Azienda Agricola Foradori, IGT Vigneti delle Dolomiti, Trentino-Alto Adige, Italy, 2016
A black variety indigenous to Trentino-Alto Adige, where it is mostly grown, with the only, varietal (in purezza), DOC for that variety, of Toreldego Rotaliano (est. 1971), but also grown in the Veneto and Valtellina in Lombardy. The wine tasted here is classified IGT, requiring >=85% teroldego, so one must assume, it contains less than the 100% required for the DOC.
Outside of Italy, there are small areas under teroldego, in Central Coast, California, and King Valley, Victoria, Australia .
Potentially high yielding, with accompanying high acidity, when yields are restricted, the acidity is reduced, with an intensely fruity profile including eg red and black cherry, blackcurrant, prune, and herbs. Otherwise, darkly hued with moderate tannins. The best examples suit oak, and age well .
This wine: lot no. L04/19 (on back label), biodynamic (Demeter certified), ostensibly varietal toreldego, long (50mm) coated natural cork closure, 12.5% abv, Hay Wines, £24.50 (12/19)
Consumer tasting note: faulty.
WSET style tasting note
Appearance: clear and bright, deep intensity ruby, showing tears [fill level base of neck, no sediment].
Nose: unclean, medium (-) intensity, faulty, with aromas as they come, of a creamy lactic note edged with a nuance of rotten egg, a hint of dark fruit, hint of farmyard, caramel boiled sweets, very low key struck match, a hint of woodiness.
Palate: dry, medium (+) acidity, medium tannins, medium alcohol, medium body, medium intensity, with flavours of a creamy lactic note, a hint of black cherry edged with bruised apple, wood, a hint of hazelnut. A short length.
Quality: faulty, evaluated over 2-3 hours – with evidence of reduction (rotten egg, struck match, sulphur), which does not reduce on vigorous aeration, and whilst the introduction of a copper alloy coin reduces the sulphurous notes, and brightens the coin, it reveals nothing appealing sensory-wise. There is also a touch of brettanomyces (farmyard) which is not always a bad thing, and possible oxidation, suggested by the caramel note. It might also be suggested, that this could be in a dumb phase … but I would not cellar it in anticipation.
After discussion with the supplier, it seems more useful to classify faults, under firstly, the peculiarity/character of biodynamic low intervention wine making ie farmyard, struck match, and woodiness, and then as indicators of an out of condition bottle ie rotten egg and boiled sweets.
Drinking readiness/ageing potential: faulty.
- Robinson, J., et al. (2012). Wine Grapes. Allen Lane.