The Tasca d’Almerita Lamùri, 2009 is from Sicily and made with 100% Nero d’Avola grapes.
Nero d’Avola is Sicily’s most popular red grape. The Nero d’Avola grape produces a very robust wine. In the past it was dedicated almost exclusively to fortifying weaker reds in France and northern Italy. I know it’s available at Premier Wine in Orchard Park. I think they have it at their Amherst store on Maple too.
91 pts. Robert Parker’s The Wine Advocate: June, 2011 – “The 2009 Lamuri is Tasca’s mid-range Nero d’Avola, although it is a wine that regularly over delivers for its price. Sweet candied fruit, herbs and flowers meld together nicely in this polished, mid-weight red. The 2009 is a somewhat firm Lamuri that will require at least 6–12 further months in bottle. I especially like the intensity and drive of the finish. Anticipated maturity: 2012–2019.”
SOB Analysis: I have heard some good things about Nero d’Avola being the Italian version of an American Cab or an Aussie Shiraz, so I was eager to give it a try. In my mind this particular bottle does not over- deliver. The nose is mediocre at best. I can taste some fruit and herb, but I don’t find much sweet or flower. The mid-palate has a good balance and is reasonably full but the legs are weak. The wine improves with food (pasta with marinara), like many Italian wines, but not dramatically. It’s not a terrible bottle of wine, but for $16.99 I expect more. I will continue to look for some good Nero d’Avola, but it probably won’t be a Lamuri.
According to the wine maker: 100% Nero d’Avola (grapes) from 10-15 year old vines grown in sandy soils. The unique micro-climate provides Lamùri its pleasant freshness and elegance. Intense ruby-red in color, Lamùri offers lush aromas of blackberry, mulberry and cherry. On the palate, this wine is incredibly rich, with velvety tannins and a refreshing acidity. Recommended with Mediterranean fare, such as pasta, roasted lamb and barbecued kebabs or ribs.
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