Paolo Bea, Rosso Riserva Pipparello, Montefalco

As Bea’s wines tend to require, gave it 2+ hours of air. Clearly a very powerful wine. Initially fruity with dark plums and good acidity. The tannins were present but not instrusive. With more time in glass, it started showing more tertiary flavors, almost like a cigar at times. Time to drink up imo!

2012 vintage

Needed an hour to really open up.

2018 vintage

drank very early in its window. this wine has plenty of structure. fig jam, red fruit, went really well with smoke salami, cheese ravioli, meatbals w/ ricotta and homemade sauce.

2018 vintage

Notes 30 minutes after opening. Black / red in the glass. On nose, fig preserves, sweet tobacco, soy sauce, sweet cherry and orange rind. Medium body with medium+ acidity, medium+ tannins and very long finish (slight heat until exposed to air for 1+ hours). Palate consistent with nose - great sweet /savory combination. Beautiful wine and will buy more. 94+ Should have more from this producer in my cellar.

2018 vintage

Seductive floral aromas with black cherry and blackberry, just starting to dry a bit, clove, nutmeg, tobacco, and tar. Very strong tannin structure still, so can easily age longer, probably even 10 years or more, but in a very nice phase now.

2012 vintage

Dark, and quite brown! On opening quite piney and medicinal, but then I left it alone for a couple of hours and it was completely transformed. Leathery, nose, definite barnyardy character but then with masses of prune, raisin, plum, mint, dark chocolate - plenty of balance to the savouriness of the nose. Finishes firmly but tannins in balance. I loved it. I don't think you need to wait to drink this but it will certainly hold for ages.

2012 vintage

Second go with Pipparello 12 - 1.5 yrs after first bottle! Conclusion stands - as far away from vin de soif as you can possibly get. Dense and developed brownish-ruby in the glass. Nose is packed with bitter cherries, ripe plums, large chunks of smoked meat, leather, earth, dust. Palate is full-bodied, austere up-front, firm chewy tannins, incredible tannic acidity throughout, rich and concentrated in terms of fruit, v persistent, tannic-dry finish. Uppercut defined!

2012 vintage

PNP. Brownish red color. Tobacco, bright red cherry, sweet cherry, earth and dried cedar on nose. Palate flavor profile consistent with nose. Full body, medium acidity, medium+ tannins and very long finish. 93+

2012 vintage

Opened, decanted 1 hr, and served with pasta & red sauce. Bold tuscan leather, gravel, cherry, hints of basil & thyme, and with moderate tannins. It's aged well and has more room to run w/o loss of fruit.

2012 vintage

Murky with a ton of sediment (reccomebd sitting upright for a few days). Brunello like but with more funk and an almost corked like aroma to it. Heat dominates the front with leathery red fruit, milk chocolate, prunes and herbal tones following. Listed as 15% alcohol but I suspect more. It’s unique wine but certainly not complete for the price. Probably best to pair this with meat.

2012 vintage

Opened, but did not decant, 1 hour before dinner. Dark red/black color. On nose, savory scents of leather, tobacco and forest floor mixed with sweet cherry and plum. On palate, same flavors as suggested by nose ex. the forest floor. Full body, medium+acidity, medium+ tannins, long finish. Very enjoyable. 92-93+ range.

2012 vintage

Powerful wine. Deep and brooding dark black and red fruits, but with a lovely earthy and herbal structure to it. Sage, worn saddle leather, natural process coffee grounds, fenugreek seeds, coriander, mustard seed, cinnamon. It's as if one is walking through an Indian spice bazaar. Muscular, grippy tannins and bright acidity bring everything together. Restaurant bottle, so not ideal conditions, but what an enjoyable wine nonetheless. This threw a lot of very fine sediment. I'd stand a bottle upright for …

2012 vintage

Outstanding

2012 vintage

Tannic but truly enjoyable once ready, by far better day 2. Great experience, power and body. Star quality.

2012 vintage

Black cherry, blackberry, pepper/baking spices, dried herbs, older leather, cocoa powder. Full bodied, the finish especially. Tannins are enormous. Acidity is pretty good too. Great pairing with farro and salami salad. Probably should age this a little longer. Better the second day - more open and the black pepper really shines.

2012 vintage

Beautiful, authentic wine. Dark savory, earthy wine, with bright acidity. Bea gets a lot of soul into his wines. Decanter for 1+ hrs and have a nice piece of beef with it.

2012 vintage

paolo’s still the king. everything a montefalco should be. decanted for about an hour and paired with merguez. strong black cherries on the nose, pretty much perfect on the palate. strong tannins with a great balance from the sangio’s acid. starts as shoe leather, finishes with intense red fruit. after leaving open for a while longer, settles to strong dark fruit with some really nice brightness on the finish accentuated by the spice of the merguez. every sip of this …

2012 vintage

Nose - beautiful , dark berry nose , sour fruit, hints of coffee Mouth - sexy fruit, lovely tannins, great acidity. Lively beautiful fruit, dark but sour cherry ( Vişne) excellent concentration. How to describe this in words? Absolutely delicious!! (1351/6633)

2012 vintage

High-acid red with superb intensity and it really needed 2 hours of air to calm down. Then it showed delicious flavors of black licorice and smoky dark berries with classic Bea feral notes. Silky and intense with medium-body and full-throttle flavor. The finish is complex with notes of dark spices and smoky minerals but also a bit hot keeping it from scoring higher for me.

2012 vintage

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Paolo Bea, Rosso Riserva Pipparello, Montefalco

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