The nose is filled with chocolate, coffee, spices and mature red fruit. The palate has considerable power and grip while maintaining elegance. Calabrone will surely benefit from additional cellar time, at least 5 years.
Wine Spectator 90 points - An unusual red that leans toward just off-dry but finds fine balance thanks to tangy acidity. Silky, with a tarry base note and flavors of fig paste, candied cherry, dried cranberry, balsamico and lots of ground spice. Features a mineral-tinged finish. Refosco, Schioppettino and others. Drink now through 2017. 250 cases made.-AN
(Jun 15 2013)
Vinous 92 points - The 2007 Calabrone emerges from the glass with layers of dark plums, cinnamon, cloves, licorice and sweet French oak, all of which come together in a thick, unctuous style. Menthol, tar and smoke are some of the naunces that emerge on the finish. Calabrone is 70% Refosco, 10% Schioppettino, 10% Pignolo and 10% Merlot. Part of the fruit is air-dried following the harvest, which gives the wine much of its body, perfume and inner sweetness. Ideally, Calabrone should be opened a few hours in
Calabrone is an estate reserve released only when an excellent vintage is followed by a dry and mild September and October, when a precentage of the Refosco and all of the Schioppettino undergo appassimento (drying). As in the case of Amarone, the drying process not only intensifies the flavors of these distinctive grapes, but softens some of their natural tannic bite.
|With dry extract levels near or greater to those of most Amarone, this is a big red wine for robust dishes.
|The Bastianich winery, founded in 1997, strives to understand the history and culture of Friuli-Venezia Giulia and take it to a new level. Restaurateur Joseph Bastianich with his mother, the renowned chef Lidia Bastianich, bought a vineyard in Buttrio, a town in the Colli Orientali DOC. The family is very precise in their winemaking, controlling yields so that each individual vine produces one bottle of wine. They employ traditional manual
methods in the vineyard and create wines that express the character of the land.