Elena Fucci is the sorceress of Aglianico—her wines are always true to the variety and her volcanic terroir - intense, raw, wild, savory, stinky and spicy - big and polished, but never overextracted or overoaked. SCEG manages to distill the best parts of her ageworthy iconic Titolo into a fun sized week night package: more of that plummy, black fruit and softer, friendlier tannins. The sotto bosco is still there — porcini mushroom, bay leaf, thyme, wet black rocks — along with licorice, the aforementioned fruits and so much pepper (a reminder that Syrah and aglianico share the same family tree) — 3 days ago
Wow, what a pretty wine. — a month ago
Lime, green apple; freshness with depth. Smoke / pencil eraser note there but delicate, adding a layer as opposed to dominant. Great touch of toasted vanilla lees on palate. Very good and gorgeous; wouldn’t been great but seemed a tad flat (just wanted a bit more fizz and flash). One of the best “cavas” I’ve ever had. — 2 months ago
Oddball wine. Dry brachetto. First time having it in years. Candied strawberries, red currants, rose hips, roses and loads of florals. With these aromas and flavors, my brain still tricks me into thinking it’s sweet even though it’s not. Some unexpected tannins. — 2 days ago
Bermejos Malvasía Volcánica Seco
Mineral, salty, refreshing. Spot on with fried okra, curried goat, oxtail & crab Rangoon, and a touch of scotch bonnet sauce. — 15 days ago
Beaujolais all night and all day. And 21 was good to this cuvee.
Sour pitted fruits (plum, cherry), some cranberry, stemmy stems and some raspberries,
This is the wine I want to drink with every meal. There should be more wine like this.
) — 2 months ago
Not shy about being off dry. One of my go-tos for this style. Always exquisitely balanced, zippy and pristine. — 2 days ago
2020 is very expressive right now. Ripe fruit + all of the iron-rich savory sauvage stuff. A lot of stuffing, personalty and complexity here for a village level. — 14 days ago
All oak and diacetyl at first. Does so much better with some warmth and time in the glass. Salty canned pineapple, vanilla custard, apricot, a touch of green olive, chalky limestone quality—far from Chablis but with an oyster shell quality and wild acid. Sounds like a terrible combination and yet somehow it works. — a month ago
Adriana Fabbro
Classic. — 12 hours ago