Reminded us of our barrel tasting at Del Dotto. Very smooth and full-bodied. Nice juicy fruit. Just enough oak to round it out without being an oak monster. Could it be that Missouri oak made the difference? Wish we had 100 more bottles of this juice. Probably the best Del Dotto we've had (and we've had, um, quite a few). Drank with steak, tomato-red pepper sauce over pasta, and mushroom turnovers.
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6/11/2009 - AZ Wine Lover wrote: 95 Points
Reminded us of our barrel tasting at Del Dotto. Very smooth and full-bodied. Nice juicy fruit. Just enough oak to round it out without being an oak monster. Could it be that Missouri oak made the difference? Wish we had 100 more bottles of this juice. Probably the best Del Dotto we've had (and we've had, um, quite a few). Drank with steak, tomato-red pepper sauce over pasta, and mushroom turnovers.
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