Riserva Pipparello Montefalco Rosso Sangiovese Blend

Holy cow. Just brilliant. Nice plumminess to it along with balanced tannins and acidity. Dark red fruit. Complex as day is long. 2008

Just can’t get enough. So good yet again.

When is this not a stunning wine?

The 2017 Montefalco Rosso Riserva Pipparello bursts from the glass with smoky grilled herbs, shaved cedar, dried cherries, currants, hints of spiced citrus… the list goes on and on. It washes across the palate with soft, fleshy textures and masses of balsamic-tinged dark red fruits, yet at the core, stimulating acidity creates a wildly energetic expression. This finishes remarkably long and potent, already providing pleasure through its primary components. The 2017 has a long story to tell, as grippy tannins slowly resolve under an air of rosy inner florals. This is Pipparello on steroids. (Eric Guido, Vinous, November 2022)

To date my wine of the year. Linear and tight on open. An hour later super expressive and rounded. Sooo good.

Absolutely awesome on the pop and pour and just built up steam from there. The 2008 “Pipparello” is looking youthful at 14 years with a deep garnet color and opaque core. Loads of sediment though. On the nose, notes of dark cherry cordial, salmiakki, and fennel. The nose is ever so slightly volatile but not expecting a little of that from Bea would be unrealistic. On the palate, red bramble and blackberry preserves and all the near eastern spices you could want. Medium+ across the board; tannin, acid and alcohol. Incredible finish that is dry and lasts forever. As ever with the wines of Paolo and Giampiero; this is a wine with so much soul. In a fabulous place right now but will drink well through 2032. Bottle No. 3016/6633.

Popped and poured; consumed over two hours. A slightly turbid garnet color in the glass. The nose is among the most fascinating that I have experienced in a long while. A remarkable mix of balsamic (there is considerable VA in this bottle), scorched earth, blueberries, tomato leaf, heather, Cherry Jolly Rancher, tree bark, Skinos Mastiha and pepper salami. On the palate, this continues to surprise with Black Cherry War Heads, blood orange, and leather. Super duper dry. Structure for dayz. medium+ tannin; medium+ acid. In rather typical Bea fashion, this is a wild wine and not for everyone. The VA was at the upper limit for me but that can sometimes be the case considering his methods. Still, Paolo Bea’s wines provide an experience like no other. Bottle No. 0129 of 6933.

See Eric’s note. Amazeballs. Not sure why I have ignored this estate for a while.

Exuding savory and meaty elements, all wrapped up in sexy and abundant black fruit. Roasted black cherry, soaked plum, beef jerky, hoisin, truffle, animal hide, hung meat, clove, Ceylon cinnamon, Indian spices, wilted flowers, tar, sweet wood smoke, scrubland, baked earth. Tannins are granular, powerful, but have a texture is forgiving as they drive down the middle palate. I’m a sucker for these wines. Wild, soulful, unapologetic and true.

Fruity. Softened after about an hour. Fruit became more subtle. Nice tannin structure.