2006 Dal Forno Romano - Valpolicella Superiore (92 pts)

2006 Dal Forno Romano - Valpolicella Superiore (92 pts) #winereview @dalfornoromano · ❓Does Volatile Acidity always bother you or does it sometimes add complexity❓· 👁 Deep ruby core with a Pale garnet rim· 👃 Pronounced intensity on the nose. Balsamic vinegar, cedar, cocoa powder, black cherry, black plum, fig, sage, liquorice, smoked meat, and root beer· 👄 The wine is dry, medium acidity (I was expecting higher), high ripe and fine grained tannins, high alcohol, and medium+ body. The palate has a strong Pu er tea component to it. The texture is mouthcoating and drying at the same time, but in a good way. Fig, raisin, prune, black plum, and dried cherry, cherry liqueur on the palate. The medium length finish shows ink, sage, liquorice, and smokey flavors· 🔔 This wine is a beast for a Valpolicella Superiore, only Dal Forno can get this concentration and depth. The nose is a bit spiked with some VA notes, but it sorta works. The alcohol is a bit hot for me and I wish the finish was longer with a bit more of the fruit profile standing up to the structure of the tannins and alcohol. It is still super complex and really sets a bar for the category. This will age and needs decanting if you drink it now· #italy #veneto #valpolicella #valpolicellasuperiore #dalfornoromano #dalforno #corvina #rondinella