Color: medium ruby with some brick, up to the edge Nose: stewed dark fruit and some really great balsamic, menthol, and lemon oil notes. Various things emerge, wilted dark flowers, chili pepper, tobacco leaf and wet log smoke Palate: balanced and mature. Acidity and tannins are medium, resolved, in equilibrium. This is more medium-full body than full. Confirms the nose and is everchanging Finish: medium
Very compelling and I think still near its peak, doesn't show tired at all. Livery aromas that scream aglianico. An absolute guarantee
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Smooth and soft; still acids, but tame & diminished. The rough grit-like tannin has dissolved away into just a nice, firm background. Dark fruits (Black currant, raspberry), coffee, aged balsamic and ash. Lovely with a soft-ripened cows milks cheese and charcuterie. In the past this wanted lamb, sausage pizza and the like, but is now mature and ready to enjoy.
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An outstanding example of how the Italian Aglianico grape is capable of making superb, world class wines. Mastroberardino arguably is the greatest winery for Aglianico, making multiple levels, every one of which is reliably dark in color, dense, concentrated, rich, dry, ageworthy, and magnificently structured by tannin and acidity. The outstanding feature of the 2003 is that it has turned the corner and shows how good the wine gets when patiently cellared - rounder, smoother, better integrated, and more delicious.
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Somewhat mellow but with beautiful aromas and flavors. Still hanging in with tannin and fruit, and incredibly easy to drink. P&P, got better over and hour and held for a bit, although I don't know that there's much reason to hold on longer.
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Still wonderful! Smokey and complex with still present acidity and lovely lingering tannin. Had with charcoal roasted chicken and lamb. Many years left here as well.
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Taste: Full bodied with medium acidity and some hard tannins. It's 2003-ness is showing in the tannins with dark chocolate, liqueur notes, dark red cherries, and dark red fruits.
Overall: While this doesn't show itself to be over ripe, it certainly has a riper side to it. The tannins are also on the stern side right now, but if they pull back a bit, this could certainly get better.
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Drynk with capercaille - legs that had been cooked in wine. Powerful win that matches the tasty meat well, but I have been more impressed with previous vintages.
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I was a little concerned how this might show, given recent tn's, but this was nothing short of fantastic. Bright cherry, melted red licorice, trace amounts of dust, fennel and raspberry liqueur on the nose. Medium-bodied with acids that support the fruit in such a way as to complement the fruit and tannins creating a seamless, fresh package. A great surprise on the night, and something I will be thinking about for some time. recommended, 13,0% abv, drink thru 2018
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Nat cork. Subtle nose of red fruit, roses, and rocks. Med body but lots of tannic structure, juicy acidity is lip-smacking with dark fruits and a hint of tar. Very nebbiolo like. Nice finish. Bit lighter bodied and bit hotter than 03 Serpico tasted along side.
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Plum, rose, carob, berry, minerally tar on the nose. Cherry, graphite, plum palate with good structure. Finishes with a weird bitterness on the back palate but none of the chlorine. Very good.
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Drunk over two nights. Much better the second night. Not a big bouquet - tart cherry and tarmac. Integrated in the mouth, with the structure outlining a a good amount of fruit. Long finish. As you can tell from the description, it would have been hard to identify this as Aglianico. Great wine and wonderful with grilled meat.
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Decanted 2 hours prior to consumption. Big mistake. What is normally a vibrant acidic lively wine was dull on the palate. Sedate fruit, depressing. DO NOT DECANT!
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A little hot, leafy. Black olives. Rather full. Could probably age a bit more but already approachable now. Firm tannins. Refreshing aidity. Long, clean finish.
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Robe profonde et soutenue. Belle matière, grain assez fin. Bonne acidité et légère amertume. C'est bonifié à l'aération. Pourra vieillir quelques années. Beau vin mais trop cher!
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Drank at Sylvain after 2 hours in a carafe for aeration. Nose is very soft and on the red ripe fruits, strawberries I would say! The mouthfeel is ample and muscular presently. There are a lot of black fruits with coffee and licorice aromas. The tannins are very present and have just begun to integrate. The finish is quite long. Needs some cellar time to integrate the tannins a bit more but a good wine nonetheless.
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Very dark. Dried herbs and pencil shavings on the nose. Sweet and ripe cherry on the palate. Sweet and ripe but not heavy at all. Still rather tannic with medium length on the dryish finish. Very good with some potential upside with a bit more age. Maybe try again in 2 years.
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Medium full nose has rich currant fruit, tar, smoke and spice. Palate is plush and approachable. Acidity keeps it fresh across the mid-palate and fine tannins offer grip on the back palate. Medium length, flavorful finish. Very nice.
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Courtesy of Frank Carone at Ponte Vecchio, Brooklyn. In addition to the Aglianico qualities of cherries, earth and dried spices, this also adds that unique Taurasi characteristic of cooked broccoli (call me crazy, but I've gotten that before, specifically with the 1997 Feudi di San Gregorio Taurasi Riserva Piano Di Montevergine that Gary Z. opened in Sag Harbor this summer). But underlying that, the heat of the 2003 vintage results in a rather muddled palate; there is good flavor here, but not much precision.
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Agreed completely with previous review. Nice bright black cherry fruits and some dusty earth and dried spices. Defintely a bit tannic right now along with a nice bit of acidity keeping it fresh but sets up well with heavier Italian dishes. Dark and deep but still balanced so additional bottle time will set it up well in 5-10 years. Recommended.
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One glass was poured stright from the bottle, the other was poured through a Venturi wine aerator. As far as taste and smell, I couldn't detect any difference. There was a noticeable difference in the tannin, with the wine poured through the Venturi a bit softer.
Very nice nose, ripe berries and a bit of oak which isn't quite integrated yet. Mushrooms, earth, dried herbs on the long finish. Very tannic but it softened appreciably after an hour and a half in the glass. Best to let this rest a few more years to tame the tannins and round it out. Excellent wine.
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Karl House: Red-purple-limpid like Barolo; Tar-game, meat spices and PEPPER; supple entry, grt spicy berry notes, touch bitter dry t’s but refined; burnt charcoal; STRAW jam! long fin., very flavorful w/grt tart berry fin! Hooray!
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7/1/2022 - stet Likes this wine: 92 Points
Color: medium ruby with some brick, up to the edge
Nose: stewed dark fruit and some really great balsamic, menthol, and lemon oil notes. Various things emerge, wilted dark flowers, chili pepper, tobacco leaf and wet log smoke
Palate: balanced and mature. Acidity and tannins are medium, resolved, in equilibrium. This is more medium-full body than full. Confirms the nose and is everchanging
Finish: medium
Very compelling and I think still near its peak, doesn't show tired at all. Livery aromas that scream aglianico. An absolute guarantee
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9/28/2021 - Bruce 1er wrote: 95 Points
Classic profile. Excellent balance with a nice finish.
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11/19/2018 - MarcEBeaudoin wrote:
Smooth and soft; still acids, but tame & diminished. The rough grit-like tannin has dissolved away into just a nice, firm background. Dark fruits (Black currant, raspberry), coffee, aged balsamic and ash. Lovely with a soft-ripened cows milks cheese and charcuterie. In the past this wanted lamb, sausage pizza and the like, but is now mature and ready to enjoy.
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11/20/2016 - Mossrose wrote: 94 Points
An outstanding example of how the Italian Aglianico grape is capable of making superb, world class wines. Mastroberardino arguably is the greatest winery for Aglianico, making multiple levels, every one of which is reliably dark in color, dense, concentrated, rich, dry, ageworthy, and magnificently structured by tannin and acidity. The outstanding feature of the 2003 is that it has turned the corner and shows how good the wine gets when patiently cellared - rounder, smoother, better integrated, and more delicious.
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11/20/2016 - RussK wrote: 91 Points
Russk. K&A's Aglianico tasting. One of the WOTN. Liked the 2009 better. The top wines of the night were all this producer and their Taurasi wines.
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3/13/2016 - lifeattable Likes this wine: 91 Points
Somewhat mellow but with beautiful aromas and flavors. Still hanging in with tannin and fruit, and incredibly easy to drink. P&P, got better over and hour and held for a bit, although I don't know that there's much reason to hold on longer.
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12/8/2015 - Levinsb wrote:
Rich deep still a bit tannic. Love the rusticity and edges of this wine even 12 years on.
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6/6/2015 - MarcEBeaudoin Likes this wine:
Still wonderful! Smokey and complex with still present acidity and lovely lingering tannin. Had with charcoal roasted chicken and lamb. Many years left here as well.
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2/23/2014 - tfesmgk Likes this wine: 88 Points
Not what I remembered in Italy. Maybe losing some steam. Nice balance but no length.
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9/19/2013 - KeithAkers wrote: 89 Points
Chicago Italian Lovers round 5- Taurasis (Caro Mio, Chicago IL): Nose: There is definitely a riper quality to this with dark chocolate, red florals, dark red cherries, and liqueur notes.
Taste: Full bodied with medium acidity and some hard tannins. It's 2003-ness is showing in the tannins with dark chocolate, liqueur notes, dark red cherries, and dark red fruits.
Overall: While this doesn't show itself to be over ripe, it certainly has a riper side to it. The tannins are also on the stern side right now, but if they pull back a bit, this could certainly get better.
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12/28/2012 - hennlund wrote:
Drynk with capercaille - legs that had been cooked in wine. Powerful win that matches the tasty meat well, but I have been more impressed with previous vintages.
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12/28/2012 - Tim Heaton wrote:
I was a little concerned how this might show, given recent tn's, but this was nothing short of fantastic. Bright cherry, melted red licorice, trace amounts of dust, fennel and raspberry liqueur on the nose. Medium-bodied with acids that support the fruit in such a way as to complement the fruit and tannins creating a seamless, fresh package. A great surprise on the night, and something I will be thinking about for some time. recommended, 13,0% abv, drink thru 2018
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11/17/2012 - czar33 wrote: 87 Points
Équilibré, un peu d'acidité, légère amertume. À point.
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12/17/2011 - Riezin wrote:
Nat cork. Subtle nose of red fruit, roses, and rocks. Med body but lots of tannic structure, juicy acidity is lip-smacking with dark fruits and a hint of tar. Very nebbiolo like. Nice finish. Bit lighter bodied and bit hotter than 03 Serpico tasted along side.
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12/16/2011 - MrD wrote: 90 Points
Always enjoy this wine.
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11/30/2011 - andtheodor wrote: 91 Points
Plum, rose, carob, berry, minerally tar on the nose. Cherry, graphite, plum palate with good structure. Finishes with a weird bitterness on the back palate but none of the chlorine. Very good.
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11/19/2011 - TwoSmoochies wrote: 87 Points
very dry
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10/14/2011 - gordoyflaca wrote: 91 Points
Herbal dark cherry, a true italian, nice.
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9/22/2011 - Winevestor wrote: 90 Points
Drunk over two nights. Much better the second night. Not a big bouquet - tart cherry and tarmac. Integrated in the mouth, with the structure outlining a a good amount of fruit. Long finish. As you can tell from the description, it would have been hard to identify this as Aglianico. Great wine and wonderful with grilled meat.
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8/4/2011 - pxstone wrote:
Decanted 2 hours prior to consumption. Big mistake. What is normally a vibrant acidic lively wine was dull on the palate. Sedate fruit, depressing. DO NOT DECANT!
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1/18/2011 - pwarms wrote: 89 Points
Some good hot italian fun in a bottle...enjoyed with some fresh gnocchi and a red sauce....
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4/30/2010 - winesteward wrote: 90 Points
A little hot, leafy. Black olives. Rather full. Could probably age a bit more but already approachable now. Firm tannins. Refreshing aidity. Long, clean finish.
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2/9/2010 - Esteban wrote: 87 Points
Robe profonde et soutenue. Belle matière, grain assez fin. Bonne acidité et légère amertume. C'est bonifié à l'aération. Pourra vieillir quelques années. Beau vin mais trop cher!
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10/11/2009 - maxima wrote: 90 Points
Drank at Sylvain after 2 hours in a carafe for aeration. Nose is very soft and on the red ripe fruits, strawberries I would say!
The mouthfeel is ample and muscular presently. There are a lot of black fruits with coffee and licorice aromas. The tannins are very present and have just begun to integrate. The finish is quite long. Needs some cellar time to integrate the tannins a bit more but a good wine nonetheless.
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9/12/2009 - winesteward wrote: 88 Points
Very dark. Dried herbs and pencil shavings on the nose. Sweet and ripe cherry on the palate. Sweet and ripe but not heavy at all. Still rather tannic with medium length on the dryish finish. Very good with some potential upside with a bit more age. Maybe try again in 2 years.
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6/27/2009 - Nanda wrote: 90 Points
Medium full nose has rich currant fruit, tar, smoke and spice. Palate is plush and approachable. Acidity keeps it fresh across the mid-palate and fine tannins offer grip on the back palate. Medium length, flavorful finish. Very nice.
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12/9/2008 - Pknut wrote:
Courtesy of Frank Carone at Ponte Vecchio, Brooklyn. In addition to the Aglianico qualities of cherries, earth and dried spices, this also adds that unique Taurasi characteristic of cooked broccoli (call me crazy, but I've gotten that before, specifically with the 1997 Feudi di San Gregorio Taurasi Riserva Piano Di Montevergine that Gary Z. opened in Sag Harbor this summer). But underlying that, the heat of the 2003 vintage results in a rather muddled palate; there is good flavor here, but not much precision.
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6/13/2008 - Gotwine1969 wrote: 90 Points
Agreed completely with previous review. Nice bright black cherry fruits and some dusty earth and dried spices. Defintely a bit tannic right now along with a nice bit of acidity keeping it fresh but sets up well with heavier Italian dishes. Dark and deep but still balanced so additional bottle time will set it up well in 5-10 years. Recommended.
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1/25/2008 - winesteward wrote: 90 Points
One glass was poured stright from the bottle, the other was poured through a Venturi wine aerator. As far as taste and smell, I couldn't detect any difference. There was a noticeable difference in the tannin, with the wine poured through the Venturi a bit softer.
Very nice nose, ripe berries and a bit of oak which isn't quite integrated yet. Mushrooms, earth, dried herbs on the long finish. Very tannic but it softened appreciably after an hour and a half in the glass. Best to let this rest a few more years to tame the tannins and round it out. Excellent wine.
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1/20/2008 - peternelson wrote: 91 Points
Karl House: Red-purple-limpid like Barolo; Tar-game, meat spices and PEPPER; supple entry, grt spicy berry notes, touch bitter dry t’s but refined; burnt charcoal; STRAW jam! long fin., very flavorful w/grt tart berry fin! Hooray!
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