Sausto Ripasso della Valpolicella

Huge chipotle nose, well built, but high acid keeping it alive

Slightly cloudy color and big tears from the alcohol and glycerine liquor texture of the #ripasso nose is evolved and perfect for #italian food with scents of tomatoes tomato stew balsamic and bay leaves. It has a slightly scratchy touch on the palate and is drier than what I expected from a ripasso. Where it gains points is in its complexity and bold elegance.

It took 6+ hours for this to show itself.
When it did… Autumn leaves and forest rot on the nose, subdued cherries, ‘shrooms, caramel, fennel.
On the palate, tomato skin, sweet rhubarb, brilliant, but you’ve got to wait…and wait. Dark orange fruit, sage.
Acidic and tannic. Delicious stuff.
Weird and wild.
Addendum: 1/3 btl under rubber stopper 2 eves later. All chocolate, cherries, and smoke on the nose. The palate isn’t as diverse or intense, but it’s resolved and still delicious.
Acidity firmly in place. Very unique stuff.

Smooth as silk

Decanted 1 hr plus.,
N: Star Anise and leather, plums, cherries and the forest.
P: Nice round palate, plums, cherries, dirt, umami, most improved after an hour decant. Nice weight for a Valpolicella ripasso. Not too heavy or cloying. Minimal sulfites.
Delicious.

Was looking to add a Ripasso to inventory. Mini Amarone flavors: dried fruit, hint of VA, blanched almonds. Excellent pair with pizza.

Pomegranate and herbs. Seem to be on a herb kick. Graphite, saw dust.

Good aroma, concentrated, fruity @2400, X Osteria, 190214

Execellent, easy to drink ripasso.

Firm tannins - rich, full mouthfeel- a little tingle on the tongue and ever so slight sweet sensation to close. This is excellent.