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| Drinking Windows and Values |
| Community Tasting History |
| Community Tasting Notes (average 91.8 pts. and median of 92 pts. in 64 notes) - hiding notes with no text | | | Tasted by walkerjfw on 7/23/2021: Last wine of a big evening...we brought as our contribution. Served with grilled peaches, biscuits and cream
Mostly consistent with flavor profile of last bottles, notable that color seems to have darkened. In its your this was an amber/orange color. Its evolved to a chestnut/iced tea color. Flavors still vibrant, not sure if the color change was this bottle or signals and decline. Apricot, and burnt orange showing, went well with the dessert. A few bottles left (1367 views) | | | Tasted by walkerjfw on 10/17/2020 & rated 93 points: "The Beat Goes On" another great socially distanced dinner, this one hosted by Andrea and David w/ Joe/Wendy/Harry/Anne/Bill/Ashley (Chez Silverstein): In my cellar about 9 years...first bottles since 2013, great excuse to check back in on them. From 2 375ml bottles, chilled, PnP.
Color was an amber/chestnut color, some separation. The apricot still jumps out of the glass, followed by burnt sugar, marzipan and honey. Palate repeating the apricot, with figs, honey and balsamic. Viscous and stocky, full body, lingering finish...
Still great, aging nicely with a ways to go. Would pair nicely with any type of fruit tarts (apricot, obviously...) or chocolate. Or by itself which is basically what we did...:) Great wine, very unique.
PS - Tasting Note #3500 on CT..! (1691 views) | | | Tasted by Osiris021 on 6/21/2019 & rated 94 points: No formal notes. (1939 views) | | | Tasted by olracx62 on 5/12/2018 & rated 93 points: top sweet wine, amber color, wonderful at the eye, complex taste, best paired with unparalleled little patisserie and chocolate pie with red berries. With L&L backward to glorious times (2557 views) | | | Tasted by JonnyG on 3/8/2018 & rated 93 points: Sauv. Blanc and Merlot Night (Bear and Star, Los Olivos, CA): A consistent winner. Notes of caramel and apricots, a touch bitter, good depth. (2859 views) | | | Tasted by Osiris021 on 6/11/2017 & rated 92 points: No formal notes. (2568 views) | | | Tasted by Rich S on 4/22/2017 & rated 90 points: Sweet and delicious but not as fresh as my last bottle. More burnt caramel notes than citrus and orange and a bit sweeter with less acidity this time. Could be showing its age a little. Either that or this bottle had a slight storage issue. (2438 views) | | | Tasted by Bluth on 1/31/2017 & rated 94 points: Dark amber, fine black tea, raisin, honey, smoked & conserved jujube on nose. Bright acidity to well balance tropical fruit sweetness. (2347 views) | | | Tasted by Zorg on 12/31/2016 & rated 89 points: Very good but lacks acidity to balance the sweetness. (1737 views) | | | Tasted by AlphaMikeFoxtrot on 11/28/2016 & rated 90 points: Orange peel, dried red fruit, preserved peaches. Long finish. (751 views) | | | Tasted by JonnyG on 9/10/2016 & rated 93 points: Beautiful bouquet of fig, caramel, orange peel and almonds. Complex and layered palate, with a lingering finish. Should improve with a few more years' age. (2240 views) | | | Tasted by Osiris021 on 3/5/2016 & rated 93 points: No formal notes. (2115 views) | | | Tasted by Nojomoschwa on 6/16/2014 & rated 91 points: Very good. Dominant notes of apricot, over-ripe peach and amaretto. Lovely on it's own, though imagine it could be nice with stone-fruit cobblers or pie. One of the better passitos I've tried from Italy. Seems to be pretty consistent across vintages, too. (3442 views) | | | Tasted by TannicBeast on 5/4/2014 & rated 94 points: This is an excellent dessert wine. It is gold in color, with medium plus intensity. The nose is clean, with pronounced aromas of apricots, pineapple and sweet spice such as clove and cinnamon. The palate is sweet, but balanced by medium plus to pronounced acidity. The alcohol is 14.5% and medium plus. The body and flavors intensity are medium plus, and the finish is long. The palate is consistend with the nose, with additional flavors of orange rind and ginger. Drink now, or within the next 3-5 years. Great by itself, with Italian Christmas desserts such as Panforte or Torrone or with fruit tartes. (3192 views) | | | Tasted by rcrisa on 2/21/2014 & rated 91 points: Flowers, orange peel and something else that could be jam (maybe apricot jam). Good acidity and nice persistent finish. Makes me happier each time I try it. Beautiful. (3269 views) | | | Tasted by walkerjfw on 11/28/2013 & rated 95 points: AT Thanksgiving dinner with desserts. Did a repeat of last year's pairing...Consistent with last years notes. Really unique dessert wine. Most of our table loved it - but not for everyone. (3383 views) | | | Tasted by Tenuta Stefan on 10/30/2013 & rated 92 points: Perfect half bottle. Good storage.
Slightly amber.
Good nose. Apricot, candied fruit, flowers, orange peel and burnt sugar (like a crème brullée). A hint of coffee and liqourice.
Pretty good acidity, not too sweet, balanced, some mineral that lift this medium bodied wine.
Nice long finish.
92-93p (3065 views) | | | Tasted by Osiris021 on 10/27/2013 & rated 93 points: No formal notes. (1233 views) | | | Tasted by chifred on 9/9/2013 & rated 92 points: Glass with Cheese following dinner in Rome. Honey, fig, apricot. Very nice! (2006 views) | | | Tasted by pbmedder on 7/18/2013: Pronounced Ben Ree-eh. 14.5% abv. 100% Zibibbo (Muscat de Alexandria). Med + amber colour, water-white rim. Incredibly fragrant nose, jumps out of the glass, dried apricots, floral, orange peel, acetone touches, nuts, sweet spice, very complex. Sweet palate, though not nearly as sweet as a Sauternes/Tokaji. Med + acidity, high alcohol, mineral touches, apricot, mango, long finish. Very, very good. Great complexity already on the nose, though palate is still forming, nice fresh mineral finish. Will age for an indeterminate period, though best in the next decade. (1977 views) | | | Tasted by rexmerlot on 3/30/2013: No formal note (1473 views) | | | Tasted by Uglypinga on 1/21/2013: Very good wine poured at Babbo as part of their riserva pairing. Loads of apricot, honey and peach both on the nose and palate. I really enjoyed the depth of the wine. Exceedingly long finish. I don't now much about passito, but I will be hunting some down. (2512 views) | | | Tasted by Winevestor on 11/27/2012 & rated 92 points: Amazing hit of apricot on the nose. More big ripe apricot in the mouth, in a wine that is not cloying, but had purity driven by a velvet acidity. Lovely wine (2313 views) | | | Tasted by walkerjfw on 11/23/2012 & rated 95 points: Poured for Thanksgiving, had with an overindulgence of T-Day desserts (turns out this wine pairs perfectly with Pumpkin Mousse, pecan pie and pumpkin cheesecake).
Beautiful amber/rose color in the glass, shows great when served, catching the eye of the crowd. Apricot, burnt sugar, honey, marzipan, candied citrus/orange. One of my (Italian) guests pointed out the white figs on the back of the palate and finish (Spot on). very viscous mouth-feel, much like a sauterne.
Popped and poured, may benefit from some decanting, good right out of the bottle. Served chilled/cold. This will likely last a long time, seems young and primary. Probably will improve with age, however it drinks great right now. One of the most unique dessert wines I have had, really wowed the crowd. (2346 views) | | | Tasted by rocknroller on 11/11/2012 & rated 94 points: Osteria I Nonni Fall Italian Tasting (I Nonni, St. Paul, MN): Gorgeous color already, medium amber. This stuff is pretty amazing. The purity Of apricot on the nose and palate is simply stunning. The palate has a creamy mouthfeel, very rich with great depth. The finish is extremely long. Well balanced. This could be a classic with some age. (2961 views) | | | Only displaying the 25 most recent notes - click to see all notes for this wine... |
| Donnafugata Producer Website
DONNAFUGATA
Producing wines of quality, while respecting the environment and promoting the territory
Donnafugata was created in Sicily by an enterprising family with 150 years’ experience in premium wines. Giacomo Rallo and wife Gabriella, daughter José and son Antonio are engaged in an entrepreneurial project aimed at care for details and at putting people at the service of nature to make wines that increasingly correspond to the territory’s potential.
The Donnafugata adventure began in 1983 in the Rallo family’s historic cellars in Marsala and at its Contessa Entellina vineyards in the heart of western Sicily; in 1989 Donnafugata arrived on the island of Pantelleria, starting to produce naturally sweet wines. To date, overall Donnafugata production is obtained from 820 acres of vineyards, 650 at Contessa Entellina and 170 on Pantelleria.
The Contessa Entellina estates are located in the heart of western Sicily, where vineyards are an integral part of the landscape. On its 650 acres Donnafugata grows both indigenous grapes - Ansonica, Catarratto, Grecanico and Nero d’Avola – and the international varieties that have proven to adapt best to the territory’s soil and climate, like Chardonnay, Viognier, Cabernet Sauvignon, Merlot, Syrah. Of recent introduction are also Sauvignon Blanc, Alicante Bouchet, Tannat and Petit Verdot. Cultivating 13 varieties was an agronomic decision aimed at valorizing the particularities of the different areas (soil, elevation, exposure) and producing complex wines with great personality.
On Pantelleria, a volcanic island lying between Sicily and Africa, Donnafugata has 170 acres planted with Zibibbo (Muscat of Alexandria) and a winery in the Khamma district that is a fine example of sustainable architecture. The vines, trained in bush form, are grown on small terraced plots delimited by drywalls in lava stone. Given such conditions, grape growing is almost entirely manual and even harvesting is very laborious.
The Marsala cellars, built 1851, are a living example of industrial archeology. The layout of the “baglio”, a typically Mediterranean warehouse, has been retained and features a spacious courtyard adorned with citrus and olive trees, and trussed wooden ceilings, the work of master carpenters of long ago. Today it houses a dynamic, productive enterprise whose aim is excellence. Here converge the products obtained at Contessa Entellina and on Pantelleria for refinement (in steel, cement and oak) and bottling.
ZibibboPurists will tell you that Zibibbo is a grape variety that can be used to make anything from table wine to grappa. However, the Zibibbo made commercially by several houses is a strong wine similar to Marsala but fermented and then partially distilled naturally, without the addition of spirits. The process differs also in that Zibibbo is actually made from grapes partially fermented in the sun. It is a very old process, and Zibibbo, though not the direct precursor of Marsala, derives from a formula known in the Middle Ages. It is typically slightly lower in alcohol than Marsala (about fifteen percent compared to eighteen or twenty percent) and sometimes more robust. The Zibibbo grape is similar to Moscato, and the wine known as Moscato di Pantelleria Naturale is made mostly from Zibibbo grapes. Suggested by a 3/18/2018 download of Wikipedia:https://en.wikipedia.org/wiki/Muscat_of_Alexandria jhtItaly Italian Wines (ItalianMade.com, The Italian Trade Commission) | Italian Wine Guide on the WineDoctorSicilycossyra |
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