60% Franconia / 40% Pinot Nero. Just 800 cases produced. Lightly pink. Very drinkable. Gone soon.
I love this wine almost as much as the story behind it. It's a bit long, so here's my synopsis:
It starts with a guy named Bobby Stuckey. We'll skip his early years, up through the time that he ended up as a Master Sommelier at the French Laundry, the restaurant some believe to be America's best. Eventually, Bobby leaves Napa for Boulder, CO, where he opens a restaurant called Frasca. Many awards are earned.
Frasca features the food and wine of Northern Italy's Friuli region, so it seemed natural for Bobby and his partner, Lochlan Mackinnon-Patterson, to begin making and importing their own Friulian wine. Thus was born the Scarpetta label.
But that's not the end of the story. Not quite yet... You can probably imagine a boss who takes his/her team to an annual Holiday Happy Hour, where awkward conversation ensues until the requisite amount of time has expired before everyone leaves for home? It's like a scene from the Office, except its real. Well, the folks at Frasca don't do it that way. Every year, they take their crew to Friuli to participate in the harvest and production of the Scarpetta wines and, of course, to get their fill of Northern Italian food and wine.
Can you imagine how much enthusiasm the staff has for house wines THEY helped make?! Perhaps because of this brilliant move, and the exposure of these wines to a broad range of travelers, the Scarpetta wines are gaining fans at fine Wine Merchants in several selected states. I am very pleased to be one of them.
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