Region - Veneto
April 4, 2012
this is atasty dry vrut rose. light and refreshing
Tags:Brut Rose, Valdo
Valdo Nerello Mascalese Brut Rosé - N.V.
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April 4, 2012
Dry strawberries. I want to be in a field eating strawberries and drinking this wine...forever :)
Tags:Brut Rose, Valdo
Valdo Nerello Mascalese Brut Rosé - N.V.
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* Expert NoteJanuary 12, 2012
This is a solid, steady wine that deftly delivers perfectly measured doses of cherry, plum, black currant, brown sugar, chocolate dust and almond nut. Fruit flavors are integrated seamlessly and come on the heels of the wine’s solid structure. Drink it with crispy pork roast or pasta with a meat reduction sauce.
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* Expert NoteJanuary 12, 2012
This wine seems overtly oaky, with notes of lemon and sawdust. Beyond that, there’s plum and berry along with some woody vanilla character. The tannins border on firm. But there’s good power and zing throughout, which keeps it highly respectable in a category that includes so many well-rated wines.
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* Expert NoteJanuary 12, 2012
This vintage of Begali’s top cru is very ripe and comes close to being too ripe: Think black tones of espresso, mature berry fruit and plum comfiture. But it is also a well-made and expertly extracted wine with big chewy tannins, soft sweetness and a long, fruit-driven finish that is ultimately very satisfying.
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* Expert NoteJanuary 12, 2012
The Begali family started off selling grapes to Bolla before embarking on their own brand and they remain firm believers in the traditional pergola (an overhead trellis system). This successful Amarone imparts flavors of chocolate, sweet vanilla, Indian spice, cola and Mediterranean herb. It is soft and caressing thanks to three years in tonneaux with bright acidity and lengthy persistency.
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* Expert NoteJanuary 12, 2012
From the Valpantena area, or the easternmost stretch of the Valpolicella wine zone, comes this very approachable and well-priced Ripasso from the historic Bertani winery. Aromas here include bresaola, smoked bacon, ripe fruit, plums, prunes and mesquite wood. The wine is more subtle and elegant in the mouth and ends with a playful touch of cracked black pepper.
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* Expert NoteJanuary 12, 2012
Give this oaky Amarone a few more years in the bottle to allow the wood elements to come into line. Cherry fruit does exist beyond the lavish layers of Spanish cedar and toast, and the wine comes together nicely in the mouth thanks to its velvety tannins and smooth feel.
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* Expert NoteJanuary 12, 2012
Black as coal and a true powerhouse. The nose dishes out tons of bacon, chocolate, caramel and prune-like fruit. Then comes the regal but complex palate that is much like the liquid version of fruitcake: there’s liqueur, raisins and dark chocolate in abundance. A rich, smooth mouthfeel solidifies it as a dynamite wine. Cellar Selection.
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* Expert NoteJanuary 12, 2012
This is lighter and more elegant than the two crus—a practiced stylistic difference. Cherry blossoms come through here, accented by cinnamon, and showing great intensity without excess weight. Spice and delicate herbal notes mark the long finish. Drink or cellar.
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