I had my first LaCrima di Morro d’Alba/LeMarche wine last Fall in a Prima IlConsorzio shipment. Never done did heer’d of that grape before then, but was pleasantly surprised…no…blown away…by how good the wine was. Lots of intense blackberry character, much like a Refosco, but more high-toned notes that reminded me of Zinfandel somewhat (of course…the ultimate accolade for any wine).
And then…about a month ago… I discovered Visciola (via K&L), the LeMarche cherry wine that is sometimes/sometimes not blended in with LaCrima di Morro d’Alba wine. I shared a btl w/ MattRorick at my ForlornHope visit on Tues and he was mightly impressed by it…a “forlorn hope” wine if there ever were one.
When I was out in Calif/Bay area this last week for RhoneRangers and shopping around for new wines to try (ohhh…I am such a weakling); I saw a handful of new (to me) LaCrima di Morro d’Alba wines, one even a Passito (at Oenotria); and a couple of other Viscioli.
So…WTF??? Where have these wines been all my life? Why am I just now discovering these gems?? And I’m usually “au courant” on weird Italian stuff. Why is LaCrima di Morro d’Alba and Visciola suddenly all over the place, at least in the Bay Area??
Tom
Tom, we have been screaming about them since at least 12 years ago. Passito was the norm in days past, the dry ones are the rage now. Try Stefano Mancielli or Luciano Landi for a strait shot of the grape. From a 2002 newsletter:
Luciano Landi Lacrima di Morro d’Alba Passito 2000, le Marche
Luciano is the master of this obscure DOC in the mountains overlooking the Adriatic. The Passito COULD have made four bottles of the dry version but instead seems to be a method of freebasing wild raspberries (and will make an incredible sauce for venison, goose or duck!).
We no longer carry that wine but it is in the market…
Thanks, Roberto…shoulda known you were there first.
I went back to my notes and found that I had tried it way back then. Since it was a passito…I didn’t have a clue as to what a dry version
of it would be like. But I did like it as a passito.
Tom
I first tried Lacrima di Morro d’Alba about two years ago in an educational tasting. To me it was like gewurztraminer and syrah had a baby. Interestingly, I read that Lacrima di Morro is vitis vinifera but contains diglucosides of anthocyanins, something I didn’t think happened (http://www.mendeley.com/research/characterization-phenolics-lacrima-di-morro-dalba-wine-role-sensory-attributes/) Such a fun, interesting, different wine. I’m glad others have discovered it as well.
I like the Marotti Campi Lacrima di Morro d’Alba Superiore Orgiolo (2009 Marotti Campi Lacrima di Morro d'Alba Superiore Orgiolo, Italy, Marche, Lacrima di Morro d'Alba - CellarTracker)
Thanks for the additional info and your thoughts, Greg. I just picked up out there the Orgiolo at PaulMarcus wines and will try it in the coming weeks.
And welcome to the WB board here, Greg. Nice place to hang out and hope you’ll come back & contribute again.
Tom
Been drinking Giusti for a while now. Loved the '04.
We just started representing Mario Lucchetti. Hadn’t seen any inn the NW til then, then saw a sparkling version I need to try.
I had a chance to try the Lucchetti Guardengo recently. Incredible nose of roses and pine.
Almost too much. It was an '09 and seemed very young. I’m eager to try again.
P Hickner
I’m a fan. Apparently for 3 years now–time flies!
-
2008 Marotti Campi Lacrima di Morro d’Alba Superiore Orgiolo - Italy, Marche, Lacrima di Morro d’Alba (11/24/2011)
Awesome wine, even better given QPR. Bouquet of violet candies, sage and black currant. Similar to Touriga Nacional aromatically, also (dry) Brachetto. Mid-weight, nice viscosity and texture, med/high acidity. Drinks like hibiscus tea with black currant juice. Finishes floral, unsurprisingly. Matured in seasoned oak, fermentation a mix of carbonic maceration and ‘typical’ fermentation. -
2009 Marotti Campi Lacrima di Morro d’Alba Xyris - Italy, Marche, Lacrima di Morro d’Alba (8/14/2010)
Was hoping for a bit more aromatic intensity based on past experience with Lacrima. This is pretty much what the bottle says: partially fermented grape must. Very grapey and one dimensional. A fizzy red with a bit of tannin does have some curiosity factor. But the RS is so high that this really is only good as a dessert wine. Would have been more interesting if this showed more of the floral and spice I’d expected. -
2006 Luciano Landi Lacrima di Morro d’Alba Gavigliano - Italy, Marche, Lacrima di Morro d’Alba (4/25/2009)
Amazing aromatic wine. Fragrant and slightly pungent floral aromas; like a perfume with a dash of cologne. Roses, cinnamon and something else that can’t quite be quantified. Better with food since it’s a higher acidity wine with a lighter body. Rounded out with time, though. Light tannin. Superb food wine that you could smell all day.
Posted from CellarTracker
I think I prefer it in blends, especially with Montepulciano d’Abruzzo if only for the local affinity, because it’s a little too floral and grapey for me straight up.
The father of one of my Marche producers, Fattoria Colmone, makes a simple, fresh, vernaccia nera/lacrima blend just for family consumption that is an absolute blast to drink.
Tom,
Since our last e-mail exchange, I had forgotten about the Visciola. Just ordered two from GreenJug since K&L won’t ship to PA.
Thanks for the “reminder” post.
Misha,
Glad to know you were able to track down some & get them shipped. Let me/us know what you think of them.
I think you’ll be impressed.
Tom
A question for the LCdMdA experienced. Better to quaff a '10 Giusti young and catch all the aromatic fireworks or let it develop for a year or two? It’ll be my first encounter with the grape.
RT
Richard,
Since I just had my first LCdMdA last Sept, I’m clueless as to how they evolve w/ age. If this is your first experience,
I’d crack it right away to see what they’re like in their youth.
Tom
If your speaking of Giusti’s entry level, then no harm in drinking young. I like to throw it in the decanter. The aromatics will fill the room with violets and lavendar. It settles down a bit on day 2. Haven’t tried the '10 yet, but the '09 was huge aromatically. CT says I have one left, so I may try it this summer.
Thanks Tom and Gregg. Didn’t know Giusti had different levels. It appears pretty basic so I’ll be diving in soon.
RT