For sheer force of fruit and a delivery system of nitro-fueled tannin, nothing matches a Bandol. Creme de cassis, mocha, and sandalwood flavors are beautiful, and temper the argressiveness of this wine a bit. A finish of cigarettes, garrique and grilled meats turn this back towards a rough and ready masculinity. Mourvedre, blended with Grenache, Cinsault and Syrah.
Portugal is the last great undiscovered wine country. With wines like this coming into the market, that may soon change. Fresh bright cherry and a steep mineral streak cut through the core of this wine, and flavors veer toward baking spices. A soft fleshiness manages to keep this deeply tannic wine from becoming too imperious. A touch of burnt vanilla creeps into the finish. Very interesting and very good.
Gigondas is one of the most complex wine regions in France, terroir-wise. Some in the valley are remarkably similar to the princely Châteauneuf-du-Pape. Some have the imposing structure of the Hermitage. A few have the delicate filigree of Burgundy.
Coming from a high-altitude vineyard at the northern tip of the Gigondas AOC. Sandalwood and balsamic notes on the nose, followed by thyme and marjoram. Flavors of red cherry and cool blue fruit rise on the attack, with a delicate web of tannin holding them together. Finish continues with a delicate balance of tarragon and cola. A pretty and delicate wine, despite its weight.
This is a under-the-radar barolo negotiant that deserves a bit of attention. The pricepoint is excellent for this level of Barolo. Blended from a few of the top vineyards in the region, including Bussia in Monforte d’Alba, Annunziata in La Morra, Ravera in Novello, La Volta in Barolo, Scarrone in Castiglione Falletto and Gianetto in Serralunga d’Alba.
Beautifully perfumed of ozone and patchouli, and a breeze of jasmine. Very pretty and delicate fruit and an elegant frame of tannin. The finish is of fresh roses and iron. A very good value for a Barolo.
The origin of this winery was 50 acres and a booth at the local airport. No, it wasn’t a grand or impressive start. What it did have, and continues to posses, is un-hyped awesomeness to a degree of ridiculousness.
The wine is like authentic mincemeat pie in a glass: sweetened bambi with a smokey boozey crust. This is a complex wine with layers of ripeness and spice and bacony goodness and a throw-down of black fruit. Not for the timid, just right for the adventurous boozehound.
Epikur is a magazine about food and drink, with a focus on our hometown of Philadelphia.
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