Friday 3-6-2015, 5pm – 8pm – at East End Wines –
San Silvestro Andelasia Piemonte 2011 – 10.57 – 100% Cortese. Soft pressing; fermentation in stainless steel at a controlled temperature of 18-20°C; maturing in stainless steel for 4 months. 100% Malolactic fermentation. Matured in stainless steel. Inviting fresh liveliness and wild flowers on the nose, with the mineral qualities of the terroir. Pairs well with fresh salads, sushi, fish-based dishes, bruschetta.
San Silvestro Ottone I Piemonte DOC Barbera 2011 – 10.57 – 100% Barbera. Crushing & destemming; fermentation in stainless steel at a controlled temperature of 28-30°C; maceration on the skins for 8 days with daily pumping of the must over the cap. 100% Malolactic fermentation. Matured in stainless steel. Deep, bright ruby red, with a fresh opening; bursting with hints of ripe berries, with cherries and jam making it nicely soft on the palate. Pairs well with Cold meats, pasta, red meats, chilled in summer with salads or a snack.
Costa di Bussia Tenuta Arnulfo Barbera d’Alba 2012 – 14.57 – Piedmont. 100% Barbera. Juicy acid on the front of a pretty densely fruited version of Barbera that sees a bit of hangtime. Nice to compare the 2011 and 2012 side by side. Tannins are light, the fruit on the mid-palate balances the alcohol pretty nicely, mellowing in the bottle a bit.
David Sterza Valpolicella Classico Superiore Ripasso 2012 – 23.97 – “This drinks like a young Amarone but is priced like a Valpolicella red. Carefully aged in oak for 12 months, this is supple and soft, bursting with red fruit aromas and a long, spicy finish.” Reviewed by: The Wine Enthusiast – 90pts. An old favorite, leaning further towards the Amarone style, with lots more raisiny fruit, heft, and drying alcohol than you would expect at this price-point. Serious stuff.