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| Drinking Windows and Values |
| Community Tasting History |
| Community Tasting Notes (average 90.3 pts. and median of 91 pts. in 51 notes) - hiding notes with no text | | | Tasted by LayTan on 5/14/2023 & rated 95 points: Went really well with Italian lamb stew and drank alongside a 2010 Chateau Talbot from Damien. This has aged beautifully, it's full bodied and complex with loads of blackberries, some spices and finishes long. So delicious now and probably enjoyable for several more years. Unfortunately, this was my last bottle. (229 views) | | | Tasted by Axelpeter on 4/10/2023 & rated 93 points: (Magnum!) -sehr schöne Balance, reif und mild, mit noch guter Säure, das ist wohl der Magnum zu verdanken. Ich denke, die Normalflaschen kommen jetzt langsam ans Ende, die Magnum hält noch wunderbar. Trinken. (314 views) | | | Tasted by Axelpeter on 10/9/2021 & rated 92 points: ZH) sehr schön, reif und fein, gute Säure!, legt weiterhin zu und gewinnt an Komplexität,… (1012 views) | | | Tasted by Axelpeter on 11/30/2019 & rated 92 points: zH) erneut Korken gebrochen; klare Farbe mit schönem ziegelrotem Schimmer, zunächst verhaltene Nase mit leichter Teernote, ändert sich vermutlich noch...am Gaumen angenehme Säure, lebendig, leichter bis mittlerer Körper, schöne, leicht flüchtige Fruchtnote, feine Bittertöne, leichte Süße im Abgang ,sehr schön,...für einen eher vollen Wein recht leicht, seltene Kombination. Schön reif und in der Hochphase. Mindestens weitere 6-7 Jahre. Täusch ich mich, oder wird der immer besser? (1429 views) | | | Tasted by Axelpeter on 5/12/2019 & rated 91 points: zH) wie gehabt; hat jetzt 13 Jahre auf dem Buckel und ist wunderbar. Wird immer milder und würziger, intakte Säure, .. (1455 views) | | | Tasted by Axelpeter on 4/15/2018 & rated 91 points: zH (1952 views) | | | Tasted by Androurse on 11/26/2017 & rated 90 points: The wine looks purple colored. The legs are slow. There is light sediment in the bottle. It smells like blackberry and black currant (cassis). It tastes like blueberry, blackberry, black currant (cassis) and light toast.
The body is medium/full. The wine has coarse texture. The wine finishes long. The wine has low acidity. (2162 views) | | | Tasted by kostaslonis on 8/14/2017 & rated 93 points: The color is clear, dense, ruby red.
The nose shows massive strength and intensity, filled to the rim with small ripe black fruit, berries, cherries, plums, currants, mint, loads of oak derived notes too, chocolate, vanilla, sweet spices like nutmeg and cinnamon, liquorice. It kept unfolding layers upon layers as time and oxygen did their work.
In the palate, the wines shows a lot of strength, alcohol bite, tannins still going strong, ripe black fruit, some raisin notes but not negative in any possible way, a bit earthy, black fruit liquer, nice acidity, med to long finish.
Probably not the wisest of choises to open mid-August in Athens, but who cares? Outstanding with life still ahead (2321 views) | | | Tasted by Axelpeter on 7/15/2017 & rated 91 points: (Siehe 17.1.16) Dicht, gute Textur, würzig, milde Tannine, aber schon etwas schwache Frucht, kaum Süße, aber die Eleganz eines gut gealterten (oder alten?) Weines; der bleibt so: langsam glaube ich, die schwache Frucht und vordergründige Würzigkeit gehört so zum Wein (Nero d'Avola?) (1525 views) | | | Tasted by 422dbowlsby on 7/8/2017 & rated 94 points: This was my 2nd (and last) bottle; this one was a knockout! Deep rich color and texture, with smooth tannins and we'll balanced acidity. Dark fruit flavors reminiscent of a right bank Bordeaux. Long lingering finish. (2186 views) | | | Tasted by randyjc on 4/26/2017 & rated 93 points: A deep, richly concentrated wine. High in acidity but still balanced. Smoke, tar and leather. Exceptionally masculine wine, though vibrant with vivid initial attack. The fruit that is sufficiently prominent to be noticed is red fruit, but all other flavors are black. Good minerality. This was on the table with a 2007 Casanova di Neri Tenuta Nuova and I kept coming back to this wine. And the Casanova was a beautiful wine. (1828 views) | | | Tasted by 422dbowlsby on 8/15/2016 & rated 90 points: Strong tanins, definately needs beef or other bold food to accompany. (2062 views) | | | Tasted by Axelpeter on 1/17/2016 & rated 91 points: 18, milde Säure und weiche Tannine, kein übermäßiger Körper (keine Marm, bereits etw verblasste Frucht? o nur elegant?), fein, mittlerer Abgang, G++, (2026? ich würde ihn in den nächsten Jahren trinken) (828 views) | | | Tasted by EMAZurich on 11/29/2015 & rated 93 points: Rubinrot, intensiv im Kern. Relativ breite Randaufhellungen, brillante Reflexe.
In der Nase dunkle/schwarze Aromen. Johannisbeeren, Teer, Wacholderbeeren.
Am Gaumen breitschultrig, wuchtig. Mundspülendes Säuregerüst und Tannine, Schwarzkirschfrucht steht dagegen.
Perfekte Balance, ellenlang!
Millesapori! Lo potrei bere per mille e una notte! (2449 views) | | | Tasted by poste244 on 8/2/2015 & rated 92 points: Un très beau rouge sicilien qui m'a semblé prêt à boire.
Belle complexité aromatique apportée autant par le bois que par le vin lui-même. La bouche est puissante, corsée sur des tanins serrés mais aimables. Sûrement d'un millésime chaud, l'ensemble donne une impression de grande maturité sans être confituré. Probablement parmi ce qui se fait de mieux avec du Néro d'avola. On pourra en profiter pendant au moins 10 ans encore, mais est déjà bon.
Malheureusement, ce vin se vend bien cher chez nous... (2483 views) | | | Tasted by axisx on 8/2/2014 & rated 91 points: ample nose of cassis, flower, red currant?, prunes. a bit spicy on palate, good concentration, m+ finish.
ideal w/ juicy roasted beef. develop some mint nose over time. (2993 views) | | | Tasted by lifeattable on 5/17/2014 & rated 92 points: Very good! Too tired to take any notes but lots of nuance and complexity. Decanted about an hour, opened and evolved over time. Don't pop and pour anytime soon. Drank with ravioli with eggplant and sausage, went well. Tannins need bold food. Solid stuff, nice QPR at my sale price of $28. (2958 views) | | | Tasted by bboy on 2/8/2014 & rated 92 points: Tried it at a sicilian wine tasting, kicked ass, a complex wine, with more layers than the Tancredi. Still maybe to expensive for my wallet (2750 views) | | | Tasted by TannicBeast on 1/1/2014 & rated 89 points: Clear, deep ruby with a hint of garnt on the rim. Lots of extraction and thick viscous legs. The nose is clean, intense, complex and developing (+). Aromas of blackberries, vanilla, liquorice, cocoa, pipe tobacco, pencil shavings and coffee grounds. The palate is dry, with medium acidity, medium (+) tannins, due to extended barrel ageing, and medium alcohol at 14%. The mouthfeel is smooth and there's medium minerality. This is a full-bodied red, which is moderately balanced, being slightly skewed towards hardness. The flavors are intense and the finish is persistent. It is drinkeable now, but may benefit from a few more years of ageing. The hope is that the tannins would moderate and that it would open up further. Based on my 2012 notes the wine is improving, but I am not convinced that it has enough fruit to match its structure. Not a great QPR IMHO. (2421 views) | | | Tasted by Saturnus on 12/27/2013 & rated 91 points: Spicy notes on the nose, and a fruity taste. This wine is a nice Nero d'Avola, but still needs about 2-3 years to unleash it's true potential. (2373 views) | | | Tasted by Blackbeard on 3/30/2013 & rated 91 points: Still young. Opened up after 1 hour in decanter. Richly made expression of Nero from a great Sicilian winery. Went well with some cheese and a mildly spicy bowl of beef Pho. Looking forward to the rest of the case in a few years. (2385 views) | | | Tasted by zmcguiness on 3/8/2013 & rated 92 points: Edge of darkness, adolescent, murky, able to seduce but not ready. (2328 views) | | | Tasted by AlDum on 1/22/2013 & rated 92 points: Ce vin à la robe très sombre possède des arômes de mûres, de vanille et d’épices. Son nez est très intense et après une heure passée en carafe, des notes de cardamome et un boisé très agréable faisaient surface. En bouche, les tanins étaient présents et fermes. L’acidité de ce vin vient bien équilibrer les saveurs intenses de fruits noirs. Ce 2006 paraissait encore très jeune et aurait bénéficié de plusieurs autres heures en carafe. Il pourrait vieillir encore environ cinq années. À boire entre 2016 et 2020.
www.PresseRaisin.com (2270 views) | | | Tasted by Fred44 on 12/31/2012 & rated 90 points: Pungent nose.Dense fruit. Could age another two year's aging but it's really good now. (2069 views) | | | Tasted by TannicBeast on 11/18/2012 & rated 88 points: Somewhat disappointed by this wine. It has medium plus tannins and medium acidity but very little fruit to balance it out. Maybe it is in an awkward or dumb stage right now, but it really lacks the vibrant fruit of a Firriato or Planeta. Very international in style and somewhat one-dimensional. (2338 views) | | | Only displaying the 25 most recent notes - click to see all notes for this wine... |
| By James Button
Decanter, DFWE Cellar Collection 2023 (11/11/2023)
(Donnafugata, Mille e Una Notte, Nero d'Avola, Sicilia, Sicily, Italy, Red) Subscribe to see review text. | By James Suckling
JamesSuckling.com (8/2/2022)
(Donnafugata Terre Siciliane Mille e Una Notte, Italy) Subscribe to see review text. | By Ian D'Agata
Vinous, Donnafugata's Mille e Una Notte: 1995-2011 (Dec 2016) (12/1/2016)
(Donnafugata Mille E Una Notte) Subscribe to see review text. | i-WineReview.com, Italian New Releases 2011 (9/26/2011)
(Donnafugata Mille e una Notte Contassa Entellina) Subscribe to see review text. | By Ian D'Agata
Vinous, March/April 2011, IWC Issue #155
(Donnafugata Mille e Una Notte Contessa Entellina) Subscribe to see review text. | By Jancis Robinson, MW
JancisRobinson.com (9/9/2010)
(Donnafugata, Mille e una Notte Contessa Entellina Red) Subscribe to see review text. | By Antonio Galloni
Vinous, The Best of Central and Southern Italy (Jun 2010)
(Donnafugata Mille E Una Notte) Subscribe to see review text. | By Walter Speller
JancisRobinson.com (5/4/2010)
(Donnafugata, Mille e una Notte Contessa Entellina Red) Subscribe to see review text. |
NOTE: Scores and reviews are the property of Decanter and JamesSuckling.com and Vinous and i-WineReview.com and JancisRobinson.com. (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.
©Azienda Agricola GULFI di VITO CATANIA and Google/Translate
Italy Italian Wines (ItalianMade.com, The Italian Trade Commission) | Italian Wine Guide on the WineDoctorSicilycossyra |
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