Perticaia Montefalco Sagrantino DOCG, Umbria, Italy

佩蒂恰亞酒莊薩格蘭蒂諾紅葡萄酒

點(diǎn)擊次數(shù)：1011

Dark berries and dried citrus peel with hints of cedar and spice on the nose, following through to a medium body with tight, chewy tannins. Yet the texture is fine and polished. Lingering, chalky finish. Drink or hold.

The 2016 Montefalco Sagrantino is an interesting wine with an herbal or medicinal component that focuses on rosemary spring, cola and mint tea. I'd like to underline the more accessible 14.5% alcohol content of this classic Sagrantino that is followed by a medium to full-bodied texture. The wine's tannins are firm and sharp, and the wine ends with tones of dried fruit and waxed furniture. Some 22,000 bottles were made. This bottle offers an authentic portrait of the denomination and the grape.

From a hot, sunny vintage, the 2015 Montefalco Sagrantino shows bacon fat and lots of plump dark fruit with notes of savory spice and tobacco. Having spent 24 months in barrique, the tannins are dry and integrated, but you never really get rid of that Sagrantino astringency. There is some black pepper on the close. Some 28,000 bottles were made.

The 2014 Montefalco Sagrantino sees a very long maceration time of up to 60 days in stainless steel tanks. That's a courageous move given the naturally high tannins and phenolic compounds found in this inky black native grape of Umbria. However, that long skin contact makes a little more sense in this cool vintage. No mater, this remains a full-bodied red with an inky appearance and hearty aromas of opulent fruit, spice and camphor ash. I'd suggest a pairing with some sharp or aged cheese. Those pungent flavors may loosen up the texture of this powerful wine. Some 25,000 bottles were made.

The 2013 Montefalco Sagrantino is a dark and penetrating wine that could be served with grilled lamb or game meats. The bouquet offers dark tones of ripe cherry and blackberry preserves. There is some tangy spice, cinnamon and nutmeg as well. Sagrantino's untamed tannins do come through, and the wine is powerful, sharp and angular in texture. You need a succulent and heavy food to work against the wine's significant structure and power. It saw a 60-day maceration time on the skins, so you can't escape those tannins. Some 25,000 bottles were made.