WTN: Bramterra and Godello

A long day Thursday- had to testify to a grand jury, then try to catch up at work. Betsy had a late rehearsal and I was in charge of dinner, did bison steaks in a soy marinade, pasta with mushrooms red pepper and onion, and brussel sprouts in duck fat. Wine was the 2005 Sella "I Porfidi" Bramaterra (my first ever Bramaterra I believe).  I think this is mostly Nebbiolo, and it shows in glimpses of leather, tar, and violet. But it's not very tannic, quite smooth in texture. Black cherry fruit, but seems to be holding quite a bit in reserve. Light hints of vanillin oak. Nice if restrained wine, drinks well on night 2. I like this now, but I think I'll like a lot more in 5-10 years. B/B+ with lots of upward potential.

With Bittman's one hour bouillabaisse (littlenecks, rock shrimp, scrod, scallops) the 2008 Palacios "As Sortes" Godello (Valdeorras). Nice white Burg ringer. Vivid lemon fruit accented with just a bit of oak, excellent length, minerals on finish. B+/A-

Grade disclaimer: I'm a very easy grader, basically A is an excellent wine, B a good wine, C mediocre. Anything below C means I wouldn't drink at a party where it was only choice. Furthermore, I offer no promises of objectivity, accuracy, and certainly not of consistency.

Great to see another note on a Northern Piemonte Nebbiolo (led) wine. As Barolo and Barbaresco risk becoming bigger & bolder, I find myself seeking the Northern wines out as a counterbalancing style - not that I'll desert the two B's, but variety is the spice of life and all that.

The I Porfidi is 70% Nebbiolo, 20% Croatina and 10% Vespolina, with 2 years in botti and 1 year in smaller wood, some new. Which vintage, Dale?

Geek note: Porfidi is Porphyry, which is apparently of volcanic origin, very unusual soil for northern Italy.

The I Porfidi is 70% Nebbiolo, 20% Croatina and 10% Vespolina, with 2 years in botti and 1 year in smaller wood, some new. Which vintage, Dale?

Geek note: Porfidi is Porphyry, which is apparently of volcanic origin, very unusual soil for northern Italy.

Even geekier note: Porphyry gets its name from the Greek word for purple. That means that your portfolio now includes a "Purple" wine, Oliver! Be sure to let all the reviewers know that.

Mark Lipton

Reviewers?

oops, 2005, edited. Thanks for additional info. A wine worth looking for

Great to see another note on a Northern Piemonte Nebbiolo (led) wine. As Barolo and Barbaresco risk becoming bigger & bolder, I find myself seeking the Northern wines out as a counterbalancing style - not that I'll desert the two B's, but variety is the spice of life and all that.

Supposedly the wines of northern Piedmont used to be better known than Barolo, then fell on hard times in the early part of last century. I think the potential there is extraordinary, but the winemaking is sometimes not as good as the terroir...