Some bottles of this have been a little oxidized but this was in the zone. Converging towards Burgundy but with a strong hit of ash/tar on the mid, and much more granular tannins on the palate. But super elegant and fresh with a cool core of acidity. Good.
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The fruit is sourced from Contrada Guardiola, highest in elevation of all Terre Nere vineyards (from 800 to 1000 m above sea level). Mainly Nerello Mascalese with a dash of Nerello Cappuccio in the mix. Fermented spontaneously, aged for 16-18 months in French oak barriques and tonneaux, followed by a marrying period of 1 month in stainless steel tanks. Tasted blind.
Moderately translucent brick-red color with a luminous ruby core and an evolved orange rim. Aged, tertiary nose with pungent aromas of smoke, some wood bark, a little bit of pruney fruit, light oxidative notes of soy sauce and beef jerky, a nutty hint of rancio and a touch of raisiny fruit. The wine is dry-ish, medium-bodied and very tertiary on the palate with somewhat oxidative flavors of beef jerky, some nutty rancio, light bitter notes of dark chocolate, a little bit of dried sour cherry, an oxidative hint of soy sauce and a touch of wood bark. The overall feel is still somewhat tightly-knit, thanks to the moderately high acidity and still quite ample and somewhat grippy tannins. The finish is dry, moderately grippy and slightly warm with evolved, tertiary flavors of leather, beef jerky, some wood bark, a little bit of nutty rancio, light soy sauce tones, a hint of stony minerality and a sweet touch of raisins.
Either past its peak or then the cork had failed, letting the wine oxidize prematurely. Seeing how nicely Terre Nere wines can age, I'm pushed to think this was just an off bottle, so my TN is best to be taken with a pinch of salt. Completely impossible to guess where this would've been from, because you can't really smell or taste any distinctive qualities beneath the oxidative tones. Disappointing.
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Red cherry aromas and flavors showing savory spice with plenty of earth. Better nose than palate, with some awkward tannins still lingering, plus a bit more earth flavors. Bottle purchased upon release, well stored since.
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If it was served blind, I would have called it a msd or chambolle. Burgundian like with crushed stone, red cherries, asian spice and wild berries. Palate has expressive and ripe berries with a touch of that Italian rusticity. It tastes like it is from a hot vintage. It comes a bit one dimensional, but it is such a good bang for the buck.
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The nose was dark yet quite closed, showing plums, dark spice, crushed stone, black earth, and wax. It was angular on the palate yet still fresh, with notes of bright cherry and softening textures over time. It finished long on candied cherry, inner floral tones, and minerals. This still needs a few more years to truly come together, but it is already enjoyable.
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Aeolian Sailing Trip & a bit of Etna; 8/22/2014-8/31/2014 (Eolian Islands): The wine starts with a lot of slap hour on the nose and needs quite a bit of aeration to get rid of that so we would suggest decanting for 30mins minimum. Post this though it develops into a very pure expression of Nerello Mascalese, smoky edge to it, Burgundian in a way but with a richer darker fruit side. Very good , elegant and with a long life ahead of it. 92
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This is a dead ringer for a good Barolo. Ripe, concentrated licoricey black cherries, lots of iron and earth, big, imposing tannic structure. Not as pretty as the 09, this sings in a deeper, more baritone key. Lock it up and see what happens in 10 years.
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Very pleased with this bottle. Great Italian nose, well integrated and treated oak, red fruits. Very full mouthfeel, almost unctuous,and a little sweet. Great acid as should be expected from etna. A little bitterness and heat coupled with the oily body suggest a little high in the abv. Slightly too jammy. Harvest slightly earlier and this would have been a great wine. But very enjoyable as is.
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I really like where this is at. Straddling new world and old. Cherry, spicy red fruits. Nice balance of acidity and ample, harmonious tannins keeps this food friendly. Showing well on day 2.
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STG Southern Italian Wines: nose: cherry, smoke, cinnamon, bit of herbal quality, with some rhubarb, perhaps palate: flat compared to #5. resin-y. Not too enamored with this one.
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5/1/2024 - geraldsng wrote:
Some bottles of this have been a little oxidized but this was in the zone. Converging towards Burgundy but with a strong hit of ash/tar on the mid, and much more granular tannins on the palate. But super elegant and fresh with a cool core of acidity. Good.
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2/16/2021 - forceberry wrote: flawed
The fruit is sourced from Contrada Guardiola, highest in elevation of all Terre Nere vineyards (from 800 to 1000 m above sea level). Mainly Nerello Mascalese with a dash of Nerello Cappuccio in the mix. Fermented spontaneously, aged for 16-18 months in French oak barriques and tonneaux, followed by a marrying period of 1 month in stainless steel tanks. Tasted blind.
Moderately translucent brick-red color with a luminous ruby core and an evolved orange rim. Aged, tertiary nose with pungent aromas of smoke, some wood bark, a little bit of pruney fruit, light oxidative notes of soy sauce and beef jerky, a nutty hint of rancio and a touch of raisiny fruit. The wine is dry-ish, medium-bodied and very tertiary on the palate with somewhat oxidative flavors of beef jerky, some nutty rancio, light bitter notes of dark chocolate, a little bit of dried sour cherry, an oxidative hint of soy sauce and a touch of wood bark. The overall feel is still somewhat tightly-knit, thanks to the moderately high acidity and still quite ample and somewhat grippy tannins. The finish is dry, moderately grippy and slightly warm with evolved, tertiary flavors of leather, beef jerky, some wood bark, a little bit of nutty rancio, light soy sauce tones, a hint of stony minerality and a sweet touch of raisins.
Either past its peak or then the cork had failed, letting the wine oxidize prematurely. Seeing how nicely Terre Nere wines can age, I'm pushed to think this was just an off bottle, so my TN is best to be taken with a pinch of salt. Completely impossible to guess where this would've been from, because you can't really smell or taste any distinctive qualities beneath the oxidative tones. Disappointing.
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8/13/2020 - Burgundy Al wrote: 87 Points
Red cherry aromas and flavors showing savory spice with plenty of earth. Better nose than palate, with some awkward tannins still lingering, plus a bit more earth flavors. Bottle purchased upon release, well stored since.
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4/28/2017 - Burgnick wrote: 91 Points
If it was served blind, I would have called it a msd or chambolle. Burgundian like with crushed stone, red cherries, asian spice and wild berries. Palate has expressive and ripe berries with a touch of that Italian rusticity. It tastes like it is from a hot vintage. It comes a bit one dimensional, but it is such a good bang for the buck.
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5/15/2016 - Eric Guido Likes this wine: 92 Points
The nose was dark yet quite closed, showing plums, dark spice, crushed stone, black earth, and wax. It was angular on the palate yet still fresh, with notes of bright cherry and softening textures over time. It finished long on candied cherry, inner floral tones, and minerals. This still needs a few more years to truly come together, but it is already enjoyable.
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4/27/2015 - BURGHen Boy wrote: 92 Points
Feminine in style. Soft and delicious. Acidity and fruit well in balance. An upscale effort right in the drinking window.
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8/30/2014 - Papies wrote: 92 Points
Aeolian Sailing Trip & a bit of Etna; 8/22/2014-8/31/2014 (Eolian Islands): The wine starts with a lot of slap hour on the nose and needs quite a bit of aeration to get rid of that so we would suggest decanting for 30mins minimum. Post this though it develops into a very pure expression of Nerello Mascalese, smoky edge to it, Burgundian in a way but with a richer darker fruit side. Very good , elegant and with a long life ahead of it. 92
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7/7/2014 - coremill wrote: 89 Points
This is a dead ringer for a good Barolo. Ripe, concentrated licoricey black cherries, lots of iron and earth, big, imposing tannic structure. Not as pretty as the 09, this sings in a deeper, more baritone key. Lock it up and see what happens in 10 years.
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8/2/2011 - jandemeulder wrote: 90 Points
- It's balanced with a medium/full body. Round texture with a long finish.
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3/20/2011 - CaliCab wrote: 90 Points
Very pleased with this bottle. Great Italian nose, well integrated and treated oak, red fruits. Very full mouthfeel, almost unctuous,and a little sweet. Great acid as should be expected from etna. A little bitterness and heat coupled with the oily body suggest a little high in the abv. Slightly too jammy. Harvest slightly earlier and this would have been a great wine. But very enjoyable as is.
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2/16/2011 - ekenneth wrote: 93 Points
Big, rich Sicilian red, with good minerality, smooth fruit, but not overly made.
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9/24/2010 - lorenzo wrote: 90 Points
I really like where this is at. Straddling new world and old. Cherry, spicy red fruits. Nice balance of acidity and ample, harmonious tannins keeps this food friendly. Showing well on day 2.
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5/28/2010 - tarheel17 wrote:
STG Southern Italian Wines: nose: cherry, smoke, cinnamon, bit of herbal quality, with some rhubarb, perhaps
palate: flat compared to #5. resin-y. Not too enamored with this one.
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5/27/2010 - Eric wrote: 85 Points
STG does Southern Italy (Ballard, WA): Sulphur. Cotes du Rhone ringer. Critics refer to Pinot. A bit too candied for me.
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