Community Tasting Note

forceberry wrote:

Monday, March 13, 2023 - 100% Montepulciano from organically farmed vineyards, all fruit fully destemmed. Fermented spontaneously and aged for two years in concrete tanks. Bottled unfined and unfiltered. 13% alcohol. Bottle no. 7215.

Rather deep and dark pomegranate red color with an evolved maroon hue. The nose feels rich, sweet-toned and quite aged with rather tertiary aromas of sweet Madeira-like dried dates, varnish and arrack, some raisiny tones, a little bit of cherry marmalade, light volatile notes of nail polish, a hint of evolved meaty character and a hint of fresh black cherry. The wine feels broad, evolved and open-knit on the palate with a full body and moderately tertiary flavors of dried figs and raisins, some pruney tones, a little bit of balsamic VA and nail polish, light nuances of cherry marmalade, a hint of baking spices and a touch of syrupy richness. The wine is moderately high in acidity with sparse, fully resolved tannins that don't hold any grip anymore. The finish is juicy, evolved and textural with a long, tertiary aftertaste of raisins and dried figs, some balsamic notes of VA, a little bit of syrupy richness, light cherry marmalade tones, a hint of baking spices and a touch of nail polish.

This bottle was already past its peak and on a decline, but still thoroughly enjoyable for a senescent wine. Had this been served blind, I wouldn't have had any idea what wine it was or where it came from, as the very tertiary notes had already overwhelmed much if not all sense of place. However, the wine wasn't in pieces yet - there weren't that much oxidized qualities here, so the overall feel was just of an old wine dominated by dried-fruit flavors and balsamic tones. All in all, pretty nice stuff, but I heartily recommend consuming any and all remaining bottles before they fall apart completely.

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