Nose
The aromas are lovely, with a mingling of black raspberry, black cherry, blueberry, sandalwood, vanilla and cedar. On the palate the wine is full-bodied but not heavy, with layers of pomegranate and semisweet chocolate.
Growing Conditions
2013 has been hearalded as another standout growing season in Napa Valley. Although yields were down significantly, quality was particularly high and concentrated. An early budbreak and moderate temperatures led to a long, slow ripening period, allowing outstanding flavors to develop at relatively low Brix. Harvest came in September during a period of moderate warmth which gently brought the grapes to maturity. The tannins developed a silky nature, while still being tactile, supportive and very ageworthy. The color and aromatics weren't rushed and were able to develop the complexity we love about this varietal so rarely seen in the United States.
Winemaking
Aglianico is a dark-skinned Italian variety indigenous to the Campania region around Naples. It produces a deep ruby wine with powerful aromas and flavors and significant tannin. Our friends Bill and Kathy Collins grow the only Aglianico in Napa Valley, all of which comes to Benessere. We handle the grapes gently throughout fermentation, with a single daily punchdown to keep the cap moist. The wine matures in a mix of new and used French oak barrels for 18 months before bottling.
Appearance
The wine is a beautiful deep garnet.
Food Pairing
Enjoy our 2013 Aglianico alongside roasted duck with a berry compote, or a mushroom carpaccio with gremolata and shaved parmigiano.
