PV Tasting Notes
Deep ruby/garnet with a bouquet of significant magnitude, a blend of 60% Cabernet Sauvignon and 40% Merlot seems to bring together all of the best elements of previous vintages, initially tonnes of very sweet delicate soft fruits, blueberries, raspberries and strawberries, then follows black cherry jam, cinnamon, fresh herbs, cocoa and mint..eucalyptus?... The palate is fully enveloping, thick and creamy, fully loaded, this is a “full on” Sicilian version of a top flight Bordeaux and it works beautifully. The attack seems huge, rather dynamic, but there is admiral balance here, the acidity is lively and brings harmony to this bold interpretation, the end result is a rich, juicy, and yet noble wine, full bodied style, then supple, finessed tannins frame the gorgeous finish, at this price I find it exciting, we have sold several vintages of this already, and the 2007 is as good if not better than the last two, this could quite easily turn into a bit of a cult wine, and I don’t say that very often. Simply put, this incredible wine is one of the finest reds made in Italy today. Tasted January 2010.Independent Review
95 points Luca Maroni, Miglior Vino Rosso d'Italia April 2010
Top 500 Italian Wine producers 2010
92 Points Antonio Galoni The Wine Advocate June 2010.
The 2007 Camelot (Cabernet, Merlot) offers up dark, sensual fruit along with grilled herbs, minerals, cassis, mint and French oak that add layers of complexity. This voluptuous, full-bodied Sicilian red delivers tons of pleasure in a soft, harmonious style. Today the oak is a little prominent, but not excessively so. In another few years the wine should be firing on all cylinders. That said, it is impressive even today. Anticipated maturity: 2012-2022.
I have to say I was deeply impressed with the wines I tasted from Firriato this year. Across the board this is a very solid line-up, which is particularly impressive considering the estate’s production is now nearly 5 million bottles per year spread across numerous properties in Sicily. Firriato is among the new entrants in the Etna, and those wines are among the highlights.
Perfect of course with all manner of Lamb, but I would rather pair this with something a bit more adventurous like Rigatoni with hare or big Bolognese sauces, veal stews or pasta with veal in a creamy sauce, braised Beef, but braised in the same wine! Lots of pork dishes and of course most cheeses, this would also work really well with chocolate, straight off the block.
Classification IGT Sicilia
Grape varieties 60% Cabernet S.; 40% Merlot
Soria / Misiliscemi, Trapani province. Southwest
exposure (235 mt. s.l.)
Soil composition Medium mixture with a clayey tendency
Training system Cordon trained, spur pruned
Nr. vines per hectare 5.700
Yields per hectare 5.300/5.500 kg
Hand-picking. Merlot: from the 1st and the
2nd decade of September. Cabernet
Sauvignon: from the 3rd decade of
September to the 1st of October.
Fermentation temperature 24°-28°C
Period of fermentation 14 days
Maturation French barriques for 12 months