Tried this new arrival last night:
1. AndisWines Schioppettino EstateGrown/SierraFoothills (13.1%; Hrvstd: Sept 9; Bttld: April 2021; 25% whole-cluster; 6 mo. in neutral puncheons; RS: 0.2 gm/100ml; pH: 3.73, TA: 0.573 gm/100 ml; www.AndisWines.com) Consultant: Philippe Melka/Mayan Koschitzy; AndyFriedlander & Janis Akuna 2020: Med.dark color; very strong classic Schio/cracked black pepper/boysenberry/black cherry cola slight herbal/earthy/Kansas haymow very slight oak fairly complex very perfumed nose; fairly tart/tangy slight metallic very strong black pepper/Schio/bit boysenberry/black cherry cola slight ShenandoahVlly/briary slight herbal/Kansas haymow/earthy bit rustic rather structured complex flavor w/ modest tannic bite; very long/lingering somewhat tart/tangy/metallic/angular very strong peppery/Schio/boysenberry/spicy bit herbal/earthy rather structured some complex finish w/ modest chewy tannins; rather hard structure & needs 2-5 yrs; very/very good expression of Schio. $37.00
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A wee BloodyPulpit:
1. Schioppettino: The first Schio in Calif was produced by JohnHoldredge from a RRV Schio vnyd. It was quite a pretty expression of Schio, varietally correct, but tasted like a Schio made by a Pinot producer, on the light side and a lot of oak. From the MacBryde vnyd, first made about 2005. The vnyd is since removed.
The second was produced some 5-6 yrs ago by SteveMatthiasson, reflecting his interest in Friulian varieties. His Schios have very fragrant/pretty aromatics but a bit on the lightweight side on the palate...in keeping with Steve's style.
At the behest of DarrellCorti, Andis, up in the ShenandoahVlly, planted Schio. This is about their 5'th vintage. The first, '15, was harvested late and on the overripe side. It did not display the best attributes of Schio. The 2'nd was the '17 and vastly better, showing pretty classic Schio character. This '20 is probably their best Schio yet. They've pretty much got Schio nailed in Calif.
Schio was brought back from the dead in the '70's by PaolaRapuzzi when he found a few vines in an abandoned vnyd in Friuli. He took cuttings and propogated them at his Ronchi di Cialla property. He died a few yrs ago & his son, Ivan, carries on the Schio tradition. It is easily the gold standard for Schio. We did a visit w/ Ivan a few yrs ago & sharred one of the Matthiassons with him. He professed to like it, but I didn't think it was in the same league as his Cialla.
We have two Friuli Schios her in NM. Ronchi de Pietro & Ronchi di Gnemiz. The Gnemiz is slightly the better of the two but pricey at $42/btl. The Pietro is only about $23 and very good drinking at a very attractive price. This Andis is, I feel, slightly better than those two.
Tom