Winery - Tasca d'Almerita
* Expert NoteJanuary 12, 2012
Fruit for this pristine white wines comes from old, head-trained vines on the tiny island of Mozia off the southern coast of Sicily. Packed tight with archeological remains, the island is managed by the Whitaker Foundation and this wine is part of a larger project to revive ancient viticulture and winemaking traditions. It’s an excellent story and a wonderful wine.
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* Expert NoteJanuary 12, 2012
Sicily’s Count Tasca delivers a Nerello Mascalese-based rosé that reflects the ripe red fruit of his sun-drenched island. Mature aromas of red berries and raspberry set it apart from northern rosés.
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* Expert NoteJanuary 12, 2012
Cygnus is a blend of Cabernet Sauvignon and Nero d’Avola that delivers bursting notes of chocolate, spice, barbecue sauce and hickory smoke over a solid core of plump red berry fruit. The wine tastes ripe and slightly jammy but has firm tannins and good structure overall.
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* Expert NoteJanuary 12, 2012
Camastra is a 60-40 blend of Nero d’Avola and Merlot from Tenuta Regaleali that delivers distinct aromas of blackberry fruit, leafy vegetable, green pepper, cherry and moist earth. The wine is firm and black in concentration with a high quality of tannin.
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* Expert NoteJanuary 12, 2012
There’s a distinct sage leaf or green element to this plush and vibrant ruby-colored Nero d’Avola blend made by Tasca d’Almerita. Rosso del Conte is one of Sicily’s best red wines thanks to its full flavors, power, structure and persistency. Pair it with succulent cuts of rare steak.
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* Expert NoteJanuary 12, 2012
A blend of Nero d’Avola and Merlot with 14 months in French oak, this ruby colored wine has loads of exotic spice – especially clove – cracked black pepper and blackberry. It’s expressive, intense and lively in the mouth with a persistent finish.
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* Expert NoteJanuary 12, 2012
There’s not much in the way of forward fruit here, but this Cab offers plenty of other appealing aspects. Charred oak and dry herbs dominate the palate and the finish; herb, oak, vanilla cream and plum fruit show on the nose.
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* Expert NoteJanuary 12, 2012
Each spring, Sicily is covered with bushes of wild fennel and if you pay close attention you can smell its pungent fragrance on this 100% Cabernet. You’ll also get generous notes of sage, green herb, red cherry, exotic spice, smoke, vanilla and toasted almond. This is a well-made and concentrated wine with tight tannins and an overall chewy quality.
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* Expert NoteJanuary 12, 2012
Originally made to celebrate the 50th wedding anniversary of the late Count Giuseppe Tasca d’Almerita and his wife Franca, this brilliantly pure and fresh wine remains one of Sicily’s favorite whites—especially when paired with the island’s abundant seafood. There’s great purity and intensity of aromas here: from peach, apricot, kiwi and lemon blossom to crisp, drying mineral notes.
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* Expert NoteJanuary 12, 2012
Here’s the quintessential Mediterranean fish wine that offers easy aromas of citrus, almond flower and peach. Think grilled tuna, halibut and pan roasted sea bass. The wine is light, fresh and offers a touch of piquant acidity on the close.
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