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 - A juicy red in a ripe style, with fine-grained tannins imparting grip to the layered palate of black currant puree, plum sauce, melted licorice and tar. Hints of fig bread, espresso and grilled herb linger on the rich finish. Refosco, Schioppettino, Pignolo and Merlot. Drink now through 2021. 400 cases made.-AN
(Sep 30 2015)
Vinous 87 points - The 2011 Calabrone (70% Refosco, 10% Schioppettino, 10% Pignolo, 10% Merlot) is laced with mocha, spices, dark chocolate, new leather, smoke and plum, all in a rich, voluptuous style ideal for near-term drinking. The use of partially dried grapes results in a Friulian wine with a distinct nod towards Amarone, so readers should expect a wine with some sweetness and glycerin texture.
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.