Tenute Dettori, Tuderi, Romangia IGT

Yuck

2006 vintage

Horrid, terrible, never had a good bottle. Natural wine crap.

2006 vintage

Too old. Waited too long. Not much else to say

2006 vintage

Double decanted at 3 pm. Pulled the cork again at 6 pm. We didn't taste it until 9 pm. Could have used even more air. When the cork was first pulled there was a lot of VA. Even at 9 pm there was still some acetone notes. Kind of weird. Not something I wanted to drink a lot of for sure. Interesting to taste for educational purposes. I have one left Not sure when I should open it or how …

2006 vintage

Flawed

2006 vintage

Much better than my last "experience" and honestly, better than many of the "natural" shite wines I've had from Garagiste (think Cornellissen). Still yet, with decant and time, this was still almost rose in color. Smoke and sour cherry in the nose with flavors that are very acidic, with sour cherry, leather and pepper notes. I would not recommend, it just isn't that interesting, unless you're trying to figure out what wine tasted like 500 years ago when stablity, sterility …

2006 vintage

Horrid.

2006 vintage

On the pop and pour, this smelled of paint remover -- not acetone, but some other aldehyde/ketone combination. There was abundant fine sediment in the bottle that was easily stirred up, ranging from sand grain size down to invisible dust that gave the wine a cloudy appearance; decanting got rid of the worst of it, but it was difficult to avoid decanting some of the finest particles. The taste of the decanted liquid started out with some volatile acid sourness, …

2005 vintage

VA

2006 vintage

I am shocked to find that -- four hours later -- I'm marking this as a wine I like. For the first hour this was insufferable -- even for a sometime-naturalistoid like myself. (My wife wasn't even sure that what I'd put in the glass was wine.) Not sure why I ignored all the notes so, and failed to decant for hours prior to drinking -- because for the first two hours, this wine absolutely mirrored Guitarguy's note. Three and …

2006 vintage

Opens up with a bit of air, with some of the tart / VA blowing off. This remains an "experimental" wine for me. One that is interesting given its uniqueness, and has developed a welcome sense of complexity since I last tried it a couple years ago, with a distinct note of tea on the palate. That said, I remain stumped as to what food I'd serve this with, particularly given my wife's lack of affinity for this wine. 90 …

2006 vintage

Cherry juice and sangria. Very tart. Oddly flat. Smells like an orange wine. Worth the experiment.

2006 vintage

It was a bottle I did not know I had - as it was mistakenly mixed in with a number of bottles of the Tenudi I had purchased. Unfortunately, this bottle was simply awful. Tasted like a red wine that may have been good at some point, but that has become old, tired and flat from age/oxidation. I don't know if that condition is typical of this wine, so will assume it was simply flawed.

2005 vintage

The color was translucent ruby, with a bouquet literally that jumped from the glass without a swirl to show ripe notes of crushed cherry, sweet floral tones and cinnamon tea--yet then traverses toward the mineral and savory realm as hints of iron, smoke and animal musk join the fray. On the palate, it entered like cherry juice, but quickly firmed up and fleshed out in all directions, showing spiced herbal tea, wild blueberry, nutmeg, and with a tart grapefruit like …

2006 vintage

Bizarrely tart.

2006 vintage

I think this must have undergone secondary fermentation in the bottle. It was spritzy, cloudy, and vile.

2006 vintage

Simple, flat, uninteresting. Fine with food, but weak on its own. Overpriced.

2006 vintage

Interesting but "challenging" wine. I didn't have the VA problems others experienced, but the wine throws so much sediment you have to really work to drink this! Good nose but cloudy no matter how many unbleached filters were used. And the back label could have been written by the "soup nazi!"

2006 vintage

Brick red with lots of sediment. Pungent aromatics, reminiscent of strawberry, tobacco, cherry, leather. On the palate, the wine really sings, with a sharp acidity giving the earth/mushroom/bright red fruit flavor profile a great deal of lift. This wine is certainly "different," and, for me, was immensely pleasurable. High in alcohol and light in weight at the same time. The wine was delicious and very serious all at once.

2006 vintage

A bit too much for me. Very bright acidity overwhelmed the fruit - not better on day 2. Worth trying as it was different, but on the whole not my thing.

2006 vintage

Was fortunate to have a glass of this at Bestia, the Somm was trying it out. Excellent wine, would like to find it locally!

2005 vintage

Brick in color. Slightly cloudy. On the nose, red fruits, but very rustic. Slightly savory with stewed fruits or mulled cider hints. Mushroom and barnyard hints. Reminds me of a paolo bea wine. On the palate, bitter red fruits. Like biting into the skin of a cherry. Or slightly over steeped tea. Loads of acidity and spice. Tannins are subdued but wine has tremendous mouth feel and flavor. Very interesting wine and drinking beautifully right now. High alcohol. Long, sweet …

2006 vintage

Cloudy and light in color with an orange hue. After 15 minutes in the glass, a spicy sweetness on the nose against a backdrop of acidity that initially presents like a mash of darkroom chemicals and nail polish. Thankfully that somewhat blows off with a bit of air. On the palate, medium in body with a lot of acidity but also decent fruit depth. A sense of something masquerading as oak on a quite long finish, but since this apparently …

2006 vintage

This definitely needs air, at least 1.5 hrs or so, maybe more. The combination of VA and alcohol was overpowering at first, but it blew off to reveal a really lovely wine. If you can't stand VA, these are not the wines for you. I thought it worked, in context, after giving the wine time to settle and wake up.

2006 vintage

Well this was the opposite experience of the previous bottle. First the VA took almost 5 days to blow off. But once it blew off, the wine showed only over ripe tones, prunes and high alcohol. A total mess.

2006 vintage

My first Dettori wine. One of the natural winemakers, but they do use sulfites. I think they are more traditional for their part of Sardegna. Light in color similar to pinot noir, but more orangey. A bit cloudy, but not too bad. A bit of CO2 initially, but it dissipated pretty quickly. Smells of some VA, varnish, tea, some citrus, scrub brush and pine resin. Kind of off beat in taste. A melange of flavors hit your palate one after …

2006 vintage

Everything I have come to despise about "natural" wine. Unstable, full of volatile acidity, pruned fruit, that is what is left of it, and just a nasty mess. Light color, tons of pretroleum like aromatics (not in a good way), cloudy, hurts my stomache (from the VA?) For me, I am skipping Frank C, Dettori, Les Cretes, Pyramid Valley and the rest of the "naturalistes" promoted by the Rimms. Calling what they produce "wine" is perhaps generous most of the …

2006 vintage

Lightly cloudy orange/red koolaid color. Somewhat volatile nose of varnish, cranberry, orange oil. Light frizzante, intense cool-berry and bitter-citrus flavors. The finish is long and mouthwatering, riper and tarter than the palate. Overall flavors are of exotic candy, very unusual, but not flawed with off-flavors.

2006 vintage

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Tenute Dettori, Tuderi, Romangia IGT

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