The Auswine Forum

First new Sicilian wine in a while...

Pietradolce Etna Rosso 2015
Cracking wine, perfect straight from the wine fridge on a warmish Sydney evening. Initial whiff had that distinct Etna ash/mineral aroma, later expanded to include fresh red berries, cool herbs and a hint of sappy pine. Palate as extremely broad and mouth filling, still medium bodied and none of this 2014 alcoholic heat nonsense. Its fresh, tasty, complex and the the first glass has basically vanished.

A+++++ would drink again.

winetastic wrote:First new Sicilian wine in a while...

Pietradolce Etna Rosso 2015
Cracking wine, perfect straight from the wine fridge on a warmish Sydney evening. Initial whiff had that distinct Etna ash/mineral aroma, later expanded to include fresh red berries, cool herbs and a hint of sappy pine. Palate as extremely broad and mouth filling, still medium bodied and none of this 2014 alcoholic heat nonsense. Its fresh, tasty, complex and the the first glass has basically vanished.

A+++++ would drink again.

Love this wine. Punches way above its price point too.

Azienda Agricola Crasà SRC Etna Rosso 2016
ABV: 13.5%

[url=https://postimg.cc/image/u3bydh0a3/][img]https://s17.postimg.cc/u3bydh0a3/IMG_20180411_162444.jpg[/img][/url] [url=https://postimg.cc/image/ao68h12wb/][img]https://s17.postimg.cc/ao68h12wb/MVIMG_20180411_162517.jpg[/img][/url]

The vintage is not prominently labelled on the bottle. Nothing on the front label and just L2016 written inconspicuously on the back label.

Lively sour cherry, strong earl grey tea and nuances of red liquorice. Classic Etna minerality. Long finish with strong, delicious tannins and integrated acid. I often say that Etna wines are like a cross between Barolo and Burgundy. This one is a lot more Barolo-like than Burgundy -- the tannins really dominate at this young age.

Ozzie W wrote: Lively sour cherry, strong earl grey tea and nuances of red liquorice. Classic Etna minerality. Long finish with strong, delicious tannins and integrated acid. I often say that Etna wines are like a cross between Barolo and Burgundy. This one is a lot more Barolo-like than Burgundy -- the tannins really dominate at this young age.

Are you suggesting check back in 12-24 months?

winetastic wrote:

Ozzie W wrote: Lively sour cherry, strong earl grey tea and nuances of red liquorice. Classic Etna minerality. Long finish with strong, delicious tannins and integrated acid. I often say that Etna wines are like a cross between Barolo and Burgundy. This one is a lot more Barolo-like than Burgundy -- the tannins really dominate at this young age.

Are you suggesting check back in 12-24 months?

It depends.

Those less tolerant to tannins would be better off waiting a year or so until the tannins soften a little more.

Those who love tannins (like myself) can certainly drink it now. While the tannins currently dominate the palate, the tannins contribute to the overall structure of the wine in a really good way. For my palate, this is certainly a delicious wine even at this young stage.

Ozzie W wrote:

winetastic wrote:First new Sicilian wine in a while...

Pietradolce Etna Rosso 2015
Cracking wine, perfect straight from the wine fridge on a warmish Sydney evening. Initial whiff had that distinct Etna ash/mineral aroma, later expanded to include fresh red berries, cool herbs and a hint of sappy pine. Palate as extremely broad and mouth filling, still medium bodied and none of this 2014 alcoholic heat nonsense. Its fresh, tasty, complex and the the first glass has basically vanished.

A+++++ would drink again.

Love this wine. Punches way above its price point too.

Agreed, the 2016 Pietradolce Rosso is now about, and for well under $36.00 per bottle, stunning value for money from Etna!

.

2014 Le Casematte Faro

55% Nerello Mascalese, 25% Nerello Cappuccio, 10% Nocera and 10% Nero d'Avola. 14% ABV.

[url=https://postimg.cc/image/3ukf949kb/][img]https://s17.postimg.cc/3ukf949kb/IMG_20180502_164524.jpg[/img][/url]

Faro is situated at the extreme eastern corner of Sicily.

Still asleep after a pop n' pour, revealing very little except for some herbaceous notes. After an hour or so in the decanter -- boom! Ripe raspberry fruit, blackcurrant, orange peel, cloves, cinnamon, fresh herbs. Long, fresh, slightly bitter (in a strong dark chocolate way) aftertaste with a tiny hint of residual sweetness. Firm grippy tannins.

A different beast to the 2013 vintage which I've had a few times before. The 2013 could easily be confused for an Etna wine. This 2014 feels like a different interpretation of Nerello. It doesn't quite have that volcanic-ish minerality I associate with Etna, but that's not a bad thing. This is still a moreish wine with plenty of complexity and interest.

That seems to be the theme with 2014 in Etna from what I’ve tasted

DaveS wrote:That seems to be the theme with 2014 in Etna from what I’ve tasted

Agreed, I'm not a fan in general, higher alcohol wines which lack the usual sense of place.

Ozzie W wrote:Azienda Agricola Crasà SRC Etna Rosso 2016
ABV: 13.5%

[url=https://postimg.cc/image/u3bydh0a3/][img]https://s17.postimg.cc/u3bydh0a3/IMG_20180411_162444.jpg[/img][/url] [url=https://postimg.cc/image/ao68h12wb/][img]https://s17.postimg.cc/ao68h12wb/MVIMG_20180411_162517.jpg[/img][/url]

The vintage is not prominently labelled on the bottle. Nothing on the front label and just L2016 written inconspicuously on the back label.

Lively sour cherry, strong earl grey tea and nuances of red liquorice. Classic Etna minerality. Long finish with strong, delicious tannins and integrated acid. I often say that Etna wines are like a cross between Barolo and Burgundy. This one is a lot more Barolo-like than Burgundy -- the tannins really dominate at this young age.

tried this earlier this week and was thoroughly impressed
quite closed for the first half hour or so but then it all just emerges
delicious and even more so on night 2

2016 Azienda Agricola Crasà SRC Etna Rivaggi

[url=https://postimg.cc/image/seoayo7af/][img]https://s7.postimg.cc/seoayo7af/IMG_20180504_093440.jpg[/img][/url]

A blend of 80% Nerello Mascelese and 20% Grenache. 13.5% ABV.

This wine is the epitome of Mt Etna. The combination of the tannic profile and volcanic minerality wouldn't be possible anywhere else on Earth. Dark fruits, herbs, liquorice. But it's the way it all comes together and the texture on the palate... this is just pure drinking pleasure and I was mesmerised for hours as I savoured every drop. I doubt I would get more enjoyment drinking a Rousseau or a Giacomo Conterno -- it's that good!

At this stage, it needs a full day in the decanter to really show off all it's complexity, but it was excellent right from the get go. I look forward to trying one years down the track once tertiary notes have developed.

Ozzie W wrote:Azienda Agricola Crasà SRC Etna Rosso 2016
ABV: 13.5%

[url=https://postimg.cc/image/u3bydh0a3/][img]https://s17.postimg.cc/u3bydh0a3/IMG_20180411_162444.jpg[/img][/url] [url=https://postimg.cc/image/ao68h12wb/][img]https://s17.postimg.cc/ao68h12wb/MVIMG_20180411_162517.jpg[/img][/url]

The vintage is not prominently labelled on the bottle. Nothing on the front label and just L2016 written inconspicuously on the back label.

Lively sour cherry, strong earl grey tea and nuances of red liquorice. Classic Etna minerality. Long finish with strong, delicious tannins and integrated acid. I often say that Etna wines are like a cross between Barolo and Burgundy. This one is a lot more Barolo-like than Burgundy -- the tannins really dominate at this young age.

Am getting plenty of orange peel on the palate with this wine too. Very tight. More Barolo than Burgundy like you say. Quite an unusal wine.

Ozzie W wrote: At this stage, it needs a full day in the decanter to really show off all it's complexity, but it was excellent right from the get go. I look forward to trying one years down the track once tertiary notes have developed.

I have a cold so waiting for it to pass before opening our first bottle.

Glad to hear its as good as advertised!

winetastic wrote:

Ozzie W wrote: At this stage, it needs a full day in the decanter to really show off all it's complexity, but it was excellent right from the get go. I look forward to trying one years down the track once tertiary notes have developed.

I have a cold so waiting for it to pass before opening our first bottle.

Glad to hear its as good as advertised!

Hope you love it as much as I did. If you end up wanting to buy more, I have it on good authority that there's a second shipment of 2016 SRCs coming to Australia.

Ozzie W wrote:2016 Azienda Agricola Crasà SRC Etna Rivaggi

[url=https://postimg.cc/image/seoayo7af/][img]https://s7.postimg.cc/seoayo7af/IMG_20180504_093440.jpg[/img][/url]

A blend of 80% Nerello Mascelese and 20% Grenache. 13.5% ABV.

This wine is the epitome of Mt Etna. The combination of the tannic profile and volcanic minerality wouldn't be possible anywhere else on Earth. Dark fruits, herbs, liquorice. But it's the way it all comes together and the texture on the palate... this is just pure drinking pleasure and I was mesmerised for hours as I savoured every drop. I doubt I would get more enjoyment drinking a Rousseau or a Giacomo Conterno -- it's that good!

At this stage, it needs a full day in the decanter to really show off all it's complexity, but it was excellent right from the get go. I look forward to trying one years down the track once tertiary notes have developed.

Wow, that’s high praise. I’m looking forward to trying this. Any guesses as to how it will age? Some people on Wine Front were complaining about the quality of the corks.

JakeBarnes wrote:

Ozzie W wrote:2016 Azienda Agricola Crasà SRC Etna Rivaggi

[url=https://postimg.cc/image/seoayo7af/][img]https://s7.postimg.cc/seoayo7af/IMG_20180504_093440.jpg[/img][/url]

A blend of 80% Nerello Mascelese and 20% Grenache. 13.5% ABV.

This wine is the epitome of Mt Etna. The combination of the tannic profile and volcanic minerality wouldn't be possible anywhere else on Earth. Dark fruits, herbs, liquorice. But it's the way it all comes together and the texture on the palate... this is just pure drinking pleasure and I was mesmerised for hours as I savoured every drop. I doubt I would get more enjoyment drinking a Rousseau or a Giacomo Conterno -- it's that good!

At this stage, it needs a full day in the decanter to really show off all it's complexity, but it was excellent right from the get go. I look forward to trying one years down the track once tertiary notes have developed.

Wow, that’s high praise. I’m looking forward to trying this. Any guesses as to how it will age? Some people on Wine Front were complaining about the quality of the corks.

It's got the stuffing to improve over the next decade. Didn't take much notice of the cork with all my excitement.

I'd asked at a different thread and thanked Ozzie W for replies. But I guess I may get more opinions if posted here.

What are your opinions on 2015 Terre Nere Etna Rosso Prephylloxera? How does it compare to 2014 & 2016?

FredericoWines wrote:I'd asked at a different thread and thanked Ozzie W for replies. But I guess I may get more opinions if posted here.

What are your opinions on 2015 Terre Nere Etna Rosso Prephylloxera? How does it compare to 2014 & 2016?

Not sure if you've seen winetastic's note on the 2014 - [url]http://forum.auswine.com.au/viewtopic.php?f ... ra#p144702[/url]

winetastic wrote:Le Vigne Di Eli 'San Lorenzo' Etna Rosso 2014
Nerello Mascelese with presumably some Nerello Cappuccio in there for good measure. Cork stained most of the way up one side, the nose is very expressive with crushed blackberries, violets and dried rose plus dusty earth. The palate is quite juicy and carries the 14.5% alcohol well, not the most intense or complex wine in the world but certainly very pleasant. Food friendly, by the glass in a wine bar friendly, solid on a humid Sydney evening.

I cannot help but feel that these Vigne Di Eli wines are intended to be affordable and cheerful, yet by the time they make it to our shores, one might as well get a Passopisciaro for the money.

Tried this one last night. Cork was stained 10mm up all around in a perfect ring, but otherwise sound.

[url=https://postimg.cc/image/syyx4giez/][img]https://s9.postimg.cc/syyx4giez/IMG_20180511_132458.jpg[/img][/url]

98% Nerello Mascalese and 2% Nerello Cappuccio.

San Lorenzo is 750 meters above sea level. The soil is almost purely volcanic sand.

Sour cherries, sweet blackberries, alpine herbs, smoked meats, grippy & chalky tannins. Alternates between sweet and sour. Has a bit of a rustic feel to it.

Classic Etna which is enjoyable to drink, but I concur with winetastic's comment about the lack of value. SRC or Passopisciaro offer more at a lower price point.

2015 Planeta Etna Rosso

[url=https://postimg.cc/image/dm5fu4pxj/][img]https://s7.postimg.cc/dm5fu4pxj/IMG_20180512_184419.jpg[/img][/url]

100% Nerello Mascalese. 13% ABV.

Planeta is a large producer with multiple wineries in Sicily.

Quite light and mellow on the palate. Smells and tastes like Pinot Noir but with Etna minerality. This doesn't have the usual Etna structure I'm used to. The tannins are almost neutralised by the acid. Also prominent vanilla oak.

Made for drinking young, not cellaring. No doubt a well made wine but it feels very manufactured. Not my cup of tea.

Is this the Penfolds of Etna?

Always the fear with Planeta, that they apply a commercial veneer to whatever they do. Might be worth trying the Eruzione 1614 wine (well there's two, a white and a red), but if they don't appeal, then move away.

FWIW I'm even harder on my comparison - not so much Penfolds as Rosemount.

Ian S wrote: FWIW I'm even harder on my comparison - not so much Penfolds as Rosemount.

Scathing.

Azienda Agricola Crasà SRC Etna Rosso 2016
Pop and pour notes here, may check back in later if there is significant evolution...

Unmistakably Etna on the nose, dark cherry, bitter herbs and that lovely ash-like character. The palate is initially juicy and medium bodied and then a fist of tannin grips before it is gradually released, leading to a remarkably fresh and balanced finish.

If you are yet to begin your Etna journey, I would suggest this is an ideal place to start.

winetastic wrote:Azienda Agricola Crasà SRC Etna Rosso 2016
Pop and pour notes here, may check back in later if there is significant evolution...

Unmistakably Etna on the nose, dark cherry, bitter herbs and that lovely ash-like character. The palate is initially juicy and medium bodied and then a fist of tannin grips before it is gradually released, leading to a remarkably fresh and balanced finish.

If you are yet to begin your Etna journey, I would suggest this is an ideal place to start.

For the record, I would not decant this wine, was at its best on the first glass.

Will post here first, but may even make a separate thread, if people are interested.

Etna – White Wines

Many of us on this forum have fallen in love with the red wines of Sicily, especially those grown on and around Mount Etna. Wonderful for their spice, their minerals, their intensity and ‘wild edge’, and lots are posted on this forum about these wines!

However, what about the white, the Etna Blanco Wines, seems very little mentioned here about them.

I personally am incredibly curious,and have really enjoyed the few I’ve currently tried.

Please, anyone interested, please post here about these wines, your favourites, the best values, the most exciting?

Anything to do with Etna Blanco … the white wines of Sicily and Mont Etna!

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2013 Tenuta di Aglaea Nerello Mascalese

[url=https://postimg.cc/jDpNL4Bw][img]https://i.postimg.cc/jDpNL4Bw/MVIMG_20180918_182225.jpg[/img][/url]

100% Nerello Mascalese from the Northern slopes of Etna at 750m. 12% ABV.

An entry level Etna at under $30 from a new producer. Reminds me of many recent entry level Aussie Pinots (e.g. Hoddles Creek or Giant Steps) in so far as they are technically correct and tick all the boxes for varietal and place, but without layers of complexity or an X-factor.

Light bodied cherry fruit, rhubarb, some herbs, that classic Etna minerality. All balanced by a lovely acidity and a savoury, dusty tannic finish.

If you've never tried Nerello Mascalese before this is the perfect wine to get you started.

2016 Eduardo Torres Acosta Pirrera Terre Siciliane IGT

[url=https://postimg.cc/XX5nHPJv][img]https://i.postimg.cc/XX5nHPJv/MVIMG_20180919_181604.jpg[/img][/url]

Spain meets Etna and yet another new producer (3rd vintage). After making wine in Spain, Eduardo Torres was an intern at Arianna Occhipinti, followed by winemaking at Passopisciaro. He now rents some vines and makes wine under his own label.

80% Nerello Mascalese. 20% other native varieties including including Nerello Capuccio and Carricante (white). It's not Etna DOC as the grapes are shipped to Occhipinti in Vittoria for vinification. 14% ABV.

Strawberry, red cherry, red liquorice, intense blood orange, bitters, crushed rocks, minerals galore, leather. Gorgeous structure and complexity. A long, dry, savoury finish with fine, dusty tannins.

Its been quite a while between posts on the Auswine forum for me, but opened a great Etna rosso this evening and felt inspired to write it up

Passopisciaro Contrada C 2013 Nerello Mascalese
From the Chiappemacine Contrada (Cru) on Mt Etna, 550m above sea level. Initial aroma of fresh cranberry juice and a floral perfume shifted with air towards alpine herbs and a carob tree in bloom. The palate is fresh and lively, lovely acid balance and even with some time in the cellar still presents a tight core of chewy tannin. One could easily mistake this for a Barbaresco from a leaner year, or perhaps a Langhe Nebbiolo from a grand producer.

So long and complex, rich fruit balanced by acid and a distinct minerality. This wine is constantly shifting in the glass and carries the 14.5% alcohol very well. So very glad I took a bit of a gamble in cellaring these some years ago. Should be good for at least another 5 years and probably beyond.