This is a beautiful wine made from the Frappato grape variety of Vittoria, Sicily (an island just off the "boot" of Italy). 😍 The region has a Meditteranean climate that is sunny, dry, and warm, supporting the ripening process, and is not far from the coast (breezes), situated at the foothills of the Iblei Mountains (elevation), offering opportunities to retain acidity and brightness of fruit character in the grapes. 🇮🇹 ☀️
Winemaker Arianna Occhipinti is known for her biodynamic and organic winemaking practices and for being an all-around amazing and bold leader in the wine industry, first releasing wines under her own label at the age of 22. 🙌
👁 This wine is medium ruby with pale garnet rim variation. 👃 On the nose, this wine offers notes of bright cherry, raspberry, strawberry, grape jam, lavender, violet, black licorice, bay leaf, leather, and nutmeg spiciness. Also delicate Brett notes. Perhaps the spiciness comes from the fact that this wine was aged in large slavonian oak barrels. It actually reminds me of a youthful Sangiovese and I just learned it may even be genetically related.
👄 On the palate it is dry. The fruit character is juicier on the nose and more tart on the palate with medium(+) acidity. The fruit character is concentrated and balanced with the nice acidity and overall structure. It has medium alcohol and medium tannins. It is medium bodied with a medium(+) finish.
I could see this wine being extremely versatile with food pairing - anything from poultry to pasta to a variety of cheeses. It's also delightful on its own. It offers a sense of place.
Occhipinti, Il Frappato, Terre Siciliane IGT, Vintage 2017, ABV 12.5%.
These wines are not made in copious quantities, if you find one, buy it and give it a try. I don't think you'll be disappointed. — 7 days ago
Minerally pineapple citrus with a butter bean tomato dip and Sullivan st bakery focaccia🍍🍋 superb QPR at $11! — 5 days ago
I love this vintage of pithos bianco! To me, the COS pithos wines take many twists and turns as they age; at present, the 2019 is quite lively and complex. A scrubby, humid, savory aroma like a wet mangrove that seems distinct to vittoria grecanico & inzolia based wines. The palate is gracefully long with svelte tannin... wet hot black sand beach, black olive brine, oolong, and perhaps an echo of spicy stonefruit or candied ginger. Begging to slice through a buttery lemon spritzed blackened shrimp and a crusty bread for sopping! — 4 days ago
Surprising in its unpretentious well balanced profile of not pretending to be the yeasty Champagne but just its own character of white fruits and earthy minerals and medium finish. Great with Leila’s grilled garlic shrimp and next day Evan’s spicy chicken tortilla. — 11 days ago
Is there a better table wine? A dense, grippy core of dirt with some blackberries around the edges but wow how earth just anchors everything. You just want more! — 2 days ago
Beautiful creamy texture and effervescent mousse. Aromas of peaches, honey and vanilla cake. Yellow delicious apple with just a touch of citrus and bread on the pallet. Soft and velvety but still very “Champagne like.” Wonderfully fresh tasting with beautiful mouthfeel. Winner! — 3 days ago
Having had the white SP68 yesterday now trying the SP68 Rouge - a blend of Nero d’Avola and Frappato. Previous notes still apply. Earthy with leather and herbs. Medium minus tannins and acid. Somewhat rustic and very savoury. Unique and different. I liked it a lot. — 4 days ago
Similar notes to 118 weeks ago. A dirty mid Orange/Tangerine in colour - a little cloudy. Aromas of apricot and mouldy orange. Skinnsy apricot flavours with mild acid. A skins contact white wine fermented in clay amphora in the ground. We visited there a few years ago in Sicily. Finishes with a trace of bitterness from the skins. Natural wines - when they get them right they can be quite good but having just done a week of vintage in Coonawarra at Bellwether - you need to take risks with natural wine. — 4 days ago