TN: 2017 Eduardo Torres Acosta Versante Nord Terre Siciliane IGT

[Ozzie W]

[url=https://postimg.cc/bdDcQVTR][img]https://i.postimg.cc/bdDcQVTR/MVIMG-20191104-183030.jpg[/img][/url]

14% ABV. Grapes from Pietramarina and Verzella (between 550m and 700m). A field blend of 80% Nerello Mascalese and 20% other native varieties, including Carricante.

Dominated by very strong chalky tannins. Earth, burnt sugar, volcanic ash. High acid there too. A very dry finish with nuances of bitter dark chocolate. The red and black fruits are only in the background. Possibly the most tannic Etna wine I've ever tasted. Not very friendly drinking, even for a tannin slut like myself.

I'm unsure if this wine just needs time in the cellar for the tannins to integrate and the fruit to come to the fore, or if it's just a case of very mild TCA stripping some of the fruit. I find that the effects of TCA get magnified with time, so I'll try a glass again tomorrow and report back.

[Mahmoud Ali]

I'm looking forward to hearing about what you think. My hunch is that it is just too young and your description of the tannins and the fruit seems to conform with a young wine in neeed of time. A few months ago I bought a Sicilian wine from Faro, an area in the north east near the city of Messina. It is a 2015 Casematte Peloro Rosso made from Nerello Mascalese and Nocera (70%/30%) and it went straight into the cellar, no ifs, ands, or buts.

Mahmoud.

[Ozzie W]

Day 2: The wine has hardly budged. The tannins are are still massive and fruit still in the background. I also get a hint of orange rind that wasn't there yesterday. I'll rule out TCA and as Mahmoud has suggested, this wine just needs some cellaring time to bring things into better balance.

I've tasted a lot of Etna wines from 2007 vintage onward. I don't think I've ever come across one that's so unapproachable in its youth. The 2016 vintage from this producer was a delight to drink young and I'm cellaring a couple bottles. I haven't tasted many 2017 Etna's yet, but I don't think I want to cellar any of the 2017 vintage from this producer. My cellar space is now very limited and there are much better Etna wines to cellar.

A few months ago I bought a Sicilian wine from Faro, an area in the north east near the city of Messina. It is a 2015 Casematte Peloro Rosso made from Nerello Mascalese and Nocera (70%/30%) and it went straight into the cellar, no ifs, ands, or buts.

I've had wines from Le Casematte many times before, both the Peloro Rosso and the Faro. Great value wines that punch above their weight. The 2013 Faro was a huge hit with a couple wine groups where I presented it. I haven't seen any of the 2015's yet in Australia.

[Mahmoud Ali]

It seems that a merchant in Melbourne has the 2015 Peloro Rosso. Here in Edmonton we are on to the 2016 vintage. Based on your tasing of the 2013 have you any recommendations regarding cellaring time?

[Ozzie W]

I would confidently cellar until at least a decade from vintage, cork permitting. Sadly I have no 2013's left.

[Mahmoud Ali]

Thanks Ozzie, your advice is much appreciated.