Selvanova Vigna Antica Aglianico 2009, Igp Terre Del Volturno
Here's a wine with a real sense of volcanic minerality. You can clearly taste the rusty iron, tar, scorched earth-like soil profile, allied to tart red and black cherry fruit and dried herbs-pot-pourri-faded flowers. Tannins are fierce and grippy, giving this well above average structure for the money. Very good length. This is categorically not a fruity wine, so I'd leave another 2-4 years in the cellar to soften somewhat (it will never be smooth and cuddly) without fear of loosing fruit. A terrific value for fans of unique, terroir-driven wines. Score: 89 (John Szabo, MS, WineAlign.com, Feb 2013)
Critic Reviews (2)
Community Reviews (3)
Aglianico has become a favourite of mine. When done well, as is the case here, it delivers and complex, structured wine that will match well to many cuisines. Powerful red fruits, along with notes of earth and dried fruits, finishing with tart cherry fruit. For $16, worth buying one to try now and another bottle or two to re-visit in a few years. Loved the regional authenticity of this wine. Tasted March 2013.
Fairly complex and super interesting, not for the Yellow Tail or "Cali Cab" crowd. This wine needs time to open up, and man does the aromas ever change. Stewed tomato, tin, volcanic soil, pine, clove, rosemary, raspberry are just a few aromas that morph from the glass. If you're not a fan of radicchio or black coffee then stay away, as this wine is super astringent, high acid, med+ tannin and a long bitter finish. I really enjoy this Aglianico for its layers, complexity and expression of terroir. Needs fatty meats or cheese, will hold to 2018. Tasted Mar '13.
After drinking wines at the California Wine Fair today, this is a massive change in style. Complex nose of black cherry, dried herbal and flower notes, and earthiness as well. On the palate, this wine almost a bit harsh, but in a good way. High acid and tannins with an incredibly dry and somewhat bitter finish, it requires some food (paired nicely with prosciutto, salami, etc) and an open mind. Could use a couple of years to soften up, but it will never be a bottle that will please fruit bomb lovers. Tasted April 2013.