WTN: Abbona Sori dij But Dolcetto '14...(short/boring)

Had this last night w/ green chile stew at Susan's:
1. AnnaMariaAbbona Sori dij But DOCG: Dogliani (13.5%; 100% Dolcetto; Plntd: 1936; OliverMcCrumWines; www.AnnaMariAbbona.it/en/) Farigliano 2014: Very dark color; very strong plummy/licorice/Dolcetto/grapey some earthy/dusty classic Dolcetto nose; rather tart/angular licorice/plummy/grapey/Dolcetto somewhat earthy/dusty/OV rather complex flavor w/ some ripe/firm tannins; very long very strong ripe/rich/grapey/licorice/plummy/Dolcetto quite structured/refined lush some dusty/OV/earthy complex finish w/ ample firm tannins; plenty of ripe/firm tannins but not bitey/astringent like many; one of the best Dolcettos I can recall in ages; plenty of structure & tannins but plenty of ripe fruit to carry it; stupid/silly price. $15.18 (PrimaIlC)
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A wee BloodyPulpit:
1. Just got my latest Prima IlConsorzia shipment and saw it included a Dolcetto..nothing that particularly excites me. Ohhh...well. Then I noticed on the back label that it was an OliverMcCrum wine. I perked up immediately...I generally like his wines a lot.
I find the Dolcettos from Dogliani about the best, overall, of those from the Piemonte. I've not had many of the Abbona versions. The Sori dij But vnyd is one her grandfather planted and about the highest elevation in Dogliani. This is one of the best Dolcettos that I can recall having in ages. Pure/classic Dolcetto.
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2. Dolcetto=Beaujolais: This is one of the most stupid/asnine comparisons you can find in the wine World. Almost all of the wine writers have come down hard on this comparison. Yet it persists. The only comparison is that they're both fruity/quaffable and cheap. But that's where it ends and I would never think of drinking a Dolcetto when a Beaujolais is called for. Dolcettos are aledgedly low in tannin, but I've never found that to be particularly true. They often have rather hard tannins..but not the searing/astringent/ugly tannins you get in young Nebbiolo. I often find Dolcettos rather tart & fairly strong acids, leading one to think it would age quite well. Yet I've not had particularly good experiences w/ aged Dolcetto. Go figure.
Tom

I had one (modestly) aged Dolcetto, years ago, if I recall. It was a North Berkeley Imports wine (which triggers skepticism!) and it tasted like an oaky California Zinfandel.

Sorry to hear that, Brian. There were some experiments with Dolcetto and oak a while back, none of them successful to my taste.

The Beaujolais = Dolcetto comparison and the Dolcetto name itself, meaning “little sweet one” throws a lot of people off.

Salute

Victor,

I quite agree, it's one of my pet peeves. Good Dolcetto is deeply colored and often fairly tannic, with no aroma or flavor similarity to Beaujolais. It's a good table wine, maybe that's it.

I’m going to quote Eric Asimov- “It’s a well-ordered universe in which each wine has its place and its role. A great Barolo is a rare and wonderful pleasure. A great dolcetto can be a nightly one.”

Salute

I’m going to quote Eric Asimov- “It’s a well-ordered universe in which each wine has its place and its role. A great Barolo is a rare and wonderful pleasure. A great dolcetto can be a nightly one.”

Salute

As usual...well said by Eric.
Tom