2009 TASCA D’ALMERITA Sicilia Regaleali Bianco – blend of Grecanico, Inzolia and Cararratto grapes
The 2009 Regaleali Bianco, a blend of Grecanico, Inzolia and Cararratto, is a delicious entry-level Sicilian white. A well-articulated bouquet melds into peaches, spices and mint in this perfumed, crisp wine. The Regaleali Bianco is a reliably fabulous value, as it is again in 2009. Rated 88 Wine Advocate
2009 Cusumano Insolia – Insolia grape
Meyer lemon, melon and floral notes are held on a bright frame, with hints of Marcona almond accenting the chalky finish. Rated 85 Wine Spectator
2008 Cantine Colosi Sicilia Rosso – Nero d’Avola grape
The 2008 Colosi Rosso (Nero d’Avola) is the more rustic of these two reds from Colosi. Dark wild cherries, flowers, herbs and spices come together quite nicely in this hearty, medium-bodied red. The Rosso is another fabulous wine for the money. Rated 88 Wine Advocate
2009 Cusumano Nero d’Avola – Nero d’Avola grape
Syrah-like, with layers of plum, spice and violet flavors framed by a fine layer of tannins, followed by a focused, tar-tinged finish. Rated 86 Wine Spectator
2009 Tenuta Delle Terre Nere Etna Rosso – Nerello grape
At Terre Nere vinification is simple, classic, and Burgundian in technique. Alcoholic fermentation and maceration on the skins last from 10 to 15 days; malolactic fermentation and maturation are carried out in oak (25% new). After 18 months the wine is bottled without filtering. The Terre Nere vineyards are located at extremely high altitudes, ranging from 2100-2900 feet above sea level. The weather at such high altitudes–hot direct sunlight but cool shade and cold nights–makes the wines of Etna extraordinarily fine and elegant, devoid of the heat and overripe sensations that overwhelmingly define “Southern” wines. (As a rule of thumb, the ripening of red grapes above 3200 feet is extremely uncertain; these are the highest altitude red grapes in the old world!) A portion of Terre Nere’s vines are pre-phylloxera; the rest are about 40-50 years old. The trellessing is “en goblet” or self standing. The grapes are harvested at the end of October (making it the second to last harvest in all of Italy, after Aglianico), which is a risky in and of itself: the weather always breaks before the harvest, endangering the grapes at their most delicate stage. skurnikwines.com
2008 Firriato Etna Rosso – Blend of 80% Nerello Mascalese and 20% Nerello Cappuccio grapes
“The 2008 Etna Rosso is a wonderful introduction to the wines of the Etna. This Nerello Mascalese-Nerello Cappuccio blend reveals gorgeous, translucent red fruit, flowers and spices in a soft, approachable style that is irresistible. Sweet notes of mint and flowers linger on the elegant finish. The Etna Rosso compares quite favorably with a top-notch villages-level Burgundy at a fraction of the price. I have to say I was deeply impressed with the wines I tasted from Firriato this year. Across the board this is a very solid line-up, which is particularly impressive considering the estate’s production is now nearly 5 million bottles per year spread across numerous properties in Sicily. Firriato is among the new entrants in the Etna, and those wines are among the highlights.”Rated 90 The Wine Advocate