Same experience as before with this one. Well-crafted, sure, but it's crowd-pleasing in that slightly desperate way. Low acidity meets MLF roundness meets oak softness, with tropical fruit wafting through. Lush, predictable, and ultimately a bit boring. It's the wine equivalent of a focus group decision. Not offensive, not exciting, just… there.

Blind tasting gimme - textbook Sauvignon Blanc announces itself immediately. But fair play, this does the typical thing well. Black pepper sneaks through that predictable bundle of blackcurrant leaf, with restrained tropics (think just-ripe peach, not overblown passion fruit). Fresh, effortless drinking, nothing revolutionary but properly made. It's like a cover band that actually rehearses - familiar songs, tight execution.

Last time I had this was over a year ago, and I wondered: does this wine even want to age? The answer leans towards "no". Still fascinating - smoke and grass, lilac flowers threading through pickle brine, nuts and proper saltiness, citrus zest with well-integrated oak. But something's starting to collapse in the mid-palate, like the wine's structure is quietly giving up. Still interesting, still delicious, but it's telling you it's tired.

Beautiful wine I never tire of drinking - the absolute essence of value. Honestly, blind you'd guess Nebbiolo before Barbera. Flowers drift through cherry and blackberry, earth and spice beneath, with properly high tannins and crackling acidity. It's wound tight as a spring right now, practically vibrating with tension, but already brilliant to drink. This is why I keep coming back - proper serious wine that doesn't take your wallet hostage.

Probably stored badly, definitely past its peak, but fuck me this is still beautiful. Strawberry jam spiked with cognac, autumn leaves and forest floor, honey threading through. Tannins holding on, acid still bright, and this brilliant finish of spoiled jam and undergrowth - like nature reclaiming a forgotten picnic. Even some aromatic herbs peeking through the decay. It's singing its swan song, sure, but what a gorgeous voice it still has.

Adore this wine. Beautiful evolution - at 11 years old, it still pulls the same trick it did in youth: channelling serious Chablis from Sicily. Honey and flowers, oxidised apples slicked with oil, chalk dust everywhere. Acid cuts like a blade, finish goes on forever, everything in perfect balance. This is what happens when Carricante gets serious - it stops trying to be tropical and starts speaking mineral truth. It's pure, intellectual pleasure that makes me stupidly happy.

Oh, this is gorgeous drinking now. Fourteen years in and it's hit that perfect sweet spot. Red fruit jam meets earth and spice, with this unexpected touch of dill weaving through liquorice. The balance is spot-on - acid still singing, tannins gone all rounded and jammy, like they've finally learned to relax. This is what patience rewards you with - Nero d'Avola that's stopped shouting and started conversing. Proper delicious stuff.

Think this is the new release, and it's lost something. Maybe just needs time, but that quiet depth I remember isn't there. Still good though. Popcorn and quince, chalk dust floating through, brilliant acid cutting clean lines, fresh and long. It's all technically there, just missing that contemplative quality that made previous bottles special.

Oh, this is delicious. Perfect right-here-right-now drinking. Baked apples and honeycomb, propolis stickiness, that candy sweetness that could go wrong but doesn't because herbs keep pulling it back. Then this weird peanut butter thing sneaks in. Acidity keeps the whole show lively, everything in its place. It's sophisticated hedonism in a glass.