Winery - Petroni
* Expert NoteJanuary 12, 2012
A very nice Chardonnay that offers enough richness to justify the price, yet retains an elegant restraint that won’t overpower food. Dry, creamy and brisk, it shows pineapple tart, ripe white peach, buttered toast and vanilla flavors, with a mouthwatering minerality. Production was 800 cases.
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* Expert NoteJanuary 12, 2012
This very tannic wine is fierce and astringent at this time. It’s almost old-fashioned in its puckery dryness. True, it has a deep core of ripe blackberry, cherry, currant, licorice and cola flavors that could emerge after sufficient aging, but it’s not a certainty.
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* Expert NoteJanuary 12, 2012
With a smooth mouthfeel and firm, hard tannins, this Cab is ripe in blackberry and black cherry flavors, with notes of sweet fresh herbs and oak. It’s a bit hard and bitter now, but could improve in the bottle.
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* Expert NoteJanuary 12, 2012
An absolutely lovely wine, made in the modern, soft style, but with great structural integrity. The delicious flavors come in waves of currants, wild berries, peppery spices, chocolate-covered mint, licorice and cedary oak influences. Fully drinkable now due to the finely ground, velvety tannins.
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Petroni Red Blend - 2006
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* Expert NoteJanuary 12, 2012
Extremely dry, rather rugged in tannins, and with unresolved acids, this is a tough wine softened just a bit with a streak of ripe cherry fruit. Will be fine with cheese and tomato sauce.
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* Expert NoteJanuary 12, 2012
Very dry and a little earthy, with a dusty hay or dried straw quality to the tangerine, sweet lime, lychee, peaches and cream flavors. An interesting, crisp Chard with plenty of nuanced complexity.
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* Expert NoteJanuary 12, 2012
A controversial wine. On the plus side are dryness and silky elegance, courtesy of finely ground tannins and crisp acidity, while the cherry and earthy tobacco and truffle flavors are restrained and complex. But then there’s the price, which seems excessive. You decide.
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* Expert NoteJanuary 12, 2012
It’s silky and gentle in tannins and rich in cherry, tobacco, pine and spice flavors that finish dry. It’s also sharper in acids than many other red wines, but that’s what helps Sangiovese cut through rich cheeses and meats, and stand up to tomato sauce.
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* Expert NoteJanuary 12, 2012
Sharp, minty-peppery and tannicly dry in its youth, this Syrah is rich enough in fruit to warrant some years in the cellar. That could give it time to soften and let the ripe blackberry, chocolate, coffee and gingersnap cookie flavors out. Try 2009–2011.
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Petroni Syrah - 2005
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* Expert NoteJanuary 12, 2012
Somewhat rugged, with edgy tannins, but very flavorful, a nice wine to have with Italian-inspired pasta dishes. Made from Syrah and Sangiovese, with a splash of Cabernet, it’s dry and tart, and shows blackberry, cherry and currant flavors.
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Petroni Red Blend - 2007
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