WTN: Great QPR from Sicily

This probably the best under $10 Sicilian red I've ever had.

Feudo Zirtari, Nero d’Avola - Syrah, Sicilia 2011
55% Nero d’Avola, 45% Syrah. Wonderful nose, with orange peel, rose, and tobacco leaf aromatics and exceptional ashy mineral depth, all with dark, meaty fruit. On the palate, tart raspberry and back cherry upfront, followed by meaty dried blackberry and currant notes, and red plum, all with notes of orange and roses, and a hint tobacco leaf toward the finish. Underneath all of that, excellent ashy mineral/stone depth (volcanic). On the light side of full bodied, with generous juicy acidity, and a savory texture before a succulent finish with drying, mineral-laden tannins. The volcanic soil really shines through in this one. If this just had the persistence on the palate to match the nose, this would be absolutely outstanding. As it is, it is merely a outstanding QPR, at less than $10. Love it! Under screw cap, so should continue to drink well for another 2 - 3 years or so, but no need to wait. 3 Stars. [12/18/15]

I tend to avoid any Italian or Spanish red that has Syrah, Merlot, Cab Sauv etc added.

I tend to avoid any Italian or Spanish red that has Syrah, Merlot, Cab Sauv etc added.

I prefer the traditional blends as well, but am willing to give more international blends the benefit of the doubt if they work in a way that is consistent with the region's character. And Nero d'Avola - Syrah in particular works seamlessly. Inzolia - Chard is another one. Still prefer both straight, but these are compelling blends.

Tuscany seems to be able to make the Bdx varieties its own, although too much of them tends to take away from Sangiovese's virtues.

I tend to avoid any Italian or Spanish red that has Syrah, Merlot, Cab Sauv etc added.

I prefer the traditional blends as well, but am willing to give more international blends the benefit of the doubt if they work in a way that is consistent with the region's character. And Nero d'Avola - Syrah in particular works seamlessly. Inzolia - Chard is another one. Still prefer both straight, but these are compelling blends.

Tuscany seems to be able to make the Bdx varieties its own, although too much of them tends to take away from Sangiovese's virtues.

I agree but would add that I've had good Syrah from Fontodi in Tuscany. Vignamaggio makes an excellent 100% Cabernet Franc. Up to now the Tuscan climate is mild enough to make something really full of character out of these varieties.

Will that continue? When the temperature outside yesterday (December 19) was 16.5°C (c.62°F) with people sitting outside at cafés and shrubs beginning to flower, it is easier to be persuaded that more southerly parts of Europe are about to turn into deserts .