2001 Palmina Savoia

Community Tasting Notes (4) Avg Score: 90.2 points

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  6/17/2006 - Winetex wrote: 90 Points

  Again closer to a 91. This wine exceeded our expectations throughout the six bottle lot and proved to be consistently good. This was the last bottle.

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  3/1/2006 - Winetex wrote: 90 Points

  Closer to a 91 but I round down. This wine went very well with the food. The tannins have smoothed out a bit. Very nice wine.

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  6/18/2005 - Winetex wrote: 91 Points

  This bottle was quite improved over the last one six months ago. The rough, tannic edges were gone and the wine was clearly improved. In the glass it was a bit of an enigma as the blend (50% Nebbiolo, 30% Barbera, and 20% Syrah) exhibits some uncommon varietal characteristics. It looked like nebbiolo with a clear ruby color but had a light purple rim (the Barbera). The nose was pure nebbiolo with black cherries but then then an earthiness kicked in. Initially the finish was most typical of syrah but eventually the nebbiolo ruled. In all a very good, unique wine. [~$35 on futures; Decanted 30 minutes and recommended]

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  12/19/2004 - Winetex wrote: 90 Points

  Very dark purple with a red rim. This wine is a blend of 50% Nebbiolo, 30% Barbera, and 20% Syrah. Right now this wine is extremely youthful, robust and rather chunky with well-defined fruit flavors including cherries, blackberries and a bit of sour cherry on the finish. Tannins and acidity are pronounced but in balance. A very interesting blend that matched up well with food.
  
  [$35; Decanted 1.5 hours; Hold for at least another six months, maybe a year before opening another; An outstanding food match with Pollo alla Fungi and wild rice]
  
  From the Palmina website ( http://www.palminawines.com/savoia.html ):
  
  While visiting Italy in 2002, Steve and Chrystal were challenged by one of their Italian colleagues, Luciano, to craft a wine made from Nebbiolo, Barbera and Syrah. The idea was that the three wines would combine in a complex, multi-layered wine with a perfect balance of red and dark fruit flavors, acids and textures. And it is perhaps uniquely Californian – Nebbiolo and Barbera are of course Italian grape varietals, grown hundreds of miles from the Syrah vineyards in the south of France. Only in Santa Barbara is the variety of climates and soils found that allows Nebbiolo, Barbera and Syrah to be grown within a few miles of each other.
  
  The grapes are from Stolpman, Bien Nacido and Alisos vineyards. The wines were vinified separately, then the best of each was selected to be part of the Savoia blend. The wine was assembled and allowed to “rest” in its single barrel for an additional year before being bottled in August 2004. Only 80 bottles have been released and can only be ordered on this website.

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