I am a fan of Bea's "Pagliaro" (sagrantino), but had never before tried the Bea "Pipparello", which I believe is 60 sangiovese/25 montepulciano/15 sagrantino. The 2006 was delicious with lamb chops off the grill. Though the color was a tad strange, with streaks of blood orange and mahogany, in the nose and mouth the wine combined the brooding, leathery meatiness of montepulciano with a dash of the brightness and spice of sagrantino. Surprisingly soft mouthfeel, not quite the tannic beast I expected. The kind of wine that demands a food accompaniment -- though I must admit it was fascinating enough to continue drinking well after the lamb was gone. Currently at a very nice point in its evolution -- maybe early midlife. 92
On SAT night, with another couple, we enjoyed a magnum of 2003 Gruaud Larose with rack of lamb (yes, a bit of a lamb kick lately). I don't think I've ever had a GL I didn't like, but still the relative youth and the hot vintage gave me pause. Turned out the wine was perfectly enjoyable, and -- for better or worse -- devoid of both the vaunted GL funk and also any 03 over extraction. The wine had evolved nicely from a tannic perspective, but I must also say it bothered me a bit that, while clearly left bank bdx, it didn't quite scream "Gruaud" as my favorite ones have tended to do. In fact, it didn't even whisper "Gruaud". Just too young for the secondary/tertiary characteristics I so love in GL, I suppose? A perfectly respectable drink though, enjoyed by all. I would return to this one in a decade. 90
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Tasting notes, varietals, grapes - anything related to wine
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