Bea is legendary, but I’ve not had this wine before, only their Sagrantino di Montefalco (the ‘00 of which is mindbending). The Rosso Riserva is, according to the informative label, 60% sangiovese, 25% montepulciano d’Abruzzo, and 15% sagrantino, aged in stainless steel “botti” (large casks) for 24 months, French barriques for 12 months, and finally in bottle for 12 months. Quite the saga, eh?

The color is on the garnet side of things, with a pale meniscus. The aroma however, is WOW!

I’m goin’ with dried figs in herbed meat broth seasoned with crushed berries, cardamom, cedar and licorice. This is one of those rare wines whose nose keeps me intrigued for minutes; I can’t stop smelling it.

Then it attacks, hitting the mouth with a good deal of intensity and bracing acidity. It’s not heavy, but it’s packed with savory goodness and plenty of racy berry fruit. Finely tannic, it displays some real staying power and lots of complexity (what’s this, a bit of roasted coffee bean? Some molasses?). It’s equally savory as it is fruity, and the finish is long, long, long, friends.

Wowzers, this bottle rocks! If I had a chunk of braised beef right now, I’d be in hog Heaven…

Pricing is no joke: expect about $70 retail here in MI. Forgive me, but it may be worth it.

It’s also worth noting the use of “montepulciano d’Abruzzo” on the label as a constituent variety. I’ve never seen the grape referred to as such, only the wine, but of course this is all estate fruit, indicated as being from the Vigna Pipparello (and ergo, not from Abruzzo). Anyway, I wonder if Bea is making a distinction between various montepulcianos, or if he’s just stating the source of his vines. A small point, in any event.