I remember when buying these was like Russian roulette. Half the bottles in the case would be bacterial, refermenting disasters, and the other half would be transparent, electric, mainline shots of awesomeness. Well, Frank's a better winemaker now than he was, and I haven't come across a flawed bottle in a few vintages. This sits firmly in the awesomeness camp, with red fruit and hot basalt and so much floral. A little riper than other vintages, though that's not a complaint, just an observation. — 4 days ago
Spectacular! Leather, compost, ripe cherry, and mushrooms balanced by crazy tannin and acid. — 2 days ago
A unique and interesting wine that has a great mouthfeel. Also has a good nose. — a month ago
Unlike any wine I’ve had before. I don’t have much experience with pre-phylloxera vines. Aromatics jump out of the glass with smoked moss and 🌋🌋🌋🌋🌋. This austere wine on the pallet gives off flavors of berry on the breeze and a dusty Sicilian road. Tannins are extremely silky. Long finish that is balanced like a high wire acrobat. — 4 days ago
Wow. Terroir driven. Wild and and smokey. Flint, wet stone, salty on the nose. Sour cherries, liquorice, minerals and succulent tannins. Will reach its full potential in about five years. Superb. One of the best Etna rossos I’ve had. — 4 days ago
90%+ Nero Mascalese, with some Nerello Cappuccio. Old vine of 60+ yo, ungrafted.
Deep slightly bricked garnet color. Semi transparent, compact rim.
Aromas of coca cola soft drink, cinnamon, star anise, red cherry, raspberry, lavender, violet, and ash.
Resolved tannin, med plus acidity, med bodied (13.5abv). Complex profile of minerally driven red fruits intermingling with licorice, sweet spice, and slightly mechanical low tone.
Definitely needs air time to uncoil, otherwise it can be quite tarty. Superb wine made in the traditional Piedmontese style (large neutral cask and library release). Paired well with wide variety of food, especially Thanksgiving dishes. 91. — 16 days ago