Day 1-2: Inky blackish red. Thick tannin, big structure, ripe. Contrary to the solid format, fruit is lacking. Some are there, but I couldn't identify what the fruit is.
Day 10: leftover from the bottle, which was kept in a rather hot place so I expected it was undrinkable already. Contrary to my expectation, the wine survived and improved dramatically. Cloudiness and rough tannins are gone. Shows focused vivid blackberry and blueberry fruit. A touch of blackpepper.
Overall, remined me of Madiran somehow. Give it more aging!
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This is a blend of 50% Schioppettino and 50% Refosco. Medium purple with garnet hues. The nose is clean and youthful. The palate is dry, with medium (+) to pronounced acidity, medium tannins and medium (-) alcohol at 12.5%. Tart raspberry, currant, blackberry with a little Syrah-like black pepper, baking spices and a savory finish. This is more of a food wine than one for cocktailing. It pairs really well with typical Friulani salumi and cheeses. It is not likely to have a wide appeal, but it does what it does very well.
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6/14/2015 - mks83 Likes this wine: 88 Points
Day 1-2: Inky blackish red. Thick tannin, big structure, ripe. Contrary to the solid format, fruit is lacking. Some are there, but I couldn't identify what the fruit is.
Day 10: leftover from the bottle, which was kept in a rather hot place so I expected it was undrinkable already.
Contrary to my expectation, the wine survived and improved dramatically. Cloudiness and rough tannins are gone. Shows focused vivid blackberry and blueberry fruit. A touch of blackpepper.
Overall, remined me of Madiran somehow. Give it more aging!
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5/25/2015 - TannicBeast Likes this wine: 89 Points
This is a blend of 50% Schioppettino and 50% Refosco. Medium purple with garnet hues. The nose is clean and youthful. The palate is dry, with medium (+) to pronounced acidity, medium tannins and medium (-) alcohol at 12.5%. Tart raspberry, currant, blackberry with a little Syrah-like black pepper, baking spices and a savory finish. This is more of a food wine than one for cocktailing. It pairs really well with typical Friulani salumi and cheeses. It is not likely to have a wide appeal, but it does what it does very well.
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