Winery - Calatrasi
* Expert NoteJanuary 12, 2012
This is a heavily toasted Nero d’Avola that puts blackberry and plum on equal footing with vanilla, roasted nuts and wood notes. It’s a New World-style wine made with an Old World grape. Ends with dusty tannins.
0 out of 0 people thought this note was helpful.
* Expert NoteJanuary 12, 2012
A golden, straw-colored wine that strikes the middle of the intensity meter but does deliver clean notes of exotic fruit, kiwi, talc powder and dried hay. Three months of oak aging render a unique wine with pleasant notes of dried flowers.
0 out of 0 people thought this note was helpful.
* Expert NoteJanuary 12, 2012
This is an 85-15 Viognier-Chard blend that will appeal to those who prefer toasted whites. Woodshop notes and vanilla bean overwhelm Viognier’s floral qualities but emphasize Chardonnay’s butter and exotic fruit.
0 out of 0 people thought this note was helpful.
* Expert NoteJanuary 12, 2012
This Shiraz has generous servings of berry fruit, leather and charred meat that appears spicy, long lasting and smoky in the mouth thanks to its medium structure and persistence.
Tags:
Calatrasi Shiraz - 2003
0 out of 0 people thought this note was helpful.
* Expert NoteJanuary 12, 2012
Floral and deeply aromatic; delivers lactic or rubber-like notes typical of the variety plus lemon pie, toasted almond and stone fruit. Distant herb notes round off a simple, fresh white.
0 out of 0 people thought this note was helpful.
* Expert NoteJanuary 12, 2012
Dark and beautiful, this Sicilian 70-30% Cabernet Sauvignon and Shiraz blend lavishes deep cherry fruit and layered earth and leather tones. It’s a ripe and round wine that definitely needs to be consumed with a hearty meal.
0 out of 0 people thought this note was helpful.
* Expert NoteJanuary 12, 2012
Loads of toasted notes, vanilla, cherry, leather, almond and melted butter. There’s also an earthy tone to the nose, followed by a creamy consistency in the mouth. The wine would make an excellent match to almost any pasta dish.
0 out of 0 people thought this note was helpful.
* Expert NoteJanuary 12, 2012
A real crowd pleaser, this 55-45% Nero d’Avola-Shiraz blend is concentrated and redolent of toast, cherry wood and plum. Wood is the driving theme here, yet the wine follows a precise winemaking philosophy.
0 out of 0 people thought this note was helpful.
* Expert NoteJanuary 12, 2012
Minimal wood aging does not interfere with Viognier’s natural floral aromas. There are plenty of sweet-smelling spring flowers with layers of citrus and cracked white pepper. Don’t pair this wine with a neutral food: go with aromatic dishes, like fish in a basil pesto sauce.
0 out of 0 people thought this note was helpful.
* Expert NoteJanuary 12, 2012
A new world style Cabernet Sauvignon with deeply tasted notes of coffee, nut, vanilla and moderate cherry and blackberry fruit. The power is there suggesting a pairing possibility with grilled meat, although the tannins are soft thus broadening its appeal to hearty pasta dishes too.
0 out of 0 people thought this note was helpful.
