2004 Palari Faro

Community Tasting Notes (19) Avg Score: 92.2 points

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  2/16/2024 - Tim Heaton Likes this wine:

  Aerated to decanter for two hours; wine had opened quite fully. On the back side of its curve, but it's a gentle curve. That said, I'll drink my remaining bottles in the coming year or two. Good soil and even some cheeky citrus notes added depth and interest. 13,5% abv. As it is now (this bottle, anyway), it's recommended
  
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  5/17/2022 - ylkim30 Likes this wine:

  Beautiful, red cherry and floral aromatics; the palate is elegant, ethereal, almost too delicate and fragile, with well-integrated acidity. Lovely, red fruit seasoned with salt, a hint of citrus, a bit of iodine, dark minerality and a hit of warm spices on the finish. This was from a magnum (thanks to Gianpaolo Paterlini at Acquerello for intervening and offering this wine to me when I had ordered a glass of the '17 Produttori Barbaresco. This was vastly superior).

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  5/9/2021 - Volleyball Likes this wine: 93 Points

  Drinking fabulously but have a bandaid on my thumb so must leave a truncated review.
  
  Garnet color with ruddy edge. Medium strength aroma soft red fruit mint and a bit dusty
  
  Racy acidity with soft tannins. Medium body and alcohol, long finish. Dark cherry, oregano and Asian spices, lots of minerality

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  7/2/2020 - Tim Heaton Likes this wine:

  Decanted for sediment, immediately returned to bottle, uncorked, and served 6 hours later. The extra air really helped to open this up; I think the 3rd, and 4th (small) glasses were the best, most complex, and most complete. Laced with freshness and some savory bits here and there, too. Med/Med+ body, well-lifted, and well-delineated layers of red/dark red fruits; excellent food wine at the moment. I think I have four more that I'll drink over the following 1-7 years for maximum freshness. Fun, and interesting, just as before. 13,5% abv. Once fully opened, and based on its competence with food, this just squeezes into the highly recommended category.
  
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  5/13/2019 - forceberry wrote:

  A blend mainly composed of Nerello Mascalese and Nerello Cappuccio with a small addition of local cultivars Acitana, Calabrese (Nero d'Avola), Cappuccio Tignolino, Galatena and Nocera. Aged for a year in oak barrels. 13,5% alcohol.
  
  Luminous and fully translucent cherry red color with a developed mahogany hue. Very tertiary and quite oxidized nose with aromas of beef jerky, some cheesy waxy tones, a little bit of something funky, light dusty notes of sandy soil and a hint of soy sauce. The wine is dry, very aged and quite acid-driven on the palate with somewhat dull flavors of raisins, some smoky tones, a little bit of soy sauce, light rusty notes of iron, a hint of dried dates and a touch of game. The wine is quite structured with its high acidity and firm, moderately grippy tannins, but the fruit department has given up some time ago and now the wine is on a downhill. The finish is medium-long, somewhat flat and quite oxidative with flavors of game and blood, some tannic grip, a little bit of iron, light umami notes of soy sauce, a hint of earth and a sweet touch of raisins.
  
  This was a very old and tertiary vintage that wasn't completely dead yet, but gone already quite deep into the "old wine" territory with its oxidative notes of beef jerky and soy sauce. The overall feel is nicely structured, but otherwise the wine offers very little pleasure at this point and most likely it isn't going to take long before the wine is better described as "oxidized", not "oxidative". I don't know if this was just a poorly kept bottle or if this vintage is just this old at this point. If the latter is the case, it's better to drink all the remaining bottles sooner rather than later. Since the wine is already past its peak, I prefer to leave it unrated.

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