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Why would you put new oak on Nerello Mascalese?? This totally makes what should be an interesting red immediately generic. It’s still a decent wine - it’s just that with all that oak, it could be anything - a wimpy Rioja, or maybe an overblown Beaujolais if they accidentally over oaked something. So I could describe flavors, but it’s all from the oak so what’s the point.
Why would you put new oak on Nerello Mascalese?? This totally makes what should be an interesting red immediately generic. It’s still a decent wine - it’s just that with all that oak, it could be anything - a wimpy Rioja, or maybe an overblown Beaujolais if they accidentally over oaked something. So I could describe flavors, but it’s all from the oak so what’s the point.
Founder/Educator Wine Fluent, Consultant ABC Fine Wines & Spirits
8.7
Not a PAP. It’s a bone dry, bristly, dry red with fine but ample tannins. Black fruits and flowers on palate. Needs fatty food to work. Too austere and tannic to sip as cocktail wine.
Not a PAP. It’s a bone dry, bristly, dry red with fine but ample tannins. Black fruits and flowers on palate. Needs fatty food to work. Too austere and tannic to sip as cocktail wine.
Good wine. But it lacks the unique aromas and flavors which the variety expresses in its prime spot; the northern slopes of Etna. Easily forgotten, yet slips down fast, thanks to nice acidity and soft tannins. Priced way cheaper this would have been a winner by the glass at the local pasta joint.
Good wine. But it lacks the unique aromas and flavors which the variety expresses in its prime spot; the northern slopes of Etna. Easily forgotten, yet slips down fast, thanks to nice acidity and soft tannins. Priced way cheaper this would have been a winner by the glass at the local pasta joint.
Sicily, Italy
