We tried this wine last week at our Pig+Fig tasting:
1. . Unti LaCrima DryCreekVlly (12.9%; 50 cs; [www.UntiVineyards.com](http://www.UntiVineyards.com)) NV ('15+'16): Dark color; strong rustic herbal/licorice/pungent bit plummy/spicy fairly LaCrima bit Cab-like/Italianate some complex quite interesting nose; lightly tart bit rustic/rough fairly tannic strong blackcurranty/licorice/pungent/bit herbal/LaCrima complex flavor w/ rather rough tannin; very long/lingering LaCrima finish that follows flavor; a rather rough/rustic red that speaks of Marche LaCrima but more rough tannins; still seems to be in healthy shape & not drying out but may not outlast the tannins.
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More kremerflots from The BloodyPulpit:
1. Back around 2010, George Unti visited the Marche and fell in love with the LaCrimas he tasted there. He brought some cuttings back in his suitcase and propagated them at Unti. He got his first tiny crop of that row of vines in 2015. He kept it in barrel & blended the two barrels to make this 50 cs of LaCrima. The 2017 was his first vintage dated LaCrima and it was quite good.
Unfortunately, the cuttings he brought back were badly virus-infected & with declining crops, he eventually ripped out that row and no longer makes LaCrima. To my knowledge, no one is growing/making LaCrima in Calif. Quite a shame.
In the Marche, they make a dessert wine called Visciola. It is a blend of Visciola cherries harvested in July and LaCrima red harvested in Oct It's a wonderful dessert wine. It would be a no-brainer in Calif to make a Visciola from (whatever variety) cherries and something like PetiteSirah. It would be delicious. Alas, none of the winemakers out there pay attention to my advice...just like the daughter used to do.
Tom