Aromas of luxardo cherry, cedar, and fresh Mediterranean herbs entice. Flavors of ripe plum, blueberry, and oak dance on the tongue.
Already bottled, the 2017 Rosso di Sera is a plump, rounded, sexy wine that has loads of ripe cherries, blackberries, toasted spices, and earth. With medium to full-bodied richness and ample fruit, it’s a delicious, fun wine to drink over the coming 4-5 years. The blend is 40% Malbec, 35% Cabernet Sauvignon, and 25% Cabernet Franc, all aged 10 months in 20% new oak.
- 90 Points, Jeb Dunnuck
Vineyard and Winemaker’s notes
Greg Martellotto believes blends are better and this wine highlights the symphonic harmony of three Bordeaux varietals: Malbec, Cabernet Sauvignon, and Cabernet Franc. It is one of the best values and high quality red blends from the Happy Canyon in Santa Barbara. This new, small AVA was established in 2009. Located in the SE part of the larger Santa Ynez Valley, this is the hottest part of the valley and furthest from the ocean. Rolling hills sit atop a serpentine-laced terroir that is primarily planted to Bordeaux varietals.
Blend: 40% Malbec, 35% Cabernet Sauvignon, 25% Cabernet Franc
Award Winning California Wine from Santa Barbara County
Truly art in a bottle, Martellotto wines are exciting, bold, elegant and approachable. Expertly crafted and carefully blended from personally sourced grapes from all across the central coast of California. Winemaker Greg Martellotto hand selects grapes grown in designated American Viticultural Areas (AVA) such as Happy Canyon AVA, Sta. Rita Hills AVA, Santa Ynez Valley AVA, and Santa Maria Valley AVA. An active member of the Santa Barbara Vintners Association, Martellotto Winery understands the importance of being a responsible winemaker in this ever growing wine region and institutes sustainable winemaking practices and processes whenever possible. Greg Martellotto’s passion is about selling you wines that are not mass-produced, but hand-crafted, each bottle at a time. One taste and you’ll be hooked.
Expertly Crafted. Distinctly Original.
The old world informs Greg’s motivation to make wines that speak of a unique vineyard in California. Greg loves wines that have a vibrant acidity combined with bright fruit and that intangible, hard to pinpoint X factor. Mass produced wines that are squeaky clean and uniform are less interesting. Starting with healthful and sustainably farmed grapes, Greg combines creative fermentation techniques with an artistic blending prior to bottling to produce wines that are distinctive and delicious. Greg’s intention is to make remarkable wines of consequence, consistency, value, and varietal expression. Several of the wines are sourced from organic vineyards and produced with native yeast fermentations. Martellotto wines are allocated, bottle numbered, vineyard designate wines and a pleasure to share. We invite you to explore each of our wines and find the ones that “speak” to you.
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@jmdavidson1 oooops on that one huh? Can’t find that Wine Enthusiast review either and almost all if not all of their reviews are online.
Was offered on the wine spies in October. Here is the blurb from that sale:
@jmdavidson1@rjquillin WineSearcher did come up with one hit after searching just “Martellotto”. It’s at Big Hammer Wines for 19.99 free ship on 6. Never heard of them, looks like an online only shop?? out of CA. Appears to be in stock but you never know
Whenever I hear ‘sexy’ used in a wine description, I am immediately transported back to a winery tasting room in Temecula where over 50% of the 20 wines on the menu had ‘sexy’ as an adjective. Apparently I am not a fan of ‘sexy’ based on those tastings!
BOTTOM LINE: A very good wine with food, especially red meats. May not be the best for sipping on the deck, but I would enjoy having it with a steak. Be sure to let it open up before judging. It comes out of the bottle hot but smooths out after about 10 or 15 minutes of air time.
TASTING: I opened the bottle as we were finishing dinner prep. Our first reaction was that it had an alcohol heat, jammy almost sweet taste, and no finish. After a few more sips I started noticing the dark berries and some pepper on end. We let it breath while we finished dinner prep. By the time we started eating, the alcohol heat had gone away. What was left was a nice taste of a full bodied wine and the pepper finish. There were no noticeable tannins which pleased one family member who avoids most wines with tannins.
It reminded me of the best qualities of the Malbec and cabernet sauvignon wines that were blended to produce this with the cab franc providing the peppery finish. It also reminded me of many Italian wines which are great for pairing with foods – a bold presence that works with the food but does not over power it or get lost in it. However, it still did not have much of a finish. But that is another good quality of Italian wines I like – they are there, then get out of the way for another bite or food and sip of wine. I found the pairing with our beef skewers that had been marinated in a teriyaki sauce to be very complimentary. It did not do too badly with the scallops either, but I think I would avoid pairing it with most seafoods and probably chicken, too.
It is very drinkable now and I would not hesitate to serve it to any wine lover or to those who are more acquaintances with wine. I do not think I would recommend having it alone or as an after dinner wine because it does not seem to have the nuances of flavors or long finish that I prefer in those situations. It might do okay with chocolate, but with only one bottle and good red meat, it did not make it out of that course. Without the tannins, I do not think it would stand up to much aging. So, drink and enjoy now. The year is new and there should be much more wine to follow.
@InFrom@rjquillin I don’t know much, I could stop here, about birds, but I’m not sure hen have teeth. Which, since they’re basically velociraptors is kinds sad. I’d pay money if someone crispr’d that up. Everyone loves crispry chicken.