Santa Rosalia Nebbiolo d'Alba Brezza 2006 Piemonte DOC

The following Nebbiolo was one of my favorites out of 4 flights of 3, sampled at a blind tasting at SNOOTHdotCOM hosted by Greg Dal Piaz.

From Piedmont comes this classic Nebbiolo d'Alba showing a simplicity of style and reflecting its unique form and balance. Exhibiting freshness and ripeness at the same time, there are faint flowery aromas, like violets or roses, contrasting with flavors of chocolate, toast and tar.

Notes from the Brezza site:

Production process
The vinification is designed to maximize the freshness and elegance of the wine. The fermentation and maceration last 6 to 10 days, with the temperature about 18-20°C to encourage malolactic fermentation. In December, the wine, already quite clear, is put into oak for 6 months, after which in undergoes bottle-ageing for a similar period. Once the wine is released, it is ready for consumption; a further year in bottle, however, will further enhance quality.

Serving recommendations
Both terroir and estate philosophy dictate a wine quite different from the more famous Barolo wine. This Nebbiolo d'Alba typically exhibits fruity aromas (peach and wild berries) and medium body, being ready to drink relatively young. With respect to the more austere Barolo, it is more suited casual summer meals. It is best enjoyed young, but will improve with a brief cellaring.

Italy's Icons and Rising New Stars

On a cold and blustery January Saturday, Italian Wine Merchants hosted a tasting series called Italy’s Icons and Rising Stars, which I attended with both old and new friends. It began as a low-key and reserved afternoon that quickly turned boisterous—complete with exploding glasses, spurting wine and contagious laughter.

Bruno Giacosa Spumante Brut 2004 DOC
Varietal: Pinot Noir
Region: Lombardia

Bruno Giacosa, known more for his Barolo and Barbaresco in the Piedmont region makes this Spumante Brut in the neighboring Lombardy region. Made from 100% Pinot Noir in the traditional Champagne style, fermented in stainless steel followed by secondary fermentation in bottle and hand riddling, the wine ages on the lees for a period of 24 to 30 months prior to release.

Loaded with ripe fruits, showing a dry minerality, citrus notes, a hint of fresh bread and heady floral aromas.

Giuseppe Quintarelli Bianco Secco Ca' del Merlo 2007 IGT
Varietal: Garganega Blend
Region: Veneto

Here we see Quintarelli, a master of wine known for his Valpolicella, Recioto and Amarone, delving into a Bianco Secco, an interesting blend of Garganega, Trebbiano Toscano, Sauvignon Blanc, Chardonnay, and Saorin (the last of which, meaning "flavor" in Veronese dialect, and believed to be a clone of the Tocai grape).

Crisp and full flavors abundant with fresh aromatics of green apple, lemon rind, lychee, honey and minerals, and finishing long and smooth.

Bodega Chacra Pinot Noir Rio Negro Barda 2007
Varietal: Pinot Noir
Region: Patagonia, Argentina

Piero Incisa della Rocchetta hails from one of the great Italian wine families -- the Rocchetta family is responsible for the planting of Sassacaia, and with the release of their first vintage in 1968, was able to convince the wine world of the high quality of Italian wines. In 2004, Piero purchased a vineyard in Patagonia Argentina which is now Bodega Chacra in order to produce Pinot Noir.

Hand destemmed, macerated in cement tanks, then in oak barrels for 11 months, this is a fruit forward, dense and well structured Pinot with aromas of tar, oak and smoke, textured with earthy flavors and a mineral character.



Punica Montessu 2007
Varietal: Carignan Blend
Region: Sardegna

From Giacomo Tachis of Sassicaia fame comes this Super-Sardegnian blend of 60% Carignano, with 10% each of Cabernet Sauvignon, Cabernet Franc, Merlot and Syrah. Fermented in cement vats, aged in French oak barriques for 18 months and finally 12 months in bottle.

This was one of my favorites of the tasting and seems to me like a great value at $32 per bottle. A nose of violets, herbs and white pepper, and a ripe profile of plums, blueberries and even a little peach.



Talenti Rosso di Montalcino 2007
Varietal: Sangiovese
Region: Toscana

Made from grapes harvested from younger Brunello vines, this wine matures in oak barriques for two years and in bottle for one. Aromas of red ripe cherries and animal, with flavors bringing to mind Port wine, plums and cherries.



Il Poggione Brunello di Montalcino DOCG 2004
Varietal: Sangiovese Grosso
Region: Toscana

Aged in French oak barrels for 3 years before aging in bottle for 12 months. Tar, smoke, oak, chalk, cola, leather and plums, all come together to form a fine classic Brunello.



The good company: David, Sarena, Alicia, Kathy, Robin & Allen.

(Stay tuned... Two more wines to come from this tasting, and more pix.)

Bartolo Mascarello Barbera d'Alba 2007 DOC
Varietal: Barbera d'Alba
Region: Piemonte

Deep ruby colors with complex aromas and palate of ripe cherries, chocolate, violet candies, herbs, coffee, smoked meats.



A&GN Fantino Barolo 'Vigna dei Dardi' Nebbiolo Piemonte 1995
Varietal: Nebbiolo
Region: Piemonte

Aged 12 months in stainless steel followed by 12 moths in bottle, ripe black cherries, with a spicy edge and smooth texture.

Renato Ratti Marcenasco Barolo 2004

Renato Ratti played a major role in defining Barolo, and in 1965 bought his first vineyard in the historical zone of Marcenasco at La Morra. Ensuring quality by using the best Nebbiolo grapes and aging in new barriques and small Slovenian casks, his family carries on Mr. Ratti's particular style.

Robust and full bodied, the assault begins with seasoned aromas of chocolate, sour cherries, coffee, tar and tobacco, with delicious flavors of violets, licorice, chalk, and dusty stone. Having a richness and texture that hits hard, after an hour's decanting integrating well, and finishing nicely with length.

If you have the patience to hold on to this for just a bit longer, it may just be worth the wait. Or if you'd rather seize the day like I did, enjoy it now, my friend.

Country: Italy
Region: Piedmont
SubRegion: Langhe
Appellation: Barolo
Vineyard: Marcenasco
Varietal: Nebbiolo

Marchesi Di Barolo Sarmassa 2000 DOCG

photo/digital image ©2008 by Dave Trieger
Italy • This Sarmassa single vineyard uses 100 % hand picked Nebbiolo grapes to make this Barolo aged in Slavonian oak. Color is garnet red, aroma is sour cherry, violets, licorice and slight vegetal notes. Palate is complex... sour cherry and plum, with concentrated raisin and a long finish.

Villa Rossa Barolo DOCG 2003 tasting notes

Made from Nebbiolo grapes from Langhe Hills, Barolo. Color: ruby red; medium weight; Nose: paint thinner, earth, alcohol, black cherry; Palate: cola, licorice, sour cherry. Nice structure, easy to drink, even finish... about $25.

The Wines of Campania: Donna Chiara Wines at Il Gattopardo

photo above by Alan Watts from Eat Italian

Last week Ilaria Petitto from Donna Chiara Winery guided us through an evening of tastings from the Campania region of Italy at Il Gattopardo, a fantastic Campanian restaurant in NYC owned by the legendary Gianfranco Sorrentino. The winery is located in Montefalcione, a small town in Avellino, where her family has been since 1885. Winemaking is a family tradition, tied closely to the land, where typical white wines like Greco di Tufo, Falanghina, Fiano di Avellino are well structured and long aging, as well as tasty reds like Aglianico and Taurasi. Ilaria pointed out "It is said that Taurasi is the Barolo of the south, but in fact can be better, after all Aglianico is a much more ancient grape than Nebbiolo."

Here are my tasting notes along with the wonderfully paired menu:

Donna Chiara Sante Spumante Brut IGT
a sparkling 100% Falanghina, made using the Martinotti lungo method of fermentation to maintain traditional flavors of the region, fine perlage (smaller, more numerous bubbles), floral aromas, fresh fruit, citrus, minerality and a tropical bouquet.

Paired with arancini di risotto con piselli, mozzarella e sugo di vitelli, bruschetta di fiocco di burrata e basilico.

Donna Chiara Falanghina Beneventano IGT
Fermented for 40 days, straw yellow colors, toasty, pineapple, buttery smooth, even toned, beautiful full bodied, good minerality and acidity and long aging potential.


Donna Chiara Fiano d'Avellino DOCG
2 month fermentation using wild yeasts, vulcanic soils giving layered texture, late harvest imparts an intense ripeness, showing in the aromatics of dried fruit, pear, apple, mild acidity, smooth and long finish.

Both paired with parmigiano di zucchini con provola e salsa al pomodoro.


Donna Chiara Aglianico IGT 2008
No oak touches this one, aged 6 months in bottle, light, fruit aromas, a palate of sour raspberry, glycerine, blackberry, and sour cherries linger on the finish.



Donna Chiara Irpinia 2008 DOC
6 months in French oak, using wild yeasts, structure & body, non-filtered, touch of oak (2nd and third usage barrels not so aggressive). Medium to full body, cherries, prunes, spice, glycerine, raspberry. Charles Scicolone, (a passionate oak-hater) commented on how these reds did not exhibit much oak)

Both reds paried with paccheri alla genovese napoletana


Donna Chiara Taurasi 2007 DOCG
12 months in French barrique, non filtered, ruby violet colors, bouquet of beautiful raspberry and blackberry aromas, with chocolate undertones, ending with a delicious long finish.

Carre d'agnello arrosto con patate e spinaci saltati.


Greco di Tufo DOCG
Apricot, summer fruits, pear lemon rind, pineapple and a fresh finish.

Pastiera

Campania is truly a diverse region with lots to offer. I suggest you try to experience some of their wonderful foods and wines here in the Big Apple or on your next trip to... Campania.

For another perspective on the event see Charles Scicolone On Wine

Cusumano Alta Mora Etna Rosso 2014 DOC

Here is a new winery from the Cusumano family in the volcanic and fertile Mt. Etna appellation of Sicily, producing their Alta Mora Etna Rosso from 100% Nerello Mescalero grapes indigenous to the region. Fermented in stainless steel tanks then successive fining in 2,000 liter barrels.

Soft tannins and a bright acidity with bold character and complexity, this red shows like a Nebbiolo with slightly lighter volume.

Deep ruby red in the glass with intense aromas of blue fruits, moist earth and spice, touched by sprigs of lavender. The palate shows white pepper, spice and a lovely herbaceous finish. At $24 this would be a sure winner at any Thanksgiving dinner.

14% Alcohol.

NEW WINES FROM ITALY

Not long ago Gary Grunner--a wine aficionado with a special interest in Italian wines—invited me over to his house for a tasting. He had just returned from the Newport Wine Festival and wanted to share some of his newest gems with a few other writers and friends. As usual, Gary prepared a generous plate of cheese, bread, olives and other tempting noshes to complement the flavors of his wines—always a surefire way to keep me interested.

The conversation that afternoon ranged from where Italy's wine business was heading to what Italian producers needed to do in the US market to keep ahead of the rest of the world. Gary has been in the wine business and selling Italian wines since the early 1980s, and has witnessed first hand the intense growth of the industry as well as the increased competition. But in spite of the obstacles he believes there is more opportunity than ever for new, great wines.

With that in mind, I was secretly thinking that he could be setting himself up for a fall if the wines didn't deliver. But he went down to his cellar and returned with 5 bottles, lined them up on a long wooden table, and simply smiled.

Here are my reviews:

Barbi Brunello di Montalcino 2003 DOCG (Fattoria dei Barbi)

Made from 100% Sangiovese grapes, this Brunello has a really interesting mix of aroma vs. palate. At first the nose reveals roasted meats, toast and ripe concentrated stewed prunes. Then you taste the intense ripe cherries, plums and spices and then a bit later chocolate, more spices and black pepper.

Fattoria Dei Barbi Morellino Di Scansano 2005 DOC

The Colombini family has owned property in Brunello di Montalcino since 1352, and they established Fattoria dei Barbi there in 1790.

Medium weight and bright ruby colors decorate this Morellino Di Scansano from Tuscany's Montalcino area. The first aromas are apparent immediately in a verdant dense forest, mushrooms and barnyard, then on the palate comes the sour cherry. Slightly tannic, but opening nicely within a hour or so with a finish of raisins and cola.

Fattoria dei Barbi Toscana Brusco dei Barbi 2006 IGT

Fattoria dei Barbi uses a patented technique of fermentation developed by Giovanni Colombini to make this Sangiovese Tuscan red wine. The process involves the extensive soaking of the grapes with their pomace which results in an intensity of flavors, softness, color, and complexity.

The initial fermentation lasts 10 days, transforming the sugars to alcohol. Then the stainless steel vats are sealed, the temperature dropped and the wine left in contact with the skins, continuing to ferment slowly. After three months the skins are then removed and the wine remains in the stainless steel vats until bottling.

The color of this wine is a ruby red with aromas of raspberries and spices while on the palate are earthy autumnal tones of underbrush. There is a smoothness in the tannins and a good balance overall with a finish that's full circle back to red berries.

Galarej Barbera D'Alba

Made from 100% Barbera grapes, this red wine is deep ruby-red with aromas of raspberry, flowers and vanilla, and flavors of violets, cedar and pepper spices and a medium-body.

Excellent with grilled meat, steaks, burgers, pizza, red sauce pasta dishes.

Galarej Barolo 2004 DOCG

This Barolo is made from 100% Nebbiolo grapes with colors of deep garnet and a nose of cherries, raspberries, herbs and spice. There's a full, rich, ripe palate of dark berries and leather, along with a warm, smooth finish that reverberates an earthiness. 13.5% alcohol content.


What I have come to appreciate about all the wines Gary represents is his preference for wines that generally over-deliver in quality as compared to the market price. That afternoon he particularly enjoyed discussing wines such as Fattoria dei Barbi, and he beamed with pride as he inducted his new brand Galarej into his portfolio.

Gary also talked about his newest endeavor with importer, Pietro Cavallo called 'Wine Project', as well as 'Grapes on the Go' his new consulting company that offers expert advice on wine, as well as restaurant and fine wine shop ventures.

It's clear that his favorite wines are those that not only best represent their grape variety and region, but also reveal a sense of passion that can only come from family-owned wineries with a joyous commitment to the wine business.

Bargetto Winery

Earlier this month while in Monterey, California I had the pleasure of visiting the Bargetto Winery Tasting Room, right on Cannery Row. Billy Norton was my excellent wine guide and took me through the following 5 wines, 1 white and 4 reds.

Bargetto Viento Vineyard Monterey County Gewerztraminer 2011
Clear straw colors the glass, aromas of apricot, ripe grapefruit, mango and lychee, while the palate is an intense blend of green apple and citrus. Crisp acidity and long thoughtful finish.  $15





Bargetto Monterey County Sangiovese 2012
Aromas of spice, cinnamon, potpourri, vanilla and pine, flavors of dark fruit, licorice, cherries, black pepper and earthy finish.

Bargetto Tuxedo Red 2011
A really pretty blend of Dolcetto, Nebbiolo, and Refosco, with additional contributions from their signature La Vita blend of Sirah, Zinfandel and Merlot. Named after Tuxedo, the Winery's mascot cat, this blend is aged in new & neutral French, American and Hungarian oak for 18-36 months. Aromas of violets, rosewater and barnyard, on the palate cassis, blue fruits and leather, beautiful bright acidity and soft tannins. Enjoyed this immensely, great as an everyday wine. This was one of my favorite bottles and a bargain at $18.

Bargetto Monterey County Petit Sirah 2012
Aged in 30% new and 70% neutral American and French oak for 24 months. Dark fruits, cherries, chocolate covered raisins, toasted oak. Nice balance of chewy tannins and acidity. $22

Bargetto Santa Cruz Mountains Cabernet Sauvignon 2011
Sourced from Peter Martin Ray vineyard, aged in oak for 18 months. Sweet ripe cherries, red and black ripe fruits, blackberry contrasting with a slight vegetal hint of red bell pepper and tobacco. Full bodied, complex and well balanced. $48

Filippo Gallino Roero Superiore 2004 DOC

From Canale, Piedmont, Italy, and produced with 100 % Nebbiolo grapes, this Roero Superiore is a dense garnet color with warm outer edges. On the nose are scents of violet and roses, but at a very subtle level, in other words, not a punch in the nose and, a core of summer fruit, cocoa, an almost undiscernible suggestion of spice with complex undertones of leather. Absolutely balanced tannins, and a long finish.

Galarej Barolo 2004 DOCG

This Barolo is made from 100% Nebbiolo grapes with colors of deep garnet and a nose of cherries, raspberries, herbs and spice. There's a full, rich, ripe palate of dark berries and leather, along with a warm, smooth finish that reverberates an earthiness. 13.5% alcohol content and $45 at The Wine Room of Forest Hills.

Terre di Bo Barolo 2003 DOCG tasting notes

This dry red Barolo wine is made from the Nebbiolo grape, near Alba in the Piemonte region. Color: ruby red, medium weight, Nose: pepper, plum, green apple, smoky, leathery. Palate: plum, very dry but with a bite, astringent, tannic, 13.5% alcohol.

Marchesi di Barolo Riserva 1988 DOCG

Winemaker notes:

VARIETY:
100% Nebbiolo.

PRODUCTION ZONE:
The grapes come exclusively form the best vineyards belonging to the Marchesi of Barolo.

VINIFICATION:
The grapes are handpicked then, after being removed form the stalks, they are soft pressed.
Fermentation's temperature is controlled in thermoconditioned vats (28-30°C). Maceration of 10-12 days with racking of the product only when all the sugar has been transformed into alcohol.

AGING:
The wine is aged for 1 year in Slavonian oak casks, (of 30, 120, 180 hectolitres) and then for an additional year in small french oak casks, of 450 litres. The wine is then aged an additional 3 years in the bottle prior to been released under the name of Riserva, due to its 5 years of aging. Conserved in a cool, dark cellar, this wine can last 15-20 years.

Warm ruby colors with rusty edges, full body, roses and forest floor, spices and anise, cherry and mint finish... another birthday present from Carolina & Gary, yum.