Why's this wine for you?

Set sail for Sicily! Or, if you get seasick - take the train: there’s an overnight sleeper that runs from Rome. It’s a great experience that really lets you see the country.

But however you get there make sure you sample the wonderful wines of Etna, Sicily’s first established DOC - (way back in 1968!) Grown on the volcanic soils of Europe’s highest mountain, winemakers experiment with the differing attitudes to craft reds (and whites, but predominantly reds) of stunning minerality and focus. These wines are the darling of the professional wine drinker’s world right now - After the dominance of Chiant and then Piedmonte over the last several decades it seems like it is finally time for the spotlight to shine on Sicily.

Nerello Mascalese is the hero in this part of the world, a dark skinned grape that produces taut and mineral wines with a herbal edge that have an aromatic profile that has been likened to a mixture of Burgundy and Barolo. Nerello Cappuccino, another endemic variety, is often added to the classic Etna blend (Etna Rosso) to lift the perfume. In the white camp the key variety here is Carricante, known for it’s high acidity, broad spectrum of citrus flavours (think lemon to grapefruit to tangerine and back again) and ageability, but Chardonnay is also produced.

Okay, no word of a lie, we’re salivating just writing about them so let’s dive into some wines. Tascante is the estate we’re visiting today, a subsidiary of mother estate Tenuta Regaleali. As eighth generation winemakers, with holdings all over the island, you can be sure they’ve got that true Sicilian flavour running through their blood.

Made in miniscule amounts (the vineyard is only one hectare large and they only produced 5000 bottles a year), this is Tascante’s take on Chardonnay. A fascinating experiment for Chardonnay lovers which will reveal just how versatile the grape can be.

RRP: $120.00
(6 or more)
$64.99 per bottle

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The Brief
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How's it taste?
Aromas of French oak, white stone fruit, and citrus form the nose. Racy and lean, the palate suggests Meyer lemon, coffee bean, and saline alongside crisp acidity.
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