2003 Roberto Anselmi Garganega I Capitelli Veneto IGT; $6 (sic) at JJB. This has been a solidly pleasurable Italian sweetie for many years. Is it over the hill?
The people stuff. With Stephanie and Jackie; starting with Key West lightly boiled shell-at-table size 12 shrimp--a nice trick for simplifying a meal while adding a luxurious touch by making your guests do a little of the prep work at the table. Then Bourgogne Hervé Murat Haut Côtes de Nuits Les Herbues 2010 and my high-octane all Italian ingredient beef penne tomato sauce (San Marzano tomatoes, 'toothpaste' tomato paste and Apulian tomato sauce with leeks, the delicacy of which was overridden by a blast of low-upper grade cherrywood aged antico balsamico, and seasoned with anchovy paste. The a cup of the wine above and a tablespoonful of palo cortado sherry, sea salt, and ground mixed black and pink pepper (quel horreurs--I just realized none of which were Italian!)). Don't try the pasta sauce in place of other condiments you use for shrimp, as there is a subtle flavor conflict. Shrimp actually tasted like shrimp instead of toughened white cardboard; Steph said that this was the best pasta sauce she'd ever eaten (and she practices mindfulness, the cunning woman, so I can't dismiss what she says as a contrived compliment). The Murat was on hand so I used it but could have used something even more rustic than this nearly pink big-shouldered red Burgundy. With a very mild 'factory' chocolate pudding for supplied by a guest for dessert I pulled out this Italian sweetie, that I was worried would have been superannuated. Had it indeed spent too much time lying down in the storage cabinet?
Deep orange-red color; brown overtones. More sheeting than tearing. Lots of baked peaches, apricots, and Grand Mariner, even to the alcoholic nose, dusted with almost scent-free rose petals. Well-integrated with an upfront bitter orange-peel twist, juicy moderating sweetness, and just enough structure to make it currently quite pleasurable. The finish tails off a little bit earlier than formerly, showing that this isn't probably going anywhere, and it's been stored at 53-55F since I bought it from JJB. Light touch of chocolate in the pudding did not faze this wine at all. Drink now or hold short term, drinking by 2023 well-stored in half-bottles. 91 RPp/100.
Summary: Aged persillage-influenced white dessert wine color; sweet/bitter/juicy orange/floral nose with some alcohol. Moderating sweetness and integrated palate sensation leads to a somewhat less exhuberant finish than prior bottles. Still shows plenty of transparency and brightness, but the bones are visible beneath the tertiary-going fruit. A mixed success at table.
Unfortunately had been set up by two or three too many goldkap Auslesen the day before, so elicited a mixed behavioral response from the guests--but the conversation was so fascinating and even moving that the whole meal had become background by then.
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The Chicago Science Club does 2007 Produttori (Chicago, IL): From half bottle. The nose had a bit of a foxy, white-grape-juice character to it, as well as a slight hint of oxidation in the way a straw wine will give off. Lots of freshness and quite light on the palate, though more acid would make this even more enjoyable. A slight bit of alcohol on the finish as well. A very pleasant and cheerful dessert wine, and a refreshing way to cleanse the palate of a huge backlog of nebbiolo tannin.
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Very developed colour. First minutes very clear apricot and marzipan. After 30 minutes more oxidized sherry aromas. Full-bodied and intense. But this one was slightly over the top.
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Don't know what to make of this wine. Interesting aromas of Boytritis and funk, dill, rich lemon and intense dill whiffs. Color was clean and young with vibrant streaks and a silver ring. Palate was medium+ intensity, full palate with moderate length. An interesting wine, seems way to ripe to come together, but if somehow it can figure itself out, this will be very interesting.
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TN: 2003 Anselmi I Capitelli Passito Bianco (Verona IGT); 12.5 pabv; WineCommune/JBuckley, $6/375 ml (retail more like $32).
Full gold with a hint of green. Nose of smoke, leather, oatmeal with cream and honey, truffles, and dried marjoram and grasses leading into full-throttle perfectly ripe pineapple and orange or tangerine oil.
Thickly sheeting full-bodied wine, with a powerful sweet and sour attack, and evidence of great energy. Sweet pineapple and orange juice notes, showing much more acidity than I expected, based on critic's notes. Shows intense presence on the finish.
92/100, which is what I scored it once before, but is it worth another half-point just because it's so sexy? Yes, this wine went for six bucks on WineCommune, one of my best finds there. Mike and I bought a whole half-case. One corked bottle thus far. (92 pts.)
I've noted some bottle variation in what I've drunk so far. One (perhaps corked) had no pizzaz at all; most the rest more lively for sure.
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Essence of apricots, with a slight bitterness on the midpalate and a bit fat on the finish. With orange flan, all these rough edges smoothed out and the pairing elevated the wine.
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Provado às cegas para o GG06. Importado pela WW. Dourado brilhante. Notas animais (couro), lácteo, abacaxi em calda, boa acidez, untuoso, final muito longo e agradável. Melhor em boca do que no nariz, embora com pouco corpo. (C+/B) Ótimo.
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.8 Bottle Italian Off-line (I Trulli): Full-bodied and medium-sweet, with loads of honied pears and spice. Long finish. Interesting and enjoyable. Made from Garganega (basically Soave).
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10/13/2021 - robmatic wrote: 87 Points
Significant oxidation, but still pretty sweet. Drinks rather like a Vin Santo.
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6/16/2017 - sweetstuff wrote: 91 Points
2003 Roberto Anselmi Garganega I Capitelli Veneto IGT; $6 (sic) at JJB. This has been a solidly pleasurable Italian sweetie for many years. Is it over the hill?
The people stuff. With Stephanie and Jackie; starting with Key West lightly boiled shell-at-table size 12 shrimp--a nice trick for simplifying a meal while adding a luxurious touch by making your guests do a little of the prep work at the table. Then Bourgogne Hervé Murat Haut Côtes de Nuits Les Herbues 2010 and my high-octane all Italian ingredient beef penne tomato sauce (San Marzano tomatoes, 'toothpaste' tomato paste and Apulian tomato sauce with leeks, the delicacy of which was overridden by a blast of low-upper grade cherrywood aged antico balsamico, and seasoned with anchovy paste. The a cup of the wine above and a tablespoonful of palo cortado sherry, sea salt, and ground mixed black and pink pepper (quel horreurs--I just realized none of which were Italian!)). Don't try the pasta sauce in place of other condiments you use for shrimp, as there is a subtle flavor conflict. Shrimp actually tasted like shrimp instead of toughened white cardboard; Steph said that this was the best pasta sauce she'd ever eaten (and she practices mindfulness, the cunning woman, so I can't dismiss what she says as a contrived compliment). The Murat was on hand so I used it but could have used something even more rustic than this nearly pink big-shouldered red Burgundy. With a very mild 'factory' chocolate pudding for supplied by a guest for dessert I pulled out this Italian sweetie, that I was worried would have been superannuated. Had it indeed spent too much time lying down in the storage cabinet?
Deep orange-red color; brown overtones. More sheeting than tearing. Lots of baked peaches, apricots, and Grand Mariner, even to the alcoholic nose, dusted with almost scent-free rose petals. Well-integrated with an upfront bitter orange-peel twist, juicy moderating sweetness, and just enough structure to make it currently quite pleasurable. The finish tails off a little bit earlier than formerly, showing that this isn't probably going anywhere, and it's been stored at 53-55F since I bought it from JJB. Light touch of chocolate in the pudding did not faze this wine at all. Drink now or hold short term, drinking by 2023 well-stored in half-bottles. 91 RPp/100.
Summary: Aged persillage-influenced white dessert wine color; sweet/bitter/juicy orange/floral nose with some alcohol. Moderating sweetness and integrated palate sensation leads to a somewhat less exhuberant finish than prior bottles. Still shows plenty of transparency and brightness, but the bones are visible beneath the tertiary-going fruit. A mixed success at table.
Unfortunately had been set up by two or three too many goldkap Auslesen the day before, so elicited a mixed behavioral response from the guests--but the conversation was so fascinating and even moving that the whole meal had become background by then.
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1/26/2015 - acyso wrote: 88 Points
The Chicago Science Club does 2007 Produttori (Chicago, IL): From half bottle. The nose had a bit of a foxy, white-grape-juice character to it, as well as a slight hint of oxidation in the way a straw wine will give off. Lots of freshness and quite light on the palate, though more acid would make this even more enjoyable. A slight bit of alcohol on the finish as well. A very pleasant and cheerful dessert wine, and a refreshing way to cleanse the palate of a huge backlog of nebbiolo tannin.
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10/6/2011 - asheio wrote: 85 Points
Very developed colour. First minutes very clear apricot and marzipan. After 30 minutes more oxidized sherry aromas. Full-bodied and intense. But this one was slightly over the top.
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6/21/2010 - Jbray wrote: 92 Points
Don't know what to make of this wine. Interesting aromas of Boytritis and funk, dill, rich lemon and intense dill whiffs. Color was clean and young with vibrant streaks and a silver ring. Palate was medium+ intensity, full palate with moderate length. An interesting wine, seems way to ripe to come together, but if somehow it can figure itself out, this will be very interesting.
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7/31/2008 - sweetstuff wrote: 92 Points
TN: 2003 Anselmi I Capitelli Passito Bianco (Verona IGT); 12.5 pabv; WineCommune/JBuckley, $6/375 ml (retail more like $32).
Full gold with a hint of green. Nose of smoke, leather, oatmeal with cream and honey, truffles, and dried marjoram and grasses leading into full-throttle perfectly ripe pineapple and orange or tangerine oil.
Thickly sheeting full-bodied wine, with a powerful sweet and sour attack, and evidence of great energy. Sweet pineapple and orange juice notes, showing much more acidity than I expected, based on critic's notes. Shows intense presence on the finish.
92/100, which is what I scored it once before, but is it worth another half-point just because it's so sexy? Yes, this wine went for six bucks on WineCommune, one of my best finds there. Mike and I bought a whole half-case. One corked bottle thus far. (92 pts.)
I've noted some bottle variation in what I've drunk so far. One (perhaps corked) had no pizzaz at all; most the rest more lively for sure.
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7/22/2007 - rmodak wrote: 90 Points
Essence of apricots, with a slight bitterness on the midpalate and a bit fat on the finish. With orange flan, all these rough edges smoothed out and the pairing elevated the wine.
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4/8/2007 - rmodak wrote: 88 Points
Apricots, honey, thick mouthfeel. It is a crowd pleaser, but I would like a litte more acidity on the finish.
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1/28/2007 - rmodak wrote: 90 Points
Orange rind, apricot jam, and honey caress the palate, and the thick midpalate finishes very clean. There is a hint of bitterness on the finish.
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6/6/2006 - Vinho wrote: 89 Points
Provado às cegas para o GG06. Importado pela WW. Dourado brilhante. Notas animais (couro), lácteo, abacaxi em calda, boa acidez, untuoso, final muito longo e agradável. Melhor em boca do que no nariz, embora com pouco corpo. (C+/B) Ótimo.
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4/24/2006 - bsherwin wrote:
.8 Bottle Italian Off-line (I Trulli): Full-bodied and medium-sweet, with loads of honied pears and spice. Long finish. Interesting and enjoyable. Made from Garganega (basically Soave).
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