2016 Cesari Bosan Ripasso (mini review)

For those not familiar with Ripasso’s they are a process used mostly in Italy where they take the grapes and re-pass them over the skins of another, typically more expensive wine. In this process the wine picks up a lot more complexity and depth than one would be able to get, all the while at a lower price point. This one is dark in color. On the mid palate the wine displays some lovely dark berries and some mocha. On the medium length finish the wine displays some nice firm tannins and acidity. I would give it an 88+. Not in the LCBO but available for $34.95 from Profile Wine group

from the winery’s web site:
RIPASSO BOSAN – VALPOLICELLA RIPASSO DOC SUPERIORE
This Valpolicella superiore, created from a blend composed of 80% Corvina Veronese and 20% Rondinella grapes using the ripasso technique, which is born of experience in creating the famous Amarone Bosan. In the month of March it undergoes a second fermentation, around 15 days, on the lees of Amarone Bosan. The resulting wine has a powerful, soft and velvety body with a predominant cherry bouquet, along with pleasant hints of cocoa, tobacco and vanilla. An excellent accompaniment to game, grilled meats and casseroles as well as very mature cheeses.

Tasting description
Brilliant with intense purple colour, the bouquet expresses its complexity by notes of red fruits and spicy cherries. Full bodied and harmonic, slight acidity could be enjoyed in the aftertaste, smoothed out velvetly by hints of cocoa and toasted coffee.

Alcohol: 14.00%
Total acidity: 5.80 g/l.
Clean acidity: 0.60 g/l.
Reducing sugar: 7.5 g/l
Net dry extract: 30.1 g/l.

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