Jo Anne B

9.0

Prepping for more European travel🙌. Black cherry and anise. ♥️ — 2 days ago

Michael Herzog

8.9

Fruit, fruit, and tomato. More to come... — a month ago

Tom Kobylarz

9.2

Girolamo Russo “a’Rina” 2016 Etna Rosso 🇮🇹 $25
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Nerello Mascalese (94%) and Nerello Cappuccio are the yin and yang of red grapes that grow exceedingly well in the wild and high altitude clime atop the Sicilian volcano #MountEtna.
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A hell of a bargain at about $25 as this crushes most Bourgogne/Hautes-Cotes under $50 and would give pricier versions a run for their money. It is also more complex now and ready to consume when compared to many similarly priced, well made “Langhe” Nebbiolo wines. From the @coravin this was ready to go and opened up well with 10-15 minutes in the glass.
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A youthful medium ruby color, fairly transparent. The nose suggests to me a red Burgundy, possibly a Beaune or Chassagne-Montrachet red from the wildness of the Etna character. A deep underpinning of rocky minerality, hints of ash, rose petal and purple florals, with dabs of red cherry and red plum fruit, sweet spices with hints of old leather jacket and unsmoked pipe tobacco. The palate is juicy and fresh, with refined, silky, ripe tannin that are youthfully firm. Excellent density and persistence, but light as a feather. Medium+ on the finish.
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Etna red wines are commonly described as having similarities to nebbiolo from Piedmonte and pinot noir from Burgundy. There are for sure some similarities, but make no mistake that Etna wines, when made well, refract the wild and volcanic Etna terroir well and are genuine in their own right. •
The complex volcanic soils of Etna, combined with some of the highest elevations for vineyards in Europe at 3,000+ feet, can produce wines with immense complexity and freshness. A sense if refinement comes across in the density without excessive weight, allowing for transparency of terroir. Most vines are trained in the traditional bush-vine method, which works well in the rocky soils that see a lot of wind and sunlight at these high altitudes.
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#GirolamoRusso #aRina #NerelloMascalese #NerelloCappuccio #EtnaRosso #Sicily #Italy #GiuseppeRusso #coravin #winesolutions #wine #winelover #somm #sommelier #instawine #wineporn #naturalwine #vinnaturel #winegasm #winegeek #vin #vino #vinos #vinhos #wein #ilovewine #winetasting #winetime — 9 days ago

Bob Colman

9.1

Probably the best red we’ve had so far in Sicily. Clean, expressive. — 4 days ago

Daniel P. Drake

9.2

Saturday night and I have for the first time opened a Nero d'Avola, the 2013 Gulfi Nerojbleo from Sicily.

The nose reveals notes of black cherry, black plum, dried herbs, licorice, tobacco, dried floral notes, oak and clay dust.

On the palate I am getting good fruit, black cherry, blueberry, black plum, licorice, leather, dried herbs, and dry soil.

You will find this wine to be full bodied with medium + acidity and high grippy mouth coating tannins that lead to a long fruit filled finish. I'm enjoying my weekend hoping you are too. Please be careful out there and be safe. Nostrovia! 🍷🍷🍷🍷 — 10 days ago

Jennifer Minniti

9.6

I’m going with “Sicilian Gamay” — a month ago

Robert Dowling

9.4

Wonderful flavour and tannins. — 3 days ago

Brecht Spileers

8.9

Too funky for a Cerasuolo for my taste. — a month ago

with Charlotte

Bob McDonald

8.9

Catching up on notes from our trip to Sicily 66 weeks ago. A modern western take on Chardonnay. Fermented in Barriques for 10 months - 50% New and 50% Used. Vanilla Oak aromas. Rich but taut on the Medium + palate. — a year ago

Brandon Boesch

9.0

Beautiful color. Way more earthy and funky than I was expecting. Still with bright fresh fruits and a hint of the salinity of the sea. I like it but doesn’t stand out for me. — a month ago