Francesco Botti Colle Del Saraceno "Montefalco" Sagrantino Passito DOCG

Sagrantino. That is the red wine grape of Montefalco. Just as Sangiovese is the red wine grape of Tuscany. Traditionally the Sagrantino grape was dried and used to make sweet passito wine until in the 1990's when the production of dry Sagrantino was introduced. Well, the Botti family carries on a tradition to keep the Passito (and the Sagrantino) alive, as it has been doing for over 100 years.

Source: it:Utente:EH101

Cantina Botti sits along a ridge overlooking the Umbrian Valley between Assisi and Spoleto, along the Old Roman Road "Flaminia" and near the archaeological site of King Frederick ii who led Saracen soldiers in his army.... thus the name, Colle Del Saraceno (Hill of the Saracen).

Because of its thick skin, Sagrantino grapes result in very tannic and dry wines, but here they are air dried on racks or trellises called Camorcanne for months, then the sweet, dried fruit is fermented and aged in oak.

The aromatics given off by this Passito astounds the senses, with nutty caramel, dried fruit, and exotic spices, combined with a palate of luscious cassis, cloves and cinnamon, and a finish redolent of a liquore. This would make a perfect gift bottle for an Easter dinner.

BTW, I tasted this gem at Eataly's La Scuola celebrating Sagrantino Month.

Red Hill Estate Shiraz 2000

I found this gem recently in a sale bin at Pop's Wines, one of my favorite wine shops in Island Park, Long Island. It's a Shiraz from Victoria Australia and must have been buried under other boxes for years. But it must have been stored on it's side because the cork was a deep ruby and the wine was wonderful.

The colors were a deep ruby, with fine floral notes wafting from the glass showing bright earthy berries and brilliant spices contrasting perfectly with earthy summer fruits, followed by an infusion of vanilla. On the palate the tannins were soft as velvet, and the finish was quite long. In general this wine was very nicely balanced and I'm glad I bought 3 bottles (although I wish I had bought a case).

Ventisquero Grey Carmenere, Chile

A few weeks ago I had the great pleasure of dining and winetasting with one of Chile's wonderful winemakers, Felipe Tosso along with his North and South American Sales Director Juan Ignacio Zuniga at Capital Grille in NYC. Felipe is the Head Winemaker at Ventisquero Vineyards.

Grey is the name of a glacier in Chile and Ventiquero means Glacier in Chilean Spanish.

This 100% Carmenere that was my clear favorite for the night. From grapes in Trinidad Vineyard in Maipo Valley, fermented in stainless steel tanks, then aged for 18 months in ultra-fine grain French oak barrels of which 33% was first use... then aged another 8 months in bottle before release. 

Deep purple colors with floral aromas, cassis, black pepper and blueberries, while the palate tastes of dark chocolate and cigar box, also exudes ripe tannins, very good balance and an excellent soft, long finish.

Ventisquero Heru Pinot Noir

A few weeks ago I had the great pleasure of dining and winetasting with one of Chile's wonderful winemakers, Felipe Tosso along with his North and South American Sales Director Juan Ignacio Zuniga at Capital Grille in NYC. Felipe is the Head Winemaker at Ventisquero Vineyards.

The second wine in our tasting was this wonderful Pinot Noir from the Casablanca Valley. After fermentation the wine was aged in French oak barrels for 14 months (35% in new barrels, 35% in second use and 30% in third use barrels), followed by 3 months in bottle before release.


Deep ruby colors frame a bouquet of strawberry and red fruits, with touches of cinnamon spice and vanilla. On the palate slight hints of cherry and coconut with a mild herbal edge, and a smoky mineralty. Delicate and complex, this one has a playful finish with attractive round tannins.

Queulat Sauvignon Blanc Single Vineyard Ventisquero Gran Reserva 2012

A few weeks ago I had the great pleasure of dining and winetasting with one of Chile's wonderful winemakers, Felipe Tosso along with his North & South American Sales Director Juan Ignacio Zuniga at Capital Grille in NYC. Felipe is the Head Winemaker at Ventisquero Vineyards.

The first wine tasted was this lovely Sauvignon Blanc, Queulat, which is named for Chile's hanging Glacier and produced by Sergio Hormazabal.

An initial 12 hour soaking occurs before a slow, cold (53 degrees) fermentation period, followed by 4 months on the lees (yeast residue).

Pale green colors, with fresh floral blossoms and aromas of summer fruits and green grass, combining with citrus veering towards ripe lime and notes of grapefruit. While on the palate more tropical nuances of pineapple, grapefruit, apple and a zesty minerality. I know this wasn't aged in oak, but to me there was a slight smokiness on the finish that was quite attractive.

The nice acidity helped pair this perfectly with a seafood appetizer of mixed shellfish. I will be reviewing the reds next so stay tuned.