Home > Fair, ModGood > A Pair of Italian Oddballs

A Pair of Italian Oddballs

I do not mind being thrown a curve-ball when tasting wine as it broadens my experience and keeps me on my toes.  These two wines are perfect examples.  I am a big fan of Arianna Occhipinti wines.  Having only tried her red wines I was surprised by the extended skin-contact of her SP68 Bianco.  I do not drink too many orange wines so this was immediately evocative of the 2009 Pheasant’s Tears, Rkatsiteli.  An interesting wine, though not my favorite style.  Give it a go if you want something different.  The Punta Crena threw me a curve ball as well.  Definitely strange it, I had difficulty getting past the nose to the fruitier mouth, but my consistent feeling about the wine is that it tasted of the sea.  In retrospect this is not surprising as the vineyards are located within 1200 meters of the sea where the sea breezes reach!  These wines were purchased at MacArthur Beverages.

2011 Azienda Agricola Arianna Occhipinti, SP68 Bianco, Sicily – $23
Imported by Louis/Dressner.  This wine is a blend of Albanello and Zibibbo sourced from 10-year-old vines at 280 meters on soils of red sand and chalk.  It was fermented in stainless steel using indigenous years with 16 days on the skins then aged for six months in stainless steel vats.  Alcohol 12%.  The color was a light to medium orange straw.  The nose initially reminded me of a hopped beer, which to some degree so did the mouth.  In the mouth there was acidity on the front and middle of the tongue followed by focused flavors of dry, white fruit in the mouth.  There was texture from tannins, flavors of dried herbs, a waxy note, and tart berries.  There was salivating acidity in the aftertaste.  ** Now-2017.

2011 Punta Crena, Vigneto Tsasco, Rossese, Riviera Ligure Ponente – $22
Imported by Kermit Lynch.  This wine is 100% Rossese sourced from 11-26 year old vines at 100-300 m on soils of red clay.  The wine spent four months on the lees in stainless steel.  Alcohol 12.5%.  The color was a light ruby-red grapefruit.  The medium strength nose was of yeasty and lactic red fruit.  The mouth followed the nose with gently elevated levels of CO2 which made way to a bit of lactic and sharp flavors of salami skin.  The wine was then fruit driven with gently ripe fruit, fine texture, bright and broad acidity followed by ripe tannins in the finish.  This wine tastes of the sea but is not for me.  * Now.

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  1. January 3, 2013 at 12:06 pm
  2. February 6, 2013 at 12:01 pm

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