1sophrosyne1
Member #303,224 signed up 7/4/2013
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tomoem
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birdmarg741
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2018 Stefano di Blasi Sicilia Zibibbo Catarratto
9/7/2020 - 1sophrosyne1 Likes this wine: 91 Points
What a treat! Although it's certainly made for seafood, we found a perfect match with Italian herb grilled pork, roasted cauliflower with cheese, and Caesar salad. This wine defined one of our best meals in a long time. It pours a soft hay color and bounces in the glass when cold. In the nose, the minerality rings strong, but passionfruit and lemon shoulder in, as well as celery and a hint of lychee. On the tongue, it's all about the terroir -- fruits are subtle and bow to the volcanic rock in its roots. Apricot, prickly pear, and just enough lemon and lime round out a flavor profile that suggests orange and herb with warming. I had the expectation of heavy acidity, but it's much more restrained. A honey note gives it some length, but it's not sweet. A monster QPR!
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2018 Donnachiara Aglianico Campania IGT
9/6/2020 - 1sophrosyne1 Likes this wine: 90 Points
This wine is a favorite, in part, because there's something to be found it it by every nose and tongue. You'll see descriptions all over the map based on those personal leanings as well as variables of temperature and decant time and accompanying foodstuffs. The floral, citrus, and mineral notes are so assertive that one might guess white on a blind sniff, if not for the cherries and touch of leather. It goes in light, has an acidic jump, and then layers and winds around chalky tannins. Length makes playing with different foods fun. Give it lots of time in the air and sip attentively; it's worth it.
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2017 Jean-Pascal Lacaze Cabernet Sauvignon Private Collection
9/6/2020 - 1sophrosyne1 Likes this wine: 87 Points
This is solid stuff, especially at the great price. The nose is dry with minerals and mints alongside black currant, prune, and wet tobacco. In the mouth, fruits are more red, overall, with some blueberry alongside. A nice varietally correct dose of bell pepper holds up the back end. Medium body and tannins work nicely together. Sufficient acids, too, and reasonable length, such that I think it might be best in about 5 years (not just 2).
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