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Wine Library TV
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(PECCHENINO DOLCETTO SAN LUIGI) #4; COLOR-medium dark; NOSE-cinnamon custard; very pretty; FaBreeze-esque; TASTE-very good complexity & mouthfeel; nice firm inner tannins, very well structured; really attacks & grips your palate; floral violet pedal component, inexpensive Wal-Mart potpourri; hints of blackberry, really fine dark chocolate component, this is well made; a little dull & one-dimensional, but a true & real wine; I like this wine; AG-88; GV-89
By Gary Vaynerchuk
The Secret is Dolcetto, Episode #302, 8/28/2007, (See more on Wine Library TV...) 89 points
4/19/2010 - Bakek wrote: 86 Points
Nothing exceptional about this - either good or bad.
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6/20/2009 - PIntag wrote: 87 Points
Very tight nose -- not giving up much. Light on the palate with some nice red fruits and floral components with obvious acidity. 10 second- ish finish with a some fine tannins. Classic Italian wine. Paired well with grilled chicken and bratwurst. Probably a little past peak at this point. Lacking complexity, but very enjoyable and about what I would expect for the $17 that I paid.
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6/11/2008 - hutch wrote: 87 Points
Vias and Aldo Vacca come to town: Enjoyable, pretty nose. Light to med. bodied. Rosy floral components, along with a cherry/raz fruit thing. Med+ acidity. Good food wine. Unfortunately, once again, priced rather prohibitively in my market.
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12/13/2007 - Cliff A wrote: 89 Points
A well structured enjoyable wine. Fruity and floral. I got dark black cherry and violet notes on the nose. Soft tannins and good acidity. Gary V got it right. Great QPR for this one.
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10/31/2007 - collin wrote:
A highly structured and enjoyable dolcetto. The wine is very much like Gary V. describes., down to even the FaBreeze comment. Ripe blackberries, cinnamon, and flowers on the nose. Like I said, palate is highly structured, with both plenty of tannins and enough acidity. Balance is fairly remarkable for a dolcetto, with neither the tannins nor the acid appearing out of whack. A very nice pairing to pork stew with fennel and worth the $17 I paid.
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