Winery - IL Gioiello
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* Expert NoteJanuary 12, 2012
A dry, hot, high-alcohol Zin with peppery flavors of cherry pie filling, red currants and licorice. Fine with barbecue.
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* Expert NoteJanuary 12, 2012
Sharp in acids and a little green, this dry red wine tastes like an old-fashioned Chianti. The flavors are of red cherries, herbs and pepper. Made from 70% Sangiovese and Cabernet Franc.
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* Expert NoteJanuary 12, 2012
Shows ripe, briary, almost Zinfandel-like wild berry, raisin, cocoa and spice flavors wrapped into sturdy tannins that lead to a dry, peppery finish. Not particularly Cabernet-esque, but a robust wine for barbecue.
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* Expert NoteJanuary 12, 2012
One of the better Sangioveses out there, although it’s more like Zinfandel than the great grape of Tuscany. It’s robust in rustic tannins, with ripe, extracted flavors of wild forest berries, cola, licorice, beef teriaki and sandalwood. At its best now.
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* Expert NoteJanuary 12, 2012
Fruity, offering waves of cherries, blackberries, raspberries and cocoa wrapped into soft, silky tannins. Turns a little jammy-sweet in the middle, and then sharp on the finish. Drink now.
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IL Gioiello G-S-M - 2005
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* Expert NoteJanuary 12, 2012
A big, dry, tannicly astringent wine. It’s somewhat awkward now and could develop softness in a year or two. Right now it’s like Zinfandel, with brambly tannins and flavors of dark wild berries, leather and black pepper.
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* Expert NoteJanuary 12, 2012
Very dry and full-bodied, with firm tannins, this young Syrah rewards for its deep, long flavors of blackberries, raspberries, cassis, leather, orange pekoe tea and black pepper. It shows lots of sophistication and elegance. Ready now.
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IL Gioiello Syrah - 2005
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* Expert NoteJanuary 12, 2012
Here’s a robust, tannic red wine that shows the wild mountain berries and briary, brambly texture of Foothills Zins. It’s full-bodied and dry, with exuberant flavors of blackberries, mulberries and exotic berries that have no name, sprinkled with pepper and Indian spices.
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* Expert NoteJanuary 12, 2012
A nice example of Petite Sirah from up in the Sierra Foothills. The wine is full-bodied and tannic, with briary, brambly flavors of sweet black cherries, chocolate, thyme, pepper and charcoal. Immature and jammy now, and should develop slowly over the next decade.
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* Expert NoteJanuary 12, 2012
Shows the rustic character of an old-style California Barbera, with acid-inspired cherry flavors and significant tannins. It’s a young wine, fit for barbecue or heavily cheesed Italian fare, and will probably age forever.
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