Friday, March 2, 2012

Where's All The Si-Silliness Gone?

Allow me to be serious for once in my life. All I hope is that this very brief overview of Nero d'Avola, Sicily's premier red indigenous grape, is not overbearingly pedantic. Or taken over by one hefty paragraph lifted from a revered wine publication since I have never set foot on what I assume is a lovely Italian rock occasionally run asunder by slick-haired mobsters and tempestuous old ladies swinging ratty brooms at immature miscreants for stealing over-sized undergarments that have been hung out to dry.

According to Decanter's March 2012 issue and its sponsored guide on Sicily (pages 70 through 84),
2008 Zisola "Doppiozeta"
"It's the [island's] reds...that have captured the interest of an international market. Nero d'Avola became fashionable in the 1990s, and for good reason. Its bright cherry and plum fruit can be delightful, and more serious, oak-aged versions can have an appealing savoury intensity and lush texture...The heartland of Nero d'Avola is the region north of the coastal town of Agrigento, although Noto in the southeast is often thought to produce the finest and best quality."
The two excellent Sicilian wines I tasted along with The Wife, Ph.D., and My Zolpidem Supplier came from the Zisola Mazzei Estate located in Noto and can be purchased at Cava Inon Pnevmata in Nicosia.

2009 Zisola Mazzei Sicilia IGT (Nero D'Avola) - Nose recalls cherries, raspberries, powdered chocolate, pepper and some greenness. A meaty wine of medium length with juicy tannins and black cherry undertones. 87/100.

2008 Zisola "Doppiozeta" Noto Rosso DOC (60% Nero D'Avola, 30% Syrah and 10% Cabernet Franc) - Leathery, smoked meats, red fruit, vegetables and loads of spice come together in a powerful nose. Some chocolate and vanilla and fantastic meatiness through the mid-palate. Sweet, caramel-like finish. I have another bottle which I will age for a year or two or three and see what's up then. 90/100.

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