1995 Bell Wine Cellars Amarone, Cabernet Sauvingon, Clone 6, Rutherford, 500 ml -- Bell Wine Cellars Shopping Cart
$225.00
-- 1995 Bell Wine Cellars Amarone, Cabernet Sauvingon, Clone 6, Rutherford, 500 ml
In 1991 while visiting Italian wine producers Anthony was able to taste a number of Amarone wines- wines produced from grapes air dried on wicker mats for 60 to 100 days prior to fermentation. Traditionally produced in the Veneto region of northern Italy, the grapes used for these wines are Corvina (supplies body and color); Rondinella (tannin) and Molinara (acidity). Amarone has a deep pomegranate color and a nose of spice, mineral and tar. Produced from grapes that are air-dried before they are pressed, Amarone wines are not only Anthony’s favorite Italian reds but also one of the most desirable made anywhere.
In 1995 Anthony decided to make his own “California Amarone”. We harvested one and a half tons of Clone 6 grapes from the Baritelle Vineyard in Rutherford and spread them out in a single layer, on straw lined prune drying racks. We let the grapes dry for almost 45 days in a dry well-ventilated room during which time they lost almost 50% of their weight. We then, very laboriously, hand separated the dried berries from the stems and fermented the grapes in small containers. Following fermentation the pressed wine was racked to new French oak barrels where it underwent malolactic fermentation and was allowed to age for five years before bottling. As water evaporated from the wine during barrel aging, the alcohol concentrated in the wine, increasing from 14% to almost 17%. At bottling we produced only 38 cases of 500ml bottles – about 25% of what a ton and a half of grapes would typically produce. The wine was hand bottled in the summer of 2000 and received an additional 5 years of aging in the bottle.
This rich extracted wine bears only a faint resemblance to traditional Amarone owing to the use of the Cabernet Sauvignon, a Bordeaux Varietal, instead of the traditional Italian varietals from the Veneto. That said, the wine is highly extracted and intensely flavored. Deep in color, with a brick hue developing, the wine is strong and dark in fruit flavors, tending toward sweet dried fruit. The extensive aging, both in barrel and bottle, has given the wine a nutty, slightly almond nose. This unique wine has a warm, rich fruit flavors on the palate and a long lingering finish. As a hearty red wine, it is best with full-flavored meat dishes such as game, or pasta with gorgonzola sauce. It is also ideal with a cheese course featuring flavorful cheese and nuts such as Parmigiano-Reggiano or grana padano and hazelnuts and pecans.
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