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Vieni Estates Appassimento Classic Method Private Reserve 2013 Wine Review

Vieni Estates Appassimento Classic Method Private Reserve 2013

Vieni Estates Appassimento Classic Method Private Reserve 2013

Vinemount Ridge, Niagara Peninsula, Ontario V.Q.A., Canada

Community Score:92/100

Community Reviews: 4

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Price: $59.95

Drink: 2019-2021

Bottle size: 750 ml

Alcohol: 16%

Sweetness: Dry

Wine Type: Red Wine

Winery: Vieni Estates

Agent: Vieni Estates Inc.

Natalie's Score: 91/100

A full-bodied Niagara red wine made with the appassimento method of drying the grapes to concentrate the flavour and alcohol. The wine was aged four years. It's a blend of Aglianico, Cabernet Sauvignon and Merlot grapes. Aromas of dark fruit. Pair with roast beef.

This Vieni Estates Appassimento Classic Method Private Reserve 2013 was reviewed on May 13, 2019 by Natalie MacLean

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Pricing & Stock Information

  • AGLC
  • 771445

Reviews and Ratings

Paula Bernardino rated this wine as 95/100 with the following review:

I discovered this winery at the Taste Ontario event in Ottawa April 3, 2019 and also discovered Appassimento. Wow! Definitely one of my favourite red at the event. I would pair it a platter of cheeses and jam.
Malcolm Lamont - WSET Adv, CSW rated this wine as 91/100 with the following review:

This is a beautifully rich, wine made by drying and concentrating the grapes, and hence flavour and alcohol (16% abv!), which Vieni calls the Appassimento Classic Method.
The wine spent 4 years ageing to perfection, and is a blend of Aglianico (delicious grape variety of Southern Italy), Cabernet Sauvignon, and Merlot.
Smooth, supple, and a knock-out!
Pamela Chiles rated this wine as 90/100 with the following review:

Wow - this is pretty unique for Ontario - a massive, 16% alcohol, appassimento-style wine made from Aglianico (45%), Cab Sauv (37%) and the remainder Merlot, all from the Vieni estate outside Beamsville. A bit hot but bolstered by deep, dark fruit and a chewy savouriness this wine will be fabulous with food - cheese, osso bucco, lamb, that sort of thing. Tasted April 2019

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