It’s still there. I had a few bottles and thought they might be gone, but there’s another 12 months. Blackberries and leather. Paired it with some early Black Sabbath.
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I agree with other notes. While this bottle was very nice, I think I preferred past bottles. This was medium bodied with classic aged notes of dried leaves, etc and perhaps came off more tertiary than I would have expected at ~12 years old. What it was missing was the lifting acid that added complexity when younger. A fine drink but I would have preferred it a few years ago.
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Has moved down a bit in my score, though still a lovely drink. Overall nose and palate is less intense compared to 2016 bottle. Nose is floral with undercurrent of blackberries. Palate is earthy, spicy with a bit of umami. Still has some soft tannins at the end. Probably should be drunk.
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A great showing, floral with great lift, red plums and spices here. More collected and focused compared to the last bottle. Some animal and earthy marks as well. Lovely wine.
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Been more than 5 yrs since my first bottle. Definitely showing its age but many of the original elements are still present. Red fruit - cranberries and sour red cherries; pine sap and pine needles; well-worn leather; tobscco and charcoal. There is still a sort of sweetness to the remaining fruit.
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This bottle felt flat compared to earlier versions. No specific notes- it wasn't bad, but didn't have the interest / complexity that some previous bottles had. While I had a fair bit of bottle variation with this wine, I don't think I would have described any others as flat...
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A great expression of this Sangiovese blend. This bottle has really hit a high mark. Dark nose of blackberrries and green herbs and menthol. Palate is spicy and chewy with dark fruit and leather and some earth. Good acidity balancing the fruit. Tannins are out pretty early and quite tingly. Lively and young so definitely not anywhere near the end, so I'm pushing the drink-by date back a couple of years to 2018.
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Where does this go from here? Did I miss it? Soft and mature now, with plenty of soil notes and mature fruit character to keep me satisfied, but missing some spark (like the recently enjoyed 2008 Veo had!) to keep me fully engaged. Glad I tried it; better sooner than later, I think.
Served non-blind. Audozed 5 hours, double decanted immediately before serving.
https://italianwine.blog/
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A nose of warm, baked plums and cherry pie. Quite distinct. Slightly oxidized on the palate, slightly dry, again warm, baked fruit some animale marks and leather. The Sangio funk is shining through. Lots of character here, but perhaps a bit to flabby. High marks for local character.
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Good wine. Elegant. Soft scents. Good structure.However, I expected a bit more considering the quality of the producer. A little more intensity in the aromas would do no harm. I can not say passed the peak.
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Needs to be open a min. of 30min or one hour, because it starts out tight. Floral nose with roses, and an undercurrent of blackberries. Palate has an earthy, underbrush quality with spice and umami texture.
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Camphor and roasted meat (?) on the nose. On the palate, violets, currants, dark fruit, raisins, and notes of earth and red pepper on the medium finish, with some drying tannins and good acidity. I realize these things sound strange together, but this is much better than it sounds -- in fact, it's excellent, and very distinctive -- and I think this is at or approaching its peak. I regret that I don't have more. Excellent value for money at a bit over $30.
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Aerate to decanter and serve. Color is dark dusty garnet, with some mild bricking at the edge. Perhaps because of limited air, this did not have the complex aromatics I noted in 2010, but still showed currants, roasted sauce of blackberries and cherries, tobacco, earth and minerals. On the palate, still enjoying the dark berries mixed with herbs, tobacco, earth and minerals. The tangy acid level is still there, but dialed down, and the full tannins are softer and more integrated than a few years ago - great texture. Overall not as complex, but still a wine of character, outstanding and enjoyable, with a few good years left. Wish I had more.
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This is quite a great wine for it's entry-level status. It is a blend of Sangiovese, Montepulciano, and Sagrantino. It got pushed to IGT status because the color didn't have the required saturation. No matter, it seems to have more of the first 2 varietal characteristics with black cherry and dustiness. It has great fruit and acidity through the finish. Sorry that this was my last bottle. Looking forward to the Montefalco Rosso and Sagratino Riservas as they come into their time.
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From IJC's bottle 11 days later. No, that's not a typo: eleven days later. Some bricking/fading of color at the edge. Pruney, raisinated, definitely a sat-out-in-the-sun kind of quality to the nose. In the mouth, the acid is pronounced, although the wine maintains its composure. Savory. Bittersweet dark chocolate and hickory on the finish. The best bottle I've had yet. Given that it drank like this after 11 days, it's fair to say it has some life left. Rated 1 on a scale of -1 to 3.
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Plenty of life in this bottle, I can't understand why others would think 2014 might be the end of the road. Dark notes of fruit, bramble, smoke, earth. Delicious and assertive. Rated 1 on a scale of -1 to 3.
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1 hour slo-ox. While it lacks the depth of his Sagrantino, there is great pedigree, focus and finesse here. Wonderful acidity, balance and a lengthy finish.
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I was able to sneak a glass of this at a restaurant. The bottle had been opened an hour or two prior. Tinged slightly brown, the bouquet showed dusty cherries, underbrush, herbs, anise, and a touch of cedar, all of which show up in the mouth, too. Better than my last taste. Everything is together in this wine, and now is the time to drink it, because one gets the sense that things will start to go out of balance in the next few years. RECOMMENDED.
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Decanted and poured. My impressions differ from the last few tasting notes in that I didn't get floral or dark fruit elements. For me, the bouquet was dominated by sweet cherries, currant, and cedar, with stewed raspberries, licorice, and a hint of barnyard funk showing up later. Sweet cherries were joined on the palate by sweet spices and an underbrush quality. The mouth was dry, but not overwhelmingly so. Overall I found this wine to be very much on the straight and narrow. RECOMMENDED.
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San Valentino is a dried-flowers-centric wine that becomes fuller in body as it sits in the glass. It is quite dry, yet the tannins are so well refined that it is caressing rather than mouth-puckering. Exotic spices add to the complexity, and as it blossoms, red fruit becomes more pronounced. Some mature notes are already present in the flavor profile, yet the wine only improves with time, and it never loses its balance towards acidity.
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Floral nose with roses, and an undercurrent of blackberries. Palate has an earthy, underbrush quality with spice and umami texture. Tannins really kick in after being open for just 15 minutes, and keep on going.
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Definately a little barnyard on the nose upon first pour, but that faded. I thoroughly enjoyed this wine and would buy again. It showed nice structure, great balance, and lots of dark fruit. This wine is drinking great now and will continue to do so for some time; still giving the appearance in the flavor profile of wine its youth.
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Decanted for over 8 hours. The first few whiffs were funky barnyard with a hint of celery. Yeah, I said celery! Tannins softened and the finish: elegant and smooth. I would say this is a mid-weight wine that wasn't overly heavy and pairs well with meats, cheese, and roasted chicken. The wine never overpowered the dishes. Lovely.
Very ready now and wish I had more. Go Umbria! Go Paolo Bea! Up next the Montefalco Rosso!
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Bold and powerful, a wine that grabbed my attention during the first pour and held it through to the end. Amazingly complex. Seemed young, younger than the bottle 15 months ago. If I knew then what I know now I would have bought a case of this.
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Far more muscular and primary than previous bottles, with deep sagrantino fruit very much in the foreground and strong but approachable tannins on the back. Less of the savory wildness that other experiences have highlighted. Delicious but this bottle needed additional time. Every bottle of this I've had over the past two years has shown like a different wine.
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Blackberries and cranberries on the nose with notes of menthol and oregano. The palate followed thru on those nose notes, with an added spice component and a sense of umami. Tannins round it out towards the end and it just keeps on going.
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Velvety, medium-bodied. Tart fruit on the nose. Strawberry, fig, currant, leather and herb. Great straight from the bottle and better after a few hours. Holds up great with many different foods. Happy purchase. :-)
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This wine is beautifully backwards. You forgive it for its bretty nose that does blow off in this bottles (other bottles have had it linger over the whole drinking period) and the touch of VA on the back end because this wine gives so many flavors in a way that only a truly rustic and I dare say "natural" wine can deliver. Excellent secondary notes on the palate but I worry about the longevity of this vintage. I would think 2 years tops and just have to submit to the fact that tannin will always be there.
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Grapes: mostly Sagrantino, with Sangeovese and Montepulciano; organically farmed by Umbria (and Italy’s) greatest winemaker. Giampero Bea expresses his Family’s philosophy best “Nature should be observed, heard, understood, not dominated.”
Every bottle is a little different, but I’ve found this wine to be rich, floral and funky; a gamey mixed bag of flavors; cranberry, liquorish, wild oregano and umami.
Poured at Wedding.
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The nose showed pure cranberry juice, dusty potpourri and herbs. On the palate I found sour raspberry, minerals and sour patch candies. The finish showed a mouth puckering red fruit. This bottle could use a little more time but as always, is highly enjoyable to a lover of Italian wine.
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Fascinating. Like Ricardo, I found this bottle quite different from my first few. Much richer in both color and flavor, less VA. Really delicious. I'm curious if this is bottle variation or if this wine has turned into something drastically different.
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Dark nose of blackberrries and green herbs and menthol. Palate is spicy and chewy with dark fruit and leather and some earth. Has quite a bite to it both in acidity and tannins. Tannins out earlier than last bottle, and really keep a hold on the tongue for quite a while.
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A wine I first drunk a year ago. It was so dominated by VA that I brought the present bottle to the table with some trepidation. But as I breathed in the dark purple perfume of lavender, blackberry and iron, all concern dissipated. This was going to be special.
The first glass was thrillingly, slurpably delicious. Deep brambly blackberry, sweet olive, herb, tomato, raw meat in savory waves of pure animus like getting a blood transfusion from Tarzan. More, and I wanted to swing deliriously from the rooftops, shouting bloody nonsense. Gripping the bottle close to my chest and drinking greedily as though at the bleeding neck of a prey animal, I sucked it dry and furtively lapped at the inside of the capsule. Empty. FUCK!
Hemingway would've loved this wine. And he would've had to shoot me dead for the bottle.
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Some initially bloody tones went away after a bit in the decanter. Sweet, oxidative fruit persisted, at times with wood and flowers. A little more worn than I was hoping for, but robust enough for a serious bolognese, and nice to drink afterwards.
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Loved it, even though it might have been too warm an evening for a wine such as this to show at its best. Savoury, spicy aromas that I couldn't get enough of, and just plain delicious. This was supposedly too oxidized or in some way flawed (according to the label)? Not from my perspective.
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Black fruits and violet, with some earthiness as well. Dusty tannins, even after an hour or so decanting. Multi-layered, with a lot of flavors and a medium to long finish.
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Extremely perfumed. Beautifully fresh, bright, sweet red fruits. Almost a watermelon-like note. Sweet maltiness. A fruit beer that's in the process of being brewed. Earthiness. Dry. Touch of black licorice.
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color: purplish brick. Tasting: tight acidity but opens after about 1 hour or so with decanting, still slightly dry, elegant flower notes (violet), med body, dominate bramble tea, lightly spicy, fresh blackberry, earthy, dry green herbs, green olive notes.. overall balanced
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Certainly some VA on the nose but accompaing it is crisp red fruit. Light to medium weight with interesting structure. Overall this wine delivers a very nice Italian profile for a good price. At this stage I would decant 3 hours.
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Very tight upon opening - i don't remember this in the first bottle i drank, but it was over the holidays sans notes - anyway, dark red to purple in color, some oak on the nose, but also earthiness. Definitely a savory wine once it opens, and as everyone knows about this wine, punches a level WAY above it's price point in terms of complexity; lots going on here beyond the dark fruit as it opened up...the last glass was the best glass.
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This was really, really good. Surprising deep, black fruits which overlay (but did not eclipse) the dusty and earthy notes. Structured, balanced and very complete.
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Dinner at Barbuto NYC. A very successful blend of sagrantino, sangiovese & montepulciano. Very spicy on opening, needs at least an hour to open up, at which point it puts on some weight and the initial tannins soften. Eminently drinkable.
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This took some time to fully appreciate. My initial impressions were confused as I sensed some distinct and perhaps off aroma and I sniffed from glass to bottle to anything else nearby. Did I smell the wine or the lasagna in the oven or maybe the open bottle of olive oil on the island. On impulse, I decided to decant and give myself more time before drawing any conclusions on whether I was thumbs up or down on this one.
With time and over dinner, a truer character of this wine emerged. More olive than grape; I don't see any of the berry notes described by others. I think of a warm, Italian summer, dry, sunny parched earth rather than sweet, drippy, blackberry bramble. What I most appreciate about this wine is that it is not easily catalogued and requires a bit of thought and work.
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Nose is dark and deep of blackberries with a note of green herb. Palate is leathery and spicy with berries and acid that sneaks up later in the profile. After about 45 min. some tannic structure starts to emerge at the end and adds a leathery texture. Almost a meditazione wine.
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I've had this several times now. There's a slightly green edge; like an organic garrique and licorice, good structure from acid, and all that combines with a touch of roasted meat and deep red cherry fruit. The nose has that herbal, organic sharpness, but clearly followed by a dark concentration of fruit.
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I found this wine showed its best after 1-1.5 hours of decanting. At first, it was too tight and acidic. And while the acidity was still a force even after decanting, it became better integrated with the tannins and fruit structure with patience.
My Tasting Notes: Layers of cherry, blackberry, smoked savory herb and sweet spice mingle with rose, leather, forest floor and kirsch notes with time. The medium-bodied palate unfolds with tart red fruit and plum, a streak of sage, and edgy acidity.
www.mypurpleteeth.com
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Bright, acidic, light bodied but concentrated in middle. Raisin on nose. Wet leaves. Good fruit, lavender on palate. Good focus, structure, and balance.
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I don't get much aromatically but am following in love with the structure. Great balance of acidity and structure. Not overly dry. The sweetness comes in mid-palate and the dark berry earthy fruit is awesome. Can't wait to see how it develops over time.
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Popped and poured. Lovely intense tight fruit, opened quickly to show spice. Tannic and quite acidic, but not overwhelmingly so, stands up well to food, not afraid of tomato. Quite a pleasure. Drank quickly, will try to be more patient with next bottle.
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Amazing floral nose! This made me so excited to drink after smelling it (Not a lot of wines can do that). Palate is beautiful with black licorice, raspberry and spice. Softer than described....with great friend in SF on a wine tasting tour :)
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Whoa. What a great wine this is. Knowing the ferocity of tannins with the sagrantino grape, I vinturi-aerated to decanter, let sit for 10 hours, then aerated back to a pitcher. Color deep dusty garnet, medium-full body. With this much air, the bouquet is wide open and extraordinarily complex - approaching sublime, with a full bouquet of gardenias over the top of grandpa's sweet cherry pipe tobacco, notes of palmolive, red currants, grapes, road tar, cardamom and at least a couple of other spices I could not identify, and a hint of lemon. On the palate, there are brief twinges of sweetness and tartness of currants and cherries under incredible power of tobacco, flowers, tar, and earth. All of the savory flavors build and are joined in the mid by major levels of drying herbs including bay leaf, rosemary, and oregano. The acid seems medium-high, the tannins are all-consuming despite the long decant, taking your mouth beyond pucker into the breach of the Mojave. The finish, if you include the lingering effects of floral perfume, herbs, minerals and earthiness, approaches a minute. If you're going to drink one of these, I strongly recommend at least a full day's decant to experience all of the fabulous qualities of the four varietals comprising this wine. And be prepared for bone-dryness of the mid-palate and finish. I really feel AG under-scored this one at 90. Regardless of numbers it is an outstanding wine and really quite unique when considering the place and the producer. I am aware of the classification issue with this wine resulting in a lower designation and a significant price reduction. The value at 25 USD is phenomenal.
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The nose is very floral at first with candied red fruit, ash and undergrowth. On the palate, the first thing I noticed was how initially dry it was but then my senses were bombarded with sweet cranberry and pepper with grape jelly on the velvety mid-palate, which washed away to a tannic yet not too dry finish.
This is a gorgeous bottle of wine and at the price, well worth buying a few to enjoy over time. It plays a balancing act between ripeness and acidity with a kiss of dry extract. I will not forget this bottle for a long time to come.
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Should have listened to my own advice - this was rather tight and ungenerous. Has an attractively wild, savory olive-y character not unlike Emidio Pepe's montepulciano, but clenched and moderately tannic on the back end.
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Layers of smoke and bbq and a bit of rhubarb. This wine coats and offers briar fruits as well as a lengthy masculine finish. Just when you want to think chewy the Valentino gives you a layer of acidity and makes it ok to be old world. Don't pass up this wine, especially since you are really paying half price. will be double the price next year.
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Love the juxtaposition of the high acidity with the deep earthy bass notes of this wine. Lots of depth and tannin, a great match with grilled steak and morels.
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No one loves Paolo Bea wines more than me. You don't believe me, let's take it outside. But I'm not in the trade and I don't always know what's going on in la sua casa, so it was a shock to stumble on this bottle the other day in a store where I wouldn't have expected to find it. I wasn't aware that Bea made an IGT red, labeled modestly Rosso Umbria instead of Montefalco Rosso. Hmm, what is he up to, I wondered. Closer inspection of the always 100% Italian and occasionally inscrutable label copy revealed the following, which I will state first in the original Italian and then attempt to translate: " Obbligati dagli eventi s'e' percorsa la via di comporre questo uvaggio costituito da Sangiovese, Montepulciano e dallo storico vitigno autoctono di Montefalco." Obliged by events we took the course of composing this wine from sangiovese, montepulciano, and from the historical native varietal of Montefalco." (Note: anyone more skilled in Italian please feel free to comment).
So do you notice anything odd about this statement? Why doesn't he name the mysterious grape, which could only be sagrantino? What "events" transpired, and why must this wine by labeled an IGT instead of a Montefalco Rosso? And what about the cryptic drawings on the label, including one with a bottle with a question mark inside? The importer's website doesn't even recognize this bottle exists. Great puzzles for a Sunday afternoon.
The wine itself is an intense garnet color. The nose is lighter than traditional Bea Rosso Montefalco, but it is deliciously perfumed with exotic notes of plummy, berried red fruit, spices and tobacco. On the palate it is flavorful and merry, with additional herbal and coffee flavors until it is seized by unmistakable sagrantino tannins that clamp down with a vice-like grip. Just 13.5% alcohol, so it doesn't hit you with a hammer at the same time.
I was an early adopter of Bea, discovering his wines shortly after a trip to Italy in mid-2000. I've watched with increasing horror their deserved but unfortunate emergence as a cult wine, with prices to match, as the Sagrantino has inexorably marched towards $100/bottle or more. The real question is why is this an IGT and what's with the wacky drawings? Nonetheless it's good to have an affordable Bea red on the market again.
But wait! A final clue. Also in Italian at the very top of the label, it states "and they say it lacks color and is slightly oxidized." Could this have been denied Montefalco Rosso status by some silly regulatory body, so in effect it's the traditional blend declassified? Gotta love Italy.
Note: disregard any label images that don't clearly say IGT.
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Second time tasted. This time an interesting, multifaceted evolution of aromatics-VA, clove, incense, flowers, and licorice. Medium bodied. As before, fairly astringent and prickly from the VA which shows up again, very earthy. Don't dive into this pool expecting exuberant fruit. More pleasing on the nose than the palate.
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This initially feinted at a hypernatural style, with lightly oxidative blood orange and spice aromas. I briefly flashed on Occhipinti frappato or Breton franc de pied. With air though a completely different profile emerged, with wonderful purity and directness, plus a growing astringence on the back. Probably needs a few months to unfold but what a delight to drink Bea at this price.
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From memory, a delicious wine. Nice red fruits showing as well as earth, mushrooms, and herbs. Nice acidity, medium bodied and some pretty prominent tannins. This wine screams for food. Love it.
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A great bargain. The new reasonably priced cuvee from the great Paolo Bea. It was nice and dark, not as sweet or smooth as the Rosso de Veo, but somehow darker and meatier, light on the palate with a nice residual tannin; tart black cherry, a little campfire and wild oregano.
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Impressive and unique, with dried sweet fruits, subtle plum, tea, Indian spices. Medium-Full bodied, with silky tannins and a delicate finish. Drink now.
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Medium red. Candied fruit nose does not prepare you for a fairly structured, medium bodied wine that has high acidity and relatively little fruit showing.
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4/14/2024 - sommelier Likes this wine: 85 Points
Still drinkable but missing complexity and fruit impressions. Too old
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7/4/2023 - Scotty Pumper wrote:
It’s still there. I had a few bottles and thought they might be gone, but there’s another 12 months. Blackberries and leather. Paired it with some early Black Sabbath.
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1/27/2019 - tazerowe wrote:
I agree with other notes. While this bottle was very nice, I think I preferred past bottles. This was medium bodied with classic aged notes of dried leaves, etc and perhaps came off more tertiary than I would have expected at ~12 years old. What it was missing was the lifting acid that added complexity when younger. A fine drink but I would have preferred it a few years ago.
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11/24/2018 - JWG wrote: 92 Points
Has moved down a bit in my score, though still a lovely drink. Overall nose and palate is less intense compared to 2016 bottle. Nose is floral with undercurrent of blackberries. Palate is earthy, spicy with a bit of umami. Still has some soft tannins at the end. Probably should be drunk.
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2/2/2018 - pbaek wrote:
A great showing, floral with great lift, red plums and spices here. More collected and focused compared to the last bottle. Some animal and earthy marks as well. Lovely wine.
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1/15/2017 - ScottGoodwin Likes this wine: 89 Points
Been more than 5 yrs since my first bottle. Definitely showing its age but many of the original elements are still present. Red fruit - cranberries and sour red cherries; pine sap and pine needles; well-worn leather; tobscco and charcoal. There is still a sort of sweetness to the remaining fruit.
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1/6/2017 - collin wrote:
This bottle felt flat compared to earlier versions. No specific notes- it wasn't bad, but didn't have the interest / complexity that some previous bottles had. While I had a fair bit of bottle variation with this wine, I don't think I would have described any others as flat...
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9/28/2016 - JWG wrote: 95 Points
A great expression of this Sangiovese blend. This bottle has really hit a high mark. Dark nose of blackberrries and green herbs and menthol. Palate is spicy and chewy with dark fruit and leather and some earth. Good acidity balancing the fruit. Tannins are out pretty early and quite tingly. Lively and young so definitely not anywhere near the end, so I'm pushing the drink-by date back a couple of years to 2018.
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9/13/2016 - Tim Heaton Likes this wine:
Where does this go from here? Did I miss it? Soft and mature now, with plenty of soil notes and mature fruit character to keep me satisfied, but missing some spark (like the recently enjoyed 2008 Veo had!) to keep me fully engaged. Glad I tried it; better sooner than later, I think.
Served non-blind. Audozed 5 hours, double decanted immediately before serving.
https://italianwine.blog/
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6/7/2016 - Mark Larson Likes this wine: 89 Points
I really thought this had greater potential????
Maybe Sagrantino is a 7 year wine.
Price need to reflect this reality.
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2/4/2016 - pbaek wrote:
A nose of warm, baked plums and cherry pie. Quite distinct. Slightly oxidized on the palate, slightly dry, again warm, baked fruit some animale marks and leather. The Sangio funk is shining through. Lots of character here, but perhaps a bit to flabby. High marks for local character.
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9/26/2015 - LFCHALA wrote: 90 Points
Good wine. Elegant. Soft scents. Good structure.However, I expected a bit more considering the quality of the producer. A little more intensity in the aromas would do no harm. I can not say passed the peak.
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4/5/2015 - JWG wrote: 92 Points
Needs to be open a min. of 30min or one hour, because it starts out tight. Floral nose with roses, and an undercurrent of blackberries. Palate has an earthy, underbrush quality with spice and umami texture.
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3/10/2015 - RichardP wrote: 93 Points
Camphor and roasted meat (?) on the nose. On the palate, violets, currants, dark fruit, raisins, and notes of earth and red pepper on the medium finish, with some drying tannins and good acidity. I realize these things sound strange together, but this is much better than it sounds -- in fact, it's excellent, and very distinctive -- and I think this is at or approaching its peak. I regret that I don't have more. Excellent value for money at a bit over $30.
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9/1/2014 - Vinacull wrote: 90 Points
Aerate to decanter and serve. Color is dark dusty garnet, with some mild bricking at the edge. Perhaps because of limited air, this did not have the complex aromatics I noted in 2010, but still showed currants, roasted sauce of blackberries and cherries, tobacco, earth and minerals. On the palate, still enjoying the dark berries mixed with herbs, tobacco, earth and minerals. The tangy acid level is still there, but dialed down, and the full tannins are softer and more integrated than a few years ago - great texture. Overall not as complex, but still a wine of character, outstanding and enjoyable, with a few good years left. Wish I had more.
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7/30/2014 - portman63 Likes this wine: 92 Points
This is quite a great wine for it's entry-level status. It is a blend of Sangiovese, Montepulciano, and Sagrantino. It got pushed to IGT status because the color didn't have the required saturation. No matter, it seems to have more of the first 2 varietal characteristics with black cherry and dustiness. It has great fruit and acidity through the finish. Sorry that this was my last bottle. Looking forward to the Montefalco Rosso and Sagratino Riservas as they come into their time.
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6/14/2014 - kevinacohn wrote:
From IJC's bottle 11 days later. No, that's not a typo: eleven days later. Some bricking/fading of color at the edge. Pruney, raisinated, definitely a sat-out-in-the-sun kind of quality to the nose. In the mouth, the acid is pronounced, although the wine maintains its composure. Savory. Bittersweet dark chocolate and hickory on the finish. The best bottle I've had yet. Given that it drank like this after 11 days, it's fair to say it has some life left. Rated 1 on a scale of -1 to 3.
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6/3/2014 - IJC Likes this wine:
Plenty of life in this bottle, I can't understand why others would think 2014 might be the end of the road. Dark notes of fruit, bramble, smoke, earth. Delicious and assertive.
Rated 1 on a scale of -1 to 3.
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4/24/2014 - cardsandwine Likes this wine:
1 hour slo-ox. While it lacks the depth of his Sagrantino, there is great pedigree, focus and finesse here. Wonderful acidity, balance and a lengthy finish.
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12/7/2013 - kevinacohn wrote:
I was able to sneak a glass of this at a restaurant. The bottle had been opened an hour or two prior. Tinged slightly brown, the bouquet showed dusty cherries, underbrush, herbs, anise, and a touch of cedar, all of which show up in the mouth, too. Better than my last taste. Everything is together in this wine, and now is the time to drink it, because one gets the sense that things will start to go out of balance in the next few years. RECOMMENDED.
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11/1/2013 - kevinacohn wrote:
Decanted and poured. My impressions differ from the last few tasting notes in that I didn't get floral or dark fruit elements. For me, the bouquet was dominated by sweet cherries, currant, and cedar, with stewed raspberries, licorice, and a hint of barnyard funk showing up later. Sweet cherries were joined on the palate by sweet spices and an underbrush quality. The mouth was dry, but not overwhelmingly so. Overall I found this wine to be very much on the straight and narrow. RECOMMENDED.
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8/6/2013 - Number51 wrote: 93 Points
San Valentino is a dried-flowers-centric wine that becomes fuller in body as it sits in the glass. It is quite dry, yet the tannins are so well refined that it is caressing rather than mouth-puckering. Exotic spices add to the complexity, and as it blossoms, red fruit becomes more pronounced. Some mature notes are already present in the flavor profile, yet the wine only improves with time, and it never loses its balance towards acidity.
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5/8/2013 - pandresgi@gmail.com Likes this wine: 91 Points
Floral nose with black fruit on the palate. The balance with earthy notes and rich tannins make this a well balanced wine. Loved it.
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2/16/2013 - JWG wrote: 93 Points
Floral nose with roses, and an undercurrent of blackberries. Palate has an earthy, underbrush quality with spice and umami texture. Tannins really kick in after being open for just 15 minutes, and keep on going.
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12/9/2012 - corka Likes this wine: 91 Points
Definately a little barnyard on the nose upon first pour, but that faded. I thoroughly enjoyed this wine and would buy again. It showed nice structure, great balance, and lots of dark fruit. This wine is drinking great now and will continue to do so for some time; still giving the appearance in the flavor profile of wine its youth.
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12/1/2012 - mike10474 Likes this wine: 90 Points
Decanted for over 8 hours. The first few whiffs were funky barnyard with a hint of celery. Yeah, I said celery! Tannins softened and the finish: elegant and smooth. I would say this is a mid-weight wine that wasn't overly heavy and pairs well with meats, cheese, and roasted chicken. The wine never overpowered the dishes. Lovely.
Very ready now and wish I had more. Go Umbria! Go Paolo Bea! Up next the Montefalco Rosso!
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10/15/2012 - slanum wrote:
Bold and powerful, a wine that grabbed my attention during the first pour and held it through to the end. Amazingly complex. Seemed young, younger than the bottle 15 months ago. If I knew then what I know now I would have bought a case of this.
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7/28/2012 - 5laton wrote:
Far more muscular and primary than previous bottles, with deep sagrantino fruit very much in the foreground and strong but approachable tannins on the back. Less of the savory wildness that other experiences have highlighted. Delicious but this bottle needed additional time. Every bottle of this I've had over the past two years has shown like a different wine.
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7/2/2012 - marc d wrote:
Nose is complex, very interesting but the structure is dominating in the mouth right now. Earthy rustic tannin mostly.
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5/29/2012 - MJHDC wrote:
Loved this bottle, pure Umbrian countryside. Elegant, medium body, great with food, cherry fruit and earthy notes.
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5/17/2012 - JWG wrote: 93 Points
Blackberries and cranberries on the nose with notes of menthol and oregano. The palate followed thru on those nose notes, with an added spice component and a sense of umami. Tannins round it out towards the end and it just keeps on going.
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3/20/2012 - MrDarryl Likes this wine: 91 Points
Velvety, medium-bodied. Tart fruit on the nose. Strawberry, fig, currant, leather and herb. Great straight from the bottle and better after a few hours. Holds up great with many different foods. Happy purchase. :-)
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3/17/2012 - jkline wrote: 91 Points
Same as previous
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2/13/2012 - wrrntl wrote: 90 Points
This wine is beautifully backwards. You forgive it for its bretty nose that does blow off in this bottles (other bottles have had it linger over the whole drinking period) and the touch of VA on the back end because this wine gives so many flavors in a way that only a truly rustic and I dare say "natural" wine can deliver. Excellent secondary notes on the palate but I worry about the longevity of this vintage. I would think 2 years tops and just have to submit to the fact that tannin will always be there.
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11/18/2011 - 5laton wrote:
A bit tighter and tannic than my last bottle a few months back, but still a delicious wine.
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11/9/2011 - Mark Larson wrote: 93 Points
Upon opening Brett which blew off quickly. A wine with depth. Wonderful.
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10/29/2011 - Chad Wenger wrote: 95 Points
A super solid wine. Loved every sip.
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10/16/2011 - ekenneth wrote: 92 Points
Grapes: mostly Sagrantino, with Sangeovese and Montepulciano; organically farmed by Umbria (and Italy’s) greatest winemaker. Giampero Bea expresses his Family’s philosophy best “Nature should be observed, heard, understood, not dominated.”
Every bottle is a little different, but I’ve found this wine to be rich, floral and funky; a gamey mixed bag of flavors; cranberry, liquorish, wild oregano and umami.
Poured at Wedding.
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8/28/2011 - stubbie999 wrote:
Racy, tart, bright, structured and a stellar match for mushroom pasta and trout. A real value at this price!
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8/21/2011 - Eric Guido Likes this wine: 92 Points
The nose showed pure cranberry juice, dusty potpourri and herbs. On the palate I found sour raspberry, minerals and sour patch candies. The finish showed a mouth puckering red fruit. This bottle could use a little more time but as always, is highly enjoyable to a lover of Italian wine.
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8/21/2011 - The Tourist wrote: 94 Points
HAd with great friewnds and of 7 bottles of Barolos and Barbarescos this was the wine of the night.... must get more
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8/8/2011 - collin wrote:
Fascinating. Like Ricardo, I found this bottle quite different from my first few. Much richer in both color and flavor, less VA. Really delicious. I'm curious if this is bottle variation or if this wine has turned into something drastically different.
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7/31/2011 - JWG wrote: 94 Points
Dark nose of blackberrries and green herbs and menthol. Palate is spicy and chewy with dark fruit and leather and some earth. Has quite a bite to it both in acidity and tannins. Tannins out earlier than last bottle, and really keep a hold on the tongue for quite a while.
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7/30/2011 - 5laton wrote:
Absolutely cracking bottle of this. Pheromone in a bottle.
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7/29/2011 - Riccardo Malocchio wrote: 93 Points
A wine I first drunk a year ago. It was so dominated by VA that I brought the present bottle to the table with some trepidation. But as I breathed in the dark purple perfume of lavender, blackberry and iron, all concern dissipated. This was going to be special.
The first glass was thrillingly, slurpably delicious. Deep brambly blackberry, sweet olive, herb, tomato, raw meat in savory waves of pure animus like getting a blood transfusion from Tarzan. More, and I wanted to swing deliriously from the rooftops, shouting bloody nonsense. Gripping the bottle close to my chest and drinking greedily as though at the bleeding neck of a prey animal, I sucked it dry and furtively lapped at the inside of the capsule. Empty. FUCK!
Hemingway would've loved this wine. And he would've had to shoot me dead for the bottle.
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7/24/2011 - rhit wrote:
Some initially bloody tones went away after a bit in the decanter. Sweet, oxidative fruit persisted, at times with wood and flowers. A little more worn than I was hoping for, but robust enough for a serious bolognese, and nice to drink afterwards.
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7/24/2011 - JOsgood wrote:
This was a great bottle. Earthy and complex.
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7/4/2011 - slanum wrote:
Loved it, even though it might have been too warm an evening for a wine such as this to show at its best. Savoury, spicy aromas that I couldn't get enough of, and just plain delicious. This was supposedly too oxidized or in some way flawed (according to the label)? Not from my perspective.
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6/8/2011 - brianmik wrote: 92 Points
Black fruits and violet, with some earthiness as well. Dusty tannins, even after an hour or so decanting. Multi-layered, with a lot of flavors and a medium to long finish.
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5/4/2011 - ScottGoodwin Likes this wine: 91 Points
Extremely perfumed. Beautifully fresh, bright, sweet red fruits. Almost a watermelon-like note. Sweet maltiness. A fruit beer that's in the process of being brewed. Earthiness. Dry. Touch of black licorice.
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4/30/2011 - jmanyc wrote: 91 Points
Super juice, still quite young, had this at Roberta's with great pizza and fantastic pasta.
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4/29/2011 - burgundybrooks wrote: 89 Points
color: purplish brick. Tasting: tight acidity but opens after about 1 hour or so with decanting, still slightly dry, elegant flower notes (violet), med body, dominate bramble tea, lightly spicy, fresh blackberry, earthy, dry green herbs, green olive notes.. overall balanced
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4/23/2011 - BernieMSY wrote: 94 Points
Really delicious. Dark color, scent of violets on the nose. Wonderful fruit, long finish.
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3/3/2011 - SoCal wrote:
Certainly some VA on the nose but accompaing it is crisp red fruit. Light to medium weight with interesting structure. Overall this wine delivers a very nice Italian profile for a good price. At this stage I would decant 3 hours.
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2/22/2011 - TimOn12 wrote:
Very tight upon opening - i don't remember this in the first bottle i drank, but it was over the holidays sans notes - anyway, dark red to purple in color, some oak on the nose, but also earthiness. Definitely a savory wine once it opens, and as everyone knows about this wine, punches a level WAY above it's price point in terms of complexity; lots going on here beyond the dark fruit as it opened up...the last glass was the best glass.
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2/19/2011 - cubswinws wrote: 91 Points
Very nice depth and tannin structure. Nice earth and slight cedar tones. I really like Bea's wines.
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2/10/2011 - AndrewSGHall wrote:
This was really, really good. Surprising deep, black fruits which overlay (but did not eclipse) the dusty and earthy notes. Structured, balanced and very complete.
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1/20/2011 - prism wrote: 90 Points
Dinner at Barbuto NYC. A very successful blend of sagrantino, sangiovese & montepulciano. Very spicy on opening, needs at least an hour to open up, at which point it puts on some weight and the initial tannins soften. Eminently drinkable.
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12/24/2010 - pepmi wrote: 90 Points
This took some time to fully appreciate. My initial impressions were confused as I sensed some distinct and perhaps off aroma and I sniffed from glass to bottle to anything else nearby. Did I smell the wine or the lasagna in the oven or maybe the open bottle of olive oil on the island. On impulse, I decided to decant and give myself more time before drawing any conclusions on whether I was thumbs up or down on this one.
With time and over dinner, a truer character of this wine emerged. More olive than grape; I don't see any of the berry notes described by others. I think of a warm, Italian summer, dry, sunny parched earth rather than sweet, drippy, blackberry bramble. What I most appreciate about this wine is that it is not easily catalogued and requires a bit of thought and work.
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12/19/2010 - BailliSacks Likes this wine: 91 Points
Still excellent (see previous notes). This time, an intensely perfumed nose leapt out at me, potpourri. Drinking great, no need to save.
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11/20/2010 - JWG wrote: 92 Points
Nose is dark and deep of blackberries with a note of green herb. Palate is leathery and spicy with berries and acid that sneaks up later in the profile. After about 45 min. some tannic structure starts to emerge at the end and adds a leathery texture. Almost a meditazione wine.
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11/14/2010 - ekenneth wrote: 91 Points
I've had this several times now. There's a slightly green edge; like an organic garrique and licorice, good structure from acid, and all that combines with a touch of roasted meat and deep red cherry fruit. The nose has that herbal, organic sharpness, but clearly followed by a dark concentration of fruit.
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11/5/2010 - MyPurpleTeeth.net wrote: 90 Points
I found this wine showed its best after 1-1.5 hours of decanting. At first, it was too tight and acidic. And while the acidity was still a force even after decanting, it became better integrated with the tannins and fruit structure with patience.
My Tasting Notes:
Layers of cherry, blackberry, smoked savory herb and sweet spice mingle with rose, leather, forest floor and kirsch notes with time. The medium-bodied palate unfolds with tart red fruit and plum, a streak of sage, and edgy acidity.
www.mypurpleteeth.com
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10/13/2010 - Kirk Grant wrote: 91 Points
Color: Garnet
Smell: Complex earthy notes, dark fruits, and slight hints at oak.
Taste: red fruits, tobacco, mushrooms, and cigar box
Overall: A complex, food-friendly wine that I would gladly buy a half-case at a time....I wish this was locally available.
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10/11/2010 - rrdoucet wrote: 90 Points
Sangiovese like none other. If only I could afford his other wines.
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9/11/2010 - Ryan D wrote:
Initially, vegetal. After time though, this opens up nicely. A lovely nose to smell that keeps you coming back. Long finish. Need to decant.
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9/8/2010 - BailliSacks Likes this wine: 91 Points
Bright, acidic, light bodied but concentrated in middle. Raisin on nose. Wet leaves. Good fruit, lavender on palate. Good focus, structure, and balance.
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8/19/2010 - bg2167 wrote: 91 Points
I don't get much aromatically but am following in love with the structure. Great balance of acidity and structure. Not overly dry. The sweetness comes in mid-palate and the dark berry earthy fruit is awesome. Can't wait to see how it develops over time.
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8/17/2010 - BailliSacks Likes this wine: 91 Points
Popped and poured. Lovely intense tight fruit, opened quickly to show spice. Tannic and quite acidic, but not overwhelmingly so, stands up well to food, not afraid of tomato. Quite a pleasure. Drank quickly, will try to be more patient with next bottle.
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8/8/2010 - AllyM wrote: 92 Points
Amazing floral nose! This made me so excited to drink after smelling it (Not a lot of wines can do that). Palate is beautiful with black licorice, raspberry and spice. Softer than described....with great friend in SF on a wine tasting tour :)
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8/3/2010 - Vinacull wrote: 91 Points
Whoa. What a great wine this is. Knowing the ferocity of tannins with the sagrantino grape, I vinturi-aerated to decanter, let sit for 10 hours, then aerated back to a pitcher. Color deep dusty garnet, medium-full body. With this much air, the bouquet is wide open and extraordinarily complex - approaching sublime, with a full bouquet of gardenias over the top of grandpa's sweet cherry pipe tobacco, notes of palmolive, red currants, grapes, road tar, cardamom and at least a couple of other spices I could not identify, and a hint of lemon. On the palate, there are brief twinges of sweetness and tartness of currants and cherries under incredible power of tobacco, flowers, tar, and earth. All of the savory flavors build and are joined in the mid by major levels of drying herbs including bay leaf, rosemary, and oregano. The acid seems medium-high, the tannins are all-consuming despite the long decant, taking your mouth beyond pucker into the breach of the Mojave. The finish, if you include the lingering effects of floral perfume, herbs, minerals and earthiness, approaches a minute. If you're going to drink one of these, I strongly recommend at least a full day's decant to experience all of the fabulous qualities of the four varietals comprising this wine. And be prepared for bone-dryness of the mid-palate and finish. I really feel AG under-scored this one at 90. Regardless of numbers it is an outstanding wine and really quite unique when considering the place and the producer. I am aware of the classification issue with this wine resulting in a lower designation and a significant price reduction. The value at 25 USD is phenomenal.
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7/10/2010 - Eric Guido Likes this wine: 93 Points
The nose is very floral at first with candied red fruit, ash and undergrowth. On the palate, the first thing I noticed was how initially dry it was but then my senses were bombarded with sweet cranberry and pepper with grape jelly on the velvety mid-palate, which washed away to a tannic yet not too dry finish.
This is a gorgeous bottle of wine and at the price, well worth buying a few to enjoy over time. It plays a balancing act between ripeness and acidity with a kiss of dry extract. I will not forget this bottle for a long time to come.
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7/4/2010 - 5laton wrote:
Should have listened to my own advice - this was rather tight and ungenerous. Has an attractively wild, savory olive-y character not unlike Emidio Pepe's montepulciano, but clenched and moderately tannic on the back end.
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6/30/2010 - NY MaxCom wrote: 91 Points
Layers of smoke and bbq and a bit of rhubarb. This wine coats and offers briar fruits as well as a lengthy masculine finish. Just when you want to think chewy the Valentino gives you a layer of acidity and makes it ok to be old world. Don't pass up this wine, especially since you are really paying half price. will be double the price next year.
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6/19/2010 - marc d wrote:
Love the juxtaposition of the high acidity with the deep earthy bass notes of this wine.
Lots of depth and tannin, a great match with grilled steak and morels.
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6/6/2010 - bevetroppo wrote: 90 Points
No one loves Paolo Bea wines more than me. You don't believe me, let's take it outside. But I'm not in the trade and I don't always know what's going on in la sua casa, so it was a shock to stumble on this bottle the other day in a store where I wouldn't have expected to find it. I wasn't aware that Bea made an IGT red, labeled modestly Rosso Umbria instead of Montefalco Rosso. Hmm, what is he up to, I wondered. Closer inspection of the always 100% Italian and occasionally inscrutable label copy revealed the following, which I will state first in the original Italian and then attempt to translate: " Obbligati dagli eventi s'e' percorsa la via di comporre questo uvaggio costituito da Sangiovese, Montepulciano e dallo storico vitigno autoctono di Montefalco." Obliged by events we took the course of composing this wine from sangiovese, montepulciano, and from the historical native varietal of Montefalco." (Note: anyone more skilled in Italian please feel free to comment).
So do you notice anything odd about this statement? Why doesn't he name the mysterious grape, which could only be sagrantino? What "events" transpired, and why must this wine by labeled an IGT instead of a Montefalco Rosso? And what about the cryptic drawings on the label, including one with a bottle with a question mark inside? The importer's website doesn't even recognize this bottle exists. Great puzzles for a Sunday afternoon.
The wine itself is an intense garnet color. The nose is lighter than traditional Bea Rosso Montefalco, but it is deliciously perfumed with exotic notes of plummy, berried red fruit, spices and tobacco. On the palate it is flavorful and merry, with additional herbal and coffee flavors until it is seized by unmistakable sagrantino tannins that clamp down with a vice-like grip. Just 13.5% alcohol, so it doesn't hit you with a hammer at the same time.
I was an early adopter of Bea, discovering his wines shortly after a trip to Italy in mid-2000. I've watched with increasing horror their deserved but unfortunate emergence as a cult wine, with prices to match, as the Sagrantino has inexorably marched towards $100/bottle or more. The real question is why is this an IGT and what's with the wacky drawings? Nonetheless it's good to have an affordable Bea red on the market again.
But wait! A final clue. Also in Italian at the very top of the label, it states "and they say it lacks color and is slightly oxidized." Could this have been denied Montefalco Rosso status by some silly regulatory body, so in effect it's the traditional blend declassified? Gotta love Italy.
Note: disregard any label images that don't clearly say IGT.
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6/4/2010 - 5laton wrote:
Tighter, leaner, and more savory than a delightful bottle a week or two ago. Will hold 6 months or so before revisiting.
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5/29/2010 - bg2167 wrote: 92 Points
Delicious. Incredibly balanced acidity and earthiness. If you see this, you must buy it.
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5/18/2010 - drwine2001 wrote:
Second time tasted. This time an interesting, multifaceted evolution of aromatics-VA, clove, incense, flowers, and licorice. Medium bodied. As before, fairly astringent and prickly from the VA which shows up again, very earthy. Don't dive into this pool expecting exuberant fruit. More pleasing on the nose than the palate.
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5/13/2010 - 5laton wrote:
This initially feinted at a hypernatural style, with lightly oxidative blood orange and spice aromas. I briefly flashed on Occhipinti frappato or Breton franc de pied. With air though a completely different profile emerged, with wonderful purity and directness, plus a growing astringence on the back. Probably needs a few months to unfold but what a delight to drink Bea at this price.
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5/5/2010 - Lego wrote: 91 Points
From memory, a delicious wine. Nice red fruits showing as well as earth, mushrooms, and herbs. Nice acidity, medium bodied and some pretty prominent tannins. This wine screams for food. Love it.
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4/27/2010 - ekenneth wrote: 93 Points
A great bargain. The new reasonably priced cuvee from the great Paolo Bea. It was nice and dark, not as sweet or smooth as the Rosso de Veo, but somehow darker and meatier, light on the palate with a nice residual tannin; tart black cherry, a little campfire and wild oregano.
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4/5/2010 - InternationalWineReport wrote: 91 Points
Impressive and unique, with dried sweet fruits, subtle plum, tea, Indian spices. Medium-Full bodied, with silky tannins and a delicate finish. Drink now.
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4/3/2010 - drwine2001 wrote:
Medium red. Candied fruit nose does not prepare you for a fairly structured, medium bodied wine that has high acidity and relatively little fruit showing.
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