In the glass:
A most inviting strawberry red. With the armour of strawberries and fresh orange peel laced with hints of cherry and dark soil.
In the mouth:
The cherry turned to sour cherry with a wonderful light acid running through the wine.
The tannins are old-world soft and chewy, with a hint of minerals.
Just what I was looking for something you can drink and don’t have to think about, after every mouthful.
The finish is medium dry and long, nowhere near as polished as the Monvigliero 2019,
and that’s why I like it so much, Just a tad rustic.
I should point out this is a blend of several vineyards. giving it that point of difference, mushroom from one vineyard and a hint of orange peel and soil from the other and so on.
For myself, I much preferred the Buon Padre to the better-quality Monvigliero 2019.
For one simple reason you don’t have to think about the wine, just drink and enjoy it.
Now this wine is a different kettle of fish to the Monvigliero 2019, it’s a little bigger and rustic.
Thus it requires meat and as luck would have it, I had fat pork chops with the thick skin on (crackling).
Started them off in the fry pan to brown all sides then 12 minutes in a hot oven to cook through.
Whipped up a creamy mash potato dotted with garlic and onion.
And that was my second most fantastic food and wine match for 2023!
Michael Lillis
the Rot has set in.
PS. I personally have only tasted this wine with a few years of cellar age on them,
they just don’t last that long at my place. Im just a sucker for a good Italian wine.
