Ceuso 2004

Avg Price: $33.99
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Winemaker's Notes:

Azienda Agricola Ceuso is a tiny estate of 30 hectares (of which 22 are cultivated to vines on limestone and clay soi...

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Premier Wine & Spirits
Buffalo, NY (2,200 mi)
USD 33.99
750ml
Buy Now

This estate is located in the hills between the communes of Salemi and Trapani. Mr. Melia, the proprietor, owns many hectares of which 22 are culti... Read more

The estateandrsquo;s 2004 Ceuso, 50% Nero dandrsquo;Avola, 30% Cabernet Sauvignon and 20% Merlot, spent 12 months in French oak followed by six mon... Read more

This ripe, sun-drenched blend of Nero dandrsquo;Avola, Merlot and Cabernet Sauvignon delivers generous tones of leather, tobacco, licorice, cassis ... Read more

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User Reviews for Ceuso

External Reviews for Ceuso

External Review
Source: Premium Wine & Spirits
01/03/2012

This estate is located in the hills between the communes of Salemi and Trapani. Mr. Melia, the proprietor, owns many hectares of which 22 are cultivated to vine on limestone and clay soils. Density of planting of 4,600 vines per hectare and production of about 45 to 50 hectoliters per hectare. The climate is mild in winter with dry and windy conditions during spring and summer. Harvest is done by hand, usually at the end of September.


External Review
Source: Premium Wine & Spirits
01/10/2013

The estateandrsquo;s 2004 Ceuso, 50% Nero dandrsquo;Avola, 30% Cabernet Sauvignon and 20% Merlot, spent 12 months in French oak followed by six months in cement prior to being bottled. A compelling array of smoke, cassis, spices, mint, coffee beans, dark cherries and sweet toasted oak flow from its generous, structured frame. This elegant, expansive wine needs another year or two in bottle to come together, but it is a sumptuous red that is sure to deliver much pleasure. Anticipated maturity: 2009andndash;2019.


External Review
Source: Premium Wine & Spirits
01/10/2013

This ripe, sun-drenched blend of Nero dandrsquo;Avola, Merlot and Cabernet Sauvignon delivers generous tones of leather, tobacco, licorice, cassis berry, dried hay and spice. It has thick, dark concentration and a long finish.


External Review
Source: Premium Wine & Spirits
01/03/2012

This wonderful Italian red is a blend of Nero drsquo;Avola, Cabernet and Merlot. The Nero drsquo;Avola gives this medium-bodied wine its strength, while finesse and structure come from the Merlot and Cabernet. Big, layered flavors of blackberry and plum bring a smoothness to the delicious notes of spice box. Great for roasted red meat or your favorite hearty mushroom dish.


External Review
Source: Premium Wine & Spirits
01/03/2012

Lots of ripe damson plum, oak, and earthy, slightly ferrous minerals on the nose and palate. Full-bodied, with firm tannins and lots of flavor. Long finish. Shows promise. Nero drsquo;Avola, Cabernet Sauvignon, and Merlot. Best after 2007.


External Review
Source: Premium Wine & Spirits
01/03/2012

Ripe, almost raisiny red fruit aromas with notes of smoke and underbrush. Shows lush fruit in the mouth, along with a pleasing saltiness. Finishes with chewy, rather noble tannins and rather crisp, persistent flavors. This cabernet/merlot blend can hold its own with all the better-known examples from Sicily.


External Review
Source: Premium Wine & Spirits
01/03/2012

Herersquo;s a toasty and earthy wine that is given more dimension thanks to lush notes of vanilla, blackberry, leather and pipe tobacco. The finish rides over spicy notes and the tannins are tight and dusty.


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Winemaker's Notes:

Azienda Agricola Ceuso is a tiny estate of 30 hectares (of which 22 are cultivated to vines on limestone and clay soils) started by three brothers - Antonino, Giuseppe, and Vincenzo Melia - who had careers as a farmer, oenologist, and agronomist respectively before opening shop in 1990. Their Alcamo-area winery is still a work in progress, housed in a weather-beaten old baglio that's slowly being renovated. This estate is located in the hills between the communes of Salemi and Trapani. Density of planting is 4.600 wines per hectare and production is about 45 to 50 hectolitres per hectare. The climate is mild in winter with dry and windy conditions during spring and summer. Harvest is done by hand, usually at the end of September. The dense colour of the Ceuso Custera predicts the super-concentration it provides on the palate, a grande vino in size and scope. Spiciness begins in the aroma, where the fruit mingles with scents of woody green herbs (such as the rosemary for the roast lamb you might serve with this glamorous red). Then that spiciness builds across the palate, carried on a wave of plush red fruit and deep-toned tannins. Through the finish, the full-bore spiciness goes on and on. Superb elegance for its size; this blend of Nero d'Avola, Cabernet Sauvignon and Merlot is supple and extravagantly black. The wine is a plush mouthful of sweetly ripe fruit and ferrous tannins, filled out with toasted oak - a far cry from the cooked-tasting reds that once characterized Sicily and much of the Italian south.

Azienda Agricola Ceuso is a tiny estate of 30 hectares (of which 22 are cultivated to vines on limestone and clay soils) started by three brothers - Antonino, Giuseppe, and Vincenzo Melia - who had careers as a farmer, oenologist, and agronomist respectively before opening shop in 1990. Their Alcamo-area winery is still a work in progress, housed in a weather-beaten old baglio that's slowly being renovated. This estate is located in the hills between the communes of Salemi and Trapani. Density of planting is 4.600 wines per hectare and production is about 45 to 50 hectolitres per hectare. The climate is mild in winter with dry and windy conditions during spring and summer. Harvest is done by hand, usually at the end of September. The dense colour of the Ceuso Custera predicts the super-concentration it provides on the palate, a grande vino in size and scope. Spiciness begins in the aroma, where the fruit mingles with scents of woody green herbs (such as the rosemary for the roast lamb you might serve with this glamorous red). Then that spiciness builds across the palate, carried on a wave of plush red fruit and deep-toned tannins. Through the finish, the full-bore spiciness goes on and on. Superb elegance for its size; this blend of Nero d'Avola, Cabernet Sauvignon and Merlot is supple and extravagantly black. The wine is a plush mouthful of sweetly ripe fruit and ferrous tannins, filled out with toasted oak - a far cry from the cooked-tasting reds that once characterized Sicily and much of the Italian south.

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