One of the tastiest and most enjoyable wines that I've had this year. A rich, hedonistic treat that far surpassed expectations.
Double-decanted about 5 hours in advance of dinner. Let it breathe in the decanter for about two hours. Minimal fine-grained sediment.
The nose is strikingly perfumed with black fruit, spice and subtle eucalyptus. The palate was delicious early on , yet opening up and continuing to evolve over the evening. Sumptous black cherry, complemented by as classic of a tar and roses profile as you can find.
It is really nice when you hit a wine at its peak. There's a lot of stuff going on here, with layers of complex fruit wrapped in a silkenly pleasing glycerin mouthfeel. Tannins are resolved and it's the beautifully balanced acidity that makes it all work, taking the big-ness of the wine and making it food friendly as well as compellingly approachable.
I've enjoyed a couple of other Silvio Grasso wines over the past few years (1997 Ciabot Manzoni and 1998 Bricco Luciani), but this 1997 Bricco Luciani was the most rewarding.
Paired perfectly with grilled lambchops marinated with classic Dijon mustard & rosemary. Side dishes of yams with pecans & cranberries, a broccoli - pear salad and mashed Yukon Gold potatoes.
No comments:
Post a Comment