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| Drinking Windows and Values |
| Drinking window: Drink between 2016 and 2019 (based on 4 user opinions) |
| Community Tasting History |
| Community Tasting Notes (average 90.4 pts. and median of 91 pts. in 7 notes) - hiding notes with no text | | | Tasted by Mootsie on 11/28/2019 & rated 91 points: Give it an hour or so. Nice medium bodied wine.
Red and purple fruits, licorice, herbs. Bright, but balanced. (888 views) | | | Tasted by David_T on 12/3/2018 & rated 90 points: Dark red/purple fruit and oak. Integrated light acid/tannins. Tasty, lovely to see the grape in CA. Drinking well now. (1150 views) | | | Tasted by mkribar on 5/11/2018 & rated 89 points: Surprisingly oaky, but opened up with a bit more fruit over time. Definitely dark purple fruit, some acidity. The complexity was definitely there, it just had a hard time poking out through the oak. Interesting that this doesn't really align with the other tasting notes--maybe I had an off bottle? (1389 views) | | | Tasted by EMTAME on 2/10/2018 & rated 92 points: Overtly fruity on the nose with a slightly tarry note that dissipates during a 90 min. decant. Initially, the palate shows bright cranberry, red cherries, and a hint of cinnamon. As it continues to open, ripe blueberries appear and round out the the mid-palate. The acidity is moderate and keeps things lively, and the tannins provide a sense of grip on the back end. This is my first Teroldego and it strikes me as a terrific middle ground between Dolcetto and Barbera, borrowing elements of both. Very nicely done. (1709 views) | | | Tasted by merryberry on 9/24/2017 & rated 88 points: Medium dark magenta. Dust, blueberry, and cola nose. Light to medium bodied, cranberries, bright cherries, soft tannins, pepper, decent acid, a bit of smoke and heat, and a long sweetish finish. Interesting, well made, simple and tasty. (1986 views) | | | Tasted by Mootsie on 2/2/2017 & rated 92 points: One hour decant. Pours dark, nearly opaque maroon. Unique nose that reminds me of blackberry violet. First sips are very juicy with licorice, purple fruits, blackberry, herbs and pepper. With air becomes full bodied and more tannic, but in a good way. Sweetens a bit with extended air. Can't wait to try the Aglianico. (1798 views) | | | Tasted by nospeel on 4/10/2016 & rated 91 points: Blew my wife and I away... Plums, blackberry and spice on the nose. Deep red fruit with some licorice on the palate. Tannins are present but not overwhelming. Nicely balanced. Does need a couple hours to open - was throwing off sediment - even at this young age. (1907 views) |
| TeroldegoTeroldego A vine of northern Italy’s Trentino-Alto-Adige zone, Teroldego is thought to have arrived there from the area of Verona around the shores of Lake Garda. It was first documented by name in various works of the early 1800s, and has more recently been shown to be genetically related to the Syrah, Marzemino and Lagrein varieties. It is planted almost exclusively in the Campo Rotaliano in the Adige Valley north of Trento, and its sole appellation of origin is Teroldigo Rotaliano D.O.C.
Teroldego takes its name from its traditional method of cultivation, trained on a system of “tirelle” or wire harnesses. A cool-climate vine, it is hardy, vigorous and potentially prolific, and best suited to permeable, well drained soils. It has large, pentagonal, three-lobed leaves and the compact, elongated, pyramidal bunches support medium to small, round, blue black berries with thick, resistant, dusky skins. The fruit is low in tannin but high in aroma, color, extract, acidity, sugar and potential alcohol.
Teroldego is easily overcropped to produce bright, fresh, balanced, fruity wines to be drunk young. Its personality is transformed if yield is restricted, when it offers lush, concentrated dark stone fruit and black cherry flavors and aromas offset by smoke, herb and bitter almond notes. It is marked by a particularly fine acidic balance and complexity, and restrained oak contact rounds out its structure. Alternate names: Tiroldola, Tiraldega.
USAAmerican wine has been produced since the 1500s, with the first widespread production beginning in New Mexico in 1628. Today, wine production is undertaken in all fifty states, with California producing 84% of all U.S. wine. The continent of North America is home to several native species of grape, including Vitis labrusca, Vitis riparia, Vitis rotundifolia, and Vitis vulpina, but the wine-making industry is based almost entirely on the cultivation of the European Vitis vinifera, which was introduced by European settlers. With more than 1,100,000 acres (4,500 km2) under vine, the United States is the fourth-largest wine producing country in the world, after Italy, Spain, and France.California2021 vintage: "Unlike almost all other areas of the state, the Russian River Valley had higher than normal crops in 2021, which has made for a wine of greater generosity and fruit forwardness than some of its stablemates." - Morgan Twain-Peterson Central Valley The Central California Winegrowers (Official site) | Central Valley (California Wine Institute) |
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