2/12/2021 - pigdaddy wrote:

decanted 30 min. displays the youthful purple expected, all the fruit bowl of mulberries, blackberries, sweet spice & black pepper in the forefront; med +palate weight; quite ripe & intensely present after 2 hours, this has tightened up since the last one nearly a year ago; will be very good mid-term, at 8 - 10 years from vintage.

pork burger w/buttermilk blue cheese; ayocote amarillo beans w/hatch chilies & avocado

1/13/22 approachable mid-stage tonight; juicy & ripe but not too much. (90)

pork burger patty melt, swiss, curry ketchup

12/3/2023 - pigdaddy wrote:

double-decanted earlier in the day; returned to cellar & served at cool 62 degrees with the final course of the evening.

purchased on release, pristine cork w/barely any penetration, actually quite remarkable; clear burnished garnet, minimal sediment; lovely restrained aromatics, on point Pauillac nose; elegant, refined & restrained; long & classic.

good example to show to mixed experIence audience. very stylish, one of best '95 for pure enjoyment this evening.

seared lamb tenderloin w/crushed coriander, rosemary, garlic & pomegranate molasses, ayubia blanco beans w/lambshank & red wine ragout; braised turnip greens & hakurei turnips w/cider vinegar

7/25/2023 - Tim Heaton Likes this wine:

Totally crazy - in the very best of ways. Quite nice on day one with a PnP; had a glass, re-corked and on day two, slightly better, still, so I had two more glasses. Then I went on a small holiday, placing ~ 4oz that remained in the fridge, and, what do you know, 19 days later, this was still going strong. I'll be sitting on my remaining bottle for 3-4 years, at least. recommended.

https://www.ItalianWine.blog

9/15/2022 - redwhiteandrich Likes this wine:

Pan fried branzino filets, brown butter, capers and tomatoes.

If this was your house white, you'd be winning at life.

6/16/2022 - chablis28 wrote:

I hold my breath every time I open one of these as about 1 in 4 Dauvissat shows creeping to full blown pre-mox. But not tonight! Whew, this one is fantastic. The color is a deeper mature gold but the nose & palate are simply sublime! Sea coast & citrus nose. Intense, palate staining mineral, salinity tangerine & lime. Extremely fresh & vibrant. Outstanding! May my final btl be as good! Fingers crossed. I'll open for sure W/I the next 2-6 months. Great with Nita's crab cakes!

7/31/2021 - pigdaddy wrote:

lot 10.155, purchased on release. decanted one hour, still youthfully colored. I have been consuming these more frequently of late; while it seems there's structure there for further evolution, the decant diminishes the fruit over time & accentuates the narrow, still-firm tannins. really good w/dinner, aromatically more basso.

my bottles have significant sediment, so decanting is essential, but will plan to jump right in.

grassfed prime strip, creamed silver queen corn w/chanterelles & snap beans, german johnson tomatoes

12/02/21 excellent & forthcoming in less than perfect glasses (90)

chicories pizza w/egg, parsley-anchovy salsa

7/7/2020 - pigdaddy wrote:

lots of nebbiolo for the $, with a midterm window of reward; youthfully dry after time in the decanter.

zucchini 'noodles', mild pork sausage, marinated sungold tomatoes & red onion, pecorino

1/05/21: decanted 30 min, quaffed over two hours. remains a tasty young nebb/vespolina, chewy sour cherry, grippy now, but a couple of years will make me grin

steak salad, escarole & roasted little spuds, buttermilk blue cheese, walnuts

4/28/2020 - pigdaddy wrote:

some funky pasture notes on the nose; ripe & concentrated high-toned dark red fruits, rustic scrape-ey tannins. food essential to enjoyment, more positive w/fatty stuff.

sunny- side up quail eggs, hot soppressata; escarole hearts, gorgonzola ranch

7/13/2021 - ohne_musik wrote:

As big and backwards a Haut Lieu as I can remember tasting. Reminds me a bit of 2010 Le Mont sec when it was young. Acid, minerality, saturation dialed up. A panopoly of yellow orchard and tropical fruit, some fresh apple juice and a boatload of slightly drying minerals.a hint of honey on the long finish. Needs time to shed baby fat and awkwardness but a lot of potential. 91++

6/17/2021 - pigdaddy wrote:

pale yellow gold; citrus orchard, yellow stone fruit, extra tangy acids.

Cherokee purple tomato, buffalo mozz

3/26/2021 - Tim Heaton Likes this wine:

PnP enjoyed over two nights, with both showing well if a bit differently. Less mineral on day 2, more white/yellow fruit, a little more body. Day one was good, but the energy wasn't really there the way it was on day 2. Early days for this value wine, I should grab a sixer. Drink now and the next 3-4 years. 13,5% abv., Nomacorc. recommended+

http://www.italianwine.blog

8/16/2020 - vulgar little monkey wrote:

OK, now this is more like it. A bottle opened a few days before was corked. There is something slightly different in the texture of the latest releases, a little less of the rusticity and coarse texture but without losing its sense of place and soul. Speaking with the importer, the only change has been that the son has returned to the estate to help out and that makes a lot of sense. An extra pair of hands at a small, artisanal estate can make a ton of difference. Deep red and black fruits with savory herbs, leather and a mineral earth. Looking forward to following this wine for years to come.

4/7/2021 - pigdaddy wrote:

as a fan of pecorino, this is a salty, stone fruit-driven example; crackling & saline, well-paired w/supper.

pan-roasted cod, little 'stew' of turnips, radishes & peas w/green garlic

5/21/21 exactly what I wanted w/supper. (89)

littlenecks in spicy, garlicky, creamy brodo w/chorizo & focaccia toasts

3/23/2021 - pigdaddy wrote:

decanted 30 min; transparent carmine; delightful & expressive red plum & raspberry, black mineral, underbrush; med. bodied w/invigorating texture; tangy red fruits, front of the palate acids, solid underpinnings.

a juicy, youthful etna rosso, savory, w/developmental future; fair value

castelluccio lentils w/sausage meatballs & pearl couscous, Sicilian pecorino

3/06/22 like the soil it sprang from, this is charcoal & mineral, smoke; blackberries, black raspberries, dark loamy soil, moderate tannins. drink sooner. (88)

pizza w/stracciatelli & olive tapenade

3/8/2021 - pigdaddy wrote:

decanted 45 min. deeply colored & brilliant dark ruby; boldly fruited aromatics, yet none of the roasted qualities of many of its vintage peers; full-bodied, while showing seamless weight; ripe & concentrated, surprisingly balanced even so; still possesses solid structure & evolutionary potential.

first .750 ml from a case; considerably better balanced & more attractive than anticipated (experience w/Beaucastel going back many decades) from the '07 vintage experience w/other producers. while it lacks some of the rusticity & funk of older examples, this bottle was quite attractive & youthful.

lamb meatballs in spicy tomato sauce w/feta, mint & orzo; roasted hakurei turnips & their greens w/guanciale & sweet chili sauce

1/7/2021 - pigdaddy wrote:

typical purple-red; blackberry pie & spicy nose; mid-weight; juicy & invigorating, lots of punchy acidity balances the high-toned fruit. canny & well-crafted barbera.

alubia blanca beans w/spicy sausage, cremini mushrooms, castelfranco & pecorino

1/23/21 this has terrific ethereal weight against its high acidity, fun to drink. (88)

mexican chorizo & cabbage casserole w/onions, garlic, little yellow potatoes, sherry vinegar

1/29/21 continues to excel w/assertive food; weight & fruit in terrific step (88)

shrimp in spicy creole sauce , basmati rice

12/21/2020 - Tim Heaton Likes this wine:

This PnP has developed impressively in the ten months since I last (first) tasted it. Powerful aromas, with bold flavors the welcome prior aeration. Bright red fruits, some truffle, tobacco, and dried herbs were mostly dominant. Very juicy middle, med+ finish. A joy to drink; thru 2038. highly recommended

http://www.italianwine.blog

11/18/2020 - Tim Heaton Likes this wine:

Stunning. This PnP shows a medium garnet> ruby core; it's clear, and bright. Initial aromas offer a bold display of red/dark red berries, an equal amount of cherries, and lovely forest scents. The weight of the wine is more or less med(+) bodied, though the sheer abundance of fresh acidity keeps this flowing evenly, and elegantly. I've not even swallowed the first taste, and I'm already wanting more; this is very pure, highly transparent. With some air, there's a touch more weight, and the perfumes of complexity manifest even more profoundly. Very fine, sweet tannins are perfectly in tune with my preference: this is a world class wine, and my mind wanders nearer to Grand Cru Burgundy than anywhere else. At this point, I can't recall if I dreamt about it last night, but I certainly woke up still thinking about it. A serious contender for the best red wine, from anywhere, in its price class. While this has enough structure to cellar for the mid-term, it's so joyous now, it'd be a shame not to check on it if, like me, you have several. 14,0% abv., natural cork. highly recommended+

http://www.italianwine.blog

10/8/2020 - vulgar little monkey wrote:

Maybe the best bottle I've had of this yet. There is an overall balance that makes the parts seem more of a whole than past bottles. The silky fruit of the vintage integrate more fully with the spicy, savory, leathery, licorice-earth tones. So glad that the Cianferonis decided to make a straight Chianti Classico. It pushed our old mainstay, the Riserva Caparsino, a bit higher in price (fair) but this is also more approachable and less expensive and doesn't sacrifice any of the soulfulness. This really is my jam.

10/11/2020 - pigdaddy wrote:

decanted. dark garnet, cherry bounce, faintly weedy; lovely weight; Luden's & red cherry elixir, better than decent length & acidity, lovely. in it's best window still for 4 - 5 years.

funghi fritti; kale & 'nduja pizza

1'30/21 decanted 30 min. color sound; a definitive wet pottery clay on the opening nose, like amphora sangiovese; evolved to warm confit berries; med+; dense & chewey, rustic & herbal/savory; red skinned fruit tannins. (88)

Marcella beans, picante fennel sausage, cavalo nero, pecorino, Meyer lemon

12/20/21 decanted about 30 min. performing like last one, savory style, worked well w/trencherman's supper.

cesarecce w/scarlet runner beans, rapini, guanciale, sage & pecorino

10/7/2020 - pigdaddy wrote:

pale lemon-skin gold; nose is beeswax, yellow orchard fruit compote, hints of bergamot, mint & nutmeg; med weight; resonant pear & plush custard apple, heightened heirloom pearskin duskiness, acids fine & long on the finish.

certain this will evolve well, Carillon has generally been less susceptible to pre-mox; still, will drink most of these earlier. a treasure on an Indian summer evening.

crispy cornmeal-crusted sugar toads w/lemon-sumac aioli; buttery baby butterbean succotash w/roasted Hungarian wax pepper, red currant tomatoes & arugula

7/22/2020 - vulgar little monkey wrote:

This just came to my market. We had a really nice visit with Andrea Fontana there back in 2019. The 2016 is showing all the promise in bottle that it did out of cask. This wine threads the line between modern and traditional. Very clean and fruit driven, but aged in large botti. There is a sappiness and drive to the fruit that carries through the finish. I expect good things from this wine in the future but it is fun now for a young Nebbiolo experience that won't rip your face off.

6/16/2020 - pigdaddy wrote:

decanted one hour. stylish & elegant, in the early stage of expressing it's destination; still learning these Etna reds, whether they will evolve, into what?, this one is showing nicely, balanced between fruit, soil, mineral w/tannins underplayed & acids in check; hard not to like at the table.

crispy skin pan-roasted chicken thighs, 1st of the season, picked this morning chanterelles in a creamy little stew w/capers & ham; roasted broccoli w/spring onions & Calabrian chilies

8/11/2020 - Tim Heaton Likes this wine:

PnP. Tasted alongside the 2015, it was impossible to choose a favorite - I love the both equally, even if they're not the same wine, i.e. plenty of subtle nuances for each wine. I was able to find this on sale, I grabbed a few, and I should have taken all of them. Now, and the next few years at this level. recommended+

https://www.ItalianWine.blog

8/18/2020 - pigdaddy wrote:

decanted 45 min. deeply violet-colored; exotic wild berry & brown spice nose; med+ body; fruit is dark & dry, tannic-skinned; this feels like caught at clenched, less-expressive state. could be bias, one of my least appreciated recent vintages. needs time...it seems tonight.

classic patty melt w/crispy roasted rosegold potatoes, curry ketchup

9/19/2019 - Tim Heaton Likes this wine:

My third one since tasting at release, and, unfortunately, my final one. I say unfortunately because it's really just entering its preferred window. The last traces of primary fruit are all but integrated, and the window to full-on tertiary development is wide open. That said, it's fairly young (for my palate), complex and quite elegant. Others around the table were as, or more, impressed; the final sip, some 2+ hours after first pour, was the best. Brilliant, and in a great spot now, and for the next 15 years. (93-96)

https://www.italianwinereviews.com

6/13/2020 - Tim Heaton Likes this wine:

Good+. Fresh, and bouncy, with good depth to the juicy red/blue fruits. Shows avg typicity/finish, and good balance. There's some complexity that really needs some swirling/air to more fully emerge; good soil, and place notes. A fun, weeknight wine that's certainly built for food. Now, and the next few years. Some nice structural elements, and the overall experience have me liking this more than my rating might suggest. recommended

https://www.ItalianWine.blog

6/4/2020 - UpfromtheCellar wrote:

Savory cherry with a hint of cola. Dark. Brooding. Paired very well with the roasted salmon.

5/9/2020 - Tim Heaton Likes this wine:

2 1/2 years later, and, very good. I tasted this upon release some years ago, knowing it needed time. Well, that time has come, this is elegant, in early maturity, and offers such fine detail through the finish. Of course it's a food wine, but some will be tempted to enjoy it on its own, and it may well succeed in that the texture, and grace may well afford such a thing. The tannins are super fine, lightly sweet, the fruit is red, with lovely soil, and other notes of place. Should hold at this level for a few more years, no problem. No need to wait any longer. 14,% abv., natural cork. PnP, served non-blind, better at the 60 minute mark. In its current form, this is highly recommended

https://www.ItalianWine.blog

5/12/2020 - Tim Heaton Likes this wine:

Good>Very good. Drank over three days, with day one being the best for my tastes. That said, day 2, and to a lesser (aromatic) extent, day three were both enjoyable, more so with food. On PnP, the off-dry, stone and yellow fruits dominate the nose, as expected; some really pretty seashell, and linen notes with extended air. The palate is medium-bodied, the finish is med+. It's good now, but honestly, I think I'll wait for a few years on the others. Oh, Laurence, we miss you. 13,5% abv., natural cork. Purchased at the domaine on release. Drink or hold thru 2026; pure, with good structure. recommended

4/23/2020 - pigdaddy wrote:

crunchy red fruits, leaner than the two prior vintages, but think this makes it more amenable to a broader spectrum of dishes; decanted & consumed over several hours, it stayed bright & crisp all the way, frappato shows most.

Marcella beans, tuna conserva, Treviso, olives & feta

4/18/2020 - pigdaddy wrote:

decanted 30 min, enjoyed over several hours. limpid garnet, some ambering edge; nose kind of turgid, but attractive first hour, but man, does it kick in at 2+hours, kind of exotic incense, musk, baked berries; svelte for warm vintage; fruit still of the warm redcurrant, wild sour cherry vein, with air, the tannins become less charming. still, a real pleasure & better than the last one, predictably good w/a predictable pasta. next to last of 6, purchased on release.

penne w/homemade hot Italian sausage & local broccoli rabe

9/24/2019 - Tim Heaton wrote:

Darker brick-red color, clear. Already offering good complexity on the nose, with BIG-ish tannins (for a rosso), and plenty of fresh, cooling acidity. The perfumes are complex, and already quite pretty. A surprising, and welcome, length that may well improve in the coming years. Very good. 14,5% abv., drink now thru 2026. 24k bottles produced. recommended

https://www.italianwine.blog

2/9/2019 - vulgar little monkey wrote:

My first time with this vintage. Similar plums to compliment the nebbiolo cherry like in other vintages as well as and the baking spice notes. A bit more tannic and distinctly feral than the 2012, though not monstrously either. Very good now but probably needs more air than we gave it. Will age in a positive direction for years. These are great wines.

7/19/2019 - DougLee wrote:

Opaque ruby color. Fulsome, most excellent nose of earth, raspberry, iodine, plum pits, hyacinth, and ferric notes. Vibrant, iron-laden layers of red raspberry and black cherry fruit fanning out on the palate with a broad platform of dusty tannin and ample acidity. Long finish of sweet earthy fruit cut with craggy stone and grip. Soaring, jewel-tinged fruit and the depth of a quarry. And it will only get better.

1/17/2019 - pigdaddy wrote:

corked.

1/23/2018 - Tim Heaton Likes this wine:

FAIL -- as a PnP. However, night 2 (good>very good), and night 3 (very good) were much more like it. On night one (PnP) this was all about the soil, and toward the end of the second hour, a note of fruit emerged, just a note. The second night was an equal blend of fruit and soil, and by night 3, it was mostly about the fruit, and finish. HOLD, thru 2027. recommended

https://www.ItalianWine.blog

2/19/2018 - Tim Heaton Likes this wine:

Benvenuto Brunello 2018, Montalcino centro; 2/16/2018-2/19/2018 (Montalcino): (Benvenuto Brunello, 2018, Montalcino) Soil! iron, mushrooms, dried cherry and freshly picked strawberries. After a few minutes in the glass, dried herbs emerge; this is packing quite a lot, on the nose and palate. Acids are high, and consistent with the structure of many of the finer 2013 Brunello wines I've tasted this week. There's a unique flavor running through the middle - words escaped me, I just chose to enjoy it. The finish is long, the color a darker brick red, and the tannins are fine, and lightly sweet. Excellent. 2021-2037+ highly recommended

https://www.ItalianWine.blog

11/17/2017 - Tim Heaton Likes this wine:

Held since release, this was a PnP, though not necessarily by design. Nonetheless, it worked just fine. The wine is in its secondary stage, with no sign, yet, of tertiary development. That said, this medium-bodied wine is classically built, with plenty of fresh acidity and very fine tannins. While it was nice to see it now, it's clearly going to develop even more complexity; would love to see this in 8-12 years, if I'm being honest. Very little sediment. HOLD.

1/5/2018 - brooklynguy wrote:

Lovely showing. The fruit is so lush and pretty, with a liquor type aroma that has plenty of graphite minerality in the background, and is complex and alluring. Well balanced and fresh, really good wine. The thing is, it didn’t stay at this level for 24 hours, it tailed off noticeably, and although it’s possible this means it’s going to sleep, I don’t thinks that’s the case. My guess is this is a vintage that will drink well young, and that it should be enjoyed now.

9/18/2016 - drwine2001 wrote:

Last bottle. Full, deep yellow. Quite a bit different than a bottle tasted about 6 months ago. Much richer and rounder with orange tinged fruit and a mouth feel that suggests clay as opposed to limestone. With time and air, it gains more iodine, saline, structure, and focus as Dauvissat wines often do, but it never reaches that optimal point of excitement and tension between the components. Fully mature at this point.

1/26/2017 - Tim Heaton Likes this wine:

Oh, dear, this is so good. Not for some time have I had a wine that was able to perform quite this kind of magic trick. When I first poured it, I wasn't so happy with the rather dark brick-red color. Then I took my first smell (the powerful aromas from the carafe dragging me in), and I again was not happy - beet root, red currants, etc. WTF, is this Napa? So I let it sit as I checked on it each 5 minutes, and by the 20 minute mark it began to change. Lots of bright citrus character, with just the inkling of red fruits somewhere in the dark chasm. I was perplexed: at first this had nothing to do with CC at all. Nothing. But by the 30 minute mark, ferrous clay, hot stones and dried brush bit at my lip. Dinner was nearly finished being prepared, so I checked again at the 45 minute mark - whuttha? Chianti Classico appeared, front and center. WOW! I bit my lip, and I crossed my fingers it would continue in this direction, and did it ever. Blood orange aromas pierced my nose, rich leathery cherry notes urgently drew me in, closer and closer, until I yielded and had to taste. Wow, THIS is CC! Honestly, every single time I went to take a sip with my meal, this offered up some new thing, some unique thing for me, as if to play with my mind. And I admit, it did. I didn't only yield, I swore allegiance. This is some kind of wine, and I'm glad I broke my mid-week rule of sticking to $15-$25. If I see any/case for sale, I'm on it like greased lightning. At the 90 minute mark, I am a broken, but very happy man, my mind, quite spent; I'm wearing a bewildered, ear-to-ear grin. 13,5% abv., highly recommended. Absolutely drink now. Miss nothing.

Served non-blind; trace sediment.

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3/24/2016 - Tim Heaton Likes this wine:

{winery visit} Tasted along with all of the 2015 Cru wines, this is very nice, but lags behind the epic 2014; classic build, avg structure and length. It's the Etna Rosso you already know and love.
recommended

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12/8/2016 - Tim Heaton wrote:

Disappointing; I blame the excessive use of oak for the lack of freshness. Darker ruby than I prefer, not as bright as I'd have liked, either. Aromas are subtle, with the wood acting as a mask for the earth and fruit characteristics I know are in there somewhere; they never really do appear, not even on day 2. Med+ body, with darker aromas and flavors, even if the extraction level is within bounds. At the end of the day this lacks freshness, life, and as I have 3 more remaining, I hope it's just and off bottle, though I kind of doubt it. 14,0% abv. Next one in 3-5 years.

Audozed 2 hours, served non-blind across two days.

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8/2/2015 - Tim Heaton Likes this wine:

Hmm, in 2010 I said I'd lay it down for 2-3 years, but here it is 5+ years later and this is still nowhere close to ready. In that unwieldy spot just inside of its new secondary skin, this continues to show the structure and stuffing to go the distance - so let it, it's good now, but very good+ later. HOLD. 14,5% abv. (resolved). recommended, drink thru 2028.

Double decanted 2 hours, served non-blind 5 hours later. Too much wine for Prime filet, ribeye steaks would have been a better match.

https://italianwine.blog/

2/5/2015 - Tim Heaton wrote:

{1,5L} Delivered its price-point, but no more than that. At times weedy, thin, and other times, chunky and rustic. Held since release, and glad to have made room in the cellar. These 'qpr' wines, based largely on points/perceived value are, perhaps, necessary steps on the road to enlightenment; fewer wines of better quality, 2015 and beyond. A decent food wine, but more of the bistro house-wine variety than anything else. The sheen of its youthful exuberance has faded - only a ghostly, sad figure remains. Drink now, not getting better.

Aerated to decanter, removed a fair amount of sediment and returned to bottle after 2 hours, serving non-blind 4 hours later.

11/30/2014 - StefanAkiko Likes this wine:

2005 St Emilion, Alsace and Stickies (M.E. home, Umeå, Sweden): Non-descript, very tight nose.
On the palate it's SA-TANNIC. This is rich, well structured, built to last but yielding absolutely NOTHING this evening.

Would be most interesting to learn what comes out of this btl after some 15-20 yrs.

11/9/2014 - pigdaddy wrote:

floral & peachy nose; med bodied w/moderate but persistent creamy mousse; tangy white orchard fruits, fine filigreed minerals, med-dry finish w/pleasant acidity. good qpr.

white clam pizza w/roasted fresno chile; little gem salad w/avocado & spice-roasted delicata squash, buttermilk caesar dressing

8/23/2014 - pigdaddy wrote:

gorgeous platinum gold; reticent aromatically, w/lemon-lime zest, ginger, limestone powder; med - bodied; slightly sweet on entry, citrus curd, tart, tangy & mineral; as it warms, sings w/food. excited about its future.

grilled spice-crusted nc triggerfish in avocado-tomatillo sauce; "stew" of summer squash, okra, pienolo tomato & hatch green chile; garlicky roasted rosegold potatoes

6/28/2014 - pigdaddy wrote:

decanted one hour. deep, dark red, garnet at rim; opulent olfactory impression : sweet, intense mulberry, blackberry, charred oak, cocoa powder; full-bodied; rich, ripe palate impact but neither cloying nor syrupy, extracted black berry & plum fruits, charcoal & granite, voluptuous w/sweet fine tannins & decent acidity. second of six, purchased on release, my guess is most enjoyable at this stage & through the next five years.

grilled leg of lamb, olive jus; farro salad w/wax beans, chioggias & basil; arugula w/gaeta olives, feta & sungold tomatoes