CT blind group tasting at David's (Enfield, CT): More about being an unusual wine for curiosity value than something really interesting/compelling; a cloudy orange-salmon colour with lightly spicy and earthy notes framing fresh cranberry and raspberry fruit. It's light on its feet with bright acids and a savoury finish, but while it's nicely balanced there's nothing here that keeps me coming back for anything more than a tasting pour.
This is such a cool wine, as much for its orange coloration as for its combination of spice and strawberry on the nose. Nicely balanced by acidity and an earthiness that makes for some spirited conversation. Sadly I never seem to be able to keep these bottles from disappearing.
Tasted at room temperature after glass decanting about 2 hours. Strawberry and barnyard on the nose, along with some lemon zest and spice. Rich and funky on the palate - lots of earth flavors mixed with citrus. The strawberry comes on in the middle, and it finishes with great acidity and a little spice.
Yummy, yummy, yummy - I got love in my tummy. This "little bastard" packs a wallop in a small package (perhaps it is named after the '64 Fiat Arbath). This unusual wine is made from 100% Trousseau Gris (or Grey Reisling). When mature, the skins develop a bronze hue. This wine is pressed by foot alone, and allow to ferment on top of the skins, leading to a unique orange color. Exotic fruit and earthy spices lead to a perfect wine to complement a thanksgiving table.
Hate to be the first review on this as I have no previous Piccolo Bastardo experience. Amazing orangish bronze color. Initially flavors ver flat and uninteresting--very young. With time, by the second day, the wine became much more complex. Even though it is not oxidized, it has flavor profiles similar to very dry sherries, works well with squash and other rich somewhat sweet foods.