181 on 3/21/2018 & rated 88 points: My last bottle.
Appearance - Clear but A duller dark ruby. More of a brown tinge to it. Rim is clear.
Nose - getting dark fruit but definitely noticing alcohol. Nose hair singe rubbing alcohol. Black licorice. The bottle has been open for a few hours and I suspect the fruit has fallen off a bit. Initially the nose was more enticing.
Palate - black fruits. Getting plums, BlackBerry, compote. Acidity is medium. Alcohol feels medium plus. Palate tingles. Tannins are medium maybe even medium plus and they linger. There is an ashiness lingering on palate. Body is medium plus. I feel like it’s the acidity that keeps it going. The fruit is there, not old, but not vibrant. I wouldn’t call this youthful, but I can’t really pick out notes that tell me it’s developing. I do feel like the wine has seen better days, it’s on the decline, but it’s still very drinkable, tastes better with food, even cheese, than just sipping on its own. Peppery on finish. It doesn’t exactly feel balanced to me, alcohol predominating.
Still interesting but I suspect it’s time for younger versions. (1799 views) | | | Tasted by Ellen5181 on 12/31/2017 & rated 87 points: Appearance - clear, vibrant medium ruby.
Nose - medium minus intensity. Getting floral notes. Red fruit. Some red cherry but more raspberry and strawberry. The wine is cold but the aromas are fairly muted.
Palate - medium plus to high intensity on palate (especially as compared to nose). Fruit and black pepper. That’s what I get. Ripe red and black fruits. Getting blackberry and some plum. Feels alive and tingly on mid palate. Tannins come out after you take your swallow. And you feel the cedar tingle on your gums. Tastes refreshing and juicy. Alchohol feels medium. Minerality. Feels crisp on palate. Acidity is medium. Body is medium. There is a bitterness on finish that I’m not loving right now. Not really stemminess but not sure what it is?
Nose is opening up somewhat. There is a sour cherry vs sweet cherry I’m getting. Picking up some vanilla extract and the usual baking spices.
Enjoying it but maybe not as memorable as prior bottle. (1783 views) | | | Tasted by Ellen5181 on 2/24/2017 & rated 90 points: Appearance - clear, bright, rich ruby.
Nose - clean. Ripe red cherry. Medium/medium plus intensity. A little floral. Getting some vanilla extract, along with the slight burn.
Palate - wow flavor. Tastes fresh and lively. I would not guess an '07. Would assume younger but the flavors and structure are integrated. Makes me think this wine can go on well past the stated drinking window so will adjust outwards :). Well balanced, pop of acidity - medium plus. Red cherry fruit, black pepper, ripe and medium. Tannins start to appear - medium. Body is medium, finish is medium plus. Alcohol is medium. After you swallow, the tannins dance a bit on the inside of your gums, acidity keeps working, beckoning you for the next sip. Cherry and cranberry. Little bit of cinnamon. The spice flavors are on palate vs nose.
Wine is drinking very well right now. Glad I have another bottle.
I enjoy the Etna wines in that they are made (IMHO) for both meat and seafood. There is a lovely lightness (for the flavor intensity and profile) and burst of acidity that keeps it fresh. Nothing old or stale about this one. (2483 views) | | | Tasted by Eric Guido on 5/15/2016 & rated 95 points: The nose showed dark, brooding fruit with savory herbs and brown autumn spice, ultimately very pretty and finessed while adding a note of dried flowers. On the palate, I found silky, alluring textures with black cherry, strawberry fruit and sweet spice that seemed to coat the senses. It finished long, long, long on fresh cherry pits and minerality. This is so beautiful today, both focused and intense, yet ready to enjoy. There may be the slightest hint of heat on the finish, but it is an undeniably beautiful wine. (3631 views) | | | Tasted by Rich S on 2/28/2016 & rated 90 points: Decanted for around 30 minutes. Dark ruby color. Powerful nose of dried cherry, licorice, cherry cough drop, sweet baking spices and a little bit of heat coming through. Sweet, almost reductive red fruits on the palate with a good amount of oak coming through as well. Medium+ to high acid and tannins with a drying finish. Drank better with food and the last few sips were the most integrated. If I had more in the cellar, I would probably hold for another couple of years. (2978 views) | | | Tasted by Sijan on 10/30/2014: Quite funky at first, on nose & palate. Improved with air (& got somewhat less funky) over the course of a few hours. Eventually had a oaky/cedar nose with strong licorice & spice notes on palate. Definitely a food wine.
Not much fruit compared to their 2011 entry-level bottling, which we tasted side-by-side. Not sure if this was past its prime or if it will continue to improve. Depends on taste, I suppose. (2985 views) | | | Tasted by clairenclarence on 10/9/2014 & rated 90 points: pop n pour
nice nose.toast,earth,plum n sign go red plum
structure:gd;texture:gd;intensisity:gd;acdity:above average;depth:gd:complexity:above average:energy of friuits:gd
conclusion:i pretty like tis bttl in the beginning which show nice integration.tis bttl was blinded.i make a gues tat tis was somehow a aged barolo.it was floral,tar(smoke)n red fruits in the beginning.with more air,it start to reveal sweetness,liqourice which somehow remind me spain n states.i strongly believe tis bttl stil has a long way to go.wud like tp c hw it perform in 4-6 yrs time (3249 views) | | | Tasted by Derek Darth Taster on 10/7/2014 & rated 88 points: Southern Italy Night (Extra Space): Pop and poured.
Appearance is clear, medium intensity, garnet colour. Legs.
Nose is clean, medium intensity, with aromas of toasted vanilla oak, earth, red plums. Developed.
On the palate, dry, high acidity, medium+ alcohol, medium+ tannins, medium+ body. Medium flavour intensity, with flavours of vanilla, red plums, earth, licorice, and leather with more air. Medium+ finish.
Acceptable quality. Maybe this could have been better younger? Doesn't feel like it should be aged any longer. Drink up. (3381 views) | | | Tasted by gilrbo on 11/9/2013: Tasted blind with four Produttori 2001 and a Taurasi 01. This was the second pirate. Opened at 12 and slow-oxed until the evening.
What a nose! Beef stock screamed out of the glass, but also ash and earthy notes. Very complex palate, earthy, savoury, interesting, but also juicy and with a very strong structure. And balanced at the same time.
Close to being the wine of the evening.
**** (2719 views) | | | Tasted by MJHDC on 8/30/2013: This was not bad, but I also prefer the Terre Nere bottlings younger (2762 views) | | | Tasted by Al Ehrhardt on 4/6/2013: Same take as my note on 10/6/12, except a lot more of a funky nose, which I like and appreciate. Very nice and my last bottle. I have been hesitant to hold my Terre Nere cru's as they seem to show better younger. (2151 views) | | | Tasted by Al Ehrhardt on 10/6/2012: Terre Nere has a rep for modern wines and while it may be modern for Sicily, not overtly modern. My take is they are just modern enough for my taste to not go overboard. I always enjoy TN's wines, including the entry level Rosso's, but the single vineyard wines are always a significant jump in quality.
Red berries/cherries/plums, earthiness/mineral/stones, herbs, and a bit of spice. Well balanced and very enjoyable. It could hold and maybe improve a bit, but also very drinkable fight now. I may hold my remaining bottle a year or two. (2640 views) | | | Tasted by sehill on 11/24/2011 & rated 88 points: Decanted and poured, this did not show as well as previous bottles. This seems reserved and unyielding on the bouquet and palate. Airing coaxes out some favorable attributes but this never becomes friendly and open. (3343 views) | | | Tasted by psmith on 11/20/2011 & rated 89 points: Brick oven and dark cherry fruit notes. Earth and ash. Tangy and firmly acidic. Lighter bodied, at least in the fruit structure, with a fine tannic backbone that emerges to become more dominant with time. Some alcohol evident. Will benefit from some age, and actually delivers quite well for the price. Very nice. (2901 views) | | | Tasted by Jack O'Brien on 3/3/2011 & rated 95 points: This wine is to die for - richly complex and unlike anything else out there. Very unique. (3378 views) | | | Tasted by studleytrey on 1/25/2011 & rated 92 points: Thought this wine was quite good. Red fruit, along with black dirt, wet rock and mossy tree trunk on both nose and palate, and a good bit of minerality on the medium length finish. Contrary to the previous review, we actually found the nose to open up and gain in complexity after aerating. Another great wine from Etna, which we're loving at the moment. Drank at Babbo in NYC, and paired great with beef cheek ravioli and bolognese. (2969 views) | | | Tasted by Johnny C NYC on 12/4/2010 & rated 91 points: Transparent ruby (looks more like a Pinot or Nebbiolo); complex, fairly big nose out of the bottle, that simplifies for a period after aereating; on palate a dense, but buffered tannin core gives way to a large, tightly focused flavor profile; lively acidity but surprising heat for a high altitude wine (listed at 14.0%). Not as complex as my previous wines from this maker. 50/5/12/16/8 (2847 views) | | | Tasted by rjonwine@gmail.com on 7/30/2010 & rated 92 points: Adventures in Wine Pairing Part II: Haute Cuisine by Chef Scott (Chez Scott and Kate): Medium dark red color; tart red fruit, green herb nose; tart red fruit, green herb, mineral, tart cherry palate; medium-plus finish (3342 views) | | | Tasted by sehill on 7/30/2010 & rated 92 points: Similar to previous bottle. (3043 views) | | | Tasted by sehill on 7/25/2010 & rated 93 points: Opened and poured, this wine showed stunning aromatics of candied red cherry, black volcano ash, raspberry and spice notes. The bouquet is elegant and nuanced. The color is a medium ruby that merits the comparison often made to red Burgundy or Barolo. This is not a wine about extraction and color density. The medium bodied palate shows good fruit components coupled with the acidity and tannins. This shows well now and should develop nicely with an additional year or two of bottle age. (3026 views) | | | Tasted by Wicker Parker on 5/10/2010: Explosively aromatic when first opened and incredibly lively on the palate, but I preferred this on nights 2 and 3, as it settled down and was allowed to better show its fine minerality. The aroma is deep and gorgeous, showing slightly cooked pie cherries, truffle, and clean, crumbly, black soil. The same show on the medium palate, and they're joined by elegant, cherry-driven acidity, fine tannins, touches of espresso and spice, and a simultaneously airy and deep concentration of both red fruit and black minerals held in suspension; the texture is gorgeous and the balance is impeccable. (3086 views) | | | Only displaying the 25 most recent notes - click to see all notes for this wine... |
| By Antonio Galloni
Vinous, The Best of Central and Southern Italy (Jun 2010)
(Tenuta Delle Terre Nere Etna Rosso Calderara Sottana) Subscribe to see review text. | By Richard Jennings
RJonWine.com (7/30/2010)
(Tenuta delle Terre Nere Etna Rosso Calderara Sottana) Medium dark red color; tart red fruit, green herb nose; tart red fruit, green herb, mineral, tart cherry palate; medium-plus finish 92 points |
NOTE: Scores and reviews are the property of Vinous and RJonWine.com. (manage subscription channels) |
| Tenuta delle Terre Nere Producer website
U.S. Importer (Addt'l Info)
The two vineyards in Santo Spirito are the last ones we bought, the second property acquired in two steps. Santo Spirito is adjacent to Guardiola’s northern boundary and lower in altitude as its slopes descend towards the Alcantara valley. And though adjacent, it couldn’t be more different. An outstandingly beautiful location, gentle wide terraces flowing sweetly in striking contrast to steep, graggy Guardiola. Again, Santo Spirito’s soil is deep rich volcanic ash, its grass a lush emerald green, its vigorous vines displaying a well fed abundance. Santo Spirito’s wines are luscious and sensual, always seductive in their almost fleshy bouquet, and in their buttermilk richness. And yet there’s still a balance and a purity there, very sophisticated, yes, but tender as well. Generous and vulnerable at once.
The estate is located in the northern slopes of the volcano, with vineyards between the village of Solicchiata and the town of Randazzo, the area historically recognized as the finest in the appellation for fine red wines. The property consists of over 30 hectars, divided into 10 parcels in four crus, with a total vineyard surface of 23 hectars, which we mean to enlarge to 30-32 hectars. Except for 6 hectars recently planted, the rest are between 50 and 100 years old. One parcel, having survived phylloxera, has reached the venerable age of 130-140 years old. The soils differ very much from cru to cru, and even within the crus themselves. The same is true of the altitudes, our vineyards ranging between 600 and 1000 metres above sea level. In Santo Spirito we have two vineyards as well. Although adjacent to Guardiola, the soil is dramatically different: a rich deep volcanic ash so fine as to call to mind talcum powder, were it not jet black. Besides estate owned vineyards, Terre Nere has long term leases on 4 hectars and buys grapes from small local vignerons who follow our organic procedures. All our wines are produced from local varieties, and all are D.O.C. Etna. Nerello BlendA Nerello Mascalese é uma variedade de uva tinta amplamente cultivada nas encostas vulcânicas do Monte Etna, na Sicília. Os vinhos elaborados a partir da Nerello Mascalese receberam ampla notoriedade na última década, são exemplares frescos, com aromas frutados e herbáceos, bem como excelente mineralidade e uma nuance terrosa. Além disso, os vinhos Nerello Mascalese têm um perfume semelhantes com os vinhos nobres de Borgonha e Barolo.
A variedade recebeu esse nome devido a planície de Mascali, entre o Monte Etna e a costa onde acredita-se ser sua terra natal – uma pequena porção de vinhas que restou após o ataque da filoxera na década de 1880. O prefixo Nerello refere-se à coloração escura das uvas, compartilhado também pela casta Nerello Cappuccio, parceiro de mistura mais comum da variedade. Ambas são encontradas nos vinhos produzidos na denominação de origem de Etna, onde a uva Nerello Mascalese representa a maior parte da mistura e é cultivada em maiores quantidades do que a Cappuccio.
Os solos compostos por materiais vulcânicos de Etna combinados com altitudes que chegam a até 1.000 metros – alguns dos vinhedos mais altos da Europa – ajudam a produzir vinhos com caráter e complexidade imensa, sem o peso excessivo característico dos vinhos tintos da Sicília.
As vinhas da Nerello Mascalese é uma variedade de maturação tardia e dominam também a DOC Faro, em torno da cidade de Messina. Situada nas colinas acima da cidade, as videiras cultivadas em Faro alcançam altitudes impressionantes, contribuindo para a elaboração de vinhos com características singulares.
Fora de Etna e de Faro, a uva Nerello Mascalese é utilizada em misturas nos vinhos rotulados como Sicília IGT, ao lado da variedade dominante da ilha, a Nero d’Avola. Estes vinhos são produzidos nas versões tintas, mas exemplares rosés também são encontrados. Na Calábria, as denominações de Lamezia, Savuto e Sant’Anna di Isolia Capo Rizzuto também permitem o uso da Nerello Mascalese para o uso em vinhos de corte.Calderara Sottana On weinlagen-infoItaly Italian Wines (ItalianMade.com, The Italian Trade Commission) | Italian Wine Guide on the WineDoctorSicilycossyraEtna DOC The vinyards on weinlagen-info |
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