Valpolicella Superiore Corvina Blend

Another big boi from this producer. Obviously uses at least a significant proportion of partially dried grapes. Fairly saturated color. Nose is rather subdued, reluctantly giving up scents of leather, underbrush, crushed rock, and dark cherry underneath all of that non-fruit stuff. In the mouth, it’s big, with initial slightly bitter, extracted notes. Tannic. Dissimilar from straight Valpos in its size and austerity. Dissimilar from Ripasso-style Valpos in that the fruit is not especially ripe or sweetish. It will go well with our stuffed shells in red sauce, but is a little challenging on its own. It occurs to me that this might fit in well in a tasting of 2017s from the left bank in Bordeaux. In other words, very atypical for a Valpo. Still, it’s pretty good, as long as you don’t harbor any expectations of typicity.

UPDATE: two nights later (using a vacuum closure), this has actually improved. Kind of amazing for a Valpo of this age. The fruit has moved closer to front-and-center, and it seem a bit more Calpo-like, though it’s still pretty large-framed. Upping score from 8.8 to 9.0.

Clearly aimed to be a more extracted, fuller style. Not sure if it’s just some proportion of dried grapes or something else. It’s very good, and at its peak. Deep umami nose has dark, dried berries, leather, moist earth, dark chocolate. Dark fruit and dark chocolate on the palate, with soft, but prominent and drying tannins bearing forth a terra cotta tile finish. Again, it’s very good, I’m just a bit annoyed that it kind of hides where it’s from.

Though this is an enjoyable wine, I don’t understand the concept of a tannic and powerful Valpolicello

Huge wine! Blackberries! Spicy, black tea notes. Integrated tannins and acidity helps balance it. High alcohol!

Quite volatile. Raspberry fruit punches through. Sweet impression. Green wood

Atypical. A big, extracted Valpo. But it’s pretty good. Nose has dark berries, almond paste, a moist, humus-like note, and some turned soil. Mouthfilling, with a broad, textured feel, it’s got some baker’s chocolate notes to go along with the dark fruit and some surprisingly savory, almost minerally, notes. A bit of tacky tannin in the finish.

UPDATE: Night 2 this wine seems much more integrated. Still big but the mouthfeel is softer and the finish has the nice bitter almondy thing I like in good Valpos. Upping from 8.8 to 8.9

Silky smooth, deep yet light. Anise, tea, blackberry jam.

Really enjoy this. Lip smacking baked raspberry. Blackberry leaf. Smoke. Mineral-flint. Hint of roses. Medium bodied. Good acidity. Good texture. With time, might become a baby Cote Rotie without the spice.

Beautiful. Rustic, but generous. Very strong floral component with warm spices and licorice. Supple and elegant on the palate with a sneaky finish. All class.

Rustic and warm. Improves considerably with air. But I suspect I’d prefer this in a cooler vintage.