TNs: 2016 Emidio Pepe Trebbiano & 2016 Emidio Pepe Montepulciano

WINE TALK
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I have a bit of a Christmas tradition of checking on Pepe wines on Christmas Eve. Went with '16 this year. Nothing really out of what’s to be expected here. I like the wines.

  • 2016 Emidio Pepe Montepulciano d’Abruzzo - Italy, Abruzzi, Montepulciano d’Abruzzo (12/25/2021)
    YOUNG VINES: Similar to my bottle opened almost exactly one year ago. No decant, after hearing Chiara say multiple times they never decant as the wines are decanted before bottling. It has a dark, ink-like purple color that has the glow around the rim. Scents of fresh cranberry, and some bright and a brambly wild essence. It shows that glou glou wildness at opening, an almost v/a-like tangy-astringency. The wine needs two hours in the glass to resolve that edge- maybe a decant IS needed. With the extended air it takes off to show wild, raw, youthful fruit and some tobacco and earth notes. The wine is ALIVE.
  • 2016 Emidio Pepe Trebbiano d’Abruzzo - Italy, Abruzzi, Trebbiano d’Abruzzo (12/25/2021)
    Still showing that waxy white fruit and youthful, brisk acidity. A little less sherry this time. With grilled oysters, the saline note really shines and brings out an umami character. Again, the wine takes on various tones, flavors and scents as it morphs in the glass. Singular.
    Posted from CellarTracker

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Wonder how Pepe got associated with bebe? Was their something to trigger the association?

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Thanks for the notes Dennis. I’m amused by the decant comment on the red, as the lady I bought a bottle of the red from in Ivrea, made a point of saying the wine would need a decant on opening :slight_smile: It seems the decant or not to decant debate rages just as strongly in Italy as it does here!

FWIW I tend towards the view of tasting before decanting. If it tastes good, then simply drink normally. If it’s exceptionally funky or tight, then go grab the decanter, but I’m normally also happy to give it 10-15 minutes in the glass to see what happens.

As for ‘ALIVE’ that’s a very good descriptor.

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Hi Ian. Thanks. For sure on the decant comment. I always decanted, until seeing multiple interviews with Chiara who says they never do. Perhaps it’s a preference thing, and as winemakers they do what they do to get a feel. The 16 continues to need a lot of air. Or time. Unlike the '12 back in October that was great straight out of the bottle.
Cheers. [cheers.gif]

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Alive and delicious tonight. The initial fizz passed after a minute or two in the glass. Very young and enjoyable.

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Nice! Glad you enjoyed. I need to check on a 16 soon. Cheers.

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Been dying to try the Emidio (red)…saw one in Jax Beach but was very young, 2021 I believe… Any recommended vintage for a first-timer?

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Marc,

I have a 2000 and a 2015 . We will pop the 2000 next get together. I had a 2001 that we popped at Ava with @Robert Alfert and he was favorably impressed.

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2000 is killer. Had stood up to very serous bottles at several of our ATL dinners in past few years .2002 is also entering the zone.
More recent- 2012 and 2014 are good if you can find them.
The wines become special with age. I don’t think drinking them young really conveys the experience.

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I completely agree with Dennis on the 2000: killer. I really like the 2015, too. Both benefit from lots of air.

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Nice Kurt…didn’t know you were packing.