2006 Campofiorin Masi
Verona Italy
$60
This style of winemaking is referred to as appassimento which includes semi drying and the double fermenting. This produces a very intense and full bodied drop.
Despite the dried grape addition, the wine remains seriously dry but different to a chianti is the depth of character and flavours that cling to your cheeks.
Mostly dark red hue and feels very heavy in the glass. The nose has hazzle nuts, dried raspberries, delicate dusting of dried herbs and a light orange peel. All working together for a very classy drop.
This is really an elegant food wine. We opened this bottle with a Jamie Oliver 30 min Ragu recipe. Perfect.
As mentioned earlier, quite dry with the fruit sitting further back in a polite reserved manor. A mouthful of Ragu and a little wine brings out some big raisins, dusting of white pepper, some roasted capsicum as well as paprika.
Great experience for a special occasion.
84 points
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