Paolo Bea Montefalco Sagrantino 2003
A real artisan producer making organic hand-crafted wines. References in the archive of Montefalco, a beautiful Umbrian hill town (aren't they all?), document the presence of the Bea family in this region as early as 1500. This tiny estate is the classic Italian Fattoria, producing wine, raising farm animals for trade and home consumption and working the land to produce olives, fruits and vegetables. Paolo Bea, the senior member of the family, is the guiding force behind the production of these intensely pure wines, assisted by his son, Giuseppe, who farms the vineyards and Giampero who looks after the vinification. No herbicides or pesticides are used at Paolo Bea. He believes that wine is an expression of nature and looks forward to the differences in each harvest (hence the Rosso de Veo in 2002). The wines are produced in the traditional way; grapes are hand picked and bottled without filtration. Sagrantino is the predominant grape, covering 60% of the vineyard area. The remaining 40% is planted to Sangiovese and Montepulciano, with a small parcel planted to several white grape varieties. All grapes are harvested manually and the reds undergo an extensive cuvaison that lasts up to four weeks. Malolactic fermentation occurs in stainless steel. The Sagrantino is amazing: the grapes are left to macerate for 39 days. It has a dark purple hue with a full, powerful nose of raisined berries and smoke. The palate unfolds an array of blackberries, currants, cinnamon and clove, is mouth-filling, warm and dense.
lots of red fruit ... great tannins ... long lasting finish but not overpowering. would be great over the next few years.
The 2003 Paolo Bea, Sagrantino di Montefalco showed a gorgeous deep red crimson color in the glass. As I poured an aroma of candied cherry filed the air. With a little time in the glass the rich fruit transformed into a Burgundian expression red fruit with earth and clay. Dusty dried flowers filled out the bouquet and as a few taster notes, hints of sausage, which gave the nose a savory edge. The palate followed suit with flavors of raspberry, coffee, chocolate liquor and old cedar. The finish was long with staying dark chocolate and red fruit.
Solid - a bit tannic, but lots of black fruit, tobacco, coffee notes. Not as good as 2001 vintage, but a strong wine.
Food Pairings for Paolo Bea Montefalco Sagrantino
Dietary Information: Organic
Best Wine Deals
Bodegas Tarima Monastrell (2014)Cellared
Toutalga Vinho Regional Alentejano (2009)Cellared
2009 Merlot Carneros Napa ValleyReplied
Le Prieur des Augustins Tursan (2012)Reviewed
Malbec's Aging QualitiesCommented
Whatcha drinking tonight?Replied
What have you bought lately?Replied
Xavier Vignon Rasteau (2012)Reviewed
Burgundy, Barolo Dinner at BRERA Los AngelesReplied
Weekday Wines - Post Pictures of your SelectionsReplied