WTN: A trio From Campania...(short/boring)

We tasted last night (9/17/08) a Few Italian Wines:
1. DeFalco Vini DOC: Penisola Sorrentina Gragnano (11.5%; EB) San Sebastiano al Vesuvio 2004:
Dark purple color; strong very grapey rather dusty/earthy/walnutty Lambrusco-like bit bretty
nose; slight frizzante rather metallic/earthy very sour/tangy slight hot-climate/goat pen
slight cherry flavor; med.long tangy/very sour slightly off-dry rather bretty/unclean/goat
pen bit metallic finish w/ some tannins; pretty rough & rustic wine. Rather pleasant nose
but unpleasantly sour/tangy on the palate; like biting down on a strip of aluminum foil
and feeling the electric current. $17.00
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2. Mustilli DOC: Sannio Piedirosso (12%) 2004: Med.color; deep grapey/berry light toasty/oak
some earthy slight volatile nose; tart/sour slight metallic earthy/goat pen some toasty/oak
bit bretty slight briary/berry/spicy flavor; med.long some sour rather toasty/oak bit tannic
finish; a rough/rustic hot-climate red. $19.00
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12. Az.Agr. d'Uva Angelo DOC: Tintilia del Molise (13.5%) 2004: Very dark color; strong grapey/
earthy some new oak attractive boysenberry/Syrah/Oz-like nose; soft lush/blackberry/Syrah-like
some toasty/oak rather spicy/peppery very NewWorld flavor; very long/lush blackberry/Syrah-like
rather spicy/briary/grapey finish w/ some tannins; quite a nice wine but more like Calif Syrah
than Italian rustic. $24.00
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And a wee BloodyPulpit:
1. These Italian oddities came from (of course) my latest foray into Roberto's WineExpo. The
Gragnano is supposedly also from the Piedirosso grape variety, named for the red markings
on it's trunk. Both of them spoke of hot-climate growing and both had a distinct sour/tangy
quality on the palate (as distinguished from tart/acidity). By themselves, not very attractive
but OK w/ the cheese and probably fine w/ a pizza.
Don't think I've ever had a wine from Molise before. This one was from their signature
grape, Tintilia. It's apparently their native grape and not related to any other known
variety, at this time, anyway. Though rather NewWorld in style, I thought the wine was quite
tasty and reminded me a lot of Calif Syrah more than anything. I'd like to try more wines
from Tintilia.
Tom

[David M. Bueker]

Arrr....preachin' from the pulpit again, eh reverend...arrr

Happy Talk Like A Pirate Day!

...reminded me a lot of Calif Syrah more than anything. I'd like to try more winesfrom Tintilia.

Of course, once Californians start growing it, the Molisese will be relegated to the "dustbins of history." And you'll be able to say you followed Cal-tintilia from the very start.

Of course, once Californians start growing it, the Molisese will be relegated to the "dustbins of history." And you'll be able to say you followed Cal-tintilia from the very start.

Yup.....harvest at 28Brix, barrel ferment & barrel age in 100% new/toasted Fr.oak, lees stirring, full M-L, hit it with RO,
package it in super-heavy btls w/ wax capsules, heavy wooden creats...the whole shebang. Calif can the dominate
the high-end world market for Tintilia and those Molise guys can just go back the making their rustic peasant wines
that are meant to go w/ food...rather than garner big scores. That's the scenario I see, anyway.
Tom