Sicily makes some of the absolutely best dessert wines you will ever taste, and Feudo Disisa’s late-harvest Krysos is an excellent example. The wine opens with intense aromas of apricot, chestnut honey, almond marzipan and dried apricot. It feels soft, thick and enduring on the long, sweet finish.
— M.L.
(12/31/2010)
Tornamira is a blend of Syrah, Cabernet Sauvignon and Merlot that shows dark and sophisticated aromas of cured meat, leather, Teriyaki sauce, black fruit and toasted almond. There’s a modern touch of oaky spice on the finish, with soft, velvety tannins to boot.
— M.L.
(4/1/2012)
Tornamira is a rich and layered 50-25-25 blend of Syrah, Cabernet Sauvignon and Merlot with all its cards in place. The aromas here include blackberry, forest floor and spice but the wine also delivers veiled nuances of natural rubber and chocolate fudge. The texture is rich, dense and succulent.
— M.L.
(2/1/2009)
Tornamira is a blend of Syrah, Merlot and Cabernet Sauvignon that offers plush, fruity layers of black fruit, spice, cola, tobacco and softly worn leather. Pair this wine with grilled sausage and bell peppers.
— M.L.
(4/1/2012)
From the Monreale subzone of western Sicily, Vuarìa is a fresh, lively wine that has seen some contact with toasted oak. Cherry, blackberry, roasted almond and exotic spice make this an easy, food-friendly wine.
— M.L.
(4/1/2012)
A plump, modern expression of Nero d’Avola with evident oak tones of chocolate, spice, toasted almond and a darkly concentrated appearance. Some bright red fruit and wild berry peeks through and offers a touch of much-needed freshness in the mouth.
— M.L.
(4/1/2012)
This youthful wine plays most of its cards in the mouth, where it offers a plump, fruity feel with fresh accents of tangy acidity on the finish. The bouquet is redolent of red berry, cola and leather.
— M.L.
(4/1/2012)
Here’s a fragrant and fresh expression of Grillo that shows sharp, green tones of Granny Smith apple, kiwi, cut grass and lemon soda. The wine is clean and zesty, and will make your mouth pucker.
— M.L.
(4/1/2012)