The WineI was worried about carrying a wine made from the Aglianico grape, as they are simply so tannic for much of their first decade. And when I raised this concern, my friend with the U.S. distributor said "well this is a 2012 and it's just about ready to go!" This is the current release in the U.S., by the way, and it's a beautiful wine. Grown at high elevation (~1,900 feet), and hand harvested, steel fermented at controlled temperatures that preserve the wine's more feminine notes, then aged in barrels and casks for two years to allow the tannins time to soften.
The wine's aroma and flavor profiles feature dark fruits, soft licorice, warm leather, balsamic, tobacco pouch, and cocoa. Pair this wine with bold dishes, grilled meats and medium cheeses. 1,000 cases produced, only 100 imported into the U.S. Drink now through 2030.
"94 Points. A Knockout Taurasi, black pepper, nutmeg, licorice" Vinous, A. Galloni
"95 Points" Wine Spectator
Pro Tip
Cinque Querce translates as "Five Oaks"
The Winery
The Campania region is in Southern Italy, surrounding Naples, Pompei and Salerno - for those more visually inclined, that would be the lower shin on the traditional boot-shaped map of Italy. Salvatore is in the hills of Montemarano, above Avellino (look for my upcoming selection of the Fiano di Avallino in the near future) where the sub-region of Taurasi is known for superior Aglianico. I realize all of these regions and sub-regions are only of interest to the (overly?) serious wine geek, and as I want to introduce this impressive wine to a much broader audience of curious wine lovers, so I'll stop nerding out with the geographic details!
“Salvatore Molettiere is arguably the best producer of Taurasi. His wines, although not shy in tannic power, have a gracefulness and inner harmony that are rarely found in other wines from Campania. They are traditionally made, dense and deep, and they age magnificently well. The family farms 13 hectares (32 acress), all located within one of the greatest grand cru areas for Agliancio, the subzone of Montemarano.” Ian D’Agata, Scientific Director of the Vinitaly International Academy
