Tried these two reds from Apulia last night:
1. Anima di Negroamaro PDO: Negroamaro Lizzano (15%; EnotecImports/Denver; Vignaiolo Claudio Quarta) Tenute di Emera/Taranto/Puglia 2013: Dark color; very strong plummy/boysenberry/ripe/licorice/chocolaty some earthy/dusty big fruit bit rustic nose; soft bit porky strong plummy/boysenberry/very ripe/chocolaty some earthy flavor w/ light very ripe/soft tannins; long soft/fat/porky strong plummy/boysenberry/chocolaty slight earthy finish w/ light soft tannins; clean/big fruit & on the overripe side w/ a bit of rustic character; this is how they would make Negroamaro in PasoRobles if they could; not worth the $17.00 (KK)
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2. Antico Sigillo Dd'OP: Primitivo di Manduria (14.5%; EnotecImports/Glendale; www.Enotec.net; Vignaiolo Claudio Quarta; Blair Taylor Slctn) Tenute di Emera 2016: Very dark/near black color; very strongblackberry/Zin/bit spicy/very ripe/chocolaty/huge fruit some earthy/rustic nose; soft slightly tarter very strong blackberry/boysenberry/very ripe/Zin/bit spicylight earthy flavor w/ light soft/ripe tannins; long soft slightly tangy strong blackberry/boysenberry/Zin/lightly spicy bit earthy/dusty/rustic huge fruit finish w/ light ripe tannins; speaks strongly of overripe/hot-climate Zin like from Lodi; very ripe but no structure to speak of; this is how they would make DusiRanch Zin in Apulia if they could. $18.00 (KK)
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A wee BloodyPulpit:
1. BlairTaylor is the Prez of EnotecImports up in Denver.
I had tasted at Kokoman the Negroamaro and thought it was unusually clean for a red from Apulia. Which it is. But these two reds were tweedledum & tweedledee with little to distinguish between them. They were huge fruit but totally lacking in interest or structure, very international in style. This is how PhillipeCambie would make LodiZin in Apulia if he could.
Tom