Some cherry notes still there but most secondary and tertiary ones are gone. Get light earth and flowers, still a great bottle but most likely past its prime, however, this is my only bottle of this vintage so I don’t have a comparison.
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perfectly mature rosso. nice balance of earthy dark berry fruits along with tertiary notes. I wouldn't wait as this is showing perfectly. bought on release and stored in wine cellar.
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This bottle is not as good as the previous two; more advanced on the nose with port like aromas, dried fruit, damp earth, dried violet. The palate is still rich, but seems a bit more dried out on the back end and not as good of energy. If this bottle is accurate, the wine is definitely fading and should be consumed in the near future.
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A complete experience, even if not the best bottle of Bea I’ve ever had. Full bouquet with enough fruit, acid, and tannin to keep the palate lively. Much different than my last bottle of this vintage, which was a disappointment all around. Paired with a broccoli rabe pesto with spicy sausage. So rustic, you can’t help but have a smile on your face. Bottle #157.
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Dinner at Osteria Langhe (Chicago, IL): Bottle 13122. The nose here shows extremely sweet and jammy, with tons of ripeness -- the fruit is almost cloyingly sweet on the nose alone. The palate fortunately isn't, but this is a fairly jammy and sweet wine. It's not hot, nor is it ruined by oak, but there's a bit of overripeness here that isn't the most pleasant. The tannins are obviously tough sledding as well. Probably one to put away for a bit and hope for the best, but the decaying prunes don't give me cause for too much optimism.
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heady perfume of field flowers, red berries and truffle. Wild cherries and tea leaves on the palate. Slightly astringent, bitter and oxidative, still a with great fresh acidity. It is in a. great spot, but no hurry to drink
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Less VA than other bottlings, but still noticeable, the 2006 Rosso de Véo shows bitter cherry and truffley undergrowth on the nose. An absurd amount of heavy sediment demands a double decant. (Bottle 7446)
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Takes a while to unfurl, but with an hour or two of air, the nose here is expressive and a really lovely mix of high toned fruit and more rustic earthy elements. The palate is more surly, with fierce tannins and acids. But the fruit is concentrated (if a bit rustic) and the quality is there. A wine for those who drink young Barolo.
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This amount of sediment is illegal in most jurisdictions. It should be, it would choke a bison. This wine is still tannic, still furry. Rustico e animale. Forest floor, barnyard, raspberry liqeur. Fading dark cherry. Everything here screams italy, and even umbria. Rosenthal can pick em, that's for sure.
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Since having this in 2013, this has inched along in maturity.. still exotic and unusual, but also a bit more fleshy on the palate, showing some red, raspberry fruitiness, some juicy notes. This is not mature, the tannin level is high and they are not super ripe but with some more time this will be more enjoyable. Still throws an inordinate volume of sediment!!
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Made from the estate’s youngest Sagrantino vines, Rosso del Veo derives mostly from the Cerrete & Pagliaro vineyard. The round and smooth tannins make for a gentle, playful wine but a bit overpriced.
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Italian wine night for ten people, the wines were opened about 30 minutes before the dinner start time and them poured one at a time, so that the last wine was open for over an 90 minutes before drinking. We had in order: 2012 Azienda Agricola Montevertine Toscana, 2009 Montepeloso Eneo, 2012 Passopisciaro Sicilla, 2000 Azelia Barolo Bricco Fiasco, 2006 Paolo Bea Rosso di Veo, 2007 Fattoria Galardi Terra di Lavoro Roccamonfina, and the 2012 Montalbera Ruche di Castagnole Monferrato L'Accento.
I really enjoyed it. Still plenty of tanins, but probably near the end of its life fruit-wise. This needs food to be enjoyed, but once it has some food, this is a near great wine. My 2nd favorite of the night.
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this one is just about perfect for me now. right in it's peak drinking window but has a ton left. there is a great dry tobacco leaf and forest floor thing going on. nice drying tannin that serves to cleanse the palate rather than erase it. stood out for me as the best among a few heavyweights for the night.
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Second bottle of this and I continue to love it. The nose is wild with big dark berry fruits, tons of savory, meaty, animale, and mineral notes. The palate on this one is a bit bigger than my last bottle with more tannin and structure, but still nicely balanced and delicious. Thoroughly enjoyable. Still has 5-10 good years ahead.
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Loved this wine. Seems fairly close to mature. Nose is full of sauvage, red berries, iron, and damp leaves. The palate is nicely balanced with good energetic acidity and still with some tannic kick on the finish. Quite reminiscent actually of a nice Gevrey. Really enjoyable but definitely old school and old world.
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Absolutely gorgeous, showing a lot more age than I expected. Tons of sappy, sweet plum on the nose. This is super light on its feet at 13.5% and I think this is drinking at its peak now. Really elegant stuff.
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I'm a fan of the Bea wines. They are among my favorite anywhere. This one however, is starting to come apart now. A bit of prune and vegetable, and an odd tannic tartness at the end. Maybe just this bottle. Hard to know what is happening.
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Recommend by the waiter and a real curio. Incredibly feminine floral and tarry notes marry with rich depth of games flavours. Bloody tannic - came alive with a little food. Don't know enough about the vintage to comment but Definitely one to try again.
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On track since my last tasting - a bit softer, more integrated - but still complex with a brooding rawness that I like very much with country food. Good value for the Bea offerings and will not disappoint. Good now, should stay same or improve for next 3 years.
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Paolo Bea Private Dinner (In Vino, New York, NY): On the whole, 2006 has proven to be a strong vintage for Bea, despite a poor initial outlook. This bottling is an exception to that trend, which is to be expected as entry-level wines suffer the most in weaker vintages. On this occasion the bouquet showed oxidized qualities and aromas of baked prunes, brown sugar, and slightly sour cherries. The palate was dry, without sufficient acid to offset the dry fruit and considerable tannin. Drink soon. Bottle #3064. Rated 0 on a scale of -1 to 3.
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The two years since I last tasted this have been good to this wine. She needs some time in the air.....at least an hour...but then she mellows out and is a lovely companion with unique flavors that harmonize beautifully. Wonderful.
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I drunk this on a root day but nonetheless it showed the best out of two bottles of the 2006 Rosso de Veo. (It was far softer in texture and more aromatic than the last bottle a month ago.) The wine even tasted unusually pretty at first, before developing some muscle over time in the decanter. I loved how individual it was, like nothing else really. Reminiscent of wood bark. A little animale.
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This thing demands a seat at the table. Lively and oddly mercurial for its weight and darkness. It seems like it should be an immovable object, it has such palate presence and tannic grip -- but every re-visit had us trying to assess where all it had been in the five minutes since we'd checked in last.
Quick decant an hour prior to re-opening; the wine evolved throughout the night. Began with a brooding, musty, dusty, hay-ey quality, layered over black olive skins. Overall though, in the first hour, I was most struck by the meatiness of it, the umami-ness of it. The fruit came later (dried black currants? dusty old black fruit, in any case), and the herbs later still (though I'd be hard-pressed to tell you what they were). Two hours after opening, it softened slightly, but the tannins remained intense. And the sediment is enough to make a meal out of.
This is not a 93-point wine -- but it's more interesting than a lot of 93-point wines, if that makes sense. What fun.
Lovely nose reminiscent of an old Rioja - dusty, earthy, with dried carobs and prunes. Quite restrained on the palate with good tannins and acidity, a bit raisiny but definitely not sweet. Great food wine.
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When first decanted, this bottle was leathery and lean. After an hour, it freshened up beautifully. Mouth-coating tannins, plenty of acidity. There was an arc to drinking the bottle typical of an alive wine: from tasting herbal to floral (violets) with a slight minty quality. The wine wasn't that aromatic, some thyme and cocoa, this its only shortcoming.
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Uber interesting nose. Each time I approached I got something a little different. Burnt hay, dried goji berries, jasmine. It started off cloudy and got more so throughout the bottle, finishing with an insane amount of sediment. If this is an off vintage, I need to try others. Went great with fresh pasta with oil, garlic, mushrooms and broccoli.
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Nose of restrained fruit (dark, dry currants or raisins) laced with dusty earth. In the mouth, a quick and pleasant acid attack, followed by fruit, tannins and a long earthy finish. A pleasure with an earthy Italian main course, with vibrant tannins. Could cellar for 5 or more years - it might soften and expand its range from the main course to the rest of the meal.
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Never heard of the sagrentino grape, but that is not a problem. Bought this because of the Rosenthal label, a d while it is not the best wine in the world it is sure interesting. The theme here is a dark, sultry, mysterious Italian, a real beauty but not without a past with some issues. She has a bit of a gutter mouth but a rich and generous heart and lots of vibrant conversation, if not the sharpest knife in the drawer. A pleasant pizza wine, but with a huge sediment.
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Color: Brick Ruby Smell: Lavendar, anise, dark fruits, potpouri, and mushrooms Taste: Tart red fruits, dried cranberries, tobacco, and cedar. Overall: Excellent to Outstanding. Light-medium body, high acidity, vibrant fruit, and a medium length finish with a nice depth and complexity. Definately a food wine... Check back in again in 2015 this may have room to improve.
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Pounded because, well, I guess we could. Not a good showing this time around. Comments like "the sour cherry wine" kept on coming up. And frankly, this bottle wasn't like others I had had. So probably flawed was my guess.
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Tawny. Wild nose with overpowering volatility but also a fascinating citrus peel aroma. In the mouth, it is thin, astringent and harsh, driven by a level of VA which is intolerable to my taste.
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100% sagrentino from the young vines but a very high point up in Montefalco. Smells great -- chocolate and minerals, dark, but pronouced. Violets, incredible. Coffee, herbs, cherries. Palate is light in the mid. Crazy stuff. Les says massive tannins but I don't feel that. There are allot of them but man are they fine grained. They linger but really resolve out. Works it out for around $40 or so.
"As full bodied as it is this is a light wine".
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I love the Paolo Bea wines. They are all so unique and wonderful. This 06 Rosso de Veo, is not the strongest, although still very enjoyable and interesting. It has some dried, burnt cherry up front, wrapped in an old , musty cellar package. The tannins are still quite strong but drinkable. The fruit overall is not as full and complex as others from Bea, and a bit out of balance with the strong tannins in my view. If this is an accurate read, I think this difference will only accentuate over time, meaning this should be drunk now not later. It needs a bit of decant too....30 minutes to an hour will do nicely. But hey, this is a Bea...it's worth the experience!
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7/3/2023 - Scotty Pumper wrote:
She’s hanging on like an old dog that knows it should’ve wandered off into the woods two years back.
I’ll open one again in a few weeks and decant for a good 10 hours.
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2/12/2023 - YaBoi_CarloRossi Likes this wine: 90 Points
Some cherry notes still there but most secondary and tertiary ones are gone. Get light earth and flowers, still a great bottle but most likely past its prime, however, this is my only bottle of this vintage so I don’t have a comparison.
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8/23/2022 - lolo66 wrote: 92 Points
perfectly mature rosso. nice balance of earthy dark berry fruits along with tertiary notes. I wouldn't wait as this is showing perfectly. bought on release and stored in wine cellar.
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5/16/2018 - Rich.Herbs Likes this wine:
A bit more vigor than I remembered from my last tasting, but could use a some more fruit. Still good with some hearty food.
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11/6/2017 - Rich.Herbs Likes this wine:
I agree with jnewman77's notes. Prepare for a lot of sediment and drink up.
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10/27/2017 - jnewman77 wrote:
This bottle is not as good as the previous two; more advanced on the nose with port like aromas, dried fruit, damp earth, dried violet. The palate is still rich, but seems a bit more dried out on the back end and not as good of energy. If this bottle is accurate, the wine is definitely fading and should be consumed in the near future.
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10/23/2017 - kevinacohn wrote:
A complete experience, even if not the best bottle of Bea I’ve ever had. Full bouquet with enough fruit, acid, and tannin to keep the palate lively. Much different than my last bottle of this vintage, which was a disappointment all around. Paired with a broccoli rabe pesto with spicy sausage. So rustic, you can’t help but have a smile on your face. Bottle #157.
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10/5/2017 - acyso wrote: 85 Points
Dinner at Osteria Langhe (Chicago, IL): Bottle 13122. The nose here shows extremely sweet and jammy, with tons of ripeness -- the fruit is almost cloyingly sweet on the nose alone. The palate fortunately isn't, but this is a fairly jammy and sweet wine. It's not hot, nor is it ruined by oak, but there's a bit of overripeness here that isn't the most pleasant. The tannins are obviously tough sledding as well. Probably one to put away for a bit and hope for the best, but the decaying prunes don't give me cause for too much optimism.
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9/15/2017 - fedro Likes this wine: 91 Points
heady perfume of field flowers, red berries and truffle. Wild cherries and tea leaves on the palate. Slightly astringent, bitter and oxidative, still a with great fresh acidity. It is in a. great spot, but no hurry to drink
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4/21/2017 - rlove wrote: 89 Points
Less VA than other bottlings, but still noticeable, the 2006 Rosso de Véo shows bitter cherry and truffley undergrowth on the nose. An absurd amount of heavy sediment demands a double decant. (Bottle 7446)
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4/15/2017 - corka Likes this wine: 89 Points
Highly tannic and powerful, this beast needs time, air and a double decant to rid it of all the sediment.
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12/9/2016 - rc@ughey wrote: 90 Points
Takes a while to unfurl, but with an hour or two of air, the nose here is expressive and a really lovely mix of high toned fruit and more rustic earthy elements. The palate is more surly, with fierce tannins and acids. But the fruit is concentrated (if a bit rustic) and the quality is there. A wine for those who drink young Barolo.
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10/13/2016 - jeffreylubowski Likes this wine: 91 Points
This amount of sediment is illegal in most jurisdictions. It should be, it would choke a bison. This wine is still tannic, still furry. Rustico e animale. Forest floor, barnyard, raspberry liqeur. Fading dark cherry. Everything here screams italy, and even umbria. Rosenthal can pick em, that's for sure.
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9/30/2016 - lepetitchateau wrote: 90 Points
Since having this in 2013, this has inched along in maturity.. still exotic and unusual, but also a bit more fleshy on the palate, showing some red, raspberry fruitiness, some juicy notes. This is not mature, the tannin level is high and they are not super ripe but with some more time this will be more enjoyable. Still throws an inordinate volume of sediment!!
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9/18/2016 - Drankard wrote: 90 Points
Made from the estate’s youngest Sagrantino vines, Rosso del Veo derives mostly from the Cerrete & Pagliaro vineyard. The round and smooth tannins make for a gentle, playful wine but a bit overpriced.
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8/31/2016 - SMHalps Likes this wine: 92 Points
Italian wine night for ten people, the wines were opened about 30 minutes before the dinner start time and them poured one at a time, so that the last wine was open for over an 90 minutes before drinking. We had in order: 2012 Azienda Agricola Montevertine Toscana, 2009 Montepeloso Eneo, 2012 Passopisciaro Sicilla, 2000 Azelia Barolo Bricco Fiasco, 2006 Paolo Bea Rosso di Veo, 2007 Fattoria Galardi Terra di Lavoro Roccamonfina, and the 2012 Montalbera Ruche di Castagnole Monferrato L'Accento.
I really enjoyed it. Still plenty of tanins, but probably near the end of its life fruit-wise. This needs food to be enjoyed, but once it has some food, this is a near great wine. My 2nd favorite of the night.
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8/21/2016 - bps2266 wrote: 94 Points
this one is just about perfect for me now. right in it's peak drinking window but has a ton left. there is a great dry tobacco leaf and forest floor thing going on. nice drying tannin that serves to cleanse the palate rather than erase it. stood out for me as the best among a few heavyweights for the night.
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6/25/2016 - dougsmith Likes this wine: 92 Points
Medium ruby color, slightly orangy rim. Complex nose of plum, wild red berries, mineral, and aromatic herbs. Medium bodied and sappy on the palate.
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6/23/2016 - jnewman77 Likes this wine:
Second bottle of this and I continue to love it. The nose is wild with big dark berry fruits, tons of savory, meaty, animale, and mineral notes. The palate on this one is a bit bigger than my last bottle with more tannin and structure, but still nicely balanced and delicious. Thoroughly enjoyable. Still has 5-10 good years ahead.
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6/21/2016 - grantsky wrote: 92 Points
Wild berry fruit, meaty, bloody, minerals, tempermental; everything that makes Bea great
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5/18/2016 - jnewman77 Likes this wine:
Loved this wine. Seems fairly close to mature. Nose is full of sauvage, red berries, iron, and damp leaves. The palate is nicely balanced with good energetic acidity and still with some tannic kick on the finish. Quite reminiscent actually of a nice Gevrey. Really enjoyable but definitely old school and old world.
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3/6/2016 - Cj802 Likes this wine:
Absolutely gorgeous, showing a lot more age than I expected. Tons of sappy, sweet plum on the nose. This is super light on its feet at 13.5% and I think this is drinking at its peak now. Really elegant stuff.
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2/27/2016 - LFCHALA Likes this wine: 92 Points
Burgundian
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12/23/2015 - brubron wrote:
I'm a fan of the Bea wines. They are among my favorite anywhere.
This one however, is starting to come apart now. A bit of prune and vegetable, and an odd tannic tartness at the end. Maybe just this bottle. Hard to know what is happening.
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12/2/2015 - Celia BB wrote:
Recommend by the waiter and a real curio. Incredibly feminine floral and tarry notes marry with rich depth of games flavours. Bloody tannic - came alive with a little food. Don't know enough about the vintage to comment but Definitely one to try again.
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5/20/2015 - Rich.Herbs Likes this wine:
On track since my last tasting - a bit softer, more integrated - but still complex with a brooding rawness that I like very much with country food. Good value for the Bea offerings and will not disappoint. Good now, should stay same or improve for next 3 years.
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4/18/2015 - kevinacohn wrote:
Paolo Bea Private Dinner (In Vino, New York, NY): On the whole, 2006 has proven to be a strong vintage for Bea, despite a poor initial outlook. This bottling is an exception to that trend, which is to be expected as entry-level wines suffer the most in weaker vintages. On this occasion the bouquet showed oxidized qualities and aromas of baked prunes, brown sugar, and slightly sour cherries. The palate was dry, without sufficient acid to offset the dry fruit and considerable tannin. Drink soon. Bottle #3064. Rated 0 on a scale of -1 to 3.
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10/29/2014 - Ben Christiansen wrote:
Wild and ferral, crunchy acidity, pretty tasty if like nothing else.
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8/4/2014 - brubron Likes this wine:
The two years since I last tasted this have been good to this wine. She needs some time in the air.....at least an hour...but then she mellows out and is a lovely companion with unique flavors that harmonize beautifully. Wonderful.
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4/1/2014 - Ben H. Likes this wine:
I drunk this on a root day but nonetheless it showed the best out of two bottles of the 2006 Rosso de Veo. (It was far softer in texture and more aromatic than the last bottle a month ago.) The wine even tasted unusually pretty at first, before developing some muscle over time in the decanter. I loved how individual it was, like nothing else really. Reminiscent of wood bark. A little animale.
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3/28/2014 - wormfarmer Likes this wine: 90 Points
This thing demands a seat at the table. Lively and oddly mercurial for its weight and darkness. It seems like it should be an immovable object, it has such palate presence and tannic grip -- but every re-visit had us trying to assess where all it had been in the five minutes since we'd checked in last.
Quick decant an hour prior to re-opening; the wine evolved throughout the night. Began with a brooding, musty, dusty, hay-ey quality, layered over black olive skins. Overall though, in the first hour, I was most struck by the meatiness of it, the umami-ness of it. The fruit came later (dried black currants? dusty old black fruit, in any case), and the herbs later still (though I'd be hard-pressed to tell you what they were). Two hours after opening, it softened slightly, but the tannins remained intense. And the sediment is enough to make a meal out of.
This is not a 93-point wine -- but it's more interesting than a lot of 93-point wines, if that makes sense. What fun.
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3/4/2014 - Rani wrote: 89 Points
Lovely nose reminiscent of an old Rioja - dusty, earthy, with dried carobs and prunes. Quite restrained on the palate with good tannins and acidity, a bit raisiny but definitely not sweet. Great food wine.
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3/3/2014 - Ben H. Likes this wine:
When first decanted, this bottle was leathery and lean. After an hour, it freshened up beautifully. Mouth-coating tannins, plenty of acidity. There was an arc to drinking the bottle typical of an alive wine: from tasting herbal to floral (violets) with a slight minty quality. The wine wasn't that aromatic, some thyme and cocoa, this its only shortcoming.
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11/27/2013 - GrandeSerataFuori wrote: 89 Points
Uber interesting nose. Each time I approached I got something a little different. Burnt hay, dried goji berries, jasmine. It started off cloudy and got more so throughout the bottle, finishing with an insane amount of sediment. If this is an off vintage, I need to try others. Went great with fresh pasta with oil, garlic, mushrooms and broccoli.
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9/28/2013 - Rich.Herbs Likes this wine:
Nose of restrained fruit (dark, dry currants or raisins) laced with dusty earth. In the mouth, a quick and pleasant acid attack, followed by fruit, tannins and a long earthy finish. A pleasure with an earthy Italian main course, with vibrant tannins. Could cellar for 5 or more years - it might soften and expand its range from the main course to the rest of the meal.
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9/18/2013 - lepetitchateau wrote: 89 Points
Never heard of the sagrentino grape, but that is not a problem. Bought this because of the Rosenthal label, a d while it is not the best wine in the world it is sure interesting. The theme here is a dark, sultry, mysterious Italian, a real beauty but not without a past with some issues. She has a bit of a gutter mouth but a rich and generous heart and lots of vibrant conversation, if not the sharpest knife in the drawer. A pleasant pizza wine, but with a huge sediment.
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7/30/2013 - Kirk Grant wrote:
Color: Brick Ruby
Smell: Lavendar, anise, dark fruits, potpouri, and mushrooms
Taste: Tart red fruits, dried cranberries, tobacco, and cedar.
Overall: Excellent to Outstanding. Light-medium body, high acidity, vibrant fruit, and a medium length finish with a nice depth and complexity. Definately a food wine... Check back in again in 2015 this may have room to improve.
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7/10/2013 - Ben Christiansen wrote:
I am thinking grilled duck breast with a super-soft polenta, cherries and pickled ramps.
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2/27/2013 - Ben Christiansen wrote:
Pounded because, well, I guess we could. Not a good showing this time around. Comments like "the sour cherry wine" kept on coming up. And frankly, this bottle wasn't like others I had had. So probably flawed was my guess.
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1/31/2013 - Ben Christiansen wrote:
Incredible sour cherry black pepper nose. Then harder edges on the back end
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9/27/2012 - Ben Christiansen wrote:
Damn! Just amazing to me. The skin, the VA, the fruit, the tertiary, the power. Whew. Sweeps me off my feet.
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9/21/2012 - drwine2001 wrote:
Tawny. Wild nose with overpowering volatility but also a fascinating citrus peel aroma. In the mouth, it is thin, astringent and harsh, driven by a level of VA which is intolerable to my taste.
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9/7/2012 - Ben Christiansen wrote:
100% sagrentino from the young vines but a very high point up in Montefalco. Smells great -- chocolate and minerals, dark, but pronouced. Violets, incredible. Coffee, herbs, cherries. Palate is light in the mid. Crazy stuff. Les says massive tannins but I don't feel that. There are allot of them but man are they fine grained. They linger but really resolve out. Works it out for around $40 or so.
"As full bodied as it is this is a light wine".
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8/24/2012 - brubron wrote:
I love the Paolo Bea wines. They are all so unique and wonderful. This 06 Rosso de Veo, is not the strongest, although still very enjoyable and interesting. It has some dried, burnt cherry up front, wrapped in an old , musty cellar package. The tannins are still quite strong but drinkable. The fruit overall is not as full and complex as others from Bea, and a bit out of balance with the strong tannins in my view. If this is an accurate read, I think this difference will only accentuate over time, meaning this should be drunk now not later. It needs a bit of decant too....30 minutes to an hour will do nicely. But hey, this is a Bea...it's worth the experience!
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6/27/2012 - ixtx wrote:
delicious, but still too young. wait.
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