Thick and opaque with colors of ruby red, this Dolcetto has smoked bacon, cassis and red cherry licorice on the nose.
On the palate a cherry cream pie, with specks of vanilla and white pepper, then notes of root beer, dark fruits, near perfect acidity and healthy chalky tannins.
The 2006 Dogliani Siri d'Jermu (Dolcetto), which gets the full treatment of malolactic fermentation and 6 months of aging on its lees, is an especially structured wine loaded with layers of ripe dark fruit on a sumptuous, richly-textured frame. Beginning with the 2005 vintage, Siri d'Jermu qualifies for the newly-created Dogliani DOCG which producers can use for their high-end Dolcettos. Anticipated maturity: 2008-2012. Brothers Orlando and Attilio Pecchenino run this small property in Dogliani, where they make some of the most powerful, intense wines readers are likely to come across.
Antonio Galloni of Robert Parker's Wine Advocate
An elegant Dolcetto from a selection of Pecchenino's oldest vines, this binds juicy blueberry and and cherry flavors with chalky tannins, a structure that brings focus and length to the wine. It gains depth with air, emphasizing refinement over richness. Impressively concentrated, it will benefit from 3-4 years' cellar time.
Wine & Spirits 93 Points
Gambero Rosso Tre Bicchieri
5 comments:
The funny part is that I was at "The Wine Room" last week and saw that they had this. I even mentioned that they should recommend it to you. I'm a big fan of dolcetto and Pecchenino is the master.
Your recommendation was what made me buy the bottle... thanks, it was a great find... Dave
for another review of this wine see my friend Eric's notes:
http://www.facebook.com/note.php?note_id=78497860869&ref=nf
I know this post is old, sorry... was just at the Pecchenino winery, speaking to Orlando Pecchenino, tasting the 2007, as well as the 2006 Bricco Botti (different vineyard from the Siri d'Jermu, also Dolcetto), I don't mean to contradict you, and perhaps this is new for the 2007, but I believe the Siri d'Jermu is aged 1 year, not just 6 months (at least according to Orlando Pecchenino), while the Bricco Botti is aged 2 years. IN any case, both DELICIOUS!
@Metampsychosis, you are probably right... if you look at my original post, the line regarding the aging was credited to Antonio Galloni of Robert Parker's Wine Advocate, guess I should check my references more diligently in the future, especially Robert Parker's, eh? ;)
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