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| Community Tasting Notes (average 92.1 pts. and median of 93 pts. in 92 notes) - hiding notes with no text | | | Tasted by Goodwine4ever on 2/28/2024 & rated 93 points: Fruits noirs, acidité moyenne mais fort agréable considérant le millésime, légère touche boisé, tannins présent mais soyeux, un excellent vin encore bien en forme pour un bon 10 ans. Belle bouteille j'ai adoré ce millésime.
Pepe c'est vraiment une abondance de fruits noirs tout en élégance. (546 views) | | | Tasted by chatters on 2/27/2024: smoked bacon fat surprisingly dominates the nose, little tomato leaf, touch of sweet spice, slightly pretty. And that translates to the palate, plentiful drying grip closes things down, fresh but with muted fruit. (174 views) | | | Tasted by Derek Darth Taster on 7/22/2023 & rated 93 points: Wine Ramblings belated birthday gathering at ESK. Tasted blind. Drank in Conterno Sensory.
Appearance is clear, deep intensity, ruby colour. Legs.
Nose medium+ intensity, with aromas of old animal leather, tanned hide, earth, dark red cherries. Developed.
On the palate, dry, high acidity, medium alcohol (13.5%), softened integrated medium tannins, full body. Medium+ flavour intensity, with flavours of dirty animal hide, leather, blackberries, black cherries, dark plums. Long finish.
Very good quality. Still alive. Drinking as good as it gets already. (1622 views) | | | Tasted by s.shah on 4/13/2023 & rated 93 points: Decanted for an hour before drinking. Light ruby with hints or brown and orange on the edges, some micro sediments showing the age of the wine. Forest floor, mushrooms, sweet dark fruits, and hints of licorice on the nose. Sweet dark cherries with a good balance of acidity and well integrated tannins on the palate. Lingering notes of tobacco on the finish. Delicious! (1486 views) | | | Tasted by Bagwhat on 3/13/2023 flawed bottle: Really corked sadly. After 40 minutes of aggressive swirling, hints on the nose of deep dark cherry and rain on soil. The palate also benefitted from the air, eventually revealing concentrated sappy dry red fruit, dried leaves, and sweet loam. What a great wine this might have been. (1630 views) | | | Tasted by Sotto325 on 1/28/2023 & rated 94 points: In its prime, this rich yet nicely balanced wine— the exact opposite of New World anonymity- screams terroir. The best of the three so far, this bottle showcases even more the porcini mushroom side of the equation, with the same rich, moist pungent earth tones as well. Nice very dark cherry also running underneath the sinewy notes of tobacco and fall leaves. Double decanted for under 30 minutes. And consumed with a refined truffle pasta dish that married perfectly. (1800 views) | | | Tasted by melvinyeowq on 6/30/2022 & rated 93 points: Idealwine dinner: Best wine of the dinner. The concentration and weight were the first things that hit me first, which is always a sign of a top quality wine. Sweet dark fruit, without any stewed qualities or funk, had good acidity and a mineral finish. Still very youthful and has the structure to age for a long while yet. (2884 views) | | | Tasted by Sean Tay on 6/29/2022 & rated 95 points: Pronounced nose intensity with wet forest, mushroom, red and black fruits. Medium+ acidity and medium tannin. Tannin is integrated. (1753 views) | | | Tasted by Winiac on 2/11/2022 & rated 93 points: Bouquet is somewhat closed and needs decanting to blow off some funk. Ripe fruit with tertiary flavors, yet muscular and structured. Fully balanced. Despite its age, was perfectly drinkable the second night. Has delicious factor. (2150 views) | | | Tasted by Sotto325 on 6/13/2021 & rated 93 points: A true brilliant artisan's wine, tasting so much of his soil and the mountain sun. A nose of deep, moist dark earth, raisins, dark cherry and that leather-animale scent. The palate is rich,deep, not as complex as the 2001 but much more ready for business. Decanted with Coravin half the bottle for 30 minutes and it was a true black/purple/red pleasure: tons of strong mineral flavor, a whiff of vineyard horses, so much rustic fruit depth and a nice finish. Great with meat. (3043 views) | | | Tasted by lifeattable on 6/3/2021 & rated 90 points: Drank over 5+ hours. Started drinking right away but also decanted. First of all, it is baffling that there is no oak on this wine. Where the heck does all that tobacco and sweet spice come from? 🤔
Lot of complexity here, but I am having a tough time connecting to it emotionally. Maybe the fruit is a bit too stewed for me - from what I understand this was a hot vintage.
Does seem like it has plenty of life left. (2748 views) | | | Tasted by Rainbow88 on 5/27/2021 & rated 93 points: dark red color ; cherries, strawberries and tobacco on the nose ; black and red fruits on the palate; complex depth; medium body and finish . It has exhibited its aging result . Very soft tannins , elegant sophisticated wine . It is fermented in little cement vats. Pairing with home made Wagyu beef pasta and finish with a stick of Cuban cigar (2194 views) | | | Tasted by AlphaMikeFoxtrot on 4/24/2021 & rated 92 points: VA that blew off after an hour. Red raspberries, cherries, tomato leaf and tobacco on wonderfully intense nose Same fruit flavors on the palate but also a really nice smoked meat/animal thing. Really improved the longer it was in the glass. Medium + body with soft powdery tannins and nice acid. Great pairing with oxtail ragu. (2432 views) | | | Tasted by Sotto325 on 11/29/2020 & rated 94 points: These are very special wines, and with proper aging, stand among the greats. After a brief touch of tannin/rich soil, the nose opens into a dark meat-textured mixture of black and red fruit, with hints of the trees and soil of the mountainous countryside. Pepe in 2003 managed to keep the grapes for this bottling under a pergola so that the 2003 vintage overripeness elsewhere wasn't an issue. Terrific length, nice, rich balance evocative of Sangiovese with a bit of nebbolio structure, and that unique taste that emphasizes a rustic yet very sophisticated delivery of dark cherry, forest tones, sinewy ripe fruit – – but not heavy like a Veronese aged mixture--nicely balanced, with soft delineated tannins to match. (2548 views) | | | Tasted by mdvino63 on 10/7/2020: Still gorgeous. The nose is amazing. This bottle slightly more savory with less prominent fruit than the last. Wish I had bought more. This is a special and unique tasting experience. (1779 views) | | | Tasted by nschmidt on 3/2/2020 & rated 92 points: Drank at Divina with A. Delicious full red fruits and generally smooth tannins with a subtle bite. (2528 views) | | | Tasted by Gunakadeit on 10/5/2019 & rated 92 points: Sea foam, tart currant, roasted red fruits, black earth, iron, smoke, autumn leaves. (2815 views) | | | Tasted by mdvino63 on 6/21/2019 & rated 94 points: Just terrific wine. Deep, smokey and complex. Plenty of fruit to balance the smokiness and earthiness. Brambly. Really interesting and delicious. This bottle was great right on opening.
Addendum: I just read Galloni's note from 2010 and think it is spot-on. (2977 views) | | | Tasted by PatrickO33 on 4/17/2019 & rated 92 points: Blackberry, Tobacco, Lavender. Terrific! (2477 views) | | | Tasted by Marc André Gagnon on 2/22/2019 & rated 78 points: Si vous aimez les odeurs d'écurie!
C'est toujours un grand risque d'acheter des vins dits «nature».
Et encore plus risqué d'en acheter des vieux ou de les faire vieillir.
Les vins dits nature sont en fait des vins auxquels on n'a pas ajouté de soufre ou très peu lors de la mise en bouteille. Ils sont donc moins bien protégés. Il y a alors risque qu'ils soient contaminés par des bactéries, des levures ou par l'oxygène.
Dans le cas de ce vin du millésime 2003, il semble être bien contaminé par les levures de type Brettanomyces. Il dégage en effet de fortes odeurs d'écurie. Le vin a tout de même préservé une certaine richesse en bouche, mais la finale rappelle les odeurs de sueurs et elle est bien amère.
Toutefois, tout ceci est matière de perception. Certains aiment ces odeurs d'écurie; d'autres détestent. C'est un défaut grave selon les oenologues; cependant des consommateurs aiment ces odeurs. Ça dépend aussi du niveau de perception de chacun.
La variation d'une bouteille à l'autre peut être énorme dans ces vins nature. Peu protégés par le peu de sulfites qu'ils contiennent, ils risquent l'oxydation ainsi que la contamination par des bactéries et des levures. Il doivent donc être transportés et conservés dans de bonnes conditions et souvent à des températures inférieures à 14 degrés.
83 $ au Québec.
(https://vinquebec.com/node/15325) (3023 views) | | | Tasted by acyso on 12/19/2018 & rated 88 points: Abbruzzo study (Chicago, IL): Quite a burly wine, there's some serious stuff going on here. No signs of roastedness as one might guess with the vintage, but this is definitely a bigger, blacker wine than both the 2005 and 2007. Again, this feels kind of mute today. Not much funk here. In fact, this comes across as quite clean. Very structural, with lots of tannin that still needs time to soften. (3725 views) | | | Tasted by cadamson on 11/5/2018 & rated 91 points: I wanted to like this more. No mistake, it is a very good wine, quite flavorful and well made. Lots of dark fruit with oodles of scorched earth -- in fact, too much so as the smokey/scorched flavors predominate. Still somewhat young in profile, I just do not know if it will ever come into balance with the smokey flavor. Still, interesting and quite good. (2516 views) | | | Tasted by ve23 on 5/23/2018 & rated 95 points: 95/100
An Italian wine with a kinky Burgundian spin, here comes fine, elegant, and superbly balanced Montepulciano d’Abruzzo 2003 by the revered Emidio Pepe.
Juicy and sensual bouquet, with lots of red berries prepped with powdered sugar. A round complex well developed tannin, fresh and vibrant, lively, and with sharp acidity.
Reminds (in a certain way) of a no less outstanding natural Brunello di Montalcino by Il Paradiso di Manfredi.
All in all, a great unexpected find at NaVina! near Kazansky Dome. (3198 views) | | | Tasted by Mr T on 1/21/2018: Decanted this for a few hours and then took it to dinner. Nice fruit, not too heavy and good earthiness with some funk....nothing out of balance with the vintage. Certainly not cheap but nice bottle of wine (3616 views) | | | Tasted by eluebchow on 12/10/2017 & rated 93 points: I cracked this and let it slow-ox for several hours before serving; Despite the ripeness of the vintage, this wine really delivers, with complex notes of dark cherries, smoke, soil tones and dried herbs; Definitely on the fuller end of the spectrum, but lively acids hold it together; This should likely continue to evolve for many years, but if you enjoy primary fruit with a touch of secondary development, this is worth digging into now with some aeration beforehand (3764 views) | | | Only displaying the 25 most recent notes - click to see all notes for this wine... |
| Emidio Pepe Producer website | Importer: http://polanerselections.com/producer.php?pID=1753'> Polaner Selections
Vinous articleMontepulcianoFor more information on this varietal, please visit:
Varietal character (Appellation America)Italy Italian Wines (ItalianMade.com, The Italian Trade Commission) | Italian Wine Guide on the WineDoctorAbruzzi Abruzzi (Italianmade.com)Montepulciano d'AbruzzoFrom Wikipedia:
Montepulciano d'Abruzzo is a type of wine grape as well as a type of red wine made from these same grapes in the Abruzzo region of east-central Italy. The grape is however recommended for 20 of Italy's 95 provinces. Up to 10% Sangiovese is permitted to be added to the blend. It is typically a fruity, dry wine with soft tannins, and as such is often consumed young. If aged by the winery for more than two years, the wine may be labelled "Riserva."
This wine should not be confused with Vino Nobile di Montepulciano, a Tuscan wine made from Sangiovese and other grapes, but not the Montepulciano variety.
The quality of Montepulciano wines produced in Abruzzo (especially in the provinces of Pescara and Chieti) has been constantly improving in the last ten years, making Abruzzi, once a backwater in winemaking, one of the most interesting locales in the Italian scene.
It is blended with the grape Ciliegolo to make the wine Torgiano. It is also used as the primary grape in Rosso Conero DOCG and is a major part of the Rosso Piceno DOC blend.
Over the past few years the Montepulciano variety has been successfully introduced into Australia.
For more information, please visit:
Montepulciano d'Abruzzo (Italianmade.com) |
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