Feudo Montoni, Nero d'Avola Vrucara, Sicily

Es gibt bei diesem Jahrgang spürbare Flaschenvarianz und mehrere Füllungen. Ich vermute das Fabio in diesem Jahrgang teilweise mit Appassimento experimentiert hat, teilweise nicht. Meine Füllung ist noch im alten Stil. Von opaker, ziemlich jugendlicher Farbe. Im Duft mit fantastischer ätherischer Präsenz und gereifter, milder, tiefgründiger Frucht. Am Gaumen sofort präsent. Intensiv, aber nicht schwer. Geniales Spiel. Super Länge mit ätherisch gebündelter Frische. Einer der besten italienischen Weine, die ich kenne und der beste Jahrgang dieses Weines bisher. Kann locker …

Even after 6 hours of air, the nose and palate are somewhat muted. Nice structure and well made, but requires patience. Tart cherry, leather, and subtle herb, supported by earthy notes. Continuing to improve (slowly). Had this as a 90, but raised to 91 after 7.5 hours of air. Next time try giving it 12 hours of air.

Solid, tannic, full-bodied wine. Much life ahead.

Several hours air absolutely required to open this up. Far more serious than the ‘09 was at this age. I want to give this just another year or so and still then hit it with some air. 2025 with 2-3 hours’ aeration; enjoy through 2030.

Bit hard and angular. Not much depth or complexity. Changed little with air. I thought overall quite ordinary. I can't see it improving either. One of those sold by the story but let down by the bottle type of wine.

Needs to breathe, best with food. Excellent with Stanley Tucci’s pasta Nerano!

Perhaps the best mature Sicilian red I’ve had. Rich, balanced and surprisingly elegant. Probably at peak.

Eher enttäuschend ggü. Erwartungen

Starts out hot, and then decants to a beautiful, dark/fall fruit wine. a little less tight than I would like, but a really enjoyable wine. earthy and gentle with finish on the short side.

This has great potential, and is quite good now with air!

Seminario sulla sensorialità - Porthos, Roma : (degustato alla cieca) (Magnum) erbe aromatiche, cardamomo, balsamico, frutta surmatura, funghi sottobosco, caldo caldo. In bocca è buono, caldo, morbido e avvolge, ritorni di erbe aromatiche e chiodo di garofano.