Community Tasting Note

forceberry wrote:

Monday, October 7, 2019 - Made with grapes sourced from +45 yo vineyards located in Pajé and Carso Crus. Fermented spontaneously for 10 days with indigenous yeasts in large oak casks, part of the wine is macerated with the skins for 3 months. Aged for a year in neutral old oak barrels. 12,5% alcohol.

Pale, luminous and quite translucent ruby red color. Quite robust and heavily bretty nose with rustic aromas of manure, stable floor, some reductive notes of hard-boiled eggs, a little it of dark plummy fruit, light blueberry tones, a hint of leather and a sweeter touch of cherry marmalade. The wine is dry, medum-to-moderately full-bodied and quite rustic on the palate with flavors of cherry maarmalade, leather, some lifted VA notes of nail polish, a little bit of funky manure, light mushroomy tones, a hint of sour cherry bitterness and a touch of brambly raspberry. The wine is quite funky and animal with crunchy acidity and very gentle and easy tannins. The finish is very gently grippy with dry flavors of leather, bretty funk, ripe sweet-toned notes of blackberries and blueberries, some sour cherry bittermess and a hint of raspberry marmalade.

A very wild, funky and characterful Dolcetto with wonderfully light and fresh overall style to contrast the more robust and bretty taste. At times the wine was perhaps a bit over-the top but as a whole it was surprisingly enjoyable for the style. Fun, funky stuff.

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