Tried these two last night w/ Susan:
1. Dorio Princic RibollaGialla Dd'OC: Collio (13.5%; Benvenusa/Sausalito/CA) Alessandro Princic/Cormons 2022: Light yellow/gold color; strong floral/RG/white pepper slight herbal/stony bit flinty/metallic no obvious phenolic/skin-contact bit complex rather pure RG nose; quite tart/tangy bit austere strong RG/white pepper$40.00 (AV)
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2. Samos Naranjito Verdelho McLaurenVale/Aus (12.9%; Wild frmnt on skins for 180 days; U/U; www.SamosWines.Au; VineStreetImprts/MtLaurel/NJ) JaugeteWines/Tanunda/SouthAustralia 2021: Rather orange/brown color w/ a ton of flocculant sediment that is slow to settle out; some skin-contact/resinous/phenolic some floral/Verd rather orangey/graham cracker fairly resinous some complex nose; quite tart/tangy fairly phenolic/skin-contact/resinous some earthy/orangey/metallic light floral/Verd bit austere/saline/savory flavor w/ light tannic bite; med.long austere/resinous finish that matches flavor; not particularly attractive at this stage in its evolution & needs 2-6 yrs of age; pretty much dominated by the skin-contact character & precious little fruit. $28.00 (AV)
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More dicklepritt from TheBloodyPulpit:
1. I liked the Ribolla quite a bit as a pure expression of that variety. On the savory/saline side but with some age, I suspect it will turn into quite a nice Ribolla. A bit on the pricey side but quate a good expression of Collio Ribolla.
Tom