After all of the twitter hype going around about this wine, I was really happy to find it being poured by the glass at a few of my favourite but infrequently visited wine haunts. As my experience of wine broadens, so does my appetite for new (to me) varieties and styles. So having a Sicilian grape, made into wine fermented in clay amphora(s) that have been coated in beeswax by an ex-pat American in McLaren Vale – well it sort of piqued my curiosity.
The wine itself is a light red colour - reminiscent of a pinot noir. In fact, it was served to me in a Plumm pinot glass.
The most notable thing to me immediately was the nose. Gingerbread; a red, liquid gingerbread – all Xmas spice with a hint of burnt orange and lavender. It had a powerful nose that really made me keen to taste it.
Initially the taste was light and fruity. A lovely sour cherry and red current quality to the front palate. A tartness that could have been mistaken for hotness but isn’t. Its the acid – the lovely long, slightly bitter burn that comes from the acid. Finishing with a great length, there was a bitterness to the end that I originally put down to a chinotto-like flavour but it morphed into a glorious Campari-ness (is that a word? It should be.)
This is a red wine I could easily drink during the warmer months. I only wish I had some nice food to go with it. I’m sure the experience would have been even better.