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| Community Tasting Notes (average 93.4 pts. and median of 95 pts. in 9 notes) - hiding notes with no text | | | Tasted by ex-sommelier on 11/8/2018: Very different from any other sweet wine I've tasted. Quite sweet, but not syrupy or heavy, it was balanced and paired perfectly with duck a l'orange. The nose was lovely with dark berry jam, savory dried spices, dried fruit, and citrus peel. I hoped for more complexity and with about an hour of air it developed quite well, and was better still the following day. The palate was really nice, very long and dynamic. The acidity is still there though just on the edge of enough for me so unless you like your sweet wines ultra soft I would drink now. (1318 views) | | | Tasted by michigan dogs on 12/10/2017: Part of an awesome blind tasting, 1st time drinking this wine and it held it's own against a stellar lineup including Pavie, Haut Brion, Musar, The Maiden, Luce brunello and others. Too many wines tasted to give an accurate impression, but "what a night" (2064 views) | | | Tasted by Ludi on 10/3/2016 & rated 88 points: Granato. Al naso predominano le sensazioni salmastre (pasta d’olive), macchia e rosmarino, pepe, una breve pungenza tipicamente “naturale”. Dolce ma non stucchevole, lungo su note di frutta in confettura (2606 views) | | | Tasted by SMHalps on 5/19/2016 & rated 95 points: Nowhere near as sweet a ruby port (which is what I was expecting) it even had a touch of bitterness. But I really loved it, and ended up just sipping it instead of ordering dessert. (2849 views) | | | Tasted by Louvin on 6/14/2015 & rated 95 points: Open a couple hours and paired with dark chocolate mousse which is a challenge to most red dessert wines. This was so magical a combination as the red fruit of sagrantino grape showed thru and was the star of the combination. Not overtly sweet and great concentration and smoothness. (2995 views) | | | Tasted by kevinacohn on 4/12/2014: Paolo Bea Private Dinner (Lexington Pizza Parlour, New York, NY): From 375ml. Decanted three hours prior to serving. I assume this is the first time I've had the 2006 Passito since it was so different than every other vintage I've tasted. At first I was hit with huckleberry jam. Later, anise and a pronounced spearmint aroma and flavor. Some smoke, tar, and earth is also present. The sweetness is extremely well balanced by the acid and tannins. Delicious to drink now and with a long life ahead. Bottle #2247. Rated 2 on a scale of -1 to 3. (3574 views) | | | Tasted by hkoben on 2/25/2014 & rated 94 points: Buy one or more if you can afford it. Wait until your favorite people are at dinner with you. Open it for dessert and you'll feel bound together by having shared a mystery. Profound and pleasurable. Sweet, but no less complex than any wine. (2624 views) | | | Tasted by paolonardi on 12/6/2013: di una concentrazione abominevole, al naso sfodera frutta in confettura (prugne, more), rovi, terra. Profondo e profumatissimo. La bocca č una delizia e ha accompagnato egregiamente una torta di Bompiani con doppio cioccolato fondente e doppia mousse di fragola. Che delizia. (1910 views) | | | Tasted by Sgift on 11/22/2013 & rated 95 points: Extraordinary (1737 views) |
| Paolo Bea Producer websiteSagrantinoFrom Wikipedia, the free encyclopedia
Sagrantino is an Italian grape variety that is indigenous to the region of Umbria in Central Italy, and makes some of that region's most distinctive wines.
It is grown primarily in the village of Montefalco and its surrounding areas, with only 250 acres (1.0 km2) dedicated to the grape in the hands of about 25 producers. With such small production, the wine is not widely known outside of Italy, even though it was granted DOCG status in 1991.
The origins of the grape are widely disputed, but what is known is that it was used primarily for dessert wines for many years, the grape being dried in the passito style, much like a Recioto di Valpolicella. At some point, the wines were made in a dry style, and that is how they are primarily produced today.
The grape is one of the most tannic varieties in the world, and creates wines that are inky purple with an almost-black center. The bouquet is one of dark, brooding red fruits with hints of plum, cinnamon, and earth.
The Sagrantino di Montefalco DOCG requires 100 percent sagrantino used, with a required 29 months aging before release. Sagrantino is of excellent storability.
A more approachable and affordable Montefalco Rosso usually contains only 10-15% sagrantino and allows up to 70 percent sangiovese and other grapes in the blend.
A passito is still made, a thick, syrupy wine with raisin and blueberry qualities. The alcohol content is around 14 percent.Italy Italian Wines (ItalianMade.com, The Italian Trade Commission) | Italian Wine Guide on the WineDoctorUmbria On weinlagen-infoMontefalco On weinlagen-info |
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