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Elio Perrone Barbera d'Asti Tasmorcan 2010

Barbera from Asti, Piedmont, Italy
  • RP90
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Winemaker Notes

This is a young, fresh, beguiling wine made from young vines.

Critical Acclaim

RP 90
The Wine Advocate

The 2010 Barbera d’Asti Tasmorcan is fabulous this year. I find wonderful delineation in the aromas and flavors, all supported by a vein of minerality that gives the wine its balance. The 2010 isn’t a flashy wine. Instead, it impresses with its superb balance and class. The Tasmorcan is best enjoyed at the dinner table, where its lively acidity and vinous personality will show at their best. Anticipated maturity: 2011-2014.

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Elio Perrone

Elio Perrone

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Elio Perrone, , Italy
Elio Perrone
Working at a comparatively artisinal scale, Stefano Perrone has championed ideas foreign to most of the region's large producers. He works with many north-facing sites (for freshness), limits his yields, and makes a strict grape selection. Just as important is the aesthetic he brings to bear—seeking to make wines of deftness and levity; never big or "thick" Moscatos. Because of its delicacy and its dependence on perfect balance, great Moscato is hard to make, and only a few producers have mastered the craft. Among these few leaders, Stefano Perrone is quickly establishing himself as the reference-point producer.

By the late '90s, Stefano was looking for new challenges. He recognized that the Asti zone possessed many old Barbera vineyards on steepslopes that would be planted to Nebbiolo if they were just a few miles west. He purchased the great Mongovone vineyard in 1999. With vines planted in 1932, Mongovone gave him the material to produce something special. Yet, just like with his Moscatos, Stefano produces Barbera that captures the ethereal freshness for which the Asti zone is noted. At the same time that he was branching out into Barbera, Stefano produced his first vintages of Bigaro—a softly sweet, gently effervescent salmon-colored sparkler made from Brachetto and Moscato.

Columbia Valley

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A large and geographically diverse AVA responsible for a wide variety of wine styles...

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A large and geographically diverse AVA responsible for a wide variety of wine styles, the Columbia Valley AVA is home to 99% of Washington State’s total vineyard area. A small section of the AVA extends into northern Oregon as well. Because of its vast size, it is necessarily divided into several distinctive sub-AVAs, including Walla Walla Valley and Yakima Valley—which is further split into three more even smaller AVAs. A region this size will of course have varied microclimates, but on the whole it experiences cold winters and long, dry growing seasons. Frost is a common risk during winter and spring. The towering Cascade mountain range creates a rain shadow, keeping the valley relatively rain-free throughout the year, necessitating irrigation from the Columbia River. The lack of humidity combined with sandy soils allows for vines to be grown on their own rootstock, as phylloxera is not a serious concern.

Red wines make up the majority of production in the Columbia Valley. Cabernet Sauvignon is the dominant variety here, where it produces wines with a pleasant balance of dark fruit and herbs. Wines made from Merlot are typically supple, with sweet red fruit and sometimes a hint of chocolate or mint. Syrah tends to be savory and Old-World-leaning, with a wide range of possible fruit flavors and plenty of spice. The most planted white varieties are Chardonnay and Riesling, the styles of which depend on the warmth of the site. Citrus and green apple are common to both in cooler sites, while warmer vineyards will produce riper, fleshier stone fruit flavors.

Cabernet Sauvignon

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A noble variety bestowed with both power and concentration...

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A noble variety bestowed with both power and concentration, Cabernet Sauvignon is sometimes referred to as the “king” of red grapes. It can be somewhat unapproachable early in its youth but has the potential to age beautifully, with the ability to last fifty years or more at its best. Small berries and tough skins provide its trademark firm tannic grip, while high acidity helps to keep the wine fresh for decades. Cabernet Sauvignon flourishes in temperate climates like Bordeaux's Medoc region (and in St-Emillion and Pomerol, where it plays a supporting role to Merlot). The top Médoc producers use Cabernet Sauvignon for their wine’s backbone, blending it with Merlot and smaller amounts of Cabernet Franc, Malbec, and/or Petit Verdot. On its own, Cabernet Sauvignon has enjoyed great success throughout the world, particularly in the Napa Valley, and is responsible for some of the world’s most prestigious and sought-after “cult” wines.

In the Glass

High in color, tannin, and extract, Cabernet Sauvignon expresses notes of blackberry, cassis, plum, currant, spice, and tobacco. In Bordeaux and elsewhere in the Old World you'll find the more earthy, tannic side of Cabernet, where it's typically blended to soften tannins and add complexity. In warmer regions like California and Australia, you can typically expect more ripe fruit flavors upfront.

Perfect Pairings

Cabernet Sauvignon is right at home with rich, intense meat dishes—beef, lamb, and venison, in particular—where its opulent fruit and decisive tannins make an equal match to the dense protein of the meat. With a mature Cabernet, opt for tender, slow-cooked meat dishes.

Sommelier Secrets

Despite the modern importance and ubiquity of Cabernet Sauvignon, it is actually a relatively young variety. In 1997, DNA revealed the grape to be a spontaneous crossing of Cabernet Franc and Sauvignon Blanc which took place in 17th century southwestern France.

PIO20511113_2010 Item# 114559

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