UWS; A mixed set of wines (@ JB): Mature bouquet with autumn impressions. On the palate quite mature with raisins, chocolate and a lot of herbs and spices. Fully mature and delicious.
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Socially distancing meetup. A good bottle with no VA. Unmistakable Bea Sagrantino fruit but relatively tamed. Still quite tannic, punishingly so on opening but quite OK after about 3 hours in decanter. My last bottle, but I'd drink others now rather than later
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Outstanding. I do not know where I got the bottle I thought it was junk based on the label. Boy I was surprised. It is rich, dark, Amarone like, orange and dark cherry, refined tannins, and stays on the tongue afterwards.
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Opened about 4-5 hours before serving, but no decant. Came off so rich that it was almost like an Amarone in mouthfeel and the dried grapes aspect. Almost a fruit compote or forest fruit cobbler feel to it without the sweetness. Will wait a bit and try another bottle with a decant and follow it over a night rather than lots of air then everyone drinks it at once.
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Decanted for two hours; very heavy sediment. Clear garnet color with some bricking. Modest nose of dark berries. Dark fruit on the palate with plenty of acids and still quite prominent tannins. Medium length finish emphasizing the tannins. Hopefully, this wine will continue to improve, keeping its fruit and with the tannins fading. I'm a fan of Sagrantino and look forward to tracking the development of this wine over the next 5-6 years.
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UWS (@ JB): Concentrated bouquet with ripe berry fruits, sage and laurel. Same on the palate. Sweet licorice, spiciness, chocolate, a lot of sweetness, but also good acidity and good tannin with still a firm bite. Young maturity stage now and this will continue to evolve for the next 3 - 5 years.
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Seems to be aging well. A year ago I was picking up the raisin notes as was noted in other comments. Not so with this bottle. Possibly it went through a 'bottle shock' period and is coming out the other end. Will try another bottle later this year to see wherever are at. Tannins lessening but still there which hopefully means it's still developing.
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The nose was intensely perfumed yet complicated by baked black cherry, cinnamon, clove, licorice and saline minerals. On the palate, crushed velvet textures gave way--through vibrant acidity--to plum sauce and herbs with hints of black licorice. A hint of tannin came forward in the finish, yet was nearly masked by the saturating black fruit which lingered long on the palate.
This is a mouthful of ripe Sagrantino fruit with a great balance of structure and acid. Some may find it too forward, but I can't deny how much I enjoyed it.
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Drank at Tosca with the Kushners. Adrianne and Aggie loved it while I just liked it. Big wine but not too big. A certain elegance to it that I had not experienced with Sagrantino before. Not my style but very well done. The ladies commented on the prune/raisin element that others have discussed but they found it appealing.
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Fantastic! This wine is drinking well right now. It was easily the WOTN at a recent dinner party. Layers of complexity and a nice long finish. I highly recommend!
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Decanted and poured about a half hour later, this wine shows a number of distinct stages during its airing. Initially the bouquet shows red fruits, spice and earth notes. Airing brings out a darker personality with black fruits, spice, mocha, tobacco, tar with earth, raisin and port like notes in the background. Fortunately, the raisin and port notes never dominate and do not overwhelm the palate. The medium to full bodied palate has developed since the last tasting and the wines continue to exhibit balance with enough fruit to off set the tannins and acidity. This wine will continue to drink well as long as the raisin and port are held in check. Not sure is this will benefit from additional bottle age. This does drink well now with decanting.
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My last bottle of 6. Showing signs of the warm vintage. Plum, prune, tobacco, with baked provide overall. The finish is hot and it seems to dominate the aftertaste. For me the first few bottles were great but the last few have been heading in a direction that I don't appreciate.
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Blackish color. A fresh, deep wine with lovely earth and forest floor flavors. Really robust and ripe with a slight raisiny note. As compared with the classically-styled '04 that I had recently, this is richer but not as precise and clearly showing the effects of a hot vintage. That being said, it's still a wonderful wine with that "lift" of texture that is this wine's signature. Finishes quite complex and concentrated with notes of dried black cherries and a hint of wintergreen. I would drink this now as the raisin flavors weren't there 2 years ago when I last tasted it.
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Medium purple color. Super ripe nose of dark, raisiny black and blue fruit, savory herbs, a little meat and some candied plum notes in the background. A bit of heat coming through on the nose as well. More of the same on the palate with a ripe, dark fruit profile (almost liquor like) with some tobacco coming through. Full bodied wine with really nice acid and mouthfeel and integrated tannins. Really long finish. The wine reminded me of amarone in many ways due to the ripeness and raisiny profile of the fruit. Really well made wine that is not shy on flavor. From a qpr perspective, it probably disappointed me a little bit but just ever so slightly.
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Superb bottle of wine. Full fruity bouquet with great balance and purity. The wine evolved with every sip. At one point it was Almost amarone like on the palate with a long velvety finish. Drank much better than the 2004 we drank alongside it. The 2004, while beautifully balanced needs a bit more time.
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Wine was popped and poured then decanted. It didn't show expressive aromatics and seemed shut down. Didn't change after giving it time to open up. Dark black fruits and ground black pepper, olives, anise and charcoal rock. There was nice unique aromas but they were subtle and underwhelming. I wanted more. Palate was high in acid and didn't show the lush mouth feel I expect from Bea. As a whole I was a bit let down. This was a nice wine, but I expected a stellar bottle. I wanted more funk, pungency, earth and depth. Can't wine em all. As I've mentioned before, I'm usually right in line with the cellar tracker community after a wine has been on the market for a while and I'm really surprised with my overall rating. My first thoughts are that I had an off bottle. Only one way to find out I suppose...
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The 2003 Paolo Bea, Sagrantino di Montefalco showed a gorgeous deep red crimson color in the glass. As I poured an aroma of candied cherry filed the air. With a little time in the glass the rich fruit transformed into a Burgundian expression red fruit with earth and clay. Dusty dried flowers filled out the bouquet and as a few taster notes, hints of sausage, which gave the nose a savory edge. The palate followed suit with flavors of raspberry, coffee, chocolate liquor and old cedar. The finish was long with staying dark chocolate and red fruit.
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Smell: Brown sugar, red fruits, earth, black berries, and amaretto
Taste: Raspberry, Boysenberry, vanilla bean, blueberry, spice/clove, and a hint of heat on the tail end.
Overall: A well made wine that is quite large in stature. It's bold on both the nose and the palate and has a long lush mouth coating finish that just seems to last 30+ seconds. Unfortunately I think this wine is starting to show the heat of the 2003 vintage...so I'd drink this sooner than later. With that said this could be something classic if it was possible to get around the heat and the alcohol.
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Unbelievable! This may be the perfect Sagrantino. It's young, but very approachable with everything you expect; gamey dark black cherry, wild thyme and oregano, charred meat. It's not as nuanced as the '01 or the '04, but who cares?
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Dinner at Alinea. The wines were well matched to the food, so they were tasted in optimal circumstances. Big wine, well-balanced, warm with leather and exotic spice. not as rustic as expected and remarkably open at this stage. Really liked this wine, but was sad to learn that it is expensive.
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Natural wine, macerated on the skins for 42 days, followed by 24 months stainless steel and 24 months large oak. Very ripe on the nose, with a certain yeasty unruliness that indicates no sulphur has been used; on the palate rich and intense but unruly too; velvety but chunky tannins, autumnal; good but not great length. A successful 2003, but I find it hard to pin down.
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OK, I'm going to tell you right up front. I just don't get this wine. Dark garnet color in the glass, clear hue throughout. Big nose of currants, light notes of nail polish (flaw?), a really good dusting of white pepper and some somewhat hidden notes of anise. Flavors of melted black licorice with some added notes of berries and a huge bitter finish. Medium to high acidity, firm tannins, full bodied. I guess drink now with plenty of air or continue to hold and hope? As I said, I guess I don't get this wine. It wouldn't crack 90 on the WIML scale if I rated it.
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Raveneau and Bea @ Dan's (Palo Alto, CA): Similar to the 2001, but perhaps with a riper, heavier palate. Dried fruits on the red spectrum (cherries, plums) along with mashed herbs and Christmas spices. Not quite the balance of the 2001, but that is hardly a knock. Delicious, rich and exotic.
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This wine was opened and poured. It was tasted with a trio of wine from Paolo Bea including the 2001, 2003 and 2004 SdM. This wine has shown improvement in the bottle since release. On release this showed a more closed, monolithic and tannic profile. It has evolved into a more flamboyant personality. It shows an exotic bouquet of descriptors that include red fruits, tar, clove, nutmeg, fig, chocolate, mocha and coffee notes. There is outstanding depth and complexity to the aromatics and the wine, in comparison with the 2001, shows a more forward, flamboyant profile that lacks the cool restraint of the 2001. These wines are both fascinating for their combination of structure, forwardness and complexity without becoming tiresome or overwhelming. The primary difference between the 2001 and 2003 exhibits itself in the restraint and reserve of the 2001 and the flamboyance of the 2003. The 2003, like the 2001 is a dark ruby to black. It shows a medium/full bodied palate that again shows balance, finesse and complexity. Unlike the 2001, the 2003 does not give the impression that a wall of tannins may lurk beneath the plush fruit components of the wine. It shows tannin structure but does not exhibit the same level of power contained in the 2001. This is stunning stuff and again, it is not clear if bottle age will provide improvement. This shows so well now that when to drink the wine may come down to younger versus older preference.
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In the glass this was an opaque plum color. The nose is quite intriguing with scents of tangerine rind, cinnamon, herbs, and a lingering note of roasted red meats. The palate has plumbs, prunes, herbs, red berries, and good acidic back-bone. The finish is long and smooth with a bit of heat at the end. Overall this a medium to full bodied wine that is very well ballanced and could truly be pondered oer the course of an evening. I'm very thankful for my friend who was willing to pull the cork on this...
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“Exotic Beauty” pretty much sums this wine up with Aromas of strawberry and raspberry backed up by crushed violets, spices, herbs, dried fruits follow through to a full-bodied palate, with firm, sharp tannins. Very racy and well-structured, with a unbelievable mouthwatering ultra-long finish, comparing with only very few that I have seen. (JD93+)
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Consistent notes. A very impressive quality to this wine. This time around I am getting more toasty oak. Still very complex layers of flavor. The finish on this wine is very different mostly candied orange and cinnamon.
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Deeply colored; opaque and slightly orange at the rim (perhaps oxidation from aging in 1000 gallon bottes). Big nose of dark fruit and blueberries, a little dust/chalk notes, and a bit of orange peel (like Avignonese Grande Anate). Earthiness without rusticity. Wow. Big daddy. Silky mouthfeel initially, esp. on the mid-palate - after time this got plumper and jammier - with huge tannins and plenty of acidity. As it was open it grew in fruit to the point of being New World. Rich full palate - loads of flavor and depth. Just keeps coming at you. Delicious and would be great with food. Lots of fun. Later got some bittersweet chocolate/Nestle Quick on the nose, too. Some tasters got leather and black licorice. Notes (more a sensation) of menthol (seems to be more than just alcohol vapor).
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This was my first Sagrantino and it did not disappoint. This wine is unlike anything I have ever consumed. I was blown away by the mouthfeel and complexity. It was bursting with so much fruit yet it was balanced and definitely not a New World fruit bomb. Definitely a dry wine and goes very well with food. Decanted for 4 hours and had it with Ragu Bolognese. Best wine/food combo I have experienced. I have another bottle and will try and hold onto it for another 5 years prior to drinking it.
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For me this wine is very unique. The nose is quite complex with tangerine, cinnamon, herbs, and menthol. The palate has plumbs, prunes, herbs, red berries, and a bit of acidity. The finish is long and smooth with a bit of alcohol at the end. Overall this a medium bodied wine that is well ballanced. It inspires a great deal of intraspection and antisocial behavior due to the quality. A fun wine that is very easy to drink and it dissapears way to quick!
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Dinner Party (Chez Ellen, Brickell Place, 1915 Brickell Avenue, C1507, Miami, FL): Served with Cheese Course from Switzerland.Decanted for 2 hours in am. Mike was right, drank much better than the 97 Arnaldo-Caprai 25 Anniversary. Great nose, dark berry flavors, extended finish. A superior wine in what should have been a difficult hot vintage.
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Amazing nose. Oranges & Roses with smoke in the background. Amazing. Very tannic( in a good way). A sun dried coconut aspect. Extreme fruit. Lingering strawberry icecream finish.
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Wine House - Best of Current Italy: Toasted/charred wood yet fresh nose; Beautiful; Fulls the mouth; Builds with a spice in the middle; Follows right through the finish; Tastes a bit of the age already
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Joseph Visits Scott & Kate, Part I (Burlingame, CA): A bit closed at first, but really opened up with air, although this is cleary too young to drink now. Nice strawberry and cherry aromas with hints of herbs. Very focused, long and linear in the mouth. Superb mouthfeel and went perfectly with braised meats. Just kept getting better in the glass.
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10/9/2022 - J_R wrote:
oxidized :(
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5/13/2022 - Zweder wrote: 93 Points
UWS; A mixed set of wines (@ JB): Mature bouquet with autumn impressions. On the palate quite mature with raisins, chocolate and a lot of herbs and spices. Fully mature and delicious.
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5/18/2020 - cweiss Likes this wine:
Socially distancing meetup. A good bottle with no VA. Unmistakable Bea Sagrantino fruit but relatively tamed. Still quite tannic, punishingly so on opening but quite OK after about 3 hours in decanter. My last bottle, but I'd drink others now rather than later
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1/2/2019 - britespark wrote: 94 Points
Outstanding. I do not know where I got the bottle I thought it was junk based on the label. Boy I was surprised. It is rich, dark, Amarone like, orange and dark cherry, refined tannins, and stays on the tongue afterwards.
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7/20/2018 - cweiss wrote:
I thought this bottle was a little advanced and lacking the boisterous fruit I expected. Others thought it was fine.
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11/11/2017 - portman63 Likes this wine:
Opened about 4-5 hours before serving, but no decant. Came off so rich that it was almost like an Amarone in mouthfeel and the dried grapes aspect. Almost a fruit compote or forest fruit cobbler feel to it without the sweetness. Will wait a bit and try another bottle with a decant and follow it over a night rather than lots of air then everyone drinks it at once.
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5/11/2017 - wculpepper Likes this wine: 91 Points
Decanted for two hours; very heavy sediment. Clear garnet color with some bricking. Modest nose of dark berries. Dark fruit on the palate with plenty of acids and still quite prominent tannins. Medium length finish emphasizing the tannins. Hopefully, this wine will continue to improve, keeping its fruit and with the tannins fading. I'm a fan of Sagrantino and look forward to tracking the development of this wine over the next 5-6 years.
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4/15/2017 - bubblewitz Likes this wine: 95 Points
2004. Earthy, cherry, length
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10/12/2015 - LambertsCellar wrote: flawed
TCA taint; not overwhelming but present. Too bad.
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6/7/2015 - tomklev Likes this wine: 93 Points
Still got the power.
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2/12/2015 - Zweder wrote: 92 Points
UWS (@ JB): Concentrated bouquet with ripe berry fruits, sage and laurel. Same on the palate. Sweet licorice, spiciness, chocolate, a lot of sweetness, but also good acidity and good tannin with still a firm bite. Young maturity stage now and this will continue to evolve for the next 3 - 5 years.
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11/30/2014 - ghood wrote: 91 Points
More advanced then I expected, raisined, not bad but drink now.
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6/6/2014 - Eagleputt wrote: 93 Points
Seems to be aging well. A year ago I was picking up the raisin notes as was noted in other comments. Not so with this bottle. Possibly it went through a 'bottle shock' period and is coming out the other end. Will try another bottle later this year to see wherever are at. Tannins lessening but still there which hopefully means it's still developing.
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4/14/2014 - RJurman wrote: 94 Points
Gorgeous! As with previous comments this Sagrantino is practically flawless. I have three more bottles which I am saving for special occasions.
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4/10/2014 - Eric Guido Likes this wine: 94 Points
The nose was intensely perfumed yet complicated by baked black cherry, cinnamon, clove, licorice and saline minerals. On the palate, crushed velvet textures gave way--through vibrant acidity--to plum sauce and herbs with hints of black licorice. A hint of tannin came forward in the finish, yet was nearly masked by the saturating black fruit which lingered long on the palate.
This is a mouthful of ripe Sagrantino fruit with a great balance of structure and acid. Some may find it too forward, but I can't deny how much I enjoyed it.
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10/25/2013 - nschmidt Likes this wine: 91 Points
Drank at Tosca with the Kushners. Adrianne and Aggie loved it while I just liked it. Big wine but not too big. A certain elegance to it that I had not experienced with Sagrantino before. Not my style but very well done. The ladies commented on the prune/raisin element that others have discussed but they found it appealing.
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2/21/2013 - Maznoc Likes this wine: 92 Points
Beautiful; rich and complex.
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10/4/2012 - RJurman wrote: 94 Points
Fantastic! This wine is drinking well right now. It was easily the WOTN at a recent dinner party. Layers of complexity and a nice long finish. I highly recommend!
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12/21/2011 - sehill Likes this wine: 94 Points
Decanted and poured about a half hour later, this wine shows a number of distinct stages during its airing. Initially the bouquet shows red fruits, spice and earth notes. Airing brings out a darker personality with black fruits, spice, mocha, tobacco, tar with earth, raisin and port like notes in the background. Fortunately, the raisin and port notes never dominate and do not overwhelm the palate. The medium to full bodied palate has developed since the last tasting and the wines continue to exhibit balance with enough fruit to off set the tannins and acidity. This wine will continue to drink well as long as the raisin and port are held in check. Not sure is this will benefit from additional bottle age. This does drink well now with decanting.
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8/13/2011 - baja wrote:
Drink up....the raisin flavors come on strong.
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4/23/2011 - SoCal wrote:
My last bottle of 6. Showing signs of the warm vintage. Plum, prune, tobacco, with baked provide overall. The finish is hot and it seems to dominate the aftertaste. For me the first few bottles were great but the last few have been heading in a direction that I don't appreciate.
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4/10/2011 - dream wrote: 92 Points
Blackish color. A fresh, deep wine with lovely earth and forest floor flavors. Really robust and ripe with a slight raisiny note. As compared with the classically-styled '04 that I had recently, this is richer but not as precise and clearly showing the effects of a hot vintage. That being said, it's still a wonderful wine with that "lift" of texture that is this wine's signature. Finishes quite complex and concentrated with notes of dried black cherries and a hint of wintergreen. I would drink this now as the raisin flavors weren't there 2 years ago when I last tasted it.
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3/19/2011 - Rich S wrote: 93 Points
Medium purple color. Super ripe nose of dark, raisiny black and blue fruit, savory herbs, a little meat and some candied plum notes in the background. A bit of heat coming through on the nose as well. More of the same on the palate with a ripe, dark fruit profile (almost liquor like) with some tobacco coming through. Full bodied wine with really nice acid and mouthfeel and integrated tannins. Really long finish. The wine reminded me of amarone in many ways due to the ripeness and raisiny profile of the fruit. Really well made wine that is not shy on flavor. From a qpr perspective, it probably disappointed me a little bit but just ever so slightly.
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11/14/2010 - cweiss wrote:
Damiano. An excellent bottle with exuberant Sagrantino fruit, enough lift without VA to a fault, good balance, and length. Drink or hold.
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10/22/2010 - cardsandwine Likes this wine:
Superb bottle of wine. Full fruity bouquet with great balance and purity. The wine evolved with every sip. At one point it was Almost amarone like on the palate with a long velvety finish. Drank much better than the 2004 we drank alongside it. The 2004, while beautifully balanced needs a bit more time.
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10/18/2010 - beezer6 wrote: 90 Points
Wine was popped and poured then decanted. It didn't show expressive aromatics and seemed shut down. Didn't change after giving it time to open up. Dark black fruits and ground black pepper, olives, anise and charcoal rock. There was nice unique aromas but they were subtle and underwhelming. I wanted more. Palate was high in acid and didn't show the lush mouth feel I expect from Bea. As a whole I was a bit let down. This was a nice wine, but I expected a stellar bottle. I wanted more funk, pungency, earth and depth. Can't wine em all. As I've mentioned before, I'm usually right in line with the cellar tracker community after a wine has been on the market for a while and I'm really surprised with my overall rating. My first thoughts are that I had an off bottle. Only one way to find out I suppose...
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6/11/2010 - Eric Guido Likes this wine: 94 Points
The 2003 Paolo Bea, Sagrantino di Montefalco showed a gorgeous deep red crimson color in the glass. As I poured an aroma of candied cherry filed the air. With a little time in the glass the rich fruit transformed into a Burgundian expression red fruit with earth and clay. Dusty dried flowers filled out the bouquet and as a few taster notes, hints of sausage, which gave the nose a savory edge. The palate followed suit with flavors of raspberry, coffee, chocolate liquor and old cedar. The finish was long with staying dark chocolate and red fruit.
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5/2/2010 - Kirk Grant wrote: 93 Points
Is Kirk leaving? (With Photos) (Sips Restaurant in Southwest Harbor, ME): Color: Ruby/Garnet
Smell: Brown sugar, red fruits, earth, black berries, and amaretto
Taste: Raspberry, Boysenberry, vanilla bean, blueberry, spice/clove, and a hint of heat on the tail end.
Overall: A well made wine that is quite large in stature. It's bold on both the nose and the palate and has a long lush mouth coating finish that just seems to last 30+ seconds. Unfortunately I think this wine is starting to show the heat of the 2003 vintage...so I'd drink this sooner than later. With that said this could be something classic if it was possible to get around the heat and the alcohol.
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11/29/2009 - ekenneth wrote: 97 Points
Unbelievable! This may be the perfect Sagrantino. It's young, but very approachable with everything you expect; gamey dark black cherry, wild thyme and oregano, charred meat. It's not as nuanced as the '01 or the '04, but who cares?
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10/15/2009 - vindictive wrote:
Dinner at Alinea. The wines were well matched to the food, so they were tasted in optimal circumstances. Big wine, well-balanced, warm with leather and exotic spice. not as rustic as expected and remarkably open at this stage. Really liked this wine, but was sad to learn that it is expensive.
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9/10/2009 - Xavier Auerbach wrote: 90 Points
Natural wine, macerated on the skins for 42 days, followed by 24 months stainless steel and 24 months large oak. Very ripe on the nose, with a certain yeasty unruliness that indicates no sulphur has been used; on the palate rich and intense but unruly too; velvety but chunky tannins, autumnal; good but not great length. A successful 2003, but I find it hard to pin down.
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7/15/2009 - wineismylife wrote:
DAWGS July 2009 - 6th Anniversary! (Amici's Signature Italian, Carrollton, TX): WIML??
Tasted July 15, 2009 at an offline.
OK, I'm going to tell you right up front. I just don't get this wine. Dark garnet color in the glass, clear hue throughout. Big nose of currants, light notes of nail polish (flaw?), a really good dusting of white pepper and some somewhat hidden notes of anise. Flavors of melted black licorice with some added notes of berries and a huge bitter finish. Medium to high acidity, firm tannins, full bodied. I guess drink now with plenty of air or continue to hold and hope? As I said, I guess I don't get this wine. It wouldn't crack 90 on the WIML scale if I rated it.
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6/26/2009 - mdefreitas wrote: 94 Points
Raveneau and Bea @ Dan's (Palo Alto, CA): Similar to the 2001, but perhaps with a riper, heavier palate. Dried fruits on the red spectrum (cherries, plums) along with mashed herbs and Christmas spices. Not quite the balance of the 2001, but that is hardly a knock. Delicious, rich and exotic.
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6/26/2009 - sehill wrote: 95 Points
This wine was opened and poured. It was tasted with a trio of wine from Paolo Bea including the 2001, 2003 and 2004 SdM. This wine has shown improvement in the bottle since release. On release this showed a more closed, monolithic and tannic profile. It has evolved into a more flamboyant personality. It shows an exotic bouquet of descriptors that include red fruits, tar, clove, nutmeg, fig, chocolate, mocha and coffee notes. There is outstanding depth and complexity to the aromatics and the wine, in comparison with the 2001, shows a more forward, flamboyant profile that lacks the cool restraint of the 2001. These wines are both fascinating for their combination of structure, forwardness and complexity without becoming tiresome or overwhelming. The primary difference between the 2001 and 2003 exhibits itself in the restraint and reserve of the 2001 and the flamboyance of the 2003. The 2003, like the 2001 is a dark ruby to black. It shows a medium/full bodied palate that again shows balance, finesse and complexity. Unlike the 2001, the 2003 does not give the impression that a wall of tannins may lurk beneath the plush fruit components of the wine. It shows tannin structure but does not exhibit the same level of power contained in the 2001. This is stunning stuff and again, it is not clear if bottle age will provide improvement. This shows so well now that when to drink the wine may come down to younger versus older preference.
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5/9/2009 - Kirk Grant wrote: 93 Points
In the glass this was an opaque plum color. The nose is quite intriguing with scents of tangerine rind, cinnamon, herbs, and a lingering note of roasted red meats. The palate has plumbs, prunes, herbs, red berries, and good acidic back-bone. The finish is long and smooth with a bit of heat at the end. Overall this a medium to full bodied wine that is very well ballanced and could truly be pondered oer the course of an evening. I'm very thankful for my friend who was willing to pull the cork on this...
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4/1/2009 - Bomba wrote: 94 Points
Great nose. Floral with herbs and berries. Takes over your mouth with layers of black fruit. Loooonng Finish. Decanted about 2 hours
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3/19/2009 - InternationalWineReport wrote: 93 Points
“Exotic Beauty” pretty much sums this wine up with Aromas of strawberry and raspberry backed up by crushed violets, spices, herbs, dried fruits follow through to a full-bodied palate, with firm, sharp tannins. Very racy and well-structured, with a unbelievable mouthwatering ultra-long finish, comparing with only very few that I have seen. (JD93+)
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1/13/2009 - SoCal wrote:
Consistent notes. A very impressive quality to this wine. This time around I am getting more toasty oak. Still very complex layers of flavor. The finish on this wine is very different mostly candied orange and cinnamon.
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1/7/2009 - milwaukeewino wrote:
Deeply colored; opaque and slightly orange at the rim (perhaps oxidation from aging in 1000 gallon bottes).
Big nose of dark fruit and blueberries, a little dust/chalk notes, and a bit of orange peel (like Avignonese Grande Anate). Earthiness without rusticity.
Wow. Big daddy. Silky mouthfeel initially, esp. on the mid-palate - after time this got plumper and jammier - with huge tannins and plenty of acidity.
As it was open it grew in fruit to the point of being New World.
Rich full palate - loads of flavor and depth. Just keeps coming at you.
Delicious and would be great with food. Lots of fun.
Later got some bittersweet chocolate/Nestle Quick on the nose, too.
Some tasters got leather and black licorice.
Notes (more a sensation) of menthol (seems to be more than just alcohol vapor).
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9/4/2008 - mickc wrote: 95 Points
This was my first Sagrantino and it did not disappoint. This wine is unlike anything I have ever consumed. I was blown away by the mouthfeel and complexity. It was bursting with so much fruit yet it was balanced and definitely not a New World fruit bomb. Definitely a dry wine and goes very well with food. Decanted for 4 hours and had it with Ragu Bolognese. Best wine/food combo I have experienced. I have another bottle and will try and hold onto it for another 5 years prior to drinking it.
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6/7/2008 - SoCal wrote: 94 Points
For me this wine is very unique. The nose is quite complex with tangerine, cinnamon, herbs, and menthol. The palate has plumbs, prunes, herbs, red berries, and a bit of acidity. The finish is long and smooth with a bit of alcohol at the end. Overall this a medium bodied wine that is well ballanced. It inspires a great deal of intraspection and antisocial behavior due to the quality. A fun wine that is very easy to drink and it dissapears way to quick!
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5/2/2008 - markellen.foodies@gmail.com wrote: 94 Points
Dinner Party (Chez Ellen, Brickell Place, 1915 Brickell Avenue, C1507, Miami, FL): Served with Cheese Course from Switzerland.Decanted for 2 hours in am. Mike was right, drank much better than the 97 Arnaldo-Caprai 25 Anniversary. Great nose, dark berry flavors, extended finish. A superior wine in what should have been a difficult hot vintage.
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3/9/2008 - Faddeev wrote: 96 Points
Amazing nose. Oranges & Roses with smoke in the background. Amazing. Very tannic( in a good way). A sun dried coconut aspect. Extreme fruit. Lingering strawberry icecream finish.
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2/5/2008 - EMichels wrote: 94 Points
Wine House - Best of Current Italy: Toasted/charred wood yet fresh nose; Beautiful; Fulls the mouth; Builds with a spice in the middle; Follows right through the finish; Tastes a bit of the age already
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2/2/2008 - tacman wrote: 92 Points
still my favorite pizza wine
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12/20/2007 - mdefreitas wrote: 94 Points
Joseph Visits Scott & Kate, Part I (Burlingame, CA): A bit closed at first, but really opened up with air, although this is cleary too young to drink now. Nice strawberry and cherry aromas with hints of herbs. Very focused, long and linear in the mouth. Superb mouthfeel and went perfectly with braised meats. Just kept getting better in the glass.
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