This wine was whole berry fermented, underwent 10 to 12 day maceration and spent 11 months in French and American oak. Aromas of candied cherry aromas up front suggested a little VA. The aromas of brambly blackberry and cherry had a slightly jammy character and gained in presence with a little air. In the mouth, a slight sweetness bolstered very light, fleshy sweet red fruit flavors. Medium-bodied, this wine was tangy with bright acids, not too astringent or too grippy. The medium duration finish was tangy and scintillating with red fruit. Overnight, this wine came into full stride, exhibiting mature and more youthful characteristics, It became quite smoky, with jammy bramble aromas and floral hints. In the mouth, brambly flavors were reminiscent of an aged Zinfandel. Hints of oak were also detectable. Finely-grained, minimally drying tannins and very juicy but appropriate acidity made for a dry, slightly warm structure. The wine finished with juicy blackberry. This Aglianico worked with the brisket, but the BBQ ribs were more challenging for the wine. (15.4% ABV, 2 bottles tasted, 234 cases made)
WHO: Domenico Wines
WHAT: Aglianico
WHERE: Amador County, CA
WHEN: 2006
HOW MUCH: $30
