See previous notes. Best showing to date. Garnet in glass. Medium plus intensity on the notes. Balsam, cedar, rhubarb and ash. Medium plus acidity and high tannins. Crunchy and layered. Decanting recommended due to sediments. Lovely. Paired with braised short ribs, beans and Swiss chard.
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This was so great - 3-4 hours of air in decanter before drinking. Tannins still a bit intense, so pair with something fatty. Amazingly dark in color, on the verge or black from red, but without getting the purple color some cabs get.
Flavor is dark fruit, with a distinct savory bent and a mentholy/green herby flavor at the end.
Will be fascinating to see if tannins soften significantly with time. If so, this could become truly special.
Initially served to me double-blind from a decanter. In the glass, the wine appeared a deep ruby/purple color with a near opaque core. There was significant sediment but other than that, there were no other potential indications of age since the color was so ruddy. There was moderate staining and viscosity was medium+/high. The nose was fascinating: bright, ripe cherries, plums, dark chocolate, old leather-bound books, earth, anise, exotics spices and tobacco. The leather, color and sediment had me leaning pretty towards a Right Bank Bordeaux from an excellent producer, showing 15-20 age. But I wasn’t yet convinced and then, the palate told a different story. It was fresh and full-bodied. Absolutely packed with fruit and spices. It was bone dry with monumental tannin and acid was easily in the medium+ category. The wine was impeccably balance with elevated alcohol and a forever finish. I was now leaning towards Italy...but where? This was not from Piemonte and I couldn’t think of a wine in Tuscany that would be made quite like this. I was stumped…all I knew is that I was in love whatever this was. Then my buddy said it wasn’t fair because the wine wasn’t technically testable…so he revealed the bottle. Of course it’s “Pagliaro” from Paolo Bea. Swoon! This wine has so 👏🏽 much 👏🏽 soul 👏🏽. My first time enjoying the 2012 in many years and this is in a beautiful spot. A wow wine that will continue to deliver well last 2032. Paired with Morgan Ranch Wagyu burgers and bolognese. Bottle No. 3512/9971.
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See previous notes. Medium plus intensity on the nose. Iodine, blood, and iron. High tannins. Complex with plenty of secondary and tertiary notes. Long finish.
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Drinking well. Noticed right when opening it is a good bottle. See how this develops. On the palette hay, raisins and some aggressive tannins. Overall pleasant. *3rd night opens fruit forward and hay. Not barnyard but actual hay. Drinks better as well.
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Tightly wound even after being decanted for 4 hours. I kind of figured this would be the case. There's some black fruit there. Tannins are gigantic and basically ripping my mouth apart. Hold.
Second day - the fruit is there and there's some herbal/earthy notes that emerged; but it's still super tight and hard to get past these tannins.
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Consistent with my prior bottle, last year. This time I allowed for 4,5 hours of aeration in decanter. It helped to added greater overall harmony, with the tannins providing a gentle frame to the multi-layered red/dark red fruits. Nice spice/complexity, and of course all the soil/place notes I look for. Brilliant winemaking; on another level. Now thru 2038? highly recommended+
High tannin, not as aggressive as I’d feared. Slightly muted nose. Beautiful fruit, balsam, menthol?? I will try to wait at least a year or two until my next bottle.
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Good on day one, though clearly holding back. Days 2, and 3 were very good, with plenty of fresh soil evenly mixed into a basket of red/dark red friuts. Still, it's some years away from peak complexity. HOLD. highly recommended
The ‘12 Pagliaro showed depths of red berry fruit with balsamic spice, crushed plum, sweet herbs, black licorice, dark earth, and a hint of volatility on the nose. On the palate, silky textures gave way to concentrated tart black and red fruits, as dark mineral tones, savory spice, and notes of black tea soaked the senses, while mounting tannin quickly dried them out. The finish was long, structured, and almost chewy, showing gripping tannin with lingering dried black cherry, saline minerals, and savory herbs in an imposing expression of Sagrantino. I can only imagine a decade or more until the 2012 reaches maturity, yet I believe it’s worth the wait, as the wine is poised like a bomb waiting to explode.
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2/12/2024 - dkstar1 wrote: 90 Points
This was a solid bottle. Less pruney than the '09 but not as shiny as the '15.
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1/16/2024 - Es7e2003 Likes this wine: 93 Points
See previous notes. Best showing to date. Garnet in glass. Medium plus intensity on the notes. Balsam, cedar, rhubarb and ash. Medium plus acidity and high tannins. Crunchy and layered. Decanting recommended due to sediments. Lovely. Paired with braised short ribs, beans and Swiss chard.
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12/27/2022 - WhineEnthusiast Likes this wine: 96 Points
This was so great - 3-4 hours of air in decanter before drinking. Tannins still a bit intense, so pair with something fatty. Amazingly dark in color, on the verge or black from red, but without getting the purple color some cabs get.
Flavor is dark fruit, with a distinct savory bent and a mentholy/green herby flavor at the end.
Will be fascinating to see if tannins soften significantly with time. If so, this could become truly special.
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12/25/2022 - thesternowl wrote: 97 Points
Initially served to me double-blind from a decanter. In the glass, the wine appeared a deep ruby/purple color with a near opaque core. There was significant sediment but other than that, there were no other potential indications of age since the color was so ruddy. There was moderate staining and viscosity was medium+/high. The nose was fascinating: bright, ripe cherries, plums, dark chocolate, old leather-bound books, earth, anise, exotics spices and tobacco. The leather, color and sediment had me leaning pretty towards a Right Bank Bordeaux from an excellent producer, showing 15-20 age. But I wasn’t yet convinced and then, the palate told a different story. It was fresh and full-bodied. Absolutely packed with fruit and spices. It was bone dry with monumental tannin and acid was easily in the medium+ category. The wine was impeccably balance with elevated alcohol and a forever finish. I was now leaning towards Italy...but where? This was not from Piemonte and I couldn’t think of a wine in Tuscany that would be made quite like this. I was stumped…all I knew is that I was in love whatever this was. Then my buddy said it wasn’t fair because the wine wasn’t technically testable…so he revealed the bottle. Of course it’s “Pagliaro” from Paolo Bea. Swoon! This wine has so 👏🏽 much 👏🏽 soul 👏🏽. My first time enjoying the 2012 in many years and this is in a beautiful spot. A wow wine that will continue to deliver well last 2032. Paired with Morgan Ranch Wagyu burgers and bolognese. Bottle No. 3512/9971.
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2/20/2022 - BillBell73 Likes this wine:
Pretty tannic and fierce at the moment- this packs a whallop. Probably best to give this some time to integrate as it is a bit overwhelming right now.
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2/7/2022 - Es7e2003 Likes this wine: 92 Points
See previous notes. Medium plus intensity on the nose. Iodine, blood, and iron. High tannins. Complex with plenty of secondary and tertiary notes. Long finish.
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12/12/2021 - 559Cheers wrote: 92 Points
Drinking well. Noticed right when opening it is a good bottle. See how this develops. On the palette hay, raisins and some aggressive tannins. Overall pleasant.
*3rd night opens fruit forward and hay. Not barnyard but actual hay. Drinks better as well.
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12/11/2021 - Ben Christiansen wrote:
In a really crowded field of wonderful wines this was, well, the last one finished.
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12/3/2021 - Ben Christiansen wrote:
Dustu and tar but good power. Super interesting. Les notes throat ripping tannins.
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4/1/2021 - AlphaMikeFoxtrot wrote:
Tightly wound even after being decanted for 4 hours. I kind of figured this would be the case. There's some black fruit there. Tannins are gigantic and basically ripping my mouth apart. Hold.
Second day - the fruit is there and there's some herbal/earthy notes that emerged; but it's still super tight and hard to get past these tannins.
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3/2/2021 - Tim Heaton Likes this wine:
Consistent with my prior bottle, last year. This time I allowed for 4,5 hours of aeration in decanter. It helped to added greater overall harmony, with the tannins providing a gentle frame to the multi-layered red/dark red fruits. Nice spice/complexity, and of course all the soil/place notes I look for. Brilliant winemaking; on another level. Now thru 2038? highly recommended+
http://www.italianwine.blog
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11/29/2020 - Es7e2003 Likes this wine: 92 Points
High tannin, not as aggressive as I’d feared. Slightly muted nose. Beautiful fruit, balsam, menthol?? I will try to wait at least a year or two until my next bottle.
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9/11/2020 - Ibetian wrote:
Splash decanted. Will likely improve, but very enjoyable now. P fan.
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5/27/2020 - Tim Heaton Likes this wine:
Good on day one, though clearly holding back. Days 2, and 3 were very good, with plenty of fresh soil evenly mixed into a basket of red/dark red friuts. Still, it's some years away from peak complexity. HOLD. highly recommended
https://www.ItalianWine.blog
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7/25/2019 - fcxj wrote: 90 Points
Need a lot of time, mouth puckering tannins. That said, like the spiciness and fruit forward nature.
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5/18/2019 - RolandMillie wrote:
The Wonderful Wines of Rosenthal Wine Merchant (Pogo's - Dallas, TX): Tasting: Nose was strong acetone that evolved into soy sauce and balsamic. Not sure what that means for the bottle poured.
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5/2/2019 - Eric Guido Likes this wine: 95 Points
The ‘12 Pagliaro showed depths of red berry fruit with balsamic spice, crushed plum, sweet herbs, black licorice, dark earth, and a hint of volatility on the nose. On the palate, silky textures gave way to concentrated tart black and red fruits, as dark mineral tones, savory spice, and notes of black tea soaked the senses, while mounting tannin quickly dried them out. The finish was long, structured, and almost chewy, showing gripping tannin with lingering dried black cherry, saline minerals, and savory herbs in an imposing expression of Sagrantino. I can only imagine a decade or more until the 2012 reaches maturity, yet I believe it’s worth the wait, as the wine is poised like a bomb waiting to explode.
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