This bottle was tawny into brick towards the center. I wish this experience was more like KEVINACOHN's, but this tended towards the rustic aspects and some anise with a bit of tobacco. There is a cherry element that came out as it opened up and relaxed. The tannins were fine and integrated and it left a decent bit of sediment. I think a good bottle with some time in the glass, but not the best Bea bottle I've had.
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The last bottle of this vintage in my cellar—at least, until I find more. Double-decanted about two hours before serving. At first I was worried the wine might finally be creeping past its prime, as the first sips were like drinking maple syrup. Only a few minutes later, however, that thick sweetness disappeared entirely, leaving a refined wine with exquisitely detailed aromas and flavors. The very best of Bea; I'm already looking for more. Bottle #1861.
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This vintage continues to impress, and this was without question the best bottle I've opened. There was no hint of VA or rusticity, just a complete, clean, beautifully delineated wine. I wonder whether this is bottle variation (this bottle having been better stored than others I've had?) or the benefit of the wine having been allowed to age even longer. Although Bea's signature remains and is unmistakeable, the wine is of completely different character 17 years after the harvest. Bottle #3663.
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Boy was this wine multifaceted, with some of those facets being 93-94 points and others being 85-86. There was a lot of VA on opening, and I stupidly powered through almost a whole glass instead of doing the smart thing and letting the volatile aromas (mostly) blow off. The fruit then emerged -- as others have noted, sweet cherries and anise (licorice) backed by orange/orange peel predominate, more on the palate than the nose -- and the VA receded into the background for the most part. Tannins are receding but still a bit chalky, and there is ample acidity; this wine is intellectually interesting enough to drink by itself, but really calls out for food (homemade pasta and amatriciana sauce went nicely). Blind, I would have guessed this to be a Brunello di Montalcino or possibly a Chianti Riserva with 15-20+ years of age (the orange-tinged garnet color and ample sediment would be dead giveaways as to age). I'm glad to have this on my oenophilic CV and enjoyed it, but this wouldn't be a desert island wine for me.
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Two years later and this is still maintaining its excellent position. This bottle showed a touch more alcohol on the nose, the first indication of the dense, ripe palate to come. The sensory experience is evocative of Montefalco: I’m immediately reminded of the food, rolling hills, and wild herbs. Notes of dark red cherry and licorice on the nose, along with orange peel and cinnamon. The tannins are robust, but they blend into the dense fruit and supporting acidity nicely. This demands food at a leisurely pace. Bottle #3044.
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#0272 - Dark brick color with signs of age. Dark menthol and licorice aromas. Rich raisin and licorice flavors that evolve to a very lengthy and balanced finish. Drink.
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Blowout at Formento's (Chicago, IL): This is a really smoky wine. Quite dark and black fruited, with a little bit of somewhat confusing sweet fruit on the palate. Despite its richness, there's some really great acidity here. While this is pretty tasty, I just can't really see how all the pieces fit together.
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Another fantastic showing. Compelling wine that is really drinking at its peak. Vibrant fruit, beautiful balance and a Quintarelli Valpolicella like finish. A wine with soul!
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An outstanding showing that reinforces my belief, formed over the last 18 months, that the Pagliaro is best at 12–15 years of age. Supreme balance of fresh fruit, lively acidity, and mineral grip. Words can't adequately describe this wine's wild nose, uncontrollable flavor, and sense of place. The long finish is of bramble, maple, and clove. Contrary to my previous tasting note I don't think this will improve further, although it should maintain for some time. Bottle #3661. Rated 3 on a scale of -1 to 3.
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Deep black fruit with a licorice edge, and lots of it, very concentrated with lots of ripe, fuzzy tannin. But this is not all that expressive and it lacks complexity, there's not much else going on here.
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A clean bottle and yum. Ripe tropical/passionfruit, some chocolate, candied at times, charcoal, fierce grippy superfine skin tannin that needs to resolve for this to reach the back palate, perfect sweet/sour balance. So good, so distinctive, plenty of room to improve with age.
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Natural wines - Take 2: A strange and perhaps slightly defective wine but still packed with impressions. There is some dark chocolate, coffee and lots of brown sugar. It does seem oxidized with no fruit at all. It is however drinkable and it is perhaps more the style of this wine but still a fun bottle to try.
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Intense aromas of eucalyptus, mint, and licorice in the beginning—this is an extremely herbaceous wine. With each swirl, a new layer is revealed: salumi, fennel, fig, black raspberry, and sweet cherry, to name but a few. JWG's tasting note is spot-on: this is a wine to sit with and enjoy. It doesn't need much accompaniment; we paired it with a few cheeses and bruschettas. This is still a young wine, and I recommend cellaring for at least three more years. Bottle #1051. VERY HIGHLY RECOMMENDED.
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Dark garnet color in the glass, clear looking throughout. Nose of tar, smoke, black berries and black cherries. Flavors of plum, currants and black berries. Medium acidity, medium to firm tannin, full bodied. Drink or hold.
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Bea creates a great bottle. This could have been mistaken for a Quintarelli amarone, except for the nose, which has an herbal, vegetal element that a great amarone wouldn't have. That said, the nose is stunning -- with smoke, leather, a green herbal pop and a big fruit background. And all of this was right out of the bottle, no decanting, just drinking (in a good barolo glass). The palate is just full of stuff -- leather, very dark fruit, tannins up front rather than later, cedar notes that develop later, a chewiness that shows what gravity this wine has. Definitely a "meditazione" wine as the Italians call it -- to sit and enjoy and ponder a deeper view of life. Wow. These notes are only a half hour into drinking it, and it shape-shifts every few wiffs and sips, suggesting new flavors and smells. Just keeps on giving.
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I agree with previous comment and would have guessed this an Amarone. Very ripe blackberry with raisin and dark chocolate. Big and full bodied with lengthy finish.
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A year later and this wine continues to drink with brilliance. May be in its peak drinking window now, but should give at least another 5 years of pleasure if not more. Round, delicious with a lengthy elegant finish. A wine with soul.
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A truly elegant glass of wine. Suave, smooth tannins give body to a ripple of anise in a full bodied, complex wine. This has great length. Balanced, a flawless beauty. Highly recommended. Drink now or hold, but I recommend drinking it now.
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Italian wines (mostly) in Sonoma (Della Santina's Tratorria): I brought this, so there may have been some travel shock as I just flew in that day. It got mixed reviews and it drank very differently than I remember this wine. Blind, I would have guessed an Amarone. There is some VA on the nose. not an issue for me, but for those who are sensitive. I found it lifted the aromatics but was short of paint thinner, etc. It is slightly raisened and slightly chocolaty. Lovely lush texture. On the palate, this is very ripe. Some said RS, but I am not sure. It drinks to me like a dry Port or Amarone. I found it delicious, some found it at least a bit bothersome.
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A bunch of Italians on a Saturday afternoon: Loved this wine. More than Jeff K. who brought it. Purple/ruby in color. The nose is dusty, slight barnyard, cherries, black raspberries. Complex and layered. much more vibrant on the palate. Juicy with medium tannins. Lots of layered, plums, earth, scorched earth and dark cherries. Long finish. Fantastic and improved all afternoon long.
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My second bottle of two, and the first one almost three years ago was much better. After that amazing showing, I had high hopes for this bottle, but it disappointed. It was sweet, like an Amarone, and Neil wondered whether this was picked late. None of the complexities and heady charms of that first bottle. This was sweet and one dimensional. Apiary, with Bruce and Brooklynguy.
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Wow. Magnificent. Full expression of an old world masterpiece. Great terroir. Magnificent purity, complexity and balance with a monster finish. A wine with soul.
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Clearly heat damaged with vertical streaks of dried wine staining the cork, and dried seepage under the capsule. Just drinkable but such a disappointment. Purchased from Winex 1/07.
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Decanted and poured about thirty minutes later, this wine gave another remarkable showing. This is the third experience with this wine since release and it has given a wonderful showing each time. This bottle seems very similar to bottle tasted in June of 2009. The shows very little evolution since it was tasted. On this occasion, this bottle shows some heat at times on the bouquet but this is more of a minor distraction. The aromatics are complex, detailed and filled with a multitude of descriptors. On the palate, the wine shows an almost port like richness that somehow never becomes cloying or heavy; the wine somehow remains somewhat ethereal and light given the medium to full bodied palate. This wine remains youthful on the bouquet and palate with underlying hints of maturity. The palate gives a detailed, lengthy finish and based on the showing of this bottle, this wine could possibly improve with additional bottle age and should continue to drink well over the next decade.
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Jaw dropping stuff. As if to raise the ante, it didn't even need decanting/aeration. Complex on levels I usually only dream about, this continued to gain elegance and purity with each successive pour. Easily one of the finest wines I've had in some time and one that will haunt me for months or years to come. I'm unsure if it was my mind playing tricks or not, but the next morning I was convinced I could still taste the wine, feel its seamless nature as densely packed fruits are carried away and lifted in silent effortlessness. Highly recommended. This will surely outlive me; Which is to say I need to source more straightaway and get to work.
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Fabulous, deep, dark wine. Spicy with integrated tannins forming the backbone of this powerful yet refined wine. Completely balanced. A wonderful bottle tailor-made for Italian meats, Florentine steak, or just a pizza.
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Another Saturday at Knightsbridge - mostly blind (Northbrook, IL): Double blind tasting. Black brooding fruit on nose. Shows the same on palate with coarse tannins. Clearly a (too) young, incredibly rustic wine made by a farmer, not a modernist winemaker. Some didn't like this, but I enjoy this style (in moderation of course) and have enjoyed Paolo Bea wines over time.
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Medium-light red-garnet color, orange-edged. Nose of fresh blacktop, dusty books, mixed herbs, cranberry. Low tannin, medium acidity. On the palate, this somewhat shrill and tangy presentation screamed for pairing with similarly built foods featuring tomatoes, olives, lemon, vinegar. Fruit hidden behind the structure today and proved an unexpected misadventure with simple pizzas, one of sausage and peppers, and one of onion/garlic/tomato sauce. Bottle #1 of one.
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A tremendous wine. Quite ripe and lushly fruited but with great poise, definition and focus. Red fruits and dried red fruits, warm earth, leather, spice. Tannins largely integrated but fruit is still quite youthful and bright, this should have a very long life ahead and the best is definitely yet to come.
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It's been a while since I've had the '01 and it was as good as I remembered. It was big and subtle at the same time. There's charred meat, garrique (in abundance; flowers, wild thyme), the delicious chalky sagrantino tannin, but smooth at the same time with dark, rich fruit.
A friend of mine said "this has everything I want in a wine." Damn right.
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Tet. The expected whiff of volatile acidity, but not too much for me; just part of the exotic and enjoyable package which includes dense Sagrantino fruit, very good balance, soft chewy tannins. Fully ready to drink IMHO.
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Great combo of the same fig and meaty elements with blood and the same, lovely and velvet texture. Rustic and sophisticated all at once. Love this wine.
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I brought this bottle to David and Lindsey's engagement party. This wine was interesting and memorable; one of the most compelling wines I've had this year. The nose offers nuances of dusty bricks, ash, spicebox, even apple cider (per Dave). The palate shows an amazing array of details: red fruits, underbrush, cinnamon, dried cranberries, fruitcake, spices. The palate makes me think of the sweet side of Amarone, but with perfect dryness in the mouth. A wine like this could be thick and heavy, yet it remains light and buoyant, with great energy and zip. The mouthfeel is a bit sandy and coarse, which in no way is a criticism; rather, it's another point of interest, and the texture is as intriguing as the array of flavor on the palate. Long, detailed, finish. Thought-provoking, intellectual and absolutely distinct and memorable. Solid A wine.
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Heady and aromatic, bursting with spicebox, dried red fruits, hot dusty earth, hints of raisin, old wood and forest floor. Rich and penetrating on the palate but not overly dense. I wouldn't call this closed, on the contrary it is extremely rewarding to drink now, but there are still a good shake of tannins that do clamp down a touch on the otherwise quite long finish. There's no doubt this is a big wine but with the right food it sings. Fantastic and happy to have more.
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2001 Paolo Bea Sagrantino di Montefalco Secco, alc 14.5%, $80:...plums with a sweet tarriness...really plush and sweet fruit...moderate tannins....quite a mouthful....just going to get better and better... did well with ricotta and spinach stuffed shells...
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Raveneau and Bea @ Dan's (Palo Alto, CA): What a fabulous wine. Exotic, spicy, figgy, port-like... almost like a distilled essense of fruit cake. A wine that developed in the glass with layers of flavors. Orange peel, cloves... a real rollercoaster ride on the palate. The red wine of the night.
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This wine was opened and poured as a part of a trio of wines from Paolo Bea that included the 2001, 2003 and 2004 SdM. The bouquet on this is a library of descriptors. The wine shows continuous evolution on the bouquet. At some point during the consumption of this bottle just about every positive aromatic descriptor makes an appearance. The wine starts out with black fruits, smoke, cigar ash, tar, fig and spiced honey cake notes. The spice over time become more distinctive with allspice, clove, juniper berry, black pepper and nutmeg coming forward. The aromatics are bold and exotic without becoming tiring or overwhelming. On both the palate and bouquet the wine takes on a raisin, port like quality without becoming heavy or alcoholic while retaining its balance and finesse. The color is a dark ruby to black. The medium/full bodied palate shows impeccable balance, structure, nuance and complexity. Based on this showing, this wine is currently at an optimal drinking period and given the complexity, nuance and balance of the wine, it is not apparent how this wine would improve with additional bottle age. It may come down to a mater of preference for younger or older wine.
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Black as night, with loads of cured meats, figs, and rhubarb. Wild, tannic, and sinewy. A great mouthfeel and a long finish. A beautiful, virile wine with loads of time in hand. 95 pts
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Day after from memory, and since it was the last wine served, my memory is vague at best. It's been two years since my last bottle and what a difference. No longer in suspended animation, this beauty is absolutely dazzling right now. That note of sweetness I found previously has blossomed into a ripe, dark fruited dream. There are port-like qualities (as noted by some guests who had never had sagrantino before) in terms of its structure, but the aromas and flavors are quite distinct and really taste like nothing else to me. Massive without being overpowering. Best bottle of Bea I think I've ever had.
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Wow. Shy nose with leather, ash and dried fruits. Upfront tannins and some suprisingly bold fruits. Incredible texture of dustiness and velvet. Fleshy notes, dried cherries and dusty notes. Orange peel and clove on the finish which just called you to drink more. Incredibly primary, but so many seductive elements that it was easy to drink and gave a lot. Excellent with monster steak.
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I decanted it three hours before drinking and poured an ounce or two into four glasses in anticipation of the main course this night, beef short ribs. Just before our guests sat down, I snuck over and stuck my nose in one of the glasses to see how it was coming along. I knew in advance this was infanticide, but I had just bought a case and figured I might as well do some early calibration. Big mistake. What did I smell? Nothing! The wine was in suspended animation, motionless, maybe like some spell in a Harry Potter book in which the wine wizard Bea tells the wine to go to sleep for 5 years. As we started drinking it remained largely closed, but there were deep and massive notes of black fruits, even a dollop of sweetness at the core. Fierce tannins held it in a vise-like grip. It had port-like qualities without tasting at all like port or an overcooked fruit bomb from California or Australia. The vintage was allegedly superb, and this wine will be one to watch, but I don't think I'm going to distrub sleeping beauty for another three years at least. Note: my rating is a stab in the dark. It's probably best expressed as a range, 91-95.
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6/13/2023 - 14frimaire wrote:
Lovely and mature. Still can't help wondering if I would like these with a little more fruit and less development.
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1/20/2023 - Eric Wright wrote: flawed
Stewed fruit and astringent. Unfortunate
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5/22/2020 - cardsandwine Likes this wine:
2 hour slo-o. The wine is showing no signs of shutting down. Magnificent purity, complexity and balance with a monster finish. A wine with soul.
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4/1/2020 - portman63 Likes this wine: 90 Points
This bottle was tawny into brick towards the center. I wish this experience was more like KEVINACOHN's, but this tended towards the rustic aspects and some anise with a bit of tobacco. There is a cherry element that came out as it opened up and relaxed. The tannins were fine and integrated and it left a decent bit of sediment. I think a good bottle with some time in the glass, but not the best Bea bottle I've had.
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3/31/2019 - kevinacohn wrote:
The last bottle of this vintage in my cellar—at least, until I find more. Double-decanted about two hours before serving. At first I was worried the wine might finally be creeping past its prime, as the first sips were like drinking maple syrup. Only a few minutes later, however, that thick sweetness disappeared entirely, leaving a refined wine with exquisitely detailed aromas and flavors. The very best of Bea; I'm already looking for more. Bottle #1861.
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8/25/2018 - kevinacohn wrote:
This vintage continues to impress, and this was without question the best bottle I've opened. There was no hint of VA or rusticity, just a complete, clean, beautifully delineated wine. I wonder whether this is bottle variation (this bottle having been better stored than others I've had?) or the benefit of the wine having been allowed to age even longer. Although Bea's signature remains and is unmistakeable, the wine is of completely different character 17 years after the harvest. Bottle #3663.
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7/8/2018 - ParisWino Likes this wine: 90 Points
Boy was this wine multifaceted, with some of those facets being 93-94 points and others being 85-86. There was a lot of VA on opening, and I stupidly powered through almost a whole glass instead of doing the smart thing and letting the volatile aromas (mostly) blow off. The fruit then emerged -- as others have noted, sweet cherries and anise (licorice) backed by orange/orange peel predominate, more on the palate than the nose -- and the VA receded into the background for the most part. Tannins are receding but still a bit chalky, and there is ample acidity; this wine is intellectually interesting enough to drink by itself, but really calls out for food (homemade pasta and amatriciana sauce went nicely). Blind, I would have guessed this to be a Brunello di Montalcino or possibly a Chianti Riserva with 15-20+ years of age (the orange-tinged garnet color and ample sediment would be dead giveaways as to age). I'm glad to have this on my oenophilic CV and enjoyed it, but this wouldn't be a desert island wine for me.
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2/9/2018 - cardsandwine Likes this wine:
Continues to drink with lots of soul. Great mouth feel and lengthy finish.
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12/27/2017 - kevinacohn wrote:
Two years later and this is still maintaining its excellent position. This bottle showed a touch more alcohol on the nose, the first indication of the dense, ripe palate to come. The sensory experience is evocative of Montefalco: I’m immediately reminded of the food, rolling hills, and wild herbs. Notes of dark red cherry and licorice on the nose, along with orange peel and cinnamon. The tannins are robust, but they blend into the dense fruit and supporting acidity nicely. This demands food at a leisurely pace. Bottle #3044.
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7/8/2017 - davidspieker wrote: 89 Points
Consistent with previous notes. Still nice but fading. Drink up.
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5/7/2017 - davidspieker wrote: 90 Points
#0272 - Dark brick color with signs of age. Dark menthol and licorice aromas. Rich raisin and licorice flavors that evolve to a very lengthy and balanced finish. Drink.
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6/9/2016 - acyso wrote: 88 Points
Blowout at Formento's (Chicago, IL): This is a really smoky wine. Quite dark and black fruited, with a little bit of somewhat confusing sweet fruit on the palate. Despite its richness, there's some really great acidity here. While this is pretty tasty, I just can't really see how all the pieces fit together.
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12/8/2015 - cardsandwine Likes this wine:
Another fantastic showing. Compelling wine that is really drinking at its peak. Vibrant fruit, beautiful balance and a Quintarelli Valpolicella like finish. A wine with soul!
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12/5/2015 - kevinacohn wrote:
An outstanding showing that reinforces my belief, formed over the last 18 months, that the Pagliaro is best at 12–15 years of age. Supreme balance of fresh fruit, lively acidity, and mineral grip. Words can't adequately describe this wine's wild nose, uncontrollable flavor, and sense of place. The long finish is of bramble, maple, and clove. Contrary to my previous tasting note I don't think this will improve further, although it should maintain for some time. Bottle #3661. Rated 3 on a scale of -1 to 3.
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6/25/2015 - coremill wrote: 88 Points
Deep black fruit with a licorice edge, and lots of it, very concentrated with lots of ripe, fuzzy tannin. But this is not all that expressive and it lacks complexity, there's not much else going on here.
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5/8/2015 - cooberp Likes this wine: 92 Points
A clean bottle and yum. Ripe tropical/passionfruit, some chocolate, candied at times, charcoal, fierce grippy superfine skin tannin that needs to resolve for this to reach the back palate, perfect sweet/sour balance. So good, so distinctive, plenty of room to improve with age.
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2/8/2015 - cooberp wrote: flawed
Corked beyond belief :(
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9/12/2014 - canan wrote: 91 Points
Natural wines - Take 2: A strange and perhaps slightly defective wine but still packed with impressions.
There is some dark chocolate, coffee and lots of brown sugar. It does seem oxidized with no fruit at all.
It is however drinkable and it is perhaps more the style of this wine but still a fun bottle to try.
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1/10/2014 - kevinacohn wrote:
Intense aromas of eucalyptus, mint, and licorice in the beginning—this is an extremely herbaceous wine. With each swirl, a new layer is revealed: salumi, fennel, fig, black raspberry, and sweet cherry, to name but a few. JWG's tasting note is spot-on: this is a wine to sit with and enjoy. It doesn't need much accompaniment; we paired it with a few cheeses and bruschettas. This is still a young wine, and I recommend cellaring for at least three more years. Bottle #1051. VERY HIGHLY RECOMMENDED.
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12/26/2013 - wineismylife wrote: 91 Points
WIML91
Tasted non blind at a wine dinner.
Dark garnet color in the glass, clear looking throughout. Nose of tar, smoke, black berries and black cherries. Flavors of plum, currants and black berries. Medium acidity, medium to firm tannin, full bodied. Drink or hold.
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11/28/2013 - Al Ehrhardt wrote:
Big, dark, and young. Great nose. Nice pairing with Thanksgiving dinner. Not as sweet/fruity as an Amarone.
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9/15/2013 - JWG wrote: 96 Points
Bea creates a great bottle. This could have been mistaken for a Quintarelli amarone, except for the nose, which has an herbal, vegetal element that a great amarone wouldn't have. That said, the nose is stunning -- with smoke, leather, a green herbal pop and a big fruit background. And all of this was right out of the bottle, no decanting, just drinking (in a good barolo glass). The palate is just full of stuff -- leather, very dark fruit, tannins up front rather than later, cedar notes that develop later, a chewiness that shows what gravity this wine has. Definitely a "meditazione" wine as the Italians call it -- to sit and enjoy and ponder a deeper view of life. Wow.
These notes are only a half hour into drinking it, and it shape-shifts every few wiffs and sips, suggesting new flavors and smells. Just keeps on giving.
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9/13/2013 - RussK wrote: 91 Points
Russk. HlwdWS at Vienna. 91-. Sweet smooth. Some alcohol and raisin smell.
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5/25/2013 - davidspieker wrote: 91 Points
I agree with previous comment and would have guessed this an Amarone. Very ripe blackberry with raisin and dark chocolate. Big and full bodied with lengthy finish.
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5/14/2013 - cardsandwine Likes this wine:
A year later and this wine continues to drink with brilliance. May be in its peak drinking window now, but should give at least another 5 years of pleasure if not more. Round, delicious with a lengthy elegant finish. A wine with soul.
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4/1/2013 - Lipsman wrote: 94 Points
A truly elegant glass of wine. Suave, smooth tannins give body to a ripple of anise in a full bodied, complex wine. This has great length. Balanced, a flawless beauty. Highly recommended. Drink now or hold, but I recommend drinking it now.
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3/8/2013 - Loren Sonkin wrote: 93 Points
Italian wines (mostly) in Sonoma (Della Santina's Tratorria): I brought this, so there may have been some travel shock as I just flew in that day. It got mixed reviews and it drank very differently than I remember this wine. Blind, I would have guessed an Amarone. There is some VA on the nose. not an issue for me, but for those who are sensitive. I found it lifted the aromatics but was short of paint thinner, etc. It is slightly raisened and slightly chocolaty. Lovely lush texture. On the palate, this is very ripe. Some said RS, but I am not sure. It drinks to me like a dry Port or Amarone. I found it delicious, some found it at least a bit bothersome.
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12/5/2012 - Lipsman wrote: 94 Points
Classic, refined, elegant, drinking like classified Bordeaux. Ripe and refined tannins, licorice, full bodied, long on the palate. Superb!
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8/12/2012 - Loren Sonkin wrote: 94 Points
A bunch of Italians on a Saturday afternoon: Loved this wine. More than Jeff K. who brought it. Purple/ruby in color. The nose is dusty, slight barnyard, cherries, black raspberries. Complex and layered. much more vibrant on the palate. Juicy with medium tannins. Lots of layered, plums, earth, scorched earth and dark cherries. Long finish. Fantastic and improved all afternoon long.
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7/30/2012 - Pknut wrote:
My second bottle of two, and the first one almost three years ago was much better. After that amazing showing, I had high hopes for this bottle, but it disappointed. It was sweet, like an Amarone, and Neil wondered whether this was picked late. None of the complexities and heady charms of that first bottle. This was sweet and one dimensional. Apiary, with Bruce and Brooklynguy.
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6/6/2012 - cardsandwine Likes this wine:
Wow. Magnificent. Full expression of an old world masterpiece. Great terroir. Magnificent purity, complexity and balance with a monster finish. A wine with soul.
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5/4/2012 - 5laton wrote: flawed
Clearly heat damaged with vertical streaks of dried wine staining the cork, and dried seepage under the capsule. Just drinkable but such a disappointment. Purchased from Winex 1/07.
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4/28/2012 - sehill Likes this wine: 96 Points
Decanted and poured about thirty minutes later, this wine gave another remarkable showing. This is the third experience with this wine since release and it has given a wonderful showing each time. This bottle seems very similar to bottle tasted in June of 2009. The shows very little evolution since it was tasted. On this occasion, this bottle shows some heat at times on the bouquet but this is more of a minor distraction. The aromatics are complex, detailed and filled with a multitude of descriptors. On the palate, the wine shows an almost port like richness that somehow never becomes cloying or heavy; the wine somehow remains somewhat ethereal and light given the medium to full bodied palate. This wine remains youthful on the bouquet and palate with underlying hints of maturity. The palate gives a detailed, lengthy finish and based on the showing of this bottle, this wine could possibly improve with additional bottle age and should continue to drink well over the next decade.
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4/8/2012 - Tim Heaton wrote:
Jaw dropping stuff. As if to raise the ante, it didn't even need decanting/aeration. Complex on levels I usually only dream about, this continued to gain elegance and purity with each successive pour. Easily one of the finest wines I've had in some time and one that will haunt me for months or years to come. I'm unsure if it was my mind playing tricks or not, but the next morning I was convinced I could still taste the wine, feel its seamless nature as densely packed fruits are carried away and lifted in silent effortlessness. Highly recommended. This will surely outlive me; Which is to say I need to source more straightaway and get to work.
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10/31/2011 - Lipsman wrote: 93 Points
Fabulous, deep, dark wine. Spicy with integrated tannins forming the backbone of this powerful yet refined wine. Completely balanced. A wonderful bottle tailor-made for Italian meats, Florentine steak, or just a pizza.
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9/17/2011 - Burgundy Al wrote: 90 Points
Another Saturday at Knightsbridge - mostly blind (Northbrook, IL): Double blind tasting. Black brooding fruit on nose. Shows the same on palate with coarse tannins. Clearly a (too) young, incredibly rustic wine made by a farmer, not a modernist winemaker. Some didn't like this, but I enjoy this style (in moderation of course) and have enjoyed Paolo Bea wines over time.
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8/18/2011 - Hodby wrote: 84 Points
Medium-light red-garnet color, orange-edged. Nose of fresh blacktop, dusty books, mixed herbs, cranberry. Low tannin, medium acidity. On the palate, this somewhat shrill and tangy presentation screamed for pairing with similarly built foods featuring tomatoes, olives, lemon, vinegar. Fruit hidden behind the structure today and proved an unexpected misadventure with simple pizzas, one of sausage and peppers, and one of onion/garlic/tomato sauce. Bottle #1 of one.
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8/11/2011 - pbjosh wrote:
A tremendous wine. Quite ripe and lushly fruited but with great poise, definition and focus. Red fruits and dried red fruits, warm earth, leather, spice. Tannins largely integrated but fruit is still quite youthful and bright, this should have a very long life ahead and the best is definitely yet to come.
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10/18/2010 - Lipsman Likes this wine: 94 Points
Nice structure from smooth, refined tannins and plenty of fruit. A full bodied wine with a long taste.
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9/11/2010 - Lipsman Likes this wine: 94 Points
Smooth, refined tannins. Full bodied. Very elegant, harmonious and balanced. Complex. -JBL
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6/5/2010 - ekenneth wrote: 99 Points
It's been a while since I've had the '01 and it was as good as I remembered. It was big and subtle at the same time. There's charred meat, garrique (in abundance; flowers, wild thyme), the delicious chalky sagrantino tannin, but smooth at the same time with dark, rich fruit.
A friend of mine said "this has everything I want in a wine." Damn right.
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2/15/2010 - cweiss wrote:
Tet. The expected whiff of volatile acidity, but not too much for me; just part of the exotic and enjoyable package which includes dense Sagrantino fruit, very good balance, soft chewy tannins. Fully ready to drink IMHO.
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2/14/2010 - AndrewSGHall wrote:
Great combo of the same fig and meaty elements with blood and the same, lovely and velvet texture. Rustic and sophisticated all at once. Love this wine.
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10/24/2009 - Pknut wrote:
I brought this bottle to David and Lindsey's engagement party. This wine was interesting and memorable; one of the most compelling wines I've had this year. The nose offers nuances of dusty bricks, ash, spicebox, even apple cider (per Dave). The palate shows an amazing array of details: red fruits, underbrush, cinnamon, dried cranberries, fruitcake, spices. The palate makes me think of the sweet side of Amarone, but with perfect dryness in the mouth. A wine like this could be thick and heavy, yet it remains light and buoyant, with great energy and zip. The mouthfeel is a bit sandy and coarse, which in no way is a criticism; rather, it's another point of interest, and the texture is as intriguing as the array of flavor on the palate. Long, detailed, finish. Thought-provoking, intellectual and absolutely distinct and memorable. Solid A wine.
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8/29/2009 - pbjosh wrote: 95 Points
Heady and aromatic, bursting with spicebox, dried red fruits, hot dusty earth, hints of raisin, old wood and forest floor. Rich and penetrating on the palate but not overly dense. I wouldn't call this closed, on the contrary it is extremely rewarding to drink now, but there are still a good shake of tannins that do clamp down a touch on the otherwise quite long finish. There's no doubt this is a big wine but with the right food it sings. Fantastic and happy to have more.
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7/13/2009 - ssouth wrote: 94 Points
2001 Paolo Bea Sagrantino di Montefalco Secco, alc 14.5%, $80:...plums with a sweet tarriness...really plush and sweet fruit...moderate tannins....quite a mouthful....just going to get better and better...
did well with ricotta and spinach stuffed shells...
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6/26/2009 - mdefreitas wrote: 96 Points
Raveneau and Bea @ Dan's (Palo Alto, CA): What a fabulous wine. Exotic, spicy, figgy, port-like... almost like a distilled essense of fruit cake. A wine that developed in the glass with layers of flavors. Orange peel, cloves... a real rollercoaster ride on the palate. The red wine of the night.
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6/26/2009 - sehill wrote: 97 Points
This wine was opened and poured as a part of a trio of wines from Paolo Bea that included the 2001, 2003 and 2004 SdM. The bouquet on this is a library of descriptors. The wine shows continuous evolution on the bouquet. At some point during the consumption of this bottle just about every positive aromatic descriptor makes an appearance. The wine starts out with black fruits, smoke, cigar ash, tar, fig and spiced honey cake notes. The spice over time become more distinctive with allspice, clove, juniper berry, black pepper and nutmeg coming forward. The aromatics are bold and exotic without becoming tiring or overwhelming. On both the palate and bouquet the wine takes on a raisin, port like quality without becoming heavy or alcoholic while retaining its balance and finesse. The color is a dark ruby to black. The medium/full bodied palate shows impeccable balance, structure, nuance and complexity. Based on this showing, this wine is currently at an optimal drinking period and given the complexity, nuance and balance of the wine, it is not apparent how this wine would improve with additional bottle age. It may come down to a mater of preference for younger or older wine.
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3/8/2009 - AndrewSGHall wrote:
Oooooh, yeaahh! Tannins have transformed into a robust sweetness with fig and meat tones. Still loads of fruit and incredible texture. Groovy.
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9/27/2008 - cct wrote: 95 Points
Black as night, with loads of cured meats, figs, and rhubarb. Wild, tannic, and sinewy. A great mouthfeel and a long finish. A beautiful, virile wine with loads of time in hand. 95 pts
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3/30/2008 - bevetroppo wrote: 93 Points
Day after from memory, and since it was the last wine served, my memory is vague at best. It's been two years since my last bottle and what a difference. No longer in suspended animation, this beauty is absolutely dazzling right now. That note of sweetness I found previously has blossomed into a ripe, dark fruited dream. There are port-like qualities (as noted by some guests who had never had sagrantino before) in terms of its structure, but the aromas and flavors are quite distinct and really taste like nothing else to me. Massive without being overpowering. Best bottle of Bea I think I've ever had.
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3/27/2008 - Wrighty wrote: 90 Points
Singapore again (Colin's flat, Singapore): Raisiny, candied fruit, cloves, cinnamon - Chrismtas cake! Palate though is smooth and balanced.
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7/19/2006 - AndrewSGHall wrote:
Wow. Shy nose with leather, ash and dried fruits. Upfront tannins and some suprisingly bold fruits. Incredible texture of dustiness and velvet. Fleshy notes, dried cherries and dusty notes. Orange peel and clove on the finish which just called you to drink more. Incredibly primary, but so many seductive elements that it was easy to drink and gave a lot. Excellent with monster steak.
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4/9/2006 - bevetroppo wrote: 93 Points
I decanted it three hours before drinking and poured an ounce or two into four glasses in anticipation of the main course this night, beef short ribs. Just before our guests sat down, I snuck over and stuck my nose in one of the glasses to see how it was coming along. I knew in advance this was infanticide, but I had just bought a case and figured I might as well do some early calibration. Big mistake. What did I smell? Nothing! The wine was in suspended animation, motionless, maybe like some spell in a Harry Potter book in which the wine wizard Bea tells the wine to go to sleep for 5 years. As we started drinking it remained largely closed, but there were deep and massive notes of black fruits, even a dollop of sweetness at the core. Fierce tannins held it in a vise-like grip. It had port-like qualities without tasting at all like port or an overcooked fruit bomb from California or Australia. The vintage was allegedly superb, and this wine will be one to watch, but I don't think I'm going to distrub sleeping beauty for another three years at least. Note: my rating is a stab in the dark. It's probably best expressed as a range, 91-95.
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