2017 SRC Etna Rosso
2017 SRC Etna Rosso
$59.99 Per Bottle|
$58.99 (Buy 6 or More)
SRC is one of the most exciting producers to come out of Sicily on the recent Etna tide. They farm their 5 hectares (spread across four different contradas) using organic principles, and in sync with the rhythms of nature.
In the winery, the use of concrete fermenters is preferred, so as not to impart flavours that don't come directly from the fruit or the soil. Minimal intervention allows for the purity of the wines to shine through.
The Etna Rosso comes from two contradi - Crasa and Calderara, using vines with an average age of 80 years. Not bad for an 'entry-level' wine. The vineyards sit at 650m asl, amongst rocky outcrops of hardened lava. If you've never experienced the wines from Etna, this is one you just can't go past.
Fruit from the contradas of Crasa and Calderara, 80 year old vines at 650m asl. 2017 was fairly warm and dry, with almost no rain! At end of September it started to rain so the grapes gratefully soaked up the moisture. Harvest was third week of October. 80% Nerello Mascalese, and the rest Nerello Cappuccio and Mirello Rossa. 3 weeks maceration during fermentation. Malolactic in botte grandi then into cement.
Gorgeous red fruit nose, red cherry, cherry stone, and blood orange, a little smokey, hint of wild herbs. On the palate pure, juicy and long, with very fine tannins.
SRC (pronounced: esSeRCi,) in Italian means "here we are". The acronym you read on the label, is their motto but they are also the initials of their names: Sandra, Rori and Cinzia, owners of the vineyard - the family Crasà. The company, led by Rori Parasiliti, is very young with the first harvest in 2013, they have an incredible five hectares on the northern slope of the volcano Etna in the districts of Crasà, Calderara, Scimonetta and Rivaggi (all between the towns of Castiglione di Sicilia and Randazzo). The work in the vineyard is restricted to (only copper treatments) respecting the rhythms of nature and using the sheep to manage weeds. In the cellar, as for the agricultural part, the details are taken care of so carefully cement is the preferred material to avoid any kind of assignment. The use of ultra low sulfur. It is not filtered nor clarified. This wine is mostly nerello mascalese with some carricante and grecanico. Plunged twice a day for about three weeks in open top fermenters and then transferred to concrete for 12 months.
MIKE BENNIE - THE WINE FRONT
This is perhaps the weakest SRC wine released yet but by no means poor. It shows scents of brambly black currants, dried rose petals, young port, balsamic vinegar for lift. The palate is shows stewed but vibrant fruit flavours, a lick of the dried fig and date character, a raise on amaro-like acidity and a web of thick set but not overly cumbersome tannins. It’s dense, rich, warm and broad, but still mainlines the grunty, rocky chew and pucker of Etna with a granite-pumice mineral character coursing through the wine. Drink younger.