Christian Patat, Appassimento, Vino Rosso Passito, IGT Puglia, Italy, 2016
This wine: lot No. L17/222, a blend? of semi-dried grapes, agglomerate natural cork closure, 14.5% abv, Naked Wines (gift), ~£17 (02/18)
Consumer tasting note: a deeply ruby hued wine from hot climate Puglia, seemingly a little porty, with immediately rich aromas of red plum and kirsch-like red cherry, then a touch of pine resin, black currant boiled sweets and liquorice; full-bodied, with a palate of stewed red and black cherry, a little wet prune and resin, with just a whiff of vanilla. Finishes long.
Drink now – RTD, but will keep – Wait. Decant for 30 minutes.
WSET style tasting note
Appearance: clear and bright, deep intensity ruby, showing tears [no sediment].
Nose: clean, medium (+) intensity, developing, with aromas as they come, of spicy red plum juice, hint of pine resin, stewed red cherries – a bit kirsch-like/porty with a creamy lactic edge, beeswax, glace cherry, touch of black currant boiled sweets, red then black liquorice.
Palate: off-dry (just), medium (+) acidity, ripe medium (+) tannins, high alcohol, medium (+) intensity, full body, a smooth texture with a sense of ripe sweetness in mid-palate, with rich flavours of stewed red and black cherry, a hint of wet prune, touch of resin, suggestion of vanilla, red liquorice. A long length with a clean richly infused red and black cherry jam finish, with a moderate grip.
Quality: very good, well-balanced fresh(ish) acidity and ripe tannins with well-integrated alcohol, altogether harmonious; a better than moderate intensity of rich berries and fruits throughout (from a hot climate, confirmed by the high alcohol), with a similar concentration; showing some complexity from time in well-integrated wood and bottle; finishes long.
Drinking readiness/ageing potential: can drink now, but has potential for further ageing, I would give this up to 3 years cellar time – a sound structure, with acidity and tannins to support ageing, just into tertiary territory, with not bad complexity which should increase, with plenty of rich concentrated fruit to work with – one could expect date, dried fig, raisin and more prune.