Whilst back in KansasCity, stopped into Gomer's/MidTown and Jim suggested this wine I try:
1. Atzori DOC: Vernaccia di Oristano/Sardinia (15%; www.BlissWineImports.com; EB) Cabras/Sardinia 2006: Deep golden/amber color; strong flor/fino sherry bit dusty slight orangey/honeyed slight resiny/phenolic quite interesting nose; very dry/austere/somewhat astringent slight honeyed/orangey/earthy/dusty flavor w/ light astringent/austere tannins; very long strong flor yeast/fino sherry dry/austere/astringent rather acid/tangy slight orangey/honeyed some earthy/stony/dusty complex finish w/ light astringent/austere tannins; very much the same strong flor yeast profile of a fino sherry but more the richness of a VinJaune; not pleasant on its own to taste but badly needs a very spicy food like WildBoar or KansasPossum N'duja; with the NdujaArtisanMeats Sobrasada a la Majorca, this wine was quite delicious. $35.00 (G/MT)
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A wee BloodyPulpit:
1. JimColey knows my penchant for weird stuff, so foisted this wine off on me. Glad he did. Quite an interesting wine.
This grape is not related to the Tuscan Vernaccia di SanGimignano nor, by DNA, to any of the other named-Vernaccias of Italy. Probably indigenous to Sardinia.
Contini appears to be the most highly regarded producer of Vernaccia di Oristano. Max yield on the wine is 0.53 tons/acre. Made in the presence of flor yeast. Aged for 29 mo. in chestnut barrels.
Tom