Passopisciaro

L

Lou Kessler

Lou Kessler
I was at an event where the 07 Passo was one of the many wines being poured. I was really impressed and I was wondering if it might have been due to the overall tenor of the evening. Good food, good overall wine, interesting people, sometimes makes wines seem to taste better than they deserve. What say the opinionated members of this site?
 
Haven't had the 07 yet, but I liked the 2004 very much, the 2005 not as much, and the 2006 better. Some say it's a little modern and sweet, but I think it carries the area (Sicilia) well.
 
I just retasted the 2007 and was really impressed and i wasnt surrounded by good food, company, etc. I was intrigued to hear that the 07 saw "no" oak, just ferment in stainless and like 6 months in botti. As i recall, Levi you talked about the oak intigrating at some point last spring. I had tried the wine around the same time and found it a bit goopy and overly fruity, even "oaky". It certainly fleshed itself out and is in a great place right now but i guess there really wasnt any oak to intigrate in the first place...not really sure of what to make of it, though i dont really care as i just like the wine the way it is.

Frank said he was great friends with Franchetti when he visited: Rumor confirmed.
 
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