Talosa Rosso Di Montepulciano DOC
mediocrebot put this thing up for sale said0
- 12 comments, 9 replies
@kaolis said Friday already? How’d that happen?? And finds some additional TNs, pricing and that drinking window...
@chipgreen displays his skill with the soroban and answers... How much more are you saving by buying a full case?
@xandersherry sums up their Lab Rat Report with a tl;dr; It’s a nice balance between earthy and fruity, we really enjoyed it, and we’ll be in for a case.
2021 Talosa Rosso Di Montepulciano DOC
91 Points, Luca Maroni
Not for sale online, $384/case MSRP
About The Winery
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Monday, Mar 20 - Tuesday, Mar 21
2021 alosa Rosso Di Montepulciano DOCT
4 bottles for $69.99 $17.50/bottle + $2/bottle shipping
Case of 12 for $179.99 $15/bottle + $1/bottle shipping
I’m in for a Case
How much more are you saving by buying a full case?
(Note: Tax & Shipping not included in savings calculations).
2021 Talosa Rosso Di Montepulciano DOC - $30 = 14.27%
…I feel like I have no choice?
Friday already? How’d that happen?? Well if it’s pizza night how about a bottle of Rosso di Montepulciano?
Vinous on this wine:
91 Points. The 2021 Rosso di Montepulciano seduces with its fruit-forward mix of ripe cherries and sugar-dusted plums in an air of sweet smoke. This is silky
with medium-bodied weight and a pleasant inner sweetness that mixes with balsamic spice and ripe wild berry fruits to create a genuinely satiating expression. Only lightly tannic and with a sweet minty herbal lift,
the 2021 finishes lively and fresh. Fattoria della Talosa blends 85% Sangiovese with 15% Merlot and Canaiolo to create this sexy Rosso di Montepulciano. Drink 2023-2025. $24. Eric Guido 10/22
This is $175/case at the distributor level, $21/bottle at retail arm of the distributor, and 10€ ($10.57 US) from the producer.
A bottle of this lovely wine showed up at our door late last week, so we had plenty of time to enjoy it and see how it developed.
After chilling for a few minutes to bring the temperature down somewhere in the upper 60s, on pop and pour the first impression was dusty and earthy, followed by tart plum and blueberry. The tannins are still fairly firm but not bracing, and the overall character didn’t change much over a couple of days, so while I’d say this doesn’t need to be consumed soon and is a candidate to lay down and age for a bit, I don’t think it really needs much more age at this point.
On the finish there is a fair bit of minerality and rounder more integrated fruit, and one particular thing that I noted was that while I, who love earthy wines really enjoyed it for those aspects, it had enough fruit that my wife, who does not love earthy wines and is not afraid to share what she thinks, also enjoyed it considerably.
I know it’s a bit of a throwback, and an entirely different varietal, but the closest wine I can think of to this flavor profile that I can recall is that this seems like a bolder, fruiter version of the Woot Cellars Tøøthstejnn The Red Cab Franc, for any who still remember that one.
tl;dr; It’s a nice balance between earthy and fruity, we really enjoyed it, and we’ll be in for a case.
Lab rat happily reporting for duty. Received a bottle of the Talosa last Friday which gave us the chance to let it rest down in the cellar for almost a full week. Was meaning to taste on Wednesday so we could leave some to have the following day and see how things changed but got too busy and ended up having it last night instead. And to be honest not too many bottles as tasty as this make it to a second day anyway in our household. But I guess I am giving the conclusion away by saying that. On to the tasting notes.
On initial pour before dinner my wife and I both thought the nose had the slightest hint of barnyard masking what was otherwise pronounced blackberry and stone fruit aromas. A minute or two in the glass and that cleared off leaving us with just the fruit. Into the decanter for an hour before dinner it goes.
Another glass right before dinner definitely revealed a slightly more earthy taste in the glass than before. Nose had stayed relatively the same although perhaps a little less forward than before. We both agreed this wine has an absolutely wonderful mouth feel. Very soft and rounded. Whatever bit of tannin we might have gotten from that first glass had softened. It is definitely a medium body red which does not overpower at all.
Dinner was garlicky, anchovie, lemon chicken thighs, one of our favorite weekday in a hurry meals (https://cooking.nytimes.com/recipes/1015290-garlicky-chicken-with-lemon-anchovy-sauce) One of those rare recipes I rarely mess with and make as written. We disagreed somewhat as to how the wine complemented it. I felt the pairing was good if not great. My wife thought the chicken seasoning may have been a little to aggresive.
Bottom line- a delicious medium bodied red which is ready to drink right now in my opinion but could last a few years. Will check back later in case to answer any questions.
Oh I’m making that dish! And nice report
For something you can put together so quickly it really has great depth of flavor. Definitely go light on salting the chicken to begin with. Between the capers and anchovies plenty of salt in the dish
@gtcharlie @ScottW58 I see that I saved that recipe, but I’ve never made it. I used to make a similar dish that uses roasted, sliced lemons, which are delicious once they rehydrate in the sauce. It’s been a while, though. At this stage in my life I’ll need to double down on Pepcid before consuming. Here’s a 2019 version, but I first saw/tried it several years before that. https://www.foodandwine.com/recipes/sauteed-chicken-olives-capers-and-roasted-lemons
Definitely adding this recipe to my rotation. Like the addition of the olives and the spinach. Turns it into a complete meal. think I would still put a few anchovies in just because…
@gtcharlie @ScottW58 Yeah, the anchovy light bulb went on as I was revisiting the two recipes. I didn’t always use olives in the Lidia version, but I will def add a couple of anchovies next time.
I typically served it with brown rice to catch the gravy. I didn’t always go the spinach route, not that there’s anything wrong with that. It would depend on what green stuff we had on hand.
Exactly the anchovy is the key I think, I like your recipe too
Based on the Lab ratting I’m in.
Sounds too good to pass up! I am in for a case.
@GatorFL this gif matches the occasion far better than the prompt provided, imho. meaning giphy is either way smarter or much dumber than would be clean fun
@epicadventure @GatorFL definitely, who likes okra anyway
Was in Montepulciano in 2018. This will refresh the memories.