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by Tom Hill

A self-admitted wine geek, Tom lives in Northern New Mexico and works as a computational physicist at Los Alamos National Laboratory doing numerical neutron transport & large scale code development. He has been tasting wines since 1971, participates locally with a couple of large tasting groups in his area, and is practically a fixture at most California wine festivals, such as the Hospice du Rhône, Rhône Rangers, and ZAP. Other interests: Tom is heavily into competitive sport fencing (foil & epee), biking, cooking, basketball, skiing, backpacking, mountain climbing.

Some Italian Wines - October 22, 2008


We tasted last night (10/22/08) Some Italian Wines:

  1. AloisLageder Romigberg DOC: KalterseeClassico AltoAdige (20-45 yr old vines; 100% Schiava/
    Schiava piccola & Schiava grigia; www.AloisLageder.EU; 12.5%) 2007
    : Light color; rather
    perfumed earthy/mushroomy/minerally light cherry/cranberry slight steely/metallic nose; tart/tangy/metallic earthy/bright cherry Beaujolais-like some earthy/mushroomy flavor; med.long metallic/tangy bright/cherry/ Beaujolais/fruity slight earthy/mushroomy finish w/ little tannin; lots of pretty cherry/Beauj-like fruit and a
    distinct metallic tanginess. $23.00
  2. AndreasBaranWidman Vernatsch DOC: Sudtiroler (12.5%; Schiava) Kurtatsch/Bolzano 2006: Light color; deeper more earthy/dusty some black cherry almost Pinot-like slight minerally nose; deeper earthy/dusty black cherry/Pinotish perfumed talc bit tannic flavor; very long earthy/dusty/minerally black cherry/bing cherry/spicy bit tangy finish; deeper fruit & more earthiness but lots of Pinot-like character; very interesting red wine. $26.00
  3. Movia VelikoRosso VdAQ'ad OC: GoriskaBrda (Merlot blend, 13%) Mirka&Ales Kristancic/Ceglo/ Dobrovo/Slovenia 2000: Dark color; very earthy/dusty/wet pavement almost hybridy some black cherry quite pungent/smokey/smoked tea summer sausage/smoked sausage/salami ash tray/smoking pipe very perfumed/ exotic complex nose; soft/smooth very strong smoky/pungent/charred/smoked tea/bacon spicy/summer sausage earthy/black cherry complex flavor; very long strong smoked tea/spicy/summer sausage black cherry finish w/ light tannins; loaded w/ smokey/charred character; very exotic & complex; can use another 4-8 yrs. $50.00
  4. jacuss DOC: Colli Orientale del Friuli Tazzelenghe (13%) 2003: Very dark/black color; strong tarry/pungent bit alcoholic plummy/earthy/black cherry/bing cherry quite exotic nose; teeth-chattering acid very hard/tannic rather earthy/dusty strong plummy/tarry/black cherry tarry/pungent flavor; very long tarry/pungent very acid very
    tannic/hard/rough black cherry/earthy/dusty rather rough/rustic finish; badly needs age; much like a Refosco but w/ fierce acids & tannins; very interesting/exotic/impressive wine. $30.00
  5. Dorigo Tazzelenghe di Buttria DOC: ColliOrientalli del Friuli (www.Montsclapade.com;
    www.VinoTerra.net; 13.5%) 2001
    : Very dark color; rather perfumed/toasty/charred/oak light tarry bit earthy/black cherry complex nose; slightly softer/smoother big/toasty/charred/Fr.oak rather perfumed/black cherry/earthy/plummy slight tarry/pungent flavor; very long very toasty/smokey/Fr.oak some plummy/black cherry/tarry quite tannic finish; badly needs more age; much in an international/modern style but the Tazzelenghe
    comes thru load & clear; impressive/exotic wine. $44.00

And yet another BloodyPulpit:

1. Schiava: These were the first (to my knowledge) pure Schiavas I've had. Jancis dismisses it as a low-class grape w/ no pedigree. I thought they were pretty nice wines, myself. Maybe better than the Lagreins from there. Also known as Vernatsch in the SudTirol. Known as Trollinger in Germany. The 8-10 German Trollingers I've had have been dull as dishwater. Another variety I'd like to see what does in Calif.
2. Tazzelenghe: This was my first experience w/ Tazzelenghe. I was impressed, to say the least. Would love to see what they could do w/ this in Calif. But, man, did the wines fit the grape's name..."tongue ripper". So acidic and tannic that it makes a fresh-off-the boat Barolo seem like drinking Beaujolais. It's another indigenous Friulian variety that you hardly ever see. I'm going to be looking for more. The Dorigo was very much in a more modern/international style and the jacuss is probably a more authentic expression of the grape. But both were very/very good, a bit like a Refosco in character. But, man, those acids & tannins....it
hurt!! Probably would be great w/ BarBQue...and being from KansasCity..I know what REAL Que is all about.
3. Movia: This producer is making dynamite wines. Although this was an unspecified Merlot blend that I would never deign to buy, the name Movia made it a no-brainer. The Slovenes are making some mighty impressive wines & I wish we saw more of them
in the USofA.


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