Dear Feastlings,
This month’s Last Sunday tasting ushers in summer with wines that originate from island producers. Even reds that hail from islands offer up salt spray and freshness that presage the summer months, and all of them should inhabit your summertime wine selection. Great with fish and other summer fare, these are wines you won’t want to miss- they’re sure to be bright spots in your summer meals with friends and family, or just summer sippers that are delicious by themselves. If you’d like to join us this Sunday at 3:30 to taste the wines, you’ll need to first call and make a reservation (no web or email reservations, please.) The number to call is 326-9363. Bring 30 dollars plus tax and tip along and get ready to taste six wines full of summery fun- a white, four reds and a Madeira- as well as snacks that are prepared to go with each wine. We hope you’ll join us.
Island Wines
2015 Domaine Sigalas Assyrtiko, PDO Santorini $27.00
Founded in 1991, Sigalas wines were initially made at the converted Sigalas family home. In 1998 a new vinification, bottling and aging unit was built in a privately owned area of Oia, on the northern part of Santorini. Straw blonde color with light shades of green, with a subtle nose of citrus fruit. Excellent structure with a depth of flavor and high acidity, which brings the flavors to the front and adds freshness, with a lasting after-taste. Has the characteristic minerally taste of an world class Assyrtiko.
2014 Centonze Frappato, Sicilia $18.00
Fruit from vines planted on sandy, calcareous soil was gently crushed, fermented on its skins in stainless steel tanks and aged in tank for four months and in the bottle for four months. Fresh notes of red cherry and currants mingle with bright acidity and spice. From Vinous/Antonio Galloni – “An absolutely knockout Frappato with intensely aromatic nose of red cherry, flowers, cinnamon and cardamom. Bright and juicy, with hints of mint complementing violet, pastille and red cherry flavors. Finishes bright and long with zingy minerality and repeating floral notes.”
2014 Nuraghe Crabioni, Cannonau di Sardegna $19.00
Nuraghe Crabioni takes its name from a nuraghe on the estate, located in an area referred to as “Lu Crabioni”. A nuraghe is a conical tower that was widely constructed throughout ancient Sardinia and is considered a unique symbol of the island. Nuraghe Crabioni considers its nuraghe an inspirational landmark that goes hand-in-hand with the winery’s mission to produce high quality wines that express their distinctly Sardinian character. The wine is ruby red in color. Intense with sweet notes of ripe red fruit reminiscent of Maraschino cherries under spirits; lightly spiced. Powerful and warm wine that is soft and intense in the mouth with persistent aromas; balanced with developed structure and nuanced layers that can be attributed to its rich terroir.
2012 Domaine Maestracci “E Prove” Vin de Corse Rouge $22.00
Hand-picked from 25- to 40-year-old vines and vinified by third-generation winemaker Camille-Anaïs Raoust, Domaine Maestracci’s “E Prove” tastes of the complexity of the vineyard’s diverse soil types and their iodized ocean breeze. A palette of flavors unique to Corsica, noble and exotic: hints of violets, herbs of the maquis, licorice, wild fruits, smoke, and spice. This stately red goes down with real class, bringing Corsica’s savage beauty straight to your glass. Niellucciu, Grenache, Sciacarellu and Syrah.
2013 Domaine Comte Abbatucci “Cuvée Faustine” Rouge, Corsica $36.00
Characterized by a cherry dress with ruby reflections, the powerful nose evokes immediately the Corsican scrub. This wine is characterized by its beautiful aromatic palette: aroma of black fruit of a certain complexity (wild Corsican berries) with a note of discreet red fruit, it also leaves room for the flavors of spices and pepper. Depending on the vintage and the seasons, it can be enjoyed slightly chilled. Sciacarellu and Niellucciu.
N.V. Rare Wine Company Historic Series “Boston Bual” Madeira $58.00
The critical process for making great Madeira is extended aging in wood. Most inexpensive young blends are typically heated for 3 months (a process called “estufagem”), to approximate the effects of age. But the best Madeiras, including those in the Historic Series, have spent years or decades in large barrels of various sizes, subject to substantial yearly swings in temperature (a method called “canteiro”). This time is what gives the wines their unique personalities. This elegant Bual shows the classic notes of citrus peel and cinnamon. Its moderate sweetness, combined with good acidity, makes it not only a wonderful after-dinner wine, but versatile for dessert pairing.