Gulfi Nerojbleo 1999

Three years back, this wine seemed over its prime; now it's plunging ocean-floor deep. The bouquet is a late-stage affair with figs, salami, black pepper, and prunes leading the last charge. Acidity stands tall, adding a spicy riff to the palate, keeping the structure solid and the scene engaging. Despite its descent, there's a lingering sophistication, an echo in the abyss that refuses to go quiet. Hence the score.

And here we are, back to Chiaramonte Gulfi. Within bounds of rolling hills of Monti Iblei, several vineyards collaboratively pour their heart and soul into the crafting of Nerojbleo wine. Drawing grapes from various terrains dispersed across Chiaramonte Gulfi and Ragoleti, the production of this wine represents a harmony of nature and nurture. Elevated at 450 meters above sea level, these vineyards grow on calcareous-clayey soils. The vines are densely packed, with 8,000 vines dotting each hectare, yielding approximately 80 quintals per hectare.

The winemaking process commences towards the end of September. The harvested grapes undergo an extended maceration with their skins, ensuring a deep, flavor-rich wine. Post maceration, the wine is left to mature for a minimum of 12 months in French oak barriques and tonneaux, with capacities of 225 and 500 liters respectively. The wine is then further refined in bottles for at least a year.

Lucky to get my hands on Nerojbleo 1999 in a good shape! So far, this is the oldest Nero d'Avola wine that I ever tasted and I must say, I enjoyed it till the last drop. Already mature, dust and earthy hints dominate, but there is a place for prune, dried cherry, and dried fig. Spicy, especially full of black pepper. Well balanced, everything is in its place. Long finish, spicy cherry flavours. Seems like it is already on its peak, so drink now :)

Nerojbleo

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