Community Tasting Note
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kanjimoti wrote: 91 points
April 24, 2014 - Very dark red, almost black. I was tempted to liken this to the color of a saturated Syrah but the '08 Campofiorin Oro from Masi doesn't have that purple hue, more like the darkest beet you've ever seen. Great nose here of complex spices and a whisper of tar. The grapes were dried on mats before being crushed to allow some of the water to evaporate from each grape, thus intensifying the flavor of the wine. A method known as passito. I've been to Masi and seen this. It's not done in the sun as I imagined but indoors with fans spinning away and every window open to allow the moisture to escape. I think I remember they even had hatches on the roof that open. When I worked for Fedex I delivered to a company in Davenport that produced concrete, north of Santa Cruz, called RMC Lonestar and that's the pneumonic I use to help me remember the three grapes that go into a lot of the wines in Veneto; Rondinella, Molinara, and Corvina. The palate is dense with a fantastic balance of fruit, acid, and a touch of leather. The Masi doesn't come across as heavy despite the density and alcohol (14%) and I think we have the high acidity to thank for that, and Masi talent as well. I have no idea how this will age but my best guess is two things will happen. The fruit will turn pruney and remain in the wine or will just fade just as a Bordeaux ages leaving us with something akin to an old leather belt. Either way I suggest drinking this by 2023.
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1 Comment
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alpha_ori commented:
7/7/14, 7:38 AM - Great review -- thanks!