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Palmina Dolcetto 2014

  • WW93
750ML / 13.5% ABV
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4.2 11 Ratings
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4.2 11 Ratings
750ML / 13.5% ABV

Winemaker Notes

The nose is youthful and bright, full of red and Bing cherries. On the palate, notes of hard candy, with a lively Jolly Rancher-like cherry flavor. Mid-palate notes of cardamom, with a pleasurable, slightly herbal finish, with a trace of basil. The characteristics of Dolcetto shine through: a graceful balance of acidity and light tannins, alongside a youthful exuberance and freshness that make the varietal so versatile at the table.

Similar in weight to your favorite Pinot Noir, Dolcetto pairs well with antipasti, pastas with meat sauces, grilled fish, roasted poultry, and of course…pizza! Pour a glass and enjoy during kitchen meal prep, or on the patio while grilling.

Critical Acclaim

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Wilfred Wong of Wine.com
The 2014 Palmina Dolcetto, a wine not previously on my radar—is one of the most impressive red wines I have tasted over the last few months. From start to finish, this wine drinks so very nicely. This grape variety just wants to be enjoyed with a meal and not put on a fancy stage. Just invite family, friends, and neighbors and enjoy. Its bright red fruit flavors, and juiciness on the palate suggest a beautiful pairing with a Margherita pizza. (Tasted: February 8, 2017, San Francisco, CA)
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Palmina

Palmina

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Palmina, California
Palmina is more than a winery. It is a philosophy, a passion and a strongly held belief that wine is an extension of the plate, a component of a meal and a means to bring people together. Formed by winemaker Steve Clifton in 1995, Palmina is named in honor of Steve’s great friend Paula. Like a grandmother to him, she taught Steve to love cooking, wine and the Italian lifestyle and was a spark in his life. After Paula succumbed to breast cancer, Steve found that her given name on her Italian birth certificate was Palmina, and the winery was thus fittingly named. Palmina produces a full range of wines crafted from Italian varietals grown in Santa Barbara County, California. Palmina is not trying to emulate the Italian versions of those wines, but rather translate the history of those grapes to the growing conditions and vineyard sites of the very unique characteristics of Santa Barbara County. The wines are Italian by inspiration with flavors rooted in Santa Barbara, and all are intended to be a delicious component of a meal.
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Ranging from cool and foggy in the west to warm and dry in the east, the Santa Ynez Valley is a climatically diverse growing area. The most expansive AVA within the larger Santa Barbara County region, Santa Ynez is also home to a wide variety of soil types and geographical features. The appellation is further divided into four distinct sub-AVAs—Sta. Rita Hills, Ballard Canyon, Los Olivos District and Happy Canyon—each with its own defining characteristics.

A wide selection of grapes is planted here—more than sixty different varieties, and counting. Chardonnay and Pinot Noir dominate in the chilly west, while Zinfandel, Rhône blends, and Bordeaux blends rule the arid east. Syrah is successful at both ends of the valley, with a lean and peppery, Old-World sensibility closer to the coast and lush berry fruit further inland.

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An easy-drinker with modest acidity, soft fruity flavors—but catchy tannins, Dolcetto is often enjoyed in its native Piedmont while more serious Barolos and Barbarescos take their time to age. Here, this is the wine you are most likely to find at the table on a casual Tuesday night, accompanying local charcuterie or "apertivo" hour (the canonical Piemontese way to tease your palate before dinner). In recent years Dolcetto has found some footing in California, but plantings are fairly limited outside of Italy.

In the Glass

Dolcetto translates to “little sweet one,” and though the wines produced are typically not sweet in terms of residual sugar, they do possess delightfully fruity flavors of red cherry and blueberry, with an almond-like bitterness at the end and occasional hints of chocolate and baking spice.

Perfect Pairings

Dolcetto is a lively, exuberant variety without a ton of complexity in most cases, and as such is best paired with simple, flavorsome foods such as pasta, pizza and simple meats—anything an Italian farmer might consume after a long day in the field.

Sommelier Secret

In most of Piedmont, easy-ripening Dolcetto is relegated to the secondary sites—the best of which are reserved for the king variety: Nebbiolo. However, in the Dogliani zone it is the star of the show, and here it makes a bigger, riper and a more serious style of Dolcetto, many of which can improve with cellar time.

PMAPA14DOL_2014 Item# 176489

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