Popped and poured; enjoyed over two days. Best on Day 2. The 2019 La Fortuna, Rosso di Montalcino pours a deep garnet color with a transparent core. Medium+ viscosity with no staining of the tears. No signs of sediment or gas. On the nose, ripe Morello cherry, bergamot, dried green herbs, fresh mint (that has gone too long, iykyk), mixed flowers, soft baking spices, dried earth. On the palate, the wine is dry. Medium+ tannin and Medium+ acid. Confirming the notes on the nose. The finish is medium+ and earthy. Seemingly a touch young, this will be better after 2024 and drink well through 2029. Already a more than good pairing with Melanzane Parmigiano.
Popped and poured; enjoyed over two days. Best on Day 2. The 2019 La Fortuna, Rosso di Montalcino pours a deep garnet color with a transparent core. Medium+ viscosity with no staining of the tears. No signs of sediment or gas. On the nose, ripe Morello cherry, bergamot, dried green herbs, fresh mint (that has gone too long, iykyk), mixed flowers, soft baking spices, dried earth. On the palate, the wine is dry. Medium+ tannin and Medium+ acid. Confirming the notes on the nose. The finish is medium+ and earthy. Seemingly a touch young, this will be better after 2024 and drink well through 2029. Already a more than good pairing with Melanzane Parmigiano.
Sep 28th, 2023Very much ready to drink. You could tell this wine was peaking right now. Tans were short and sweet and lint a little bit of structure to it but there wasn’t much of a drawn out finish. Good round fruit flavors though of fig and plum and raspberry. Almost a small brassy note of fresh olive oil or thyme in the background. Went well with cauliflower pizza.
Very much ready to drink. You could tell this wine was peaking right now. Tans were short and sweet and lint a little bit of structure to it but there wasn’t much of a drawn out finish. Good round fruit flavors though of fig and plum and raspberry. Almost a small brassy note of fresh olive oil or thyme in the background. Went well with cauliflower pizza.
Mar 31st, 2021