On Oct 19, 2:46*pm, DaleW > wrote:
> On Oct 19, 8:49*am, "Bi!!" > wrote:
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> > On Oct 18, 8:02*pm, DaleW > wrote:
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> > > On Oct 18, 8:11*am, "Bi!!" > wrote:
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> > > > I had some folk for dinner and opened four differnet Italian wines. No
> > > > Chianti or Brunello for some reason.
>
> > > > 2006 Franchetti-This is a wine from Mt Etna made in a very modern
> > > > style. *A blend of Petite Verdo and Cesanese the wine is deep purple
> > > > in the glass, almost violet. *Super concentrated plenty of cassis and
> > > > blueberry with leather and oak notes. "B"
>
> > > > 2003 Tenuta di Trinoro Toscana-This Bordeaux blend is made by the same
> > > > folks who make Franchetti. *A Cab based blend from southern Tuscany.
> > > > Ripe, oaky and jammy. *NOt my style especially for an Italian wine.
> > > > Low acid, soft tannins a bit too flabby for me. "C+"
>
> > > > 1999 Masseto-100% merlot. *Incredible intensity and complexity.
> > > > Exotic nose of spices and black fruits. *blackberry and currants on
> > > > the palate with cedar and spice on the finish. *Still young and fresh.
> > > > "A"
>
> > > > 1997 Gaja Langhe Sori San Lorenzo-Pale red in the glass. *Effusive
> > > > nose typical of nebbiolo with tar and tea notes with plenty of dark
> > > > berry. *Powerful on the palate. *Earthy, mineral driven with plenty
> > > > of *ripe blackberry. *"A"
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> > > It's a pity about the Franchetti, it's certainly possible to make good
> > > to great wines on Etna!
> > > Thanks for notes- Hide quoted text -
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> > > - Show quoted text -
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> > Personal preference I guess. *It was too "Parker" for my tastes. *The
> > wine suffers from too much ripeness, too much oak and not enough
> > acidity. *I like the idea just not the execution. *Tasted more
> > California than Scicilian.- Hide quoted text -
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> > - Show quoted text -
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> Oh, I totally agree on the Franchetti. I just think it's a pity that
> one of the more well-financed and prominent people on Mt Etna goes for
> that style, when I think the terroir is so well suited for wines with
> medium bodies, *balanced acids, etc (like the Biondi Outis, Graci, or
> the basic Terre Nere)- Hide quoted text -
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> - Show quoted text -

Actually he pulls it off with his Passopisciaro. It's a bit more
nervy and the terroir clearly shows through in this wine from Mt Etna.