PNP, note taken after 2 hours air. Muted aromas of cigar box, tobacco, and wood, the wine presents a layered profile of cherry, eucalyptus, almond, and then minerals and Dogliana dirt. More cherry fruit emerges on the medium long finish where some spice elements also fold into the slightly dry, but mostly integrated, tannins. A bigger than normal Dolcetto, it still went great with stuffed chicken breasts on polenta. Drink now through 2017, no hurry.
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This wine has evolved a lot over the last year, although I don't think it was in the best way. The fruit is toned down a bit, and although the strong vegetal flavor that was present upon opening faded with air, it lingered with the finish that had a nice cherry/red berry start. This wine is still delicious though, great dolcetto, perfect with home made pizza or pasta. I've got 2 more bottles that I plan on drinking over the next year or so.
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dried flowers and crushed berries come across the nose, well-made, nice texture with a dry edge, blue fruit, plum sauce and earth on the palate, a spine of acid makes this an excellent food wine, there exists an uplifting juiciness which adds to the appeal
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Red fruits, mint, menthol aromas, this is a full throttle dolcetto full of cherry and raspberry fruit flavors with hints of darker fruits like blackberry. Fully extracted, this wine finishes silky with more red fruit flavors and not the typical dry tannins associated with dolcetto. This wine can also age and will improve over the next 2-5 years.
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I never understood why "pizza wine" is used as a pejorative. Everybody loves pizza, and with its tomato sauce, buttery crust and myriad toppings, it takes Alan acidic and versatile red to stand up to it. And so I use the term here as a compliment. This is a pizza wine. Blackberries up front along, with some anise that's that will work pretty well with pepperoni and sausage (the two beet parts of the pig, by the way). Good acidity, too. Dry tannins on the finish, though a little hollow in the middle. The pizza set me back $12 and the wine $20. Good deal on both counts.
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Slow Wine Guide 2012 (Release tasting) (Metropolitan Pavilion): The nose was like a blackberry pie with black fruits, herbs and aromas of toasty savory pate brisse. On the palate, it was juicy with more blackberry and medicinal herbs. The finish was tight with woodsy notes. The Dogliani Papá Celso should be even better with a year or two in bottle.
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- Ruby color and aromas of licorice anise and prune. It's unbalanced and has flavours of mushroom, bell pepper and fig with a medium body. Leathery texture.
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10/16/2016 - SchlaepDog Likes this wine: 88 Points
A nice wine, fruit was a little duller this time and fading. Mature, drink up over the next couple of years
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12/15/2014 - SchlaepDog Likes this wine: 89 Points
PNP, note taken after 2 hours air. Muted aromas of cigar box, tobacco, and wood, the wine presents a layered profile of cherry, eucalyptus, almond, and then minerals and Dogliana dirt. More cherry fruit emerges on the medium long finish where some spice elements also fold into the slightly dry, but mostly integrated, tannins. A bigger than normal Dolcetto, it still went great with stuffed chicken breasts on polenta. Drink now through 2017, no hurry.
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2/7/2014 - SchlaepDog Likes this wine: 89 Points
This wine has evolved a lot over the last year, although I don't think it was in the best way. The fruit is toned down a bit, and although the strong vegetal flavor that was present upon opening faded with air, it lingered with the finish that had a nice cherry/red berry start. This wine is still delicious though, great dolcetto, perfect with home made pizza or pasta. I've got 2 more bottles that I plan on drinking over the next year or so.
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9/27/2013 - whits wrote: 90 Points
dried flowers and crushed berries come across the nose, well-made, nice texture with a dry edge, blue fruit, plum sauce and earth on the palate, a spine of acid makes this an excellent food wine, there exists an uplifting juiciness which adds to the appeal
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2/25/2013 - SchlaepDog Likes this wine: 92 Points
Red fruits, mint, menthol aromas, this is a full throttle dolcetto full of cherry and raspberry fruit flavors with hints of darker fruits like blackberry. Fully extracted, this wine finishes silky with more red fruit flavors and not the typical dry tannins associated with dolcetto. This wine can also age and will improve over the next 2-5 years.
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12/17/2012 - DRS-Inc wrote: 88 Points
Tasted at Gambero Rosso Tre Bicchieri 2012 Italian Wine Tasting at Metropolitan Pavillion in NYC.
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11/28/2012 - mjnickel wrote:
I never understood why "pizza wine" is used as a pejorative. Everybody loves pizza, and with its tomato sauce, buttery crust and myriad toppings, it takes Alan acidic and versatile red to stand up to it. And so I use the term here as a compliment. This is a pizza wine. Blackberries up front along, with some anise that's that will work pretty well with pepperoni and sausage (the two beet parts of the pig, by the way). Good acidity, too. Dry tannins on the finish, though a little hollow in the middle. The pizza set me back $12 and the wine $20. Good deal on both counts.
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1/30/2012 - Eric Guido Likes this wine: 89 Points
Slow Wine Guide 2012 (Release tasting) (Metropolitan Pavilion): The nose was like a blackberry pie with black fruits, herbs and aromas of toasty savory pate brisse. On the palate, it was juicy with more blackberry and medicinal herbs. The finish was tight with woodsy notes. The Dogliani Papá Celso should be even better with a year or two in bottle.
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1/30/2012 - nospeel wrote: 87 Points
- Ruby color and aromas of licorice anise and prune. It's unbalanced and has flavours of mushroom, bell pepper and fig with a medium body. Leathery texture.
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9/27/2011 - Ben Christiansen wrote:
Lots of ripeness, a rather intense nose on this thing. Structured and dense. Rather good stuff. It works at $30, which is saying allot for a Dolcetto.
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4/6/2011 - larserikm wrote: 79 Points
Meh. Not great. Pasta- and pizza-wine for Tuesdays only.
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