Cabernet can be hit-or-miss in Sicily, but this one's a hit. The dusty cassis and field-green aromas lead to rich dark-fruit flavors with plenty of tobacco, bitter chocolate and coffee grinds. A full, plush mouthfeel with lots of oak balances the other components. This wine is approachable now but will hold well through 2010
Sicily has proved itself a worthy territory for Cabernet Sauvignon and this wine from the island’s southeast corner is tightly packed with aromas of spice, licorice, vanilla, earth, iron, bay leaf, dried herbs and a playful touch of crushed raspberry. It does not boast the same density as other over-extracted Cabernets because it counts on elegance, not muscle.
The Feudo Principi di Butera estate releases this Cab five or more years after the harvest, although a good argument could be made that it should be released sooner. Tertiary aromas of mineral and dried spice do appear and there’s not much fruit left (especially in the hot 2003 vintage). Nonetheless, the wine is elegantly aged: Drink now.
The age of this 2002 wine shows immediately thanks to its gritty aromas of dried fruit, earth, resin and black tar. The color of this Sicilian Cabernet Sauvignon is bright and ruby but the flavors definitely denote a wine that is approaching the end of its drinking life.