Cantina Santadi
Terre Brune Carignano del Sulcis Superiore Carignane
Sulcis, Cagliari, Sardinia, Italy
Mid Ruby in colour. Aromas of plum cloves prunes plus herbal/nettle aromas, spice, earth and mineral - a lot happening. Medium weight. Not dissimilar to an Etna red with the same volcanic origins although this is 100% Carignan from Sardinia. Apparently aged in new French Barriques, but this has been absorbed by the rich savoury fruit. An attractive skinnsy element at the finish on the palate. All in all a different and very good experience. One of the 1001 Wines. A better experience than the bottle we had in December last year which was Bretty.
Mid Ruby in colour. Aromas of plum cloves prunes plus herbal/nettle aromas, spice, earth and mineral - a lot happening. Medium weight. Not dissimilar to an Etna red with the same volcanic origins although this is 100% Carignan from Sardinia. Apparently aged in new French Barriques, but this has been absorbed by the rich savoury fruit. An attractive skinnsy element at the finish on the palate. All in all a different and very good experience. One of the 1001 Wines. A better experience than the bottle we had in December last year which was Bretty.
Jul 30th, 2021
Black raspberries, crushed violets, exotic spices and hints of cocoa can all be found while swirling the 2015 Carignano del Sulcis Superiore Terre Brune. It’s deep and textural, offering ripe red fruits lifted by brisk acids, and taking on more of a floral persona toward the close, hovering over a layer of round tannins. This is persistent yet youthfully structured, tapering off to notes of mocha and hints of brown sugar. (Eric Guido, Vinous, March 2021)
Black raspberries, crushed violets, exotic spices and hints of cocoa can all be found while swirling the 2015 Carignano del Sulcis Superiore Terre Brune. It’s deep and textural, offering ripe red fruits lifted by brisk acids, and taking on more of a floral persona toward the close, hovering over a layer of round tannins. This is persistent yet youthfully structured, tapering off to notes of mocha and hints of brown sugar. (Eric Guido, Vinous, March 2021)
An off putting oxidative note which with a little time revealed itself as the dreaded Brettanomyces. Smoky dried plum and tarry notes eventually overshadowed by Bandaid. A highly savoury juicy palate of black cherry and a bitter skinnsy note. Had that lava flow minerality like an Etna Rosso although this wine from Sardinia. I had a bottle of this 5 years ago at a good Italian restaurant in Sydney ( note here on Delectable) and it was very good. Such a pity with yet another Italian wine with Brett.
An off putting oxidative note which with a little time revealed itself as the dreaded Brettanomyces. Smoky dried plum and tarry notes eventually overshadowed by Bandaid. A highly savoury juicy palate of black cherry and a bitter skinnsy note. Had that lava flow minerality like an Etna Rosso although this wine from Sardinia. I had a bottle of this 5 years ago at a good Italian restaurant in Sydney ( note here on Delectable) and it was very good. Such a pity with yet another Italian wine with Brett.
Dec 23rd, 2020
Our next bottle during our delicious dinner at Scampi is a 2004 Carignane from Santadi in Sardinia, which is utterly appropriate given we are in a Southern Italian restaurant. Santadi is a cooperative that has many of the best vineyard sites in Sardinia and takes meticulous care to make the best wines from those sites. Produttori del Barbaresco in Piedmont and CVNE in Rioja are two such peers in this regard, such is my understanding, which may be limited.
The Carignane del Sulcis Superiore Terre Brune from 2004 was a wonder with the cuisine. The wine is at once powerful with plums and cherries, and graceful with a lovely silky texture. This is reference point Sardinian quality. I'd like to try more.
Our next bottle during our delicious dinner at Scampi is a 2004 Carignane from Santadi in Sardinia, which is utterly appropriate given we are in a Southern Italian restaurant. Santadi is a cooperative that has many of the best vineyard sites in Sardinia and takes meticulous care to make the best wines from those sites. Produttori del Barbaresco in Piedmont and CVNE in Rioja are two such peers in this regard, such is my understanding, which may be limited.
The Carignane del Sulcis Superiore Terre Brune from 2004 was a wonder with the cuisine. The wine is at once powerful with plums and cherries, and graceful with a lovely silky texture. This is reference point Sardinian quality. I'd like to try more.
Sexy, gorgeous, fun. Love this.
Sexy, gorgeous, fun. Love this.
1 person found it helpfulJul 29th, 2017
I sat on this for 4 years. I gave this a double decanting as the sediment w as heavy.
The immediate aroma was similar to old vintage port. Ripe raisins and other dried fruit aroma. Color is still there. Mouthfeel very light . Much more fruit than anyone would predict. It's hot but that's what i think preserved it so long. - 1996 vintage.
I sat on this for 4 years. I gave this a double decanting as the sediment w as heavy.
The immediate aroma was similar to old vintage port. Ripe raisins and other dried fruit aroma. Color is still there. Mouthfeel very light . Much more fruit than anyone would predict. It's hot but that's what i think preserved it so long. - 1996 vintage.
Area Manager/Italian Specialist Fine Wine Portfolio, Palm Bay International, Certified Sommelier Court of Master Sommelier, Certified Sommelier Associazione Sommelier Italiano
Great. But took two days to open I feel like cradle robber.
Great. But took two days to open I feel like cradle robber.
1 person found it helpfulSep 28th, 2015
For all the Carignan haters out there.
For all the Carignan haters out there.
1 person found it helpfulApr 24th, 2015Deep Ruby in colour. An intoxicating aromatic aroma with clove notes on nose. Full bodied palate showing ripe Carignano with cherry and herb notes. Probably will cellar for a while but delicious right now.
Deep Ruby in colour. An intoxicating aromatic aroma with clove notes on nose. Full bodied palate showing ripe Carignano with cherry and herb notes. Probably will cellar for a while but delicious right now.
Aug 12th, 2016