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| Drinking Windows and Values |
| Community Tasting History |
| Community Tasting Notes (average 92.4 pts. and median of 92 pts. in 13 notes) - hiding notes with no text | | | Tasted by Chupeaka on 2/22/2024 & rated 94 points: 94+
DRINK NOW.
At its peak (or very slightly on the way down?) and displaying very aged tertiary aromas of mushrooms, dusty cupboard, etc.
Coffee, cocoa, liquorice, and iron as per Suckling's review. Nice inky dark fruits on the entry but with a typical Nero D'Avola finish (That dried, candied red fruit).
Tannins were smooth and discreet too. Balanced. (603 views) | | | Tasted by Harrie on 3/4/2023 & rated 94 points: 2011 Tignanello against 2012 with a top-up on 2016 Donnafugata Mille e una notta in an - admittedly - alcoholic evening.
2011 Tignanello opens up well. Mature, at easy with its age. Open, but balanced. Great nose, ripe, ready, what you want from Tuscany. Alcohol is there but not very present. 93 with ease. Drink now, keep at your risk.
2012 Tignanello remains closed, even after an hour in the decanter. Same wine, same genetics, but shy, withdrawn, closed. A great wine stand-alone, but just not a great vintage. 91
2016 Mille e una notta puts things into perspective. Amazing to appreciate a 13+% alcohol wine from Sicily. This wine rocks. Structure, body, taste. It is all there in oodles. Too young ? Possibly. But already so much pleasure to drink. Good vintages a must-add for the cellar. 94 for the wine, probably more for the house behind it. (1157 views) | | | Tasted by WineDoctors on 2/13/2022 & rated 92 points: Dark fruit: plum and prune. long finish, restrained tannins for a nero di avola (578 views) | | | Tasted by Harrie on 10/14/2021 & rated 93 points: Too young indeed, as others have commented. But what a nose. Clearly states the quality and the potential. Will revisit my other bottles in two years plus (1786 views) | | | Tasted by Chied on 10/4/2021 & rated 92 points: I agree with the previous comment about this wine’s youth! It is really good now (with a couple of hours decanting), but the structure is so clearly defined already, this should improve for many years to come…I think two years until the next bottle shall suffice…
Cheers! (1734 views) | | | Tasted by VinCrush on 3/12/2021 & rated 92 points: Obviously much too young. But still very enjoyable after a five hour decant. Probably could have used more. Will wait 3-5 years before my next bottle. The bones are definitely there for great drinking in the future. (1899 views) | | | Tasted by Fatty Cat on 9/19/2020 & rated 92 points: Mid Sep 2020 at restaurant Mauri's La Casa: deep crimson red color; opulent boquet of cherries and cassis mingled with toast and butterscotch flavors; balanced texture of fruity and juicy impressions accompanied by a certain adstringency.
Excellent wine, crowd pleaser style. (2188 views) | | | Tasted by MC2 Wines on 3/5/2020: Charleston Food & Wine Festival IV (for us... XV for the rest I think); 3/5/2020-3/8/2020 (Charleston, SC (various locations)): More herbal and savory in nature which I liked better than some of the other wines. Touch of stem. It's still a more basic style of wine although I found it very drinkable. Old vine Nero D'Avola. (2205 views) |
| By James Suckling
JamesSuckling.com (8/2/2022)
(Donnafugata Terre Siciliane Mille e Una Notte, Italy) Subscribe to see review text. | By Eric Guido
Vinous, Sicily: The Island Nation (Jun 2021) (6/1/2021)
(Donnafugata Mille e Una Notte Red) Subscribe to see review text. | By James Suckling
JamesSuckling.com (12/1/2020)
(Donnafugata Terre Siciliane Mille e Una Notte, Red, Italy) Subscribe to see review text. |
NOTE: Scores and reviews are the property of JamesSuckling.com and Vinous. (manage subscription channels) |
| Donnafugata Producer Website
DONNAFUGATA
Producing wines of quality, while respecting the environment and promoting the territory
Donnafugata was created in Sicily by an enterprising family with 150 years’ experience in premium wines. Giacomo Rallo and wife Gabriella, daughter José and son Antonio are engaged in an entrepreneurial project aimed at care for details and at putting people at the service of nature to make wines that increasingly correspond to the territory’s potential.
The Donnafugata adventure began in 1983 in the Rallo family’s historic cellars in Marsala and at its Contessa Entellina vineyards in the heart of western Sicily; in 1989 Donnafugata arrived on the island of Pantelleria, starting to produce naturally sweet wines. To date, overall Donnafugata production is obtained from 820 acres of vineyards, 650 at Contessa Entellina and 170 on Pantelleria.
The Contessa Entellina estates are located in the heart of western Sicily, where vineyards are an integral part of the landscape. On its 650 acres Donnafugata grows both indigenous grapes - Ansonica, Catarratto, Grecanico and Nero d’Avola – and the international varieties that have proven to adapt best to the territory’s soil and climate, like Chardonnay, Viognier, Cabernet Sauvignon, Merlot, Syrah. Of recent introduction are also Sauvignon Blanc, Alicante Bouchet, Tannat and Petit Verdot. Cultivating 13 varieties was an agronomic decision aimed at valorizing the particularities of the different areas (soil, elevation, exposure) and producing complex wines with great personality.
On Pantelleria, a volcanic island lying between Sicily and Africa, Donnafugata has 170 acres planted with Zibibbo (Muscat of Alexandria) and a winery in the Khamma district that is a fine example of sustainable architecture. The vines, trained in bush form, are grown on small terraced plots delimited by drywalls in lava stone. Given such conditions, grape growing is almost entirely manual and even harvesting is very laborious.
The Marsala cellars, built 1851, are a living example of industrial archeology. The layout of the “baglio”, a typically Mediterranean warehouse, has been retained and features a spacious courtyard adorned with citrus and olive trees, and trussed wooden ceilings, the work of master carpenters of long ago. Today it houses a dynamic, productive enterprise whose aim is excellence. Here converge the products obtained at Contessa Entellina and on Pantelleria for refinement (in steel, cement and oak) and bottling.
Nero d'AvolaThe Nero d'Avola can be considered the red grape variety most typical and representative of Sicily. The synonym Calabrese is a Italianization the dialect name, "Calaurisi", which literally means "grape (drop) of Avola (aurisi)". In one form as in the other, the constant reference to the town of Avola, municipality in the province of Syracuse, indicates the selection of the variety by the farmers in that area. From there it spread to other towns in the Val di Noto, Ragusa and Caltagirone in, and only recently in Sicily. The vineyards most suitable when grown using traditional techniques affinatesi (sic) in history to face the torrid climate of the area without irrigation, can have the greatest red wines for aging. The aromatic expression, centered on the richness of ripe dark fruit, reveals its mark more authentic with the notes of the organ and sun-dried tomatoes, linked by a broad Mediterranean brackish. Corresponds to a thick, sweet mouth, covered by a lively acidity that always ends with a tasty grip, particularly long lasting.
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