Wine Reviews: New Releases from Italy

Most of the wines in this week’s report come from two Piedmont producers, Réva and Oddero. I found some seriously good and cellar-worthy Nebbiolos, and a host of other tasty Piedmont wines from these producers.

There are also two new releases from Sardinia included in this report. I apologize for the lack of suggested retail price information — these wines appear to be brand new to the U.S. market, so information is not yet available.

These wines were received as trade samples and tasted sighted.

2016 Réva Langhe Bianco - Italy, Piedmont, Langhe, Langhe DOC

Bright yellow color. On the nose, I get lemon and lime pith, cut flower stems, dandelion, and interesting notes of green olives and chalk dust. Creamy texture but zesty acidity, with flavors of lemon curd, orange peel and green apple. Notes of sea salt, chalk dust and dandelion add complexity. Brisk but pretty with significant textural depth. A blend of Sauvignon Blanc and Sauvignon Gris fermented in old oak and stainless steel. (88 points)

2015 Réva Barbera d'Alba Superiore - Italy, Piedmont, Alba, Barbera d'Alba Superiore

Light purple color. Smells of juicy dark fruit (gushing plums, black cherries) along with violets, cola, sweet coffee. Full-bodied and juicy with medium tannins and tart acidity. Plummy and packed with black cherries along with roses, violets, clove, some earthy-coffee notes. Delicious, fruity yet crisp and interesting. (89 points)

2016 Réva Dolcetto d'Alba - Italy, Piedmont, Alba, Dolcetto d'Alba

Deep purple color. Nose of violets, dark chocolate, sweet dark plums and black cherries, with notes of sweet caramel. Medium+ bodied with some dusty tannins, but not harsh, and tart, mouth-watering acidity. Fun and fleshy with fresh black cherries, fig paste, plum cake, and I get some dark chocolate, sweet cola, violets and loamy soil. Tasty, tangy stuff. (88 points)

2015 Réva Nebbiolo d'Alba - Italy, Piedmont, Alba, Nebbiolo d'Alba

Light ruby color. Bright red currants, tart cranberry, some roses, needs air but opens to show more spiced tea and earthy tones. Solid structure from the tannins, refreshing acidity, I get lots of tart red and black currants. Notes of graphite, loamy soil, charred herbs, some dark coffee. It’s a good introductory Nebbiolo, not a ton of depth but it hits all the right spots and could definitely benefit from five years in the cellar to unwind. From vineyards in Montforte d’Alba, aged 12 months in Austrian oak. (88 points)

2013 Réva Barolo - Italy, Piedmont, Langhe, Barolo

Bright ruby color. Aromas of tart red and black cherries and currants, rose potpourri, tobacco, rosemary. Sturdy grip, bright acidity, tart black cherries and red currants but the fruit is deep and concentrated, too, and the balance is impressive. Tobacco, graphite, fallen leaves, clove, and there’s a dusty, intriguing mineral component. So young but impressive. (91 points)

2013 Réva Barolo Ravera - Italy, Piedmont, Langhe, Barolo

Deep ruby color. Rich, bold fruit aromas of black cherries, cherries plum skins, violets, loam, graphite, magic marker, anise. Full and grippy on the palate, this has serious oomph and bright acidity. Dense (of course this is very young) but it’s gorgeous, lots of plums, black cherries, tangy currants. Loaded with anise, loam, graphite, pepper, violets, leather. 15 years should do wonders. (92 points)

2013 Oddero Barolo Rocche di Castiglione - Italy, Piedmont, Langhe, Barolo

Bright ruby color. Nose shows dusty earth, tobacco and mushrooms on top of tangy cherries and plums, lots of red flowers and spiced tea. Seriously grippy and dry tannins on the palate with medium+ acidity, this is very young but not too harsh. Tangy red fruits (cherries, pomegranate, raspberry), loaded with black tea, roses, grilled mushrooms. Needs time but a vibrant young Barolo. (90 points)

2007 Oddero Barolo Riserva Vigna Rionda - Italy, Piedmont, Langhe, Barolo

Calm ruby color. Wow the aromas burst with tart black cherries and red currants, along with leather, grilled mushrooms, wet earth, roses, coffee grounds. Dusty but strong tannins with vibrant acidity, dry and tight and needs lots of time, but it shows lots of vibrant, tart red currants, black cherries, plum skins. Notes of mushroom, leather, black pepper, coffee, and a host of underlying mineral and earthy tones. This really opens up and gets more floral and mineral complexity. Don’t worry about forgetting this in cellar for five years. (93 points)

2016 Olianas Vermentino di Sardegna - Italy, Sardinia, Vermentino di Sardegna

Bright yellow color. So, so peachy and floral on the nose, along with freshly cut oranges and some sea salt. Brisk and salty but also juicy and waxy on the palate, with salted lime, orange peel and summer peaches. Notes of cut flower stems, green tea, chalk dust, this has impressive complexity and depth but is also super bright and easy to drink – solid stuff. (89 points)

2016 Olianas Cannonau di Sardegna - Italy, Sardinia, Cannonau di SardegnaBright ruby color. The nose pops with raspberries, strawberries, black cherries, along with spicy herbs, tobacco and sweet coffee. Juicy and accessible on the palate with easy-going tannins and medium acidity. This is packed with raspberries and bright strawberries, it’s a lighter style but super fruity. Nice kick of pepper, clove, cola. Food-friendly, fun, a great barbecue wine for sure. (88 points)

This post first appeared on the daily wine blog Terroirist.

Palmina - Santa Barbara Producer's Delicious Interpretations of Classic Northern Italian Grapes

This post first appeared on the daily wine blog Terroirist.

I’ve known about Palmina’s wines for a while, but this was the first time I tasted them. The verdict for me is abundantly clear: these wines are fascinating and delicious.

Based in the Santa Ynez Valley in Santa Barbara County, Palmina has a singular and precise vision: to make site-specific California interpretations of some classic Northern Italian grapes. But these aren’t your burly, heavily-oaked Cal-Itals. Palmina’s wines share a characteristic elegance, refreshing acidity, and moderate alcohol content. These wines are made with native yeast fermentation and they’re aged in old oak barrels.

Steve Clifton kicked off Palmina in 1995. He started off only making red wines from sites around Santa Barbara County. He expanded to make a few whites, including a Pinot Grigio that may give people dismissive about this grape some cause to reconsider. I cannot remember a $20 California white wine I’ve gotten that excited about in a long time. For the floral, tropical-loving white wine drinker, the Malvasia Bianca is a must-try. Considering these wines all fall into the $20-$40 range, the amount of quality for the price is very impressive.

These wines were received as trade samples and tasted sighted.

2015 Palmina Pinot Grigio - California, Central Coast, Santa Barbara County

SRP: $20

Pale lemon color. Gorgeous aromatics: orange, lemon, nettle, white flowers, a wonderful saline component — an impressive and complex display. Medium-light-bodied and the acidity is laser-like precise. A clean and zesty wine but plenty of flavor and a slightly creamy texture on the palate. Lemon curd, tangerine, honeydew and key lime fruit, all of it pure and vibrant, topped in floral, saline, mineral and spiced tea notes. This ain’t your auntie’s Pinot Grigio. Holy moly this is good! Fermented in stainless steel, 12.5% alcohol, this is a great by-the-case purchase for summer. (91 points)

2014 Palmina Malvasia Bianca Larner Vineyard - California, Central Coast, Santa Ynez Valley, Ballard Canyon

SRP: $26

Medium yellow color. Wow, this is such a floral/tropical medley on the nose: lychee, pineapple, kiwi, green table grapes, honeysuckle, wow — I feel like you could dab this on your neck like perfume and smell amazing for a few hours. Medium-bodied on the palate, the zesty acidity balanced out nicely against the plush tropical fruits. I get guava, pineapple, lychee and mango, but it’s drizzled with lime and ginger and topped with flowers, flowers and flowers, and some mountain stream minerals. I’m usually less a fan of this much tropical and floral intensity, but this is also a nervy, refreshing and profoundly easy-drinking wine. Delicious. A light 12% alcohol, this is aged 12 months in old French oak. One of the best non-Italian examples of this grape I’ve tasted.  (89 points)

2013 Palmina Barbera Walker Vineyard - California, Central Coast, Santa Ynez Valley, Los Olivos District

SRP: $30

Deep ruby color. Smells saucy and ripe with juicy cherries and plums along with sweet violets and basil as well. Medium-plus-bodied with dusty tannins and a tart and refreshing acidic presence. I love the sweet plums and cherries, the fruit is so ripe and juicy but crunchy. Elements of sweet clove, spicy pepper and sweet basil, the flavors are woven together so well. Very fresh and balanced, but I think this will unfold nicely with near-term cellaring. 14% alcohol, this wine spends 24 months in neutral French oak. (88 points)

2013 Palmina Dolcetto - California, Central Coast, Santa Ynez Valley

SRP: $20

Deep ruby color. Lovely sweet red and black cherry fruit on the nose along with cola, sweet herbs and cedar. Medium-bodied with smooth tannins and some moderate acidity. The red and black berry fruit is tart and crunchy but plenty ripe, and the fruit is doused in cola, vanilla, sweet black pepper glaze. Juicy but tart, fun but straight up delicious. (86 points)

2009 Palmina Nebbiolo - California, Central Coast, Santa Barbara County

SRP: $40

Bright ruby color. I love these aromas: black and red cherries, sour plums, along with some charcoal, smoke, chewing tobacco and balsamic notes – lovely complexity that opens up a lot with air. A real bright sense of acidity keeps this wine lip-smacking, but the tannins provide a sturdy structure, although they’re fined down around the edges and show no signs of harshness. Tart red plums and berries, the fruit is absolutely delicious, but the non-fruit flavors are firing: pipe tobacco, white pepper, roses, mossy soil. Really complex stuff here, and the flavors shift and evolve with air. I’ve only tasted a few really compelling American Nebbiolos, and this is one of them. Aged 42 months in French oak. (91 points)

Tasting Report: Willamette Valley Pinot Noir

It’s easy to get excited about Willamette Valley Pinot Noir. The combination of bright fruit, crisp acid and moderate alcohol in many of these wines makes them easy to pair with all sorts of food, especially the harvest meals of fall. Most of the wines in this report are Pinots, but a few other interesting varieties are thrown in as well. Some of these wines cost a lot, but I couldn’t find a bad or even mediocre wine in the bunch.

All the wines were received as trade samples and tasted blind.

2012 R. Stuart & Co. Pinot Gris Big Fire - Oregon
SRP: $17
Very light straw color. Bright and floral on the nose, with lime and nectarine. Crisp acid on the palate, but it also shows just a bit of wax and oily texture, so you get this overall soft feel. Flavors of pineapple, nectarine, some lemon peel. Not the deepest, most complex wine, but really solid for $17. (87 points)

2011 Elk Cove Vineyards Pinot Noir Willamette Valley - Oregon, Willamette Valley
SRP: $29
Light ruby, slight auburn color. On the nose, bright cherries, rose petals, some spiced coffee and rhubarb. Bright acid on the palate and fine tannins. Flavors of black cherries, strawberries, with notes of black tea and more spiced coffee. Tangy, light and approachable, but also showing decent structure. Solid finish with notes of soil and pepper. (87 points)

2011 Elk Cove Vineyards Pinot Noir Mount Richmond - Oregon, Willamette Valley
SRP: $48
Clear cherry-juice colored. Cranberries, sweet cherries, some spicy wild strawberries and pepper. Tart acid and medium-grain tannins combine to make a fresh and zesty wine. Rich red cherry mixes with juicy black cherries, and there’s some significant mocha and smoke. There’s also this flavor that makes me think of digging in the dirt for root vegetables, this rich, loamy, herbal quality, and I love it. Fresh but firm, and I’d like to try this after a few hours in the decanter. (89 points)

2011 Vineyard 29 Pinot Noir Cru - Oregon, Willamette Valley
SRP: $54
Soft cherry colored. On the nose, bursting fresh cherries and raspberries, but there’s a lot of non-fruit aromas like herb, pepper and mushroom soup, and the combination smells amazing. Firm tannins and compact red fruit make this a weighty wine, but the medium acid does a good job keeping it in check. The juicy wild raspberry and plum fruit is blended with cracked pepper, lavender, tobacco and soy flavors. The palate is rich and touched with oak, but it presents itself well. (It’s aged 10 months in 50% new French oak). The finish is long and packed with concentration. This wine will reward the patient. (91 points)

2010 R. Stuart & Co. Pinot Noir Big Fire - Oregon
SRP: $19
Light ruby color. Fresh cherries, juicy raspberries, rose petals and red licorice aromas, so damn light and airy. Tangy acid on the palate, and the tannins are fine but still offer structure. I like the tartness to the cherry fruit mixed with the sweet strawberries. Some herbal and earth tones make for more than a simple sipping wine. Crisp, bright, this wine would be as comfortable on the patio as it would be on the dinner table. Impressive for the price. (87 points)

2010 R. Stuart & Co. Pinot Noir Daffodil Hill - Oregon, Willamette Valley
SRP: $50
A bright ruby color. On the nose, sweet red flowers, red licorice, raspberries and some herbal notes. On the palate, I get a lot of that tangy acid that I enjoy in Oregon Pinot. This is a lighter-weight wine (12.8% alcohol), but it shows plenty of juicy black cherry and raspberry. Lightly toasted oak, mocha and a bit of loam. Finishes with tingling acid, red fruit and a peppery note. A lot to like here. (88 points)

2010 R. Stuart & Co. Pinot Noir Autograph - Oregon, Willamette Valley
SRP: $50
Vibrant ruby color. Fresh aromas of red cherries, rose petals, red licorice and a bit of cola. On the palate, fine, almost silky tannins provide support, along with medium acid. Tastes like a mix of snappy wild raspberries and wild strawberries mixed in with some cherry pie filling. Notes of smoke and mocha linger on the finish. A fresh, tasty Pinot that seems to be drinking well right now. (87 points)

2010 Tendril Wine Cellars Pinot Noir - Oregon, Willamette Valley
SRP: $48
Inviting nose of roses petals, sweet strawberries, hints of pepper and rosemary. Full but fresh in its approach, with medium acid and firm tannins. The cherry and raspberry fruit is snappy, backed up by flavors of pine, tilled soil and mushroom. The toasty, mocha accents are rich, but they don’t overwhelm the other elements. Well done stuff that should drink well over the next few years. Aged 15 months in 30% new French oak. (88 points)

2010 Sokol Blosser Pinot Noir Dundee Hills - Oregon, Willamette Valley, Dundee Hills
SRP: $38
Light ruby color. Bright aromas of cherries, cranberries, notes of tobacco and sage. On the palate, dusty tannins combine with fresh acid and ripe black cherry fruit for a silky-smooth mouthfeel. Earth and mushroom flavors linger onto the finish. A leaner Pinot, but showing a lot of deeply attractive qualities. Aged 16 months in 44% new oak. (88 points)

2010 Sokol Blosser Pinot Noir Big Tree Block - Oregon, Willamette Valley, Dundee Hills
SRP: $70
Medium ruby color. Nose of cranberry sauce, red currants, roses and a dash of pepper. On the palate, medium acid and fine tannins add up to a medium-bodied wine with a creamy mouthfeel. Juicy red currant mixes with darker cherry fruit, all of it juicy and fresh. Notes of pepper and sage as well. Hazelnut and toast flavors accent the fruit. Yummy stuff. A bit more weight and toast than the basic Dundee Hills appellation wine. (88 points)

2007 Tartan Dolcetto Sunnyside Vineyard - Oregon, Willamette Valley
SRP $20
A bright ruby color. It smells like tart cherries, red currants and there’s also a strong soil and tobacco component. On the palate, the acid is really high, almost searing, but the dusty tannins and olive give this wine an Old World mystique. The mineral and earthy vibe is right on key. An Oregon wine pays homage to its Italian heritage, and it does so very well. Delicious stuff, holding up nicely. (90 points)

2006 Tartan Dolcetto Sunnyside Vineyard - Oregon, Willamette Valley
SRP: $20
A cloudy ruby color. Tighter on the nose than the other wines, but some sour cherry and red currant came out with time, along with a dusty herbal aspect. The acid is a high on the palate, and some volatile acidity shows through. Tart cherries and currants, but the fruit is waning. Some pickle and rhubarb aspects. Seems tired and flat, and really falls off on the finish. Either an off bottle or maybe this shouldn’t have been held so long. (NR)

2006 Tartan Tempranillo Sunnyside Vineyard - Oregon, Willamette Valley
SRP: $20
Dark ruby colored. The nose shows ripe black cherry and currant fruit, along with a solid dose of mushroom, tobacco and pepper. Refreshing acid combines with firm tannins. A mix of red and black currant fruit, which tastes fresh but still tangy. Some serious Old World elements here, with mushroom, loam and mineral flavors. Touched with a bit of toast, but the wine maintains an elegant and fresh persona. Ready for business but it could spend some time in the cellar as well. Aged in 20% new oak. (89 points)

2007 Tartan Tempranillo Sunnyside Vineyard - Oregon, Willamette Valley
SRP: $20
Pretty ruby-purple color. The black cherry and currant fruit smells ripe but fresh, and it’s matched with some dark, loamy aspects and an aroma that reminds me of sun-dried tomato. Fine, dusty tannins and fresh acid on the palate. Red currant and cherry fruit mixes with soil, leather, pickle and smoke tones. Silkier and more mature than the sturdier 2006, this seems to be in a prime drinking window. (89 points)

This tasting was conducted in concert with my friends at the daily wine blog Terroirist, where this article first appeared.