2006 Caparone Aglianico Arthur Z. Przebinda February 27, 2011 Tasting Notes 1 Comment This wine is made from 100% estate Aglianico fruit planted in Paso Robles by father and son Dave and Marc Caparone. This planting has the distinction of being the first North American planting of the variety. This wine is bottled unfiltered and unfined after spending 24 months in small oak barrels. This Aglianico opened with big leather, but not clearly barn-like aromas (perhaps a mix of Brett and long oak exposure?). Floral notes and faint jammy berry aromas followed. In the mouth, this medium-bodied wine was kaleidoscope of berries, leather and oak. The mouthfeel was plush, rich and round with good acids and notably dusty and grippy tannins. This led into a drying finish with some heat and faint fruit dominated by leather. Overnight, bretty aromas seemed to become more sharply defined and were accompanied by some light blackberry. In the mouth, vague berry flavors were accompanied by a horseblanket-like character. The structure kept its form with dusty textures, good acids and some heat. The finish was rather drying but juicy and then hot on the second day. The astringency was tamed by both brisket and BBQ ribs. (13% ABV, 2 bottles tasted, production volume unknown).