Paolo Bea Montefalco Sagrantino Passito 2010 375ml

Bea’s rare and mind-bendingly complex passito (the traditional method for making Sagrantino di Montefalco, in fact) comes from pure Sagrantino harvested at a high brix level and left to dry naturally on straw mats in the upper level of his grand winery. After several months of drying, the bunches are destemmed and crushed, at which point an infinitesimal amount of juice is pressed forth from the ultra-shriveled berries. Fermentation skulks along until the sugar levels reach 16% to 18%. The final product carries around 100 grams per liter of residual sugar and delivers a visceral blast of Sagrantino essence: spice cake, cured tobacco leaves, peppery black fruits, old leather, and a profound sense of umami. Always released after a significant amount of aging (thereby increasing its already stunning complexity), it’s an idiosyncratic, deeply enveloping wine that feels like a transmission from another era.

Wine Spectator: 92 Points
A high-toned sweetie, with tangy acidity creating a mouthwatering frame for the palate's creamy range of date, macerated cherry, toffee and herb-laced balsamic character that echoes on the plushly chewy finish. Drink now through 2027. 277 cases made, 200 cases imported.