2016 Azienda Agricola Crasà SRC Etna Rosso
[url=https://postimg.cc/5XsfgJXJ][img]https://i.postimg.cc/5XsfgJXJ/00000-IMG-0000 ... -COVER.jpg[/img][/url]
13.5% ABV.
Continuing on from my 2014 SRC Etna Rosso tasting earlier in the month and concerns about long term aging of this producer: [url]http://forum.auswine.com.au/viewtopic.php?f=14&t=16325[/url]
I took specific notice of the cork. It came out a little easier than usual with my waiters friend, easily gliding out the bottle as if it was slightly lubricated. It was a tight fit putting the cork back in, so I don't think there's any issue here with this bottle. SRC switched to cork from Diam for the 2016 vintage and there have been various accounts of loose corks. The cork itself is certainly at the shorter end of the spectrum at 46mm.
[url=https://postimg.cc/6T1jr5Lw][img]https://i.postimg.cc/6T1jr5Lw/MVIMG-20190617-191738.jpg[/img][/url]
Slightly dull sweet black fruits, herbs, smoke, very strong tannins, Etna minerality. More about the structure than the fruit. I left half the bottle for the next day. Similar to day one, but the tannins less intense and the wine is more balanced. Better drinking on day 2.
I can't help thinking there's something about the fruit profile that doesn't seem right for a bottle that's only been cellared for one year. The fruit is just a bit too dull. Perhaps the bottle has entered the so called dumb phase? Or perhaps the cork closure isn't doing a good job? The fruit in the 2014 I had earlier in the month was much more vibrant.
