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Paolo Bea Rosso de Véo Umbria Rosso Sagrantino 2010

$51.99

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Ratings on Delectable

Matt Perlman Delectable Pro

“A meal in a glass” says Jinny. I agree but not in the sense of connoting heaviness...it’s ripe for sure and the fruit skews toward dried / stewed, also some balsamic, cloves, herbs, loads of other stuff going on. Structurally it’s ready and not sure I see the value prop in paying up for (and then waiting around for) Pagliaro, but happy to be convinced otherwise if someone wants to pour me some :)

“A meal in a glass” says Jinny. I agree but not in the sense of connoting heaviness...it’s ripe for sure and the fruit skews toward dried / stewed, also some balsamic, cloves, herbs, loads of other stuff going on. Structurally it’s ready and not sure I see the value prop in paying up for (and then waiting around for) Pagliaro, but happy to be convinced otherwise if someone wants to pour me some :)

9.2

Jay Kline Delectable Pro

Bottle No. 3835. Slow ox'd for two hours prior to dinner. On the nose, this was mind-blowing. Our guest was head over heals with the smell alone. Aromas of dark cherries, high quality agarwood (oud), spices, and dusty underbrush. I can't ever recall smelling oud in a wine before. Simply stunning. Flavors of dark cherries, baking spices tomatillo and balsamic. Long finish. There's more buried in there but I was hosting dinner and wasn't afforded the time and focus necessary to unpack everything that was going on in the glass. Rest assured, this wine is not messing around and it's a very good "baby" Pagliaro. The major difference between the two is the RdV lacks Pagliaro's massive structure. The RdV is more approachable at this stage with softer tannins and the sensation of slightly less acidity. These are great to have while you let your bottles of Pagliaro to mature. Drink now with a short decant but should hold well over the next 5-10 years if well stored.

Bottle No. 3835. Slow ox'd for two hours prior to dinner. On the nose, this was mind-blowing. Our guest was head over heals with the smell alone. Aromas of dark cherries, high quality agarwood (oud), spices, and dusty underbrush. I can't ever recall smelling oud in a wine before. Simply stunning. Flavors of dark cherries, baking spices tomatillo and balsamic. Long finish. There's more buried in there but I was hosting dinner and wasn't afforded the time and focus necessary to unpack everything that was going on in the glass. Rest assured, this wine is not messing around and it's a very good "baby" Pagliaro. The major difference between the two is the RdV lacks Pagliaro's massive structure. The RdV is more approachable at this stage with softer tannins and the sensation of slightly less acidity. These are great to have while you let your bottles of Pagliaro to mature. Drink now with a short decant but should hold well over the next 5-10 years if well stored.

9.3

Stuart Scheff

I love Italian

I love Italian

9.3

James R. Gilbarty

Love it!!

Love it!!

9.3

Michael Meyer

Ok so it’s Sagrantino. Potent stuff, and fairly young. But so are the vines for this cuvée, so the result is this energetic palate-filling dark-fruited piece of wine drama. Settle in and be enthralled...especially with some Brandt dry-aged filet.

Ok so it’s Sagrantino. Potent stuff, and fairly young. But so are the vines for this cuvée, so the result is this energetic palate-filling dark-fruited piece of wine drama. Settle in and be enthralled...especially with some Brandt dry-aged filet.

9.2

Deanna Ginther

Smooth, rich tannins, very acidic

Smooth, rich tannins, very acidic

8.8

Andrew Brenner

I usually don't drink wine with pizza. But when I do... this will more than do.

I usually don't drink wine with pizza. But when I do... this will more than do.

9.3

Location

  • 1945 Palmer Avenue
    Larchmont, NY 10538

  • Hours:
    Monday-Saturday: 10AM-8PM
    Sunday: 12PM-6PM