Tasted at the winery: Prune-like, candied plum, cherry, siky, lush, intnse tangy aspect; not heavy, slightly sweet with good lift, medium long finish. Very nice classic passito. 11%
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Opened for two hours. Delicious, thought-provoking; as savory as it is sweet. Bottle no. 1016. I very much enjoy Sagrantino, am a big fan of Paolo Bea, and have always wanted to try his Passitos. A friend (thanks, T I!) surprised us last night by bringing this for a dessert offering. A great treat.
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Paolo Bea Private Dinner (In Vino, New York, NY): From 375ml. Bea's Passito could well be my death bed wine, although this isn't my favorite vintage of it. Balsamic notes dominate, joined by a mélange of herbs. The pairing, with Taleggio and pickled kumquats, was excellent: I loved how the sweetness and savory qualities of the wine cut into the fat of the cheese and the brine of the fruit. I suggest serving slightly below room temperature, which seemed to bring out the best in the wine. Bottle #589. Rated 1 on a scale of -1 to 3.
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Paolo Bea Visit (Az. Agr. Paolo Bea, Montefalco, Italy): From 375ml. Bea's passito is utterly unique. The drying of the grapes, which concentrates the aromas and flavors, combined with maturation exclusively in stainless steel, produces the purest and most intense expression of Sagrantino. This is less sweet and viscous than recent vintages—like a dry Sagrantino that somehow ended up with a little residual sugar. Maple, herbs, dates, and smokey notes. The perfect accompaniment to Parmigiano Reggiano. Bottle #1434. Rated 2 on a scale of -1 to 3.
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10/11/2023 - JRavn Likes this wine: 93 Points
best sweet wine ever. Punchy, elegant and brooding at the same time
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7/26/2016 - peternelson wrote: 92 Points
Tasted at the winery: Prune-like, candied plum, cherry, siky, lush, intnse tangy aspect; not heavy, slightly sweet with good lift, medium long finish. Very nice classic passito. 11%
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12/19/2015 - prism wrote:
Opened for two hours. Delicious, thought-provoking; as savory as it is sweet. Bottle no. 1016. I very much enjoy Sagrantino, am a big fan of Paolo Bea, and have always wanted to try his Passitos. A friend (thanks, T I!) surprised us last night by bringing this for a dessert offering. A great treat.
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4/18/2015 - kevinacohn wrote:
Paolo Bea Private Dinner (In Vino, New York, NY): From 375ml. Bea's Passito could well be my death bed wine, although this isn't my favorite vintage of it. Balsamic notes dominate, joined by a mélange of herbs. The pairing, with Taleggio and pickled kumquats, was excellent: I loved how the sweetness and savory qualities of the wine cut into the fat of the cheese and the brine of the fruit. I suggest serving slightly below room temperature, which seemed to bring out the best in the wine. Bottle #589. Rated 1 on a scale of -1 to 3.
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2/16/2015 - kevinacohn wrote:
Paolo Bea Visit (Az. Agr. Paolo Bea, Montefalco, Italy): From 375ml. Bea's passito is utterly unique. The drying of the grapes, which concentrates the aromas and flavors, combined with maturation exclusively in stainless steel, produces the purest and most intense expression of Sagrantino. This is less sweet and viscous than recent vintages—like a dry Sagrantino that somehow ended up with a little residual sugar. Maple, herbs, dates, and smokey notes. The perfect accompaniment to Parmigiano Reggiano. Bottle #1434. Rated 2 on a scale of -1 to 3.
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