Emidio Pepe Montepulciano d'Abruzzo 2001

Lee Pitofsky

Opened 5 hours in advance of drinking. Complex, layered and a bit rustic with wild cherries and herbs evolving into attributes of tar, smoke and dark cocoa. The finish is wonderfully long and alluring.

web bond

May 2013 visit to Emidio Pepe.

James Forsyth

The 2001 Emidio Pepe is intense. Rich and giving. Cherry and tar. I’d be happy to drink this again now or wait another handful of decades.

Caleb Schiff

Legit.... when you finally dig deep into the cellar and Jason is in town

Josh Spurling

Beyond words. Just one of those great wine experiences.

Paul Lysek

Sommelier at Joe's Seafood, Prime Steak, & Stone Crab

Fruit is still nice and fresh.

Jörgen Lindström Carlvik

Owner, Brix Wine Consultants

2001 vintage; delicious in a classic sense, but in to fully enjoy it, you need to be a fan of rusticity and drying tannins.

Roel van der Burg

Sommelier at Restaurant Entrepot

Brilliant wine. Started out with notes of dried porcini and forest floor & developed a smokey style in a few hours (and kept that for days). Elegant texture, way more elegant than I thought. Superb length, even on the third day. Magnificent! At Emidio Pepe everything is done by hand. The wines age in cement tanks (stricktly no oak policy) for a while before they are bottled. Before the bottle hits the market it is 'decanted' (the sediment is taken out by this process & the whiff of reduction will blow off) and will be corked again. The cork states the year of the decantation. My bottle was decanted in 2015. Miraculous procedure, marvelous wine!

Paul Stroud

Sommelier/Wine Director

Stunning, need more please