PV Tasting Notes
Vivid purple in colour with the essence of blueberry fruit on the nose, wonderful blueberry fruit in the mouth, layered and silky smooth, but it builds on the palate, there’s massive concentration here and pepper, plum and lightly smoky oak make an appearance. This is rich, fleshy and smooth with the finish almost exploding on the backend, currently the tannins ever so slightly dust the front teeth, but this is a super wine.Independent Review
95 points James Suckling Wine Spectator Oct 2010
There's a wonderful depth of dark and delicious fruit in this red, which is more California than Northern Rhône, but full and velvety. Fascinating. Best after 2011. 375 cases made. –JS
94 points Robert Parker's The Wine Advocate Oct 2010
The 2007 Suisassi is Syrah fermented in open-top French oak barrels, a labor intensive approach D’Attoma has employed for years to give Syrah oxygen during fermentation. The Suisassi is a powerful, brooding wine loaded with dark fruit, licorice, tar and smoke. With time in the glass subtle hints of earthiness emerge, adding complexity. This shows marvelous integrity of fruit along with exceptional overall balance. It is a wonderful effort from Duemani. Anticipated maturity: 2014-2027.
Proprietors Luca D’Attoma and Elena Celli continue to ratchet up quality in a meaningful way at their small winery in Riparbella. The vineyards are farmed biodynamically, while winemaking remains stripped down and non-interventionalist.
Serve this superb wine with all manner of great foods like, Beef Tartare, Beef Carpaccio with spicy olive oil, Roast beef with Yorkshire pudding, Seared beef fillet, Beef Tagliata, Poached fillet of beef on red peppers, Beef stroganoff, Blackened beef steak, Tournedos Rossini with Madera Sauce, Beef olives with kidney gravy, Slow roasted four rib, Seared beef fillet, Beef and shiitake mushroom stir fry, Salt beef and horseradish mash, Sweet tangy chilli beef, Braised shin of beef, Roast fillet of lamb, Navarin of lamb, Braised duck legs, roast duck breasts and red cabbage slaw, Duck with soy, diced plum and honey, Pan-roasted duck with cherry sauce, Pan-roasted partridge with creamed Brussels sprouts and chestnuts, Roast grouse with neeps, savoy sausage and whisky honey sauce, Honeyed crispy duck, Venison with blueberries, Roasted venison with chocolate vinaigrette.
Fermented and macerated in Oak barrels of 30–40 hl for 15–18 days with a controlled temperature of between 26 and 30 degrees. Thereafter malolactic fermentation and maturation over 12 months in 50% new and 50% one year old French Oak.
100% Biodaynamic (Demeter)