Have you ever taken a sip of wine and have a wacky flavour hit your senses that makes you blurt out loud, 'Really!?!?!??! Shit, where did that come from?' The Pipoli Campania Aglianico Senza Solfiti 2011 is that wine.
A couple of weeks ago at work a customer purchased this wine wanting a wine with little or know added sulphur or preservatives. For me, this is the best wine in that bracket, but with each purchase of sulphur free wine there is a warning, or more to the point letting the punter know what they may get when they open the wine; a volatile spritzy wine due to the introduction of O2 which is the kickoff for any active yeast to metabolise. A few hours later they brought the wine back, asked me to have a look at it because they thought it had turned. I thought the wine was fine but let them get something else if they wanted.
I understand that some people have acute reactions to SO2, but there are a lot of people who think SO2 is an inorganic compound. Incorrect. SO2 is allowed in all organic wine making processes. Even if SO2 is not added in the wine making process, yeasts create SO2 as a bi-product in the ferment, so the likelihood of 100% SO2 free wine is invariably unlikely.
So back to the wine in question. As I said in the opening paragraph, 'Really!?!?!??! Shit, where did that come from?', and with every sip it was the same reaction. WOW. So the flavour profile in question? A Snickers bar. Truly. It tasted like a Snickers. It was awesome tell you. But the thing is I have had this wine on numerous occasions and the flavour has been different and wacky, and sometimes very volatile. But that's what you get when the wine has no added SO2. Its somewhat of a lottery I guess. But do not get me wrong. I love this wine.
Drink till 2016
Drink with char grilled lamb
94
Diam cork 13%v/v $25
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