Community Tasting Note

forceberry wrote:

Monday, February 3, 2020 - A blend of Aglianico (80%) and Piedirosso (20%) from vineyards averaging 5 years. Macerated with the skins for 20 days in stainless steel. Aged for 12 months in new Alliers and Nevers oak barriques. 13% alcohol, 5,1 g/l acidity and pH 3,7. Total production 5,000 bottles. Tasted in a Terra di Lavoro 2011-1997 vertical.

Moderately translucent and slightly hazy raspberry red with a developed brick-orange hue and a pale rim. Developed, savory nose with aromas of gamey meat, leather, cherry marmalade, some herbaceous notes of bell pepper, light smoky notes of gunpowder, a little bit of rustic barnyard and autumnal leaves, oxidative hints of beef jerky and a lifted touch of balsamic VA. The wine is ripe, full-bodied and quite savory on the palate with dry flavors of gamey meat, wizened cranberries, some sanguine notes of iron and bloody meat, light leathery tones, a little bit of sour cherry bitterness, a hint of dried dates and a fresh touch of brambly black raspberry. The wine is somewhat high in acidity with gentle, fully resolved tannins that contribute to the chewy texture, but otherwise feel very smooth and silky. The finish is dry, long and developed with savory flavors of leather, dried red cherries, some sanguine tones, a little bit of raspberry jam, light pruney tones, a hint of earth and a touch of stony minerality.

A beautifully developed, complex and savory vintage of Terra di Lavoro that felt remarkably similar to the vintage 2000 that was tasted alongside this wine - only this one felt slightly less ripe and thus slightly drier in taste. All in all, this is in a great phase right now, smack in the middle of its drinking window. Seeing how the wine is getting somewhat tertiary, I doubt this will benefit from any further aging. Drink now or soon. Recommended.

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