Perillo Taurasi

Inviting, smoky nose. The palate is firm and approachable, brambly fruit profile with nice floral lift, savory black fruits, black olives and minerals. Fresh acidity and pleasant, salty bite of tannin. Underlying hints of ripeness, which appears to be part of Perillo's style. Ashes on the mouth watering finish. A lot of classicism typical of the strong vintage, very tasty and good to go now.

Very dark garnet, almost opaque. On the nose is dried fig, cigar ash, saline, licorice, plenty of deep dark fruit tones. Rich, structured body with savory character and an acidic mineral/saline streak. Tannins are fine and well resolved. This is a fine wine and will drink well for several more years. But this doesn't need much air as the fruit seems to fall out fairly quickly with just a couple hours decanting.

Enjoyed with Pappardelle al Cinghiale at Rosmarino in Newberg, Oregon. As this wine opened up, layers of fine, largely resolved tannins, savory notes, leather, and juicy acidity presented. The fruit is wonderfully balanced, and noteworthy. 14.5 alcohol but no sign of it. The food pairing was perfect. I'm going to give my remaining bottles a few years for the tannins to further resolve, and for the wine to take on even more complex notes. Aglianico! 93-94

TWS North London - Volcanic Wines (Must & Lees, N1) : This probably needs another few years for the tannins to settle down because alongside that rustic tannic profile there's a bit of alcoholic heat. Appropriately enough for a 'Volcanic' tasting theme. It's big, dark and heavy and not all that pleasant at the moment.

Volcanic Wines (Must and Lees, N1) : Fruit, leather and game. Blackcurrant and cassis. This is a big wine, high quality for sure but equally quite hard going in its 'youth'. Great potential.

Volcanic Wines of North London (Must & Lees) : Deep, smoky nose, with a lovely aroma of violets - I think this is what Aglianico is supposed to smell like?! Somehow still quite tannic and buttoned-up, bitter and saline, then a long, ashy finish. Although the wine felt slightly immature and would have been better with a hearty meal, I found it characterful and irresistible (although I think plenty of others at the tasting thought it a little 'too much').

100% Aglianico sourced mainly from vineyards planted in the 1930's with a smaller part of the fruit is sourced from vineyards planted in the 1980's. All fruit is destemmed and crushed, fermented spontaneously and macerated with the skins for three to four weeks in stainless steel. Aged for 12 months in old, neutral barriques, then blended and aged for another 12 months in large (+2000-liter) botti casks. Finally blended in a stainless steel tanks, left to marry for some time …

Very dark garnet body. Nose of balsamic, chalkiness, earthy moss, crispy burnt bacon edge or espresso for sharpness, blueberry. Palate is full and concentrated, bright blood orange, balsamic, tobacco leaf, red cherry. Typical chewy, almost rubbery like finish from the Aglianico. A little hot, and drinks younger than would expect from 2010. But a nicer Taurasi for sure. Ok to drink now if you have 1 bottle but if more than 1 would easily hold 5-10 years to see what …

A bit of a chunky bruiser. Plummy nose. Full-bodied but relatively soft now on the palate. Not the most complex but full of rustic charm. Ready.

Brilliant bold wine, liquorice and superb teablike tannin, love very but big wine.

(BBR Italy 2016) :: Plumy, young and slightly jammy nose. Expressive but still tight. Needs 5+ years at least. Good acidity; fine tannin work.

A bit meaty, earthy, grippy, tight, powerful, not much depth, ok length. 87-89

150908 BBR. Violets, morelles, fruity nose. Soft tannins with good balance. Long finish, overall surprisingly good! Felt like a bargain compared to many other Italian wines of quality. 92-93p

(Tasted at Berry Bros Italian Tour 2014): Brooding compote of dark fruits and berries, with granular undercurrents of earth, soil, chocolate. Great complexity and balance. Very beguiling.