Excellent. Probably because I paired it with my awesome mushroom risotto. — 15 days ago
This wine carries a dark ruby color and a nose of dark fruit, blueberries and blackberries mostly. There are also aromas of mocha, white pepper and oak spice to be found. The palate displays the blueberry flavor, and a lip-smacking acidity which really feels refreshing. It feels a touch light in the mouth, despite having spent a year and a half in oak. The tannins are firm but not overwhelming - there is plenty there to work on a steak, a rack of lamb or a pasta dish with meat sauce - or a mushroom risotto, for that matter. — 20 days ago
Served double-blind. Deep, glass staining ruby red with an utterly opaque core. On the nose, decadent, sightly confected, red fruits...almost red rope licorice like...mixed with spiced dark fruits (plums and currants) and cocoa. The palate is more dark fruited with semi-sweet chocolate chips…the ones made with the natural vanilla, and some coffee but there is good acid and the tannins, which are quite fine, are also quite sneaky. Long, satisfying finish. This comes across as a fairly extracted wine and I wondered if there as some residual sugar, possibly some appassimento?? I was totally stumped. Revealed to be this blend of Nerello Cappuccio and Gaglioppo; the latter I had zero experience with but, apparently, related to Sangiovese. This is a wine of intense concentration and proved to be most enjoyable on Day 3 once everything became a bit more integrated. I don’t have a whole lot of experience with Calabrian wines so I’m unsure if this is truly representative or an outlier. I’m intrigued and I think that the quality is certainly there. Paired very well on Day 1 with Osso Bucco and saffron risotto. — 17 days ago
1 week later and another 2 glasses with Coravin. Really fantastic nose with spices and cacao, just like a Greek spice market. Also some luxury leather and prunes, I love this bouquet. In the mouth a great acidity that goes well with the vegetable risotto. Great taste and and strong finish. — 13 days ago
Ripe red fruit with violets and a touch of earthiness.
Ripe black cherry, blueberries, minerals and tobacco on the palette.
We had this with mushroom risotto and a compound truffle butter. Very tasty. — 6 days ago
I am not a huge fan of white wines with a floral nose, but in this one it plays very well. The flowers are subtle, with an overriding minerality coming forward. That’s where I like my white wines to live. Aromas of tangerine and lemon zest are abetted by the smell of wet rocks and a trace of what smells to me like oregano. The palate is all about those minerals, with a subdued citrus flavor along for the ride. The acidity is great, perfect for something from the ocean. I paired the I Ferretti with a seafood risotto for dinner, and wished that it was on the table at lunch when I had polpo, a grilled octopus salad. — 18 days ago
Bright and deep gold. Yellow apples and honey on the abundant nose. Full-bodied, lush palate of honeyed quince, yellow apple, and tropical fruit with a dash of white pepper on the finish. Medium acidity. Light butter and balanced oak. A classic California Chardonnay by renowned winemaker Mike Biaggi. Enjoy with risotto, roasted poultry, swordfish, or other rich “white wine” fare. Drink now through 2024. — 11 days ago
Finesse. Maybe too long of a decant at 4 hours. Subtle black fruits, little clove, really mellow and good. Great with risotto and focaccia. 5 more bottles to experiment with. — 14 days ago
A blend of younger vines, declassified Clos Erasmus and the remaining Cabernet Sauvignon. In all, 70% Garnacha, 20% Syrah and 10% Cabernet Sauvignon. Indigenous yeasts and matured in a combination of oak vats, concrete, used barriques and amphorae for 16 months. I’ve been somewhat leery of Priorat over the last ten or so years, largely because the wines were overblown for so many years but after getting offered this wine three years in a row, I finally took the advice of my retailer and picked up a couple of bottles. I should have picked up at least a six pack. Poured into a decanter a couple of hours prior to service. Visually, it’s quite a brilliant wine to behold. The deepest of ruby but it’s the way the light reflects off this wine that transfixes the beholder. The nose is drop dead gorgeous, redolent of red cherry fruit with the brightest, freshest of bramble fruit, underbrush, Herbs de Provence, dusty gravel road. The palate displays more cherry and bramble fruit with some Near East spices. Well endowed with structure and a texture to die for. So much verve! This is unbelievably fresh for 15%. This is a wine (and perhaps a region) that I need to pay more attention to. Paired very well with Osso Bucco and saffron risotto. Outstanding now with some air. — 15 days ago