Nero is Martha’s grape. She spent her training at Cos and became one of the only, if the only, winemaker spotlighting the grape this side of the ocean.
It’s raw, seriously structured, and intensely tart. Mountain forest berries and a camp fire. Pine, mint, menthol, and cedar - Mezcal smoke circling above. Vibrant acid and tannin and ripe for food. Very good. — 7 days ago
Thank you S.M! — a month ago
Exceptionally slick with a tempo. This unintentionally subverts the also wonderful 100% Frappato, which is crunchier, meatier, and bloodier. The Nero has a Pinot like elegance of bing cherry, strawberry, and raspberry with cedar, douglas fur, and helpings of minerals. — a month ago
Solid Cerasuolo with cherry flavor and nose. Long sour finish. An excellent value. — 10 days ago
Every time I drink one of these bottles I kick myself for not buying more (even though I buy it by the half-case). Basically my favorite Nero d’Avola in the world. With age it shows leather and dried flowers, raisins and dried cherries and wonderful chalky mineralogy. Great acidity and powdery ethereal tannins. — a month ago
Gran vi de l’Alvaro Palacios pels que no arribem a l’Ermita. Aromes penetrants de fruits vermells , cos i fusta molt agradables. Fonda Sala amb costelles de cabirol. — a month ago