Renato Motalli
Le Urscele Valtellina Superiore Nebbiolo
Valtellina, Sondrio, Lombardia, Italy
This needs 12-24 hours before it really gets there. But it is a stunning wine. Chestnut, roses, melting road tar, floral like crazy, rock and soil tones and so much more and very nuanced. Concentrated and velvety with terrific purity and sappiness. Amazing length but only showing 15% of itself. Such purity but people need patience. Insanely complex wine but my score will go up after this airs out.
This needs 12-24 hours before it really gets there. But it is a stunning wine. Chestnut, roses, melting road tar, floral like crazy, rock and soil tones and so much more and very nuanced. Concentrated and velvety with terrific purity and sappiness. Amazing length but only showing 15% of itself. Such purity but people need patience. Insanely complex wine but my score will go up after this airs out.
Oct 31st, 2022
This is one interesting beastie. From way up north…St. Moritz not so far away. All, as I understand it, done by one Renato Motalli. 80 years of age now, no one to pass the winery on to. So…get ‘em while you may.
I aired this for 3 hrs then decanted for 90 mins…this may not have been enough, as with air the complexity keeps evolving.
On the nose, there is an aged Barolo kind of pressed, half dried Cherry mixed with damp woods kind of thing. Evolving into sweet tobacco and kirsch. At first, this wine presents much more Burgundian than northern Italian. But with time and air, a northern Italian identity comes to the fore. Chestnut Botti, huh? There’s no vanilla or wood tannin, but the man has found a way to create a living, changing wine. With a thrown together ragú , tomato, beef, blanched bacon, and lots of mushrooms it coats the palate and begs for more.
As time goes on post dinner, it’s more intriguing, soft but sharp as well.
Glad to have some more to experiment with and see if prolonged time makes a difference.
Very interesting.
@Coturier
With Randy
This is one interesting beastie. From way up north…St. Moritz not so far away. All, as I understand it, done by one Renato Motalli. 80 years of age now, no one to pass the winery on to. So…get ‘em while you may.
I aired this for 3 hrs then decanted for 90 mins…this may not have been enough, as with air the complexity keeps evolving.
On the nose, there is an aged Barolo kind of pressed, half dried Cherry mixed with damp woods kind of thing. Evolving into sweet tobacco and kirsch. At first, this wine presents much more Burgundian than northern Italian. But with time and air, a northern Italian identity comes to the fore. Chestnut Botti, huh? There’s no vanilla or wood tannin, but the man has found a way to create a living, changing wine. With a thrown together ragú , tomato, beef, blanched bacon, and lots of mushrooms it coats the palate and begs for more.
As time goes on post dinner, it’s more intriguing, soft but sharp as well.
Glad to have some more to experiment with and see if prolonged time makes a difference.
Very interesting.
@Coturier
With Randy
Pours that mahogany soy caramel color I love so much.
Smells sticky sweet - muted cherries and a wool blanket, dried strawberry slices & white roses sitting pretty in their brown black potting soil.
Pours that mahogany soy caramel color I love so much.
Smells sticky sweet - muted cherries and a wool blanket, dried strawberry slices & white roses sitting pretty in their brown black potting soil.
Nose : sweet pink rose juice. So gorgeous
Palate: sweet perfect cherry. A hint of cranberry.
Finish is liquid joy. Wow. So good.
Nose : sweet pink rose juice. So gorgeous
Palate: sweet perfect cherry. A hint of cranberry.
Finish is liquid joy. Wow. So good.
