2006 Tenuta delle Terre Nere Etna Rosso

Community Tasting Notes (11) Median Score: 88 points

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  6/7/2011 - indierhythm wrote: 87 Points

  Purchased this after drinking a couple of other bottles of a similar blend that I loved. Didn't enjoy this one as much because the tannins were pretty heavy - to the point that without food they really coated my mouth, but it did grow on me throughout dinner. Pretty on the nose and palate - some hints of blueberry and raspberry on the initial nose that turned into dark rich cherry and forest floor.

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  3/13/2010 - AlexGarner wrote: 96 Points

  Had this with dinner at The Charcoal Grill on the Hill; a medium rare porterhouse with fries. It was recommended by the Sommelier and he knows what he's talking about. The nose was very concentrated with earthy red cherries and a touch of raspberries with forest floor characteristics and faint vanillin. The palette was chock full of super fine tannins with black cherry and a massive long finish. A beautiful cross between an earthy nebiolo and a fruity cherry Burgundy. Really impressive and matched perfectly with the food. Was only $95 on a restaurant wine list. One of my dinner partners (Nick Stock) said that his first impressions of the wine was that it was "a bit sharp".

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  2/5/2010 - Zweder wrote: 87 Points

  Occasional tasting group: "Terroir or bottles with a story" (@ TBa): Special bouquet with some metal, raspberry and cherries. Elegant on the palate with herbs and spices, red forest fruits and medium acidity. Ready now, no hurry.

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  11/7/2009 - Beavis77 wrote:

  Initially, the nose gave off sour cherry with an iron/blood type thing. As it opened it had more sweet, creamy blue fruits.
  The acidity has died down a bit since the last time I had it, but the tannins are still pretty firm. Tart cherry flavors with some anise and a touch of steeliness.
  Not the most complex or interesting wine, but decent, and paired well with a Mushroom Risotto.

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  10/26/2009 - NickP wrote: 89 Points

  Had this at Babbo in NYC as a first wine with apps and pasta. None of us at the table had ever had this before and it turned out to be an excellent suggestion from the sommelier - we asked for something in a medium-bodied red and this delivered. First impression was a bit of funk which blew off after about 15 minutes in the glass. Then clear cherry-like fruit, reminiscent of a pinot noir, with overtones of licorice. On the palate it was nicely fruity with good acid and a touch of tannins, finishing with some smokiness and that hint of licorice - which I characterized as 'brown licorice' not 'black licorice'. It had a nice finish and was an excellent with the variety of dishes we ate while drinking this wine.

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View all 11 Community Tasting Notes

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