Kinda forgot about these, looks like since '14. Well, it's definitely showing more aged at this point, with a medium (+) brickish garnet veering towards tawny at the edges. No secondary fermentation at this point. Aromas of dark and dark red fruits, cedar, dill, lemon, and potpourri. Liking this aromatically. Light to medium body, medium acid and medium to medium (-) finish, with flavors of black cherry, plum, dried cranberries, black tea, lemon, and orange peel. This will certainly be tired for many, but I'm appreciating the complexity personally; however, I'll drink my last very soon and would recommend that to any others still holding.
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Starting to be brick red, a fair bit of floating sediment (not sure what these are). Tart cherries with some licorice and herbs on the nose, fairly acidic on the body with somewhat gritty tannins and a medium short finish. Not too complex, needs food to tame the tannins, quite average.
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Awakens the palate with explosive tangy acidity right up front. Juicy bright red berries then into some earthiness mid-palate. Zingy into finish with some smokiness (and is that bacon fat?). Some bitterness on late finish that I don't care for however. Should benefit with more time.
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My first Graci after many fine experiences with other Etna reds. Consumed over three nights; it was good right away but got much better with air, best on night two. Bright, typically light color; big nose, redolent of fresh red fruits, minerals. Bright, persistent acidity, smokey flavors, dill. Firm tannins, medium length. Like most Etna reds, at 3.25 years this is too young and I'm looking forward to drinking this again in several years. My hope is that what seems to be a bit one-dimensional today will develop more complex features with age.
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At Latva Bar. Had a glass from an opened bottle. Dark cherries on the nose. Light to medium bodied, firm tannins and acidity, showing tart cherries with a dusty finish. Felt a bit tight but a good food wine.
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Got a lot of secondary fermentation as others have mentioned. It was pretty severe, so I recorked and let it sit in the fridge a few days, which definitely helped, but it still needed a little airtime tonight to blow off. Medium and cloudy ruby color. I recall a funky, barnyard nose on the pop, but tonight it's showing cherry, red licorice, smoke, and dill. Medium body, acid, and finish, with flavors of sour cherry, bitter licorice, and dill pickles. Interesting. Tannins are still a little firm. I'll give the other couple of bottles a few more years.
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Medium garnet color, slightly cloudy. Nose of raspberry, cherry and a little bit of fig. A little bit of heat showing on the nose as well. Sweet red fruit flavors on the palate with a tart acidity and an almost sweet and sour finish. I do not think this wine was flawed but it definitely feels like there was some excess heat somewhere in the process because there is a slight stewed fruit element in the wine. Not a bad wine but nothing special either.
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Popped and poured to go with homemade chicken parmigiana. I think there may have been something slightly off with this bottle so I will refrain from scoring but it had a bit of a tingling sensation on the palate as if some possible secondary fermentation had occurred. It was a bit too sharp as well. Flavor wise, there was a good amount of spicy, dark red fruits with some minerality that showed some promise but hopefully the other bottles show better.
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Sydney Italian Wine Festival - Etna Masterclass: Rustic nose - bretty, leather, smoke meats and plum. Palate has excellent texture and the brett doesn't really show through. Well balanced and with a kick of spice along the way, the palate is more appealing to me.
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Dinner at NoMad (NYC): Wild and funky and very nice. Had much stronger legs than some other etna nerello mascalese that I have tasted. More structure - in a way expressing the nebbiolo like characteristics more than the pinot noir side (these two varietals seems to pop up often enough with these etna reds as comparators).
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Consumed side by side with Murgo's Etna Rosso 2010, the Graci Etna Rosso lacked some of the elegance and nerve that the Murgo bottle had. Too soft structure? A far cry from the Quota600 2010.
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7/19/2018 - studleytrey Likes this wine: 89 Points
Kinda forgot about these, looks like since '14. Well, it's definitely showing more aged at this point, with a medium (+) brickish garnet veering towards tawny at the edges. No secondary fermentation at this point. Aromas of dark and dark red fruits, cedar, dill, lemon, and potpourri. Liking this aromatically. Light to medium body, medium acid and medium to medium (-) finish, with flavors of black cherry, plum, dried cranberries, black tea, lemon, and orange peel. This will certainly be tired for many, but I'm appreciating the complexity personally; however, I'll drink my last very soon and would recommend that to any others still holding.
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12/17/2017 - ricemanhk wrote:
Starting to be brick red, a fair bit of floating sediment (not sure what these are). Tart cherries with some licorice and herbs on the nose, fairly acidic on the body with somewhat gritty tannins and a medium short finish. Not too complex, needs food to tame the tannins, quite average.
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1/29/2016 - Primordialsoup Likes this wine: 88 Points
Awakens the palate with explosive tangy acidity right up front. Juicy bright red berries then into some earthiness mid-palate. Zingy into finish with some smokiness (and is that bacon fat?). Some bitterness on late finish that I don't care for however. Should benefit with more time.
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1/10/2015 - PaulusLoZebra Likes this wine: 89 Points
My first Graci after many fine experiences with other Etna reds. Consumed over three nights; it was good right away but got much better with air, best on night two. Bright, typically light color; big nose, redolent of fresh red fruits, minerals. Bright, persistent acidity, smokey flavors, dill. Firm tannins, medium length. Like most Etna reds, at 3.25 years this is too young and I'm looking forward to drinking this again in several years. My hope is that what seems to be a bit one-dimensional today will develop more complex features with age.
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10/5/2014 - Rich S wrote: flawed
Another bad bottle. Fizzy, sharp and tart. Very disappointed.
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8/22/2014 - Brunello81 wrote: 89 Points
89.
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5/28/2014 - williamturck Likes this wine:
Needed a lot of air. Gave a whole lot more on day 2.
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3/26/2014 - Henman wrote: 86 Points
At Latva Bar. Had a glass from an opened bottle. Dark cherries on the nose. Light to medium bodied, firm tannins and acidity, showing tart cherries with a dusty finish. Felt a bit tight but a good food wine.
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2/16/2014 - studleytrey wrote: 87 Points
Got a lot of secondary fermentation as others have mentioned. It was pretty severe, so I recorked and let it sit in the fridge a few days, which definitely helped, but it still needed a little airtime tonight to blow off. Medium and cloudy ruby color. I recall a funky, barnyard nose on the pop, but tonight it's showing cherry, red licorice, smoke, and dill. Medium body, acid, and finish, with flavors of sour cherry, bitter licorice, and dill pickles. Interesting. Tannins are still a little firm. I'll give the other couple of bottles a few more years.
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2/10/2014 - EMichels wrote:
Significant secondary fermentation - it took a lot of shaking to offgas; A bit of horsey; Somewhat chewy; Medium weight; Lacking interest
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1/5/2014 - Rich S wrote: 87 Points
Medium garnet color, slightly cloudy. Nose of raspberry, cherry and a little bit of fig. A little bit of heat showing on the nose as well. Sweet red fruit flavors on the palate with a tart acidity and an almost sweet and sour finish. I do not think this wine was flawed but it definitely feels like there was some excess heat somewhere in the process because there is a slight stewed fruit element in the wine. Not a bad wine but nothing special either.
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12/31/2013 - stiang wrote: 85 Points
Middels interessant juice, rustikk, litt hardt arbeid. Nesten kullsyreaktig...
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12/1/2013 - Rich S wrote:
Popped and poured to go with homemade chicken parmigiana. I think there may have been something slightly off with this bottle so I will refrain from scoring but it had a bit of a tingling sensation on the palate as if some possible secondary fermentation had occurred. It was a bit too sharp as well. Flavor wise, there was a good amount of spicy, dark red fruits with some minerality that showed some promise but hopefully the other bottles show better.
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11/10/2013 - CamWheeler wrote: 89 Points
Sydney Italian Wine Festival - Etna Masterclass: Rustic nose - bretty, leather, smoke meats and plum. Palate has excellent texture and the brett doesn't really show through. Well balanced and with a kick of spice along the way, the palate is more appealing to me.
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8/12/2013 - Omar Khayyam wrote: 88 Points
Dinner at NoMad (NYC): Wild and funky and very nice. Had much stronger legs than some other etna nerello mascalese that I have tasted. More structure - in a way expressing the nebbiolo like characteristics more than the pinot noir side (these two varietals seems to pop up often enough with these etna reds as comparators).
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8/11/2013 - ktrh Likes this wine: 83 Points
Consumed side by side with Murgo's Etna Rosso 2010, the Graci Etna Rosso lacked some of the elegance and nerve that the Murgo bottle had. Too soft structure? A far cry from the Quota600 2010.
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