The 2008 Witch Creek Aglianico, from Valle de Guadeloupe fruit, was a bit of a stylistic departure from this producer’s Montepulcianos (from the same region). Brambly blackberry aromas, up front, were followed by hints of pepper and smoke and a-read more-
The 2008 Terra d'Oro is 100% Aglianico from the Shenendoah Valley in Amador County. The wine was fermented in half-ton bins and was pressed directly into barrels after seven days of skin contact. It spent 16 months in 100% second-read more-
The 2008 Mandola Aglianico from Duchman Family Winery, is a 100% varietal wine sourced from fruit grown in the Reddy Vineyard in the Texas High Plains. The wine was fermented in stainless steel and then spent 10 months in American-read more-
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-read more-
The 2007 Cougar Aglainico is a 100% varietal wine from fruit grown at the Cougar property in the Temecula Valley. The grapes were fermented in open bin ferments using two different yeasts, spent 18 months in new and neutral American-read more-
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-read more-
2006 Musto Carmelitano, Serra del Prete Aglianico started with big, black licorice with a pruney/peppery note up front. Blue and black berry aromas followed but did not last well into the next day. Medium-bodied, with light licorice flavors on supple,-read more-
A blend of 50% Montepulciano, 25% Aglianico and 25% Sangiovese, the first two from Suisun Valley. Mikael Wargin fermented the three varieties as separate lots using different yeast strains. He then blended and aged them a total of 8 months-read more-