WTN: LaColombera Derthona Timorasso '10..(short/boring)

Tried this tooday w/ John:
1. la Colombera Derthona Timorasso DOC: ColliTortonesi (13.5%; www.IndegenousSelections.com) Pier Carlo Semino/Tortona/Piedmonte 2010: Light gold color; very perfumed/aromatic floral/carnations almost R-like bit earthy/stony/metallic beutiful aromatic nose; rather tart/steely/metallic/stony/mineral/tangy rather floral/carnations/R-like fairly rich/powerful beautiful flavor; very long/lingering tart/tangy/mineral/stony rather rich/mouthfilling very floral/carnations lovely finish; has the stony/mineral quality of an Arneis, the rich/lush character of a Chard, the powerful aromatics of a Riesling; a terriific Piemontese white at a very fair price.
$27.00
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A wee BloodyPulpit:
1. Timorasso: This is the 4-5 Timorasso I've tried. Was first introduced to it by DarrellCorti some 10 yrs ago. This is grown in the Derthona area in the SE Piemonte, not to far North of the Gavi region. The variety is indigenous to that area. No known parents. It is the parent of Lambruschetto. It was saved from extinction by WalterMassa, who makes probably the best of the Timorassos. Only about 30 acres in existence. The last few I've had have been some of the Piemontese whites ever. It's a variety they should be planting all up & down the coast of Calif. Harvest at 30Brix, barrel ferment, full malolactic, age in new Fr.oak for two yrs...yum...the world's greatest Timorasso.
Tom

Tom; Walter Massa was in Oakland yesterday, and I paid a visit at a place he was pouring. He indicated the DNA research suggests that a substantial part of its genetic makeup comes from three varieties: Nebbiolo, Vermentino, and Sauvignon Blanc. How 'bout them apples?

Tom; Walter Massa was in Oakland yesterday, and I paid a visit at a place he was pouring. He indicated the DNA research suggests that a substantial part of its genetic makeup comes from three varieties: Nebbiolo, Vermentino, and Sauvignon Blanc. How 'bout them apples?

Crimmeny, Steve...what a small world. It had been speculated, because of its origins, that Timorasso might have Nebbiolo in its background,
but Jancis says the DNA evidence disputes that.
Walter's Timorasso was the best one I've had yet.
So... was he pouring his Timorasso?? And???
So...when we gonna get a Fenaughty Timorasso?? Sign me up. As you know, Timorasso has been declared a "God-foresaken" grape
in Monktown. That should insure you stay in his wood-shed forever!!
Tom

Jancis also listed me as one of California's top Valdiguie producers. You could look it up!