A 90+ point Lambrusco - incredible!
This is the stage where you begin to think that I've lost it. I go crazy over ...Lambrusco! But this is the real deal; one of the most enjoyable wines I've drunk this year. It's just barmy, and I love it.
Camillo Donati Lambrusco 2008
A biodynamically grown, bottle-fermented Lambrusco weighing in at 12% alcohol. It's deep coloured, with sweet, complex pure dark cherry notes on the nose as well as a subtle meatiness and some lovely floral notes. The palate is focused, fresh and meaty with lovely presence and a slight fizziness. Rich and sweet, but with some savoury earthy notes under the dark fruits. Amazingly dense and savoury; a million miles away from cheap Lambrusco. Truly world class. 92/100 (Les Caves de Pyrene)
A biodynamically grown, bottle-fermented Lambrusco weighing in at 12% alcohol. It's deep coloured, with sweet, complex pure dark cherry notes on the nose as well as a subtle meatiness and some lovely floral notes. The palate is focused, fresh and meaty with lovely presence and a slight fizziness. Rich and sweet, but with some savoury earthy notes under the dark fruits. Amazingly dense and savoury; a million miles away from cheap Lambrusco. Truly world class. 92/100 (Les Caves de Pyrene)
Labels: biodynamics, Italy, lambrusco
posted by Jamie @ 10:24 PM
11 comments
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11 Comments:
How was the Thelema Shiraz?
I love artisinal Lambrusco.. Why are you so shocked that you liked it? ...just like any good wine is the opposite of crappy mass produced plonk, right? Any style or grape can be made with care or in a factory.
Likewise, no great surprise how enjoyable Lanbrusco can be and what a stunning food match it can be for fatty foods...
... yet, is there something else afoot here? 12% is IIRC slightly high for Lambrusco - is this an attempt at a slightly more mainstream style (with jazzy labelling to match)? It certainly sounds fuller-bodied (dense) - not something I would use for Lambrusco normally.
It would be an interesting trend, albeit one I'd have some reservations at if they lost the food matching flexibility. After all, if I need sparkling shiraz, I can already get that.
regards
Ian
And the Caves de Pyrene love-in continues...
It's Lambrusco, Jim, but not as we know it.
How much?
Ian - the secondary fermentation is in bottle on the native yeasts (rather than charmat), therefore the wine naturally ferments to dry on occasion rather than leaving residual sugar which is the trait of so many Lambruscos. Being a natural wine the alcohol varies from vintage to vintage according to the condition of the grapes and what happens in the winery. It is a brilliant food wine - perfect with the charcuterie from the region.
£13ish
Donati makes a really interesting sparkling Trebbiano at the same price.
I like the look of that Thelema Shiraz in the backround. Spill the beans!
God, what ugly packaging.
I agree that the Thelema Shiraz has ugly commercial packaging but the wine is very nice.
Anon 9.58am
Thanks for the info - yes Lambrusco in general is an eye-opener when tasted with salami and indeed many other goodies from a gastronomia... and of course handy for a picnic with the mushroom cork.
... and here's one wine region, where resistance to screwcap would be understandable, given it being synonymous with the industrial Lambruscos that have so coloured 99% of wine drinkers views on it.
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