Paolo Bea Pagliaro Sagrantino Secco 2007
GUARANTEED BEST PROVENANCE:
IMPORTED BY AIR FROM ITALY
AND STOCKED IN CALIFORNIA
I first tasted Paolo Bea's dry Sagrantino with my friend and Master Sommelier I studied under, Alan Murray. We were sharing a wonderful winter meal at Heirloom Cafe in San Francisco when we noticed a bottle of Pagliaro 1997 on the wine list. Giddy at the opportunity to try it, we ordered a bottle. Matt Straus, Heirloom owner and fellow Sommelier, brought the bottle to the table.
"I hand carried this bottle back from Paolo's cantina years ago," Matt told us that blustery night. "This is my last bottle. I'm sad to see it go, but happy that you're going to enjoy this divine Sagrantino."
It was sublime, with a richness that had us in awe. At that exact moment, I knew I needed Paolo's masterpiece on my personal wine list.
Enter Paolo Bea's Pagliaro Sagrantino Secco 2007. With a rich nose of blackberries, ripe black cherries, and a dusting of dried violets, it ravishes the palate with a jovial celebration of black fruits, dried herbs, cocoa and soft fennel notes. There is a soft earthiness that is an enduring signature of Paolo Bea's wines. The finish is dramatic and long.
The 2007 is ready to go now, and you can lay it down for at another 15+ years. Good luck resisting the tempation to pop a cork after the bottle arrives.
I'd pair Pagliaro with roasted lamb, grilled ribeye steaks, perhaps a rich wild board stew. That night at Heirloom cafe, I had the wine with Matt's special creation, a pungent, cheesy grilled beef burger to die for. You can pair Pagliaro with firm blue veined cheeses, or a nice Tuscan pecorino. Frankly, I'd just pair a bottle with good friends.
Extremely limited availability for the 2007 vintage. I'm limiting orders to 3 bottles per person — sharing is caring.
Bottle Size: 750 ml
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