Issue link: http://digital.copcomm.com/i/856981
august 2017 / the tasting panel / 89 Bolla 2013 Creso Said Chistian Zulian, Director of Bolla, "This is a very unique wine because of the blend." Varietal: 65% Corvina, 35% Cabernet Sauvignon Region: Rosso Verona IGT Vineyards: Grown in the Negrar Valley in Valpolicella, Italy, where the soil is loose, stony and morainic. Winemaking: Fresh Corvina and partially dried (40 days) Cabernet Sauvignon are vinified to create a cuvée of truly special elegance and structure. The fermentation takes place between November and December and lasts about 15 days. The wine then ages in French barrique (new and one year old) for about 12 months. Creso is then further matured in the bottle for about six months. Tasting Notes: Nice tannic structure balanced with acidity. Complete fruit aromas of blackberry, black cherry, dark coffee and dark chocolate. —Caleb Anderson Scorched earth, sarsaparilla root, root beer, dark fruits and oak. —Kirk Peterson Bolla 2010 Le Origini Amarone della Valpolicella "This is a very important wine for Bolla," said Christian Zulian. "Born in 1950, it was cre- ated to celebrate the 80th birthday of our patriarch . . . Bolla is very grateful to the U.S., because in the time after WWII the winery has been pretty much destroyed; thanks to the Marshall Plan we were able to rebuild and become the first winery to export wine to the U.S., starting with Soave." Grape varieties: 75% Corvina and Corvinone, 25% Rondinella. Region/Denomination: Veneto, Valpolicella Classico DOC. Vineyards: Grown in the original production zone of Valpolicella Classico in the Veneto. Limestone, marl, some tuffaceous soil. Winemaking: Grapes are hand-harvested and dried on racks for four months. The raisinated grapes are then pressed, followed by a cool (5° C) pre-fermentation maceration of seven days. The grapes then undergo a slow fermentation for 25 days and are once again macerated for five days at 24° C. The juice is aged for 12 months in 100% French oak barrels and then 36 months in 100% Slovenian oak casks. The wine rests nine months in bottle before being released. Tasting Notes: Game, animal, leather, clay and tomato leaves. —Miklos Katonah Sandalwood, lavender and Amarena cherries. — Kirk Peterson Cantine Florio 2009 Malvasia delle Lipari Stuart Roy, Director of High Image Accounts, Southern Glazer's Wine & Spirits of Nevada, asked, "How does this wine have such great acid?" Roberto Magnisi, Quality Control Director, answered," "The strength of this is the dried grapes. The drying raises the acid," and then added, "The key to be able to create a wine like this is the tertiary flavors, a very light oxygenation helps mitigate the tannins, making them soft and long." Region/Denomination: Sicily, Malvasia delle Lipari DOC. Vineyards: Area of production is Malfa, island of Salina, archipelago of the Aeolian Islands. The soil is of volcanic origin and sandy; the vineyards are planted on the coast, less than 50 meters above sea level. Winemaking: The grapes are hand-harvested then laid on reed mats to dry in the sun for about 20 days. The raisined grapes are gently pressed and left briefly with skin contact. The must is then drained and ferments slowly at controlled temperatures until the fermenta- tion stops naturally. Aged a minimum of five months in 25-liter fine oak barrels. Tasting Notes: Honey, rich spice of fennel and chamomile. Dried stone fruits and nuts. —Kat Johnson Soft and creamy; dried apricots with hints of baking spices and baked apple under a soft wood finish. —Caleb Anderson Christian Zulian, Director, Bolla at the Stan Fulton Building, UNLV. A focused and quiet group of somms during the timed portion of the blind tasting.