The March Idlewild Sunday School was set up a bit different. Thomas, normally the presenter joined the crowd as Scott Barber Master Somm and President of Green Pin Wines lead us through the presentation and tasting of a variety of wines from Ronchi di Cialla. Scott also does work for LYRA Wine, one of the producers in their portfolio being Ronchi di Cialla and being the rep for Napa and Sonoma it was easy to see why he did the presentation.
And what an interesting, fun and informative tasting!. A lot of cool stories and all the wines tasted are indigenous grapes of the area. Onto the wines:
2018 Ribolla Gialla: Fermentation in temperature controlled stainless steel barrels preceded by two day maceration on the skins. Native yeasts, aging on lees for at least 3 months with frequent batonage. Average age of vines 25-50 years.
Light floral, fruity, spicy nose. Flavors of unripe peach, floral notes, spicy candied ginger, very mouthwatering and savory. Vibrant acidity keeps this very fresh and keeps urging you to keep sipping. Perfect wine to start the tasting, especially hearing the retail price of $20.00 a bottle. Also interesting was listening to Ryan Glaab of RYME Cellars talk about a skin fermented Ribolla Gialla he has made for several years and comparing the two. The RYME skin contact is much longer thus the texture is most different. Shows that great wine can be made in very different styles.
2009 Picolit, Sol: This is a rare grape, very little wine produced and only from the best vintages. Very difficult to farm, uneven ripening etc. Native yeast fermentation, 1-2 day skin contact, 24 month maturation in barriques followed by 24 months additional bottle aging. Average age of vines is 20+ years. Lot of hurdles to jump over with this wine.
The wine had a ripe, sl bruised apple, brown sugar nose. Very spicy (some of that candied ginger note), some phenolic notes, ripe apple and acacia flower. Good acidity, touch of heat from the alcohol peeking through. Still young, this wine drew a big thumbs up from most people. One of only 700 bottles of 2009 Picolit produced so a real experience tasting this. Price was $100.00 a bottle.
2015 Refosco: The next 4 wines were interesting in that it showed comparison of an “entry level” (my words) Refosco and Schioppettino to a “reserve” (again my words) version of each wine.
Very fruity, herbal Native yeasts. Maceration in stainless steel barrels at controlled temperature for about 15 days, racking without pressing of the skins, natural decantation with elimination of malolactic fermentation. 12 more months on lees in steel barrels followed by aging in bottle for 6 months. Average age of vines is 20+ years.floral nose. Juicy bright cherry fruit, dried herbs, spicy floral notes. Good acidity. Classic refosco nose and flavors, easy drinking, simply delicious. $18.00 a bottle and for that price you could do a hell of a lot worse.
2009 Refosco del Peducolo Rosso: Native yeasts, prolonged maceration of 4 weeks. Pump over twice daily, maturation in French oak barrels (90%) and Slovonian oak (10%) for 14-18 months followed by an additional 50 months aging in bottles.
Big brother of the previous wine. Cherry, earthy herbal nose. Very fresh raspberry-cherry fruit, slightly reductive, dried herbs, road tar and smoke. High acidity, mouthwatering and savory. This is a serious take on refosco, a 2009 and still fresh as can be.
2016 Ribolla Nera: Synonym of Schioppettino, fruity slightly green herbal nose, slightly reduced which dissipated with time. Fresh fruity sappy cherry fruit, green herbs, bits of pepper and violet candy notes. Light to medium body, good acidity, not much tannin. Made in a tasty “drink me now” style.
1999 Schioppettino di Cialla: Native yeasts. Prolonged maceration for 4-5 weeks, pump over twice daily. Maturation in French oak barriques for 14-18 months and further aging in bottle for 36 months. Potential aging for long periods, 20-25 years and longer in ideal vintages.
Cherry, minerals, menthol nose. Fresh ripe Bing cherry flavor, violet florals, Eucalyptus-Menthol, dried herbs and tar. Very good acidity, ripe tannins on the long finish. This is one of the flagship wines of the Estate and it shows. 20 year old wine still showing very fresh. Regal wine in every sense of the word.
2013 Pignolo: Virtually extinct at one time, Pignolo is also difficult to grow and hard to vinify but quite a mouthful when successful. Native yeasts. Prolonged maceration of 20 days, pump over twice daily. Maturation in French oak barrels (80%) and Slavonian oak (20%) for 30 months followed by a further 20 months aging in bottle. Average age of vines 16+ years.
Somewhat muted nose of blackfruit and menthol. Wow, big difference in flavor. Big full flavors of blackberry, plum and black cherry, somewhat medicinal eucalyptus, smoke, dried fig and vanilla. Good acidity, big chalky tannins make this a wine reserved for hearty roasts and stews. Has obvious aging potential. Actually the plates of Piave Extra Vecchio cheese from neighboring Veneto made for a nice match with the Pignolo.
Excellent wines, tasty cheese, great presentation and a participative audience, can’t ask for more!
PS: Before the tasting Sam was pouring the newly released 2019 Idlewild Flower and Fauna Red Wine (formerly the Bird). All I can say is it’s off the charts good and a great value. Get the truck backed up 
I hope to have tasting notes of all the Idlewild new releases when I pick them up in a couple weeks.
Scott Barber Giving the Presentation
The Line Up of Ronchi di Cialla Wines
