This is entirely Nerello Mascalese, a grape only found on this tip of Sicily, and bourne from the volcanic soils and altitude of Etna DOC. Sourced from their Feudo di Mezzo winery at 500 m altitude, this was fermented in wood vats and stainless, and spent 18 days with the skins before resting in the same for 6 months. Pretty and fine-grained, dusted with stony tannins, violets, wild raspberries, black cherries, salted wild herbs, textured with a pixelated acidity. This contradicts its 14% alcohol, with a youthful exuberance that streams it skyward, and encourages cellaring for the next 5+ years.
Rich yellow colour. Ripe white fruits and toasted bread in a slightly oxidized style. Cutting acidity, quite dry; body is a little thin, but there is a richness of flavour and a very clean finish.
Now on Batch #11, Bellwoods' beloved Farmaggedon Saison changes with each iteration due to the barrels selected for blending (usually aged for 6 months or more) and the mix of microflora at work. If you think Brettanomyces is about “souring” the beer, this beauty, where at least 2 different strains of Brett are in play, will prove you wrong. Expect notes of white grape, cherry, lemon and florals with a signature barnyard funk (hay, wet wool, leather).
Chile’s famed grape is known as the “Cabernet of Veneto” and was first planted here in the 19th century, with cuttings from Bordeaux. Classic herbal, spicy, smoky aromas. More smoke and spice on the palate, with bushels of tobacco action, along with red fruits and balanced by firm acidity, fine tannins and 13% alcohol. Very elegant yet complex.
According to Summerhill, a Canadian first, produced in very limited quantities from 100% organic Cabernet Franc. It has a gorgeous, unique nose of raspberries, cranberries, herbs and rosemary that’s lively and fresh. It’s quite delicious on the palate with a melange of savoury, earthy red fruits and herbs with good length through a vibrant and lively finish.
Seductively perfumed fine red fruit comes harmoniously knitted with cinnamon, a light whiff of clove and refined oak. Concentrated, lightly bitter cherry leads off in the mouth backed by firm tannic grip and still-youthful acidity. Finishes with dark fruit, dark chocolate and dry tannic bite. All the elements are here, but it needs 3‒5 years additional cellaring to become harmoniously integrated.