“Finally, a 2016 Regaleali Lamùri Sicilia DOC Nero d’Avola was a little bit more familiar as I have had other iterations of the wine from other producers. Some say this full-bodied red wine is a bit like Syrah. I agree, as there is a similar spice component. But there also is an earthiness to the wine that helped me imagine the Sicilian hills from which it came.”
“Created in 1970 from Nero d’Avola and Perricone grapes, Rosso del Conte was the first single-vineyard wine in Sicily. The 2014 – 52 percent Nero d’Avola and 48 percent Perricone – is concentrated and earthy. Briary bush berry flavors have a savory, herbal quality on the juicy palate, with a kick of acidity on the finish.”
“In the glass the wine was a nice, intense ruby red color. On the nose I picked up aromas of black fruit, some spice, and some dried wild herbs. In the mouth Nero d’Avola was velvety and smooth, with flavors of dark fruit, herbs, and tobacco. We paired the wine with lasagna rolls. Essentially, instead of layering noodles, cheese, sauce, and meat in a dish, we take the meat and cheese and roll them inside the noodles and then cover the whole thing in sauce and cheese and bake until done. It gives you all the flavor of lasagna in something that’s a bit easier to manage your portions on.
As for the pairing, I thought the wine went perfectly. The fruit and herb notes paired perfectly with the pork sausage we used and the bright acidity of the tomato sauce. Was it a traditional Sicilian wine and food pairing? Probably not (ok, almost certainly not), but it was certainly tasty and I would definitely do it again. This may not be the finest of wines, but for a middle of the week wine, or something to mix it up after weeks of being stuck at home, it’s a great option, and the price point is hard to beat, as it definitely drinks at or above the price point.”
“A straightforward representation of nero d’avola, this wine has an upfront density that connotes prunes and blackberry jam, then slides slowly into a heavier herbal character, thick with licorice, sage, and rosemary. The finish is a bit beefy, a touch too savory at times.” (B+ rating)
“The clarity and depth of the color are beguiling; deep garnet that somehow transmits light brilliantly. The clean, almost austere nose leads into a palate exhibiting the coyness of youth. The tannins are prominent and still firm, but cannot disguise the character of fruit that lies beneath. Mouth-coating, chalky tannins lined with minerals add to the brooding depth. There’s a vigor here that will no doubt give away to supple balance over time. In the meantime, the energy is spring-like and iridescent. Patience will be rewarded.”
“First created in 2002, the Lamùri Nero d’Avola Sicilia DOC 2016, like the perricone release, has gone through full malolactic fermentation and was aged in French oak for twelve months and another three in the bottle before release. Brilliant ruby in color, the Lamùri 2016 has a complex bouquet of ripe fruit, spice and herbs. Expressive rich texture and soft tannins make it a bargain for the price and prompted high ratings from Robert Parker, James Suckling and others.”
“This dark red colored Nero d’Avola opens with an old leather and black cherry bouquet with a hint of match sulfur. On the palate, this wine light to medium bodied, balanced and has a round mouthfeel. The flavor profile is a gentle black tea and black olive blend with notes of mild plum and old oak in the background. There are hints of minerality throughout. The finish is dry and its tannins build-up and stick around for quite some time. This wine is very good and affordable. Enjoy a bottle at a cookout with a big juicy burger off the grill. Enjoy.”