Rose petal, forest floor, cola and pipe tobacco are some of the intoxicating scents this Nebbiolo has to offer. The first sip greets you with impressions of violets, dark cherries, raspberries and licorice. While the fruit flavors remain dominant, the robust tannins create a pleasantly gripping mouth feel representative of the varietal. Although this rambunctious youngster is delicious now with hearty dishes such as roasted or braised meats, the wine will continue to evolve through 2025.
The Sagrantino vine is indigenous to the Umbrian region of Italy, particularly around the hill top town of Montefalco. The 2014 Mosby Sagrantino is estate-grown, a dark garnet-red in the glass, with aromatics of vanilla, elderberries and brambles. The rich, concentrated flavors are big and beefy, with root and tobacco notes, and the pronounced mouth feel is supported by firm tannins. Naturally, a candidate for red meats, pork or pungent cheeses. Fun facts: Pliny the Elder and Saint Francis of Assisi drank Sagrantino, and it is reported to have the highest concentration of anti-oxidants of any red wine. (So it’s good for you!)
Bill traveled to Italy and worked in conjunction with grape growers there to produce this wine. The grapes are from a vineyard located in the rolling hills of Marche, Italy, and totally pampered by agronomist Dr. Marco Cavalieri. Swept and cooled by breezes off the Adriatic Sea, this area is renowned for its intensely flavored Montepulciano grapes. The intense nose on this vintage displays spice and earth with a trace of cooking chocolate. Purple violets, black licorice and clove lifesavers all come to mind. The brisk acidity and rounded tannins make it possible to cellar this wine for two or three years before popping the cork, but it’s very drinkable now, particularly when paired with a selection of Italian cured meats, Bolognese sauce over pasta or a hearty stew.
We currently have 2014 and 2015 vintages available.