Sicilian winemakers are having noted success morphing old and new world varietals. A good example, from vineyards just outside the city of Agrigento, is a blend of 65% Nero D'Avola with 35% Syrah aged in French oak for 8 months and another 10 to 12 months in bottle.
Dark clear and opaque with heavy, earthy, thick annd resinous aromas and a strong palate of ripe cherries, balsamic, almost Amarone-like volume, dried prunes, red fruits and violets. Good long finish reminiscent of flowers. Paired well with Manicotti by Chef Pat McCoy.
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