Someone says it's a unicorn and i reckon they are spot on
Nearly impossible to source in Australia
Arguably one of the best rosé in the world, the best in Italy
Surely hard to put it in a category i think the unicorn category suits it best
It's like a red that drinks like a white
Cola, mushrooms, oregano, sundried tomatoes and so much more that i can't even recall
No need to say you wanna accumulate as much as u can and i assure you if stored well this will last for longer then a decade
Ps. I nearly forgot about the Australian Open final when drinking this..nearly i said😅 — a month ago
“The Return of Mike Grammer” Dinner on 7/5. - since the Valentini Cerasuolo was oxidized I’m glad this more than pulled its own weight for the Rosé flight. Very interesting palate and texture. Skin contact and a bit more orange than rosé perhaps. Pepper and watermelon along with some violets. Shouldn’t have given up my local source, as when I went back for more the next day they were sold out. Another interesting wine from Nate Ready under the Hiyu / Smockshop Band label. — 6 years ago
Tasted at the winery. 65% Syrah, 35% Merlot. Annual production - 2 barriques, very special wine, excellent! — 6 years ago
Absolutely insane bottle. Coffee, roasted fruits, wet earth, plum and fig. Slight leather and pipe tobacco. Beautiful. Wish I had more. — a month ago
Gorgeous, flinty nose with hint of barnyard. Grippy tannins. Hint of coffee and soy sauce after 3 hours. Almost Valentini Cerasuolo-ish. Imperial Treasure Teochew Ion with Andrew Dutton.
Tasted blind at the Burgundy 2011 horizontal tasting in Beaune. There I was suggesting that Maume's Mazis-Chambertin 2011 was clearly not the pick from the domaine this vintage and lo and behold, it trumps all in a blind tasting. It has quite an earthy note on the nose with mint-tinged red fruit and black plum unfurling at its own leisurely pace in the glass. Later, this is joined by fennel and rosemary scents, creating an intriguing aromatics profile. The palate is medium-bodied, a touch foursquare on the entry, but with good substance, the texture grainy and quite peppery toward the finish. There is a lot going on in this grand cru and it will be fascinating to see how it develops and if it maintains this stellar quality. RP95, 2011, issued Nov 2014
— a year ago
Rosato not Rosso
It has a dedicated vineyard for this top of production rosato
I put it in the same bracket with the Valentini Cerasuolo for now, i will definitely taste again to confirm, but for now it's love at first sight.
This is more expensive than the rosso.
I had never seen it anywhere, Giulio was explaining how in Italy there's a refusal to pay a wine from Molise same price with a Barolo, but you have to try the wine i say. — 10 months ago
1630 bottles produced
Old school natural wine
Niccolaini was the avant-garde of the movement without ever being in it himself.
I got told stories of a farm with no electricity perhaps a decade ago or so
Massa Vecchia is appreciated for all its labels and you can find out which one is your favourite
Personally i am not a rose drinker, but i knew i wasn't going to be disappointed here
This is more like a Valentini cerasuolo d'Abruzzo, but even more extract, i dare to say if you sell this wine for a red nobody would argue.
It's funky to start, it gives you cola and china and its fresh and fun, plus very long and mineral.
Quite earthy perhaps not a precise fruit to define, but real good altogether
For my understanding this is the last vintage made by Niccolaini' daughter in law as a winemaker and i keep a bottle of the next vintage..i am very curious to how he has come back to his captain seat. — 2 years ago