Winery - Paoletti
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* Expert NoteJanuary 12, 2012
The variety is important in Sicily. In California, just about the only winery producing it is Paoletti. It has made a very dry, tannic and rustically astringent wine, with bitter cherryskin flavors. Drink now.
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* Expert NoteJanuary 12, 2012
Somewhat rugged and astringent now, with a bite of acidity, but it’s an enormously rich wine, with blackcurrant and chocolate flavors. Best now with grilled meats. A Bordeaux blend based on Malbec.
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* Expert NoteJanuary 12, 2012
Sweet and oaky, this Chard tastes like a vanilla and caramel cream soda, with alcohol and a squirt of pineapple essence. Defines the superripe, opulent style, without much complexity.
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* Expert NoteJanuary 12, 2012
Somewhat raisiny and bitter. Tastes like press wine, with harsh, grapeskin tannins that make it feel astringently dry. Pretty good flavors, though, of blackberries and currants. Drink up.
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* Expert NoteJanuary 12, 2012
Tastes as sweet as raspberry or cherry jam, with a cut of citrusy acidity. This rustic wine also has some firm, furry tannins.
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* Expert NoteJanuary 12, 2012
This is a very big, extractedly fruity Bordeaux blend. Right now, it’s tannic and sharp and dry, but it has explosive blackberry, black currant and dark chocolate flavors. Rather too angular and awkward for complete enjoyment, but cellar for 4–6 years and try again.
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* Expert NoteJanuary 12, 2012
Very dry and tannic, this Malbec has an unrelieved toughness in the mouth, despite some good cherry flavors. The texture is just too hard, and shows some bitterness in the finish. Drink now.
Tags:
Paoletti Malbec - 2006
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* Expert NoteJanuary 12, 2012
Dense cedar and toast aromas wrapped around a core of blackberry fruit with nutmeg accents mark the nose and palate of this big, lavishly oaked wine. The texture is smooth and the mouthfeel supple, but the oak is far more apparent than the fruit. The finish is long, with full mouth-coating tannins and tangy, smoky notes.
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* Expert NoteJanuary 12, 2012
Extremely dark, with toast, cherry liqueur and forest notes on the nose; this opens into deep black fruit, licorice and espresso flavors. The mouthfeel is full and rich, as it transitions effortlessly into a smooth, dry, anise and briar-tinged finish that has an interesting and elegant viscosity to it. A black beauty needing three to five years to develop.
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