Not life changing but a very enjoyable food wine. Had it with spaghetti and Umbrian porcini mushrooms and a costata Milanese. Tannins resolved, nose of Pinot noir and a taste of rather subdued sagrantino grapes. Not much depth or sense of place but for a one dimensional wine particularly with good food, this wine delivered. I can’t see this wine improving from here…it’s in its sweet spot.
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Lighter and more delicate but packs some intensity on finish with a whole cluster style. Jammy fruit, peppery and stem characteristics. Bottle is serialized 1249
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Excellent after a double decant. Complex on the nose, full on the palate, clean finish. Dark fruits, leather, some tar, wild herb, a bit of mineral and smoke. Fascinating melange of notes and flavors, has a feral (in a good way) character. Drinking better now than the Pagiiaro (and that is a great wine too, with likely a better long term). Great winemaking, and possibly might improve with age but this is beautiful right now.
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Bottle No. 3835. Slow ox'd for two hours prior to dinner. On the nose, this was mind-blowing. Our guest was head over heals with the smell alone. Aromas of dark cherries, high quality agarwood (oud), spices, and dusty underbrush. I can't ever recall smelling oud in a wine before. Simply stunning. Flavors of dark cherries, baking spices tomatillo and balsamic. Long finish. There's more buried in there but I was hosting dinner and wasn't afforded the time and focus necessary to unpack everything that was going on in the glass. Rest assured, this wine is not messing around and it's a very good "baby" Pagliaro. The major difference between the two is the RdV lacks Pagliaro's massive structure. The RdV is more approachable at this stage with softer tannins and the sensation of slightly less acidity. These are great to have while you let your bottles of Pagliaro to mature. Drink now with a short decant but should hold well over the next 5-10 years if well stored.
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As much as I love other Bea wines, this particular one is always a little underwhelming. Perfectly good but just a little boring relative to the price and their other wines.
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Poured an inky purple with a ruby reflection. Pretty tight on aroma, double-decanted, which helped. A smoky nose of tobacco, plums, and sweet dried fruit, some sort of liqueur I can't pinpoint. Definitely a bit of heat. Some notes of mushroom, dried citrus, and bitter cacao evolved with time.The palate is surprisingly light on its feet with only a modest dusting of tannin. Very well made interesting wine, but also a bit entry level for Paolo Bea. I purchased to check in on the 2010s, and I'm pretty happy with the prognosis.
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The bouquet was wild and vibrant, showing bright cherry with hints of clove, cinnamon, star anise, dried orange peel and sweet herbs. On the palate, I found silky textures with a juicy thrust of acidity, contrasted by waves of tart cherry with persistent red berry extract and light tannin that saturated the senses. It’s contrasting personality continued through the finish as the Rosso de Véo was drying, zesty, structured and fruity all at once. I’m loving this wine.
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Popped and poured. This was one bottle in a small allocation of Paolo Bea's wines that I just received this past week. Holly said she wanted something from the cellar that was "different" so the choice was easy and we were not disappointed. Absolutely wild aromas of dark fruits and spices wrapped in an ample body and simply brings delight in the form of a smile with each sip. The finish, which goes on for 20 seconds at least, is sublime but just a touch hot. Yes, this tips the scales at 15% but I have no doubt that's what the grapes gave Bea to work with and it all works out. Frankly, the larger than life character in these young vines is buttressed by an authenticity that's truly palpable. I have another bottle that I'll probably drink within the next 5 years though, keeping my hands off could prove to be a challenge.
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Brief note - I enjoyed wine more than I thought I would given the 15% alcohol. Well defined notes of austere herbs, crushed rock, stringent minerals, tannic cherry. Very nice structure and body. Will age well
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10/20/2021 - jpp10780 Likes this wine: 91 Points
Not life changing but a very enjoyable food wine. Had it with spaghetti and Umbrian porcini mushrooms and a costata Milanese. Tannins resolved, nose of Pinot noir and a taste of rather subdued sagrantino grapes. Not much depth or sense of place but for a one dimensional wine particularly with good food, this wine delivered. I can’t see this wine improving from here…it’s in its sweet spot.
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3/31/2019 - cdp1276 Likes this wine: 91 Points
Lighter and more delicate but packs some intensity on finish with a whole cluster style. Jammy fruit, peppery and stem characteristics. Bottle is serialized 1249
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11/29/2018 - Rechrom wrote: 94 Points
Excellent after a double decant. Complex on the nose, full on the palate, clean finish. Dark fruits, leather, some tar, wild herb, a bit of mineral and smoke. Fascinating melange of notes and flavors, has a feral (in a good way) character. Drinking better now than the Pagiiaro (and that is a great wine too, with likely a better long term). Great winemaking, and possibly might improve with age but this is beautiful right now.
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4/5/2018 - thesternowl Likes this wine: 93 Points
Bottle No. 3835. Slow ox'd for two hours prior to dinner. On the nose, this was mind-blowing. Our guest was head over heals with the smell alone. Aromas of dark cherries, high quality agarwood (oud), spices, and dusty underbrush. I can't ever recall smelling oud in a wine before. Simply stunning. Flavors of dark cherries, baking spices tomatillo and balsamic. Long finish. There's more buried in there but I was hosting dinner and wasn't afforded the time and focus necessary to unpack everything that was going on in the glass. Rest assured, this wine is not messing around and it's a very good "baby" Pagliaro. The major difference between the two is the RdV lacks Pagliaro's massive structure. The RdV is more approachable at this stage with softer tannins and the sensation of slightly less acidity. These are great to have while you let your bottles of Pagliaro to mature. Drink now with a short decant but should hold well over the next 5-10 years if well stored.
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2/10/2018 - BillBell73 Likes this wine:
As much as I love other Bea wines, this particular one is always a little underwhelming. Perfectly good but just a little boring relative to the price and their other wines.
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8/20/2017 - Pierre-Yves Likes this wine: 89 Points
Great acidity and lifting aroma. Not as much tannins as the 2007 - at least from my memory. Lovely.
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7/13/2017 - ex-sommelier Likes this wine:
Poured an inky purple with a ruby reflection. Pretty tight on aroma, double-decanted, which helped. A smoky nose of tobacco, plums, and sweet dried fruit, some sort of liqueur I can't pinpoint. Definitely a bit of heat. Some notes of mushroom, dried citrus, and bitter cacao evolved with time.The palate is surprisingly light on its feet with only a modest dusting of tannin. Very well made interesting wine, but also a bit entry level for Paolo Bea. I purchased to check in on the 2010s, and I'm pretty happy with the prognosis.
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5/1/2017 - Eric Guido Likes this wine: 93 Points
The bouquet was wild and vibrant, showing bright cherry with hints of clove, cinnamon, star anise, dried orange peel and sweet herbs. On the palate, I found silky textures with a juicy thrust of acidity, contrasted by waves of tart cherry with persistent red berry extract and light tannin that saturated the senses. It’s contrasting personality continued through the finish as the Rosso de Véo was drying, zesty, structured and fruity all at once. I’m loving this wine.
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4/21/2017 - thesternowl Likes this wine: 93 Points
Popped and poured. This was one bottle in a small allocation of Paolo Bea's wines that I just received this past week. Holly said she wanted something from the cellar that was "different" so the choice was easy and we were not disappointed. Absolutely wild aromas of dark fruits and spices wrapped in an ample body and simply brings delight in the form of a smile with each sip. The finish, which goes on for 20 seconds at least, is sublime but just a touch hot. Yes, this tips the scales at 15% but I have no doubt that's what the grapes gave Bea to work with and it all works out. Frankly, the larger than life character in these young vines is buttressed by an authenticity that's truly palpable. I have another bottle that I'll probably drink within the next 5 years though, keeping my hands off could prove to be a challenge.
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4/21/2017 - T.E.D. wrote: 91 Points
Brief note - I enjoyed wine more than I thought I would given the 15% alcohol. Well defined notes of austere herbs, crushed rock, stringent minerals, tannic cherry. Very nice structure and body. Will age well
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