Fattoria Galardi Terra di Lavoro Roccamonfina Aglianico Piedirosso 2006

Josh Morgenthau

Smells like old dried out beef jerky. A faint memory of red berry fruit and just enough acid to be drinkable. Vague citrus rind and hints of varietal character, but overall this is tired. Maybe just bad bottle luck, but I’ve found this producer disappointing relative to the high scores— doesn’t match the less extracted, more acid-driven Aglianicos from Mastroberardino for instance.

Andrew Holod

National Sales Grapes of Spain

One of my best food pairings of the year. A friend gifted me several handfuls of pomodori di vesvuvio, tiny plum tomatoes grown on Mt. Vesuvius. They were so intense and unlike any tomato I've ever smelled or eaten before. I made a sauce of olive oil packed tuna with onion, pine nuts and capers saucing extra thick fettucione. The synergy and harmony between food and wine made descriptions unnecessary.

Ryan Foss

Tight as hell on opening. 2 hours in the decanter really let this shine, esp with rich meats. Will go another 10 easy

Alessandro Rossi

Sempre un grandissimo vino

Alex Alan

Wine Director Hotel Delmano

2006. Brooding, bass heavy, savory, and with enough dark fruit to keep it friendly.

Daniel McCullough

Sommelier/Wine Director Oenotri

Delicious and big. Built to go the long haul.

Loren Grossman

Vintner Wilde Farm Wines

Nowhere near ready.

Byron Hewett

Very similar to my previous note. Dark reddish purple in color. Big and rich while simultaneously showing a bit austere. Earthy, graphite, savory, resiny, herbal. Grippy tannins. Somewhat tart as well. Complex. Finish lingers. Decanted 2 hours ahead.

Byron Hewett

Almost perfect. Savory, sappy, herbal notes. Graphite and earth. Tannins have softened and were in nice balance. Complex. Long finish. Excellent with fresh tomato galette.

Paul Angelillo

In magnum