Paolo Bea
San Valentino Sangiovese Blend
Umbria, Italy
Slightly turbid. Noticeable VA (not at all out of place considering Bea). Powerful notes of cherry, stone fruits (apricot and peach), and cool, damp forest earth. Medium tannins and high acid. The finish is wild and satisfying. If my previous experience with this vintage was the reference, this was not quite as impressive as it was and based on the challenges of the 2014 vintage, probably time to drink and enjoy!
Slightly turbid. Noticeable VA (not at all out of place considering Bea). Powerful notes of cherry, stone fruits (apricot and peach), and cool, damp forest earth. Medium tannins and high acid. The finish is wild and satisfying. If my previous experience with this vintage was the reference, this was not quite as impressive as it was and based on the challenges of the 2014 vintage, probably time to drink and enjoy!
Mar 2nd, 2021
Always love and appreciate these wines, but the mildew and difficulties of the vintage show through here. Lighter in body and lower alcohol than normal, high acid, very acetic. VA is quite high, even for producer. Microbial, sweaty, combo of brett and off malo ferm. Stewed red fruits, acetate, sweat, feral/animal, yogurt, iodine, hotdog water, leather. Not the best bottling, but I appreciate the honesty of it.
Always love and appreciate these wines, but the mildew and difficulties of the vintage show through here. Lighter in body and lower alcohol than normal, high acid, very acetic. VA is quite high, even for producer. Microbial, sweaty, combo of brett and off malo ferm. Stewed red fruits, acetate, sweat, feral/animal, yogurt, iodine, hotdog water, leather. Not the best bottling, but I appreciate the honesty of it.
Jan 6th, 2021Pop and pour. Quite a bit of VA on the nose that never fully dissipated but the bottle was consumed too quickly to allow for it. Regardless, it wasn’t overwhelming for our palates and even some relative novices and Bea virgins remarked on how much they loved it. Dark fruits, very tightly coiled at this point with exotic spices. Firm tannins. Super duper young but a winner in a vintage when this was the only red wine that Bea produced. Really ought to have an extended decant. I’m a buyer...hoping to find more.
Pop and pour. Quite a bit of VA on the nose that never fully dissipated but the bottle was consumed too quickly to allow for it. Regardless, it wasn’t overwhelming for our palates and even some relative novices and Bea virgins remarked on how much they loved it. Dark fruits, very tightly coiled at this point with exotic spices. Firm tannins. Super duper young but a winner in a vintage when this was the only red wine that Bea produced. Really ought to have an extended decant. I’m a buyer...hoping to find more.
Mar 14th, 2020
Wild.
Day 1: At first, not balanced by any measure but somehow makes up for it in raw feral energy. Pretty hot alcohol aromas for a medium bodied wine, a decent level of va, not quite as much acidity as I’d want. But beautiful bretty leathery aromas, herbal and fruity in such an intoxicating way. Holds so much interest and pleasure.
Day 2: What a transformation! It’s like all of the awkward edges have smoothed out and the wine is very in balance and seriously beautiful, even better with a light chill.
Wild.
Day 1: At first, not balanced by any measure but somehow makes up for it in raw feral energy. Pretty hot alcohol aromas for a medium bodied wine, a decent level of va, not quite as much acidity as I’d want. But beautiful bretty leathery aromas, herbal and fruity in such an intoxicating way. Holds so much interest and pleasure.
Day 2: What a transformation! It’s like all of the awkward edges have smoothed out and the wine is very in balance and seriously beautiful, even better with a light chill.
Sourced from San Valentino vineyard in clay soil. 1300 feet altitude. 70/15/15 Sangiovese/Sagrantino/Montepulciano all from the 50-year-old vineyard. Extensive cuvaison - 30 days’ maceration before racking and malo. 3 years in stainless steel, 4-12 months in bottle. Sanguine, tart red cherry, juicy red berries, tangerine, licorice, italian herbs, iodine, meat. Elevated acid, med tannins. 12.5% abv.
Sourced from San Valentino vineyard in clay soil. 1300 feet altitude. 70/15/15 Sangiovese/Sagrantino/Montepulciano all from the 50-year-old vineyard. Extensive cuvaison - 30 days’ maceration before racking and malo. 3 years in stainless steel, 4-12 months in bottle. Sanguine, tart red cherry, juicy red berries, tangerine, licorice, italian herbs, iodine, meat. Elevated acid, med tannins. 12.5% abv.
1 person found it helpfulFeb 23rd, 2020
Farm soil, licorice, flint, and a little bit of wet lumber on the nose. Cherry pie, herbs, and pez next. Acid wash denouement. Corpuscular - needles etching the edge of a dime.
Farm soil, licorice, flint, and a little bit of wet lumber on the nose. Cherry pie, herbs, and pez next. Acid wash denouement. Corpuscular - needles etching the edge of a dime.
Jun 3rd, 2020
Big , lush....beautiful . Not for the faint of heart ....
Big , lush....beautiful . Not for the faint of heart ....
Dec 14th, 2014Vinegar natural wine funk - very savory almost sweaty metallic notes with green tomato a nod to the 75 percent Sangiovese. On the pallet chalky tannins, high acidity with a bit more fruit coming through, and the tomatoes that came through originally taste sweet
Vinegar natural wine funk - very savory almost sweaty metallic notes with green tomato a nod to the 75 percent Sangiovese. On the pallet chalky tannins, high acidity with a bit more fruit coming through, and the tomatoes that came through originally taste sweet
Dec 29th, 2020