2007 Paolo Bea Umbria San Valentino

Community Tasting Notes (69) Avg Score: 91.2 points

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  2/27/2020 - Fugu Me Likes this wine:

  Opened and allowed to slow-O for 2 hours before serving, consumed over two nights. Cork came out cleanly. A decent amount of chunky sediment in the bottle; I didn't decant, but did pour through a fine mesh strainer.
  
  On the first night, this was almost painfully tannic on initial pour (after 2 hours of air), but some vigorous swirling in the glass helped tame it and allow some nice fruit and earth to show through.
  
  Night two was brilliant, with everything in balance. Dark fruits and strawberries, earth, spice and leather. This had it all.
  
  No reason to think this won't keep going strong for another ten years at least; I think the CT drinking window is way off on this one. My current WOTY, which ain't bad for a $33 bottle.

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  1/26/2020 - Mh33 wrote: 88 Points

  solid but perhaps past its prime

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  12/23/2019 - slanum wrote:

  Wouldn't change anything from my 10/30/2017 note. Bea's wines are idiosyncratic and often emphasize tannin and ripeness levels that don't particularly suit me.

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  4/10/2018 - RichardP wrote: 92 Points

  This is better integrated than a bottle drunk three or four years ago. At that time it was noticeably closed; it's now open for business, although it is still likely to improve. Menthol and violets on the nose; on the palate, black cherry, blackberry, and notes of violets, anise, and savory spices, with moderate tannins and strong acidity. The strong violet note makes this wine unique in my experience; it can't be mistaken for anything else. Although this is excellent on its own, it's better with rich food. This is a very good to excellent value at about $35.

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  1/14/2018 - jnewman77 wrote:

  This is good, but still quite powerful with very robust tannins; the nose shows rich, ripe, dark fruits, anise, earth, dried floral notes, spice, hints of earth and leather. The palate is concentrated and has fairly intense tannins, more so than I recall. I did not pair this well tonight (pasta with roasted garlic marinara and Italian sausage) and the tannins stood out a bit so the wine seemed unbalanced. I think with a lower acidity, higher fat meal however this would be very good. It clearly has the structure to age for awhile and I think the fruit will hold up.

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