Monday, 27 May 2013

Coriole Sagrantino 2010

In 2010 Coriole started to experiment with extended maceration. The different parcels spent differing amounts of time on skins and then before blending they tasted each parcel. The skin contact ranged from 2 weeks to 6 months and this wine is a blend of all componants.

Coriole Sagrantino 2010

Oh mother. This has more of everything when you compare it to the 09 version. Actually it has more of everything when you compare it to all other Australian Sagrantino's but the flavours are so held back it is scary. What is most prominant is the drying tannins and acidity. When the liquid hits my tongue it starts to shrivel under the weight of delicious orgasmic tannins. They feel pliant, monumental and locking up most of the flavours. The flavours did emerge in the form of dried plum skin, wild herbs, tobacco, rusty nails and wet earth which makes this a rustic wine with character that would pair well with old school Italian style meals. The structure carried the flavour all the way up my tongue with ease but the wine needs extended cellaring to show its best. The quality of this wine is brilliant and in my view is the best Sagrantino that Coriole has made.

Alcohol: 14%
Price: $45
Rated: 93
Drink: Who knows but I would buy a dozen and try one in 10 years to see how it is going.

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