北大の吉田徹先生に勧められて、桑園駅側のイーオンにあるKALDIを覗いてみた。店内は札幌駅前のJUPITERと違い、わざと通路をくねらせ迷宮感を醸している。そこのワインコーナーで最初に目に飛び込んできたのが、名前だけは頭にあったシチリアワイン、ロッカペルチィアータの２０１３の赤。
セパージュは下記の通り。確かにうまくて飽きない。
Nero d'Avola - Syrah Wine
Nero d’Avola & Syrah are two red grape varieties that are often compared to each other because of the dark color of their skins and the flavors they produce in wine. The blend is uniquely Italian – since Nero d’Avola is grown almost exclusively on the island of Sicily – but shows a modern Italian approach to winemaking, as Syrah is regarded as a French grape. The blend features in the IGT category.
Deep, concentrated and tannic are descriptors frequently applied to Nero d’Avola, which is Sicily’s rising star. The variety may be produced with or without oak maturation and this will ultimately affect the overall bodyweight and complexity of the wine. Those Nero d’Avola wines made from stainless-steel production methods are much lighter, fresher and focused on bright, red fruit flavors. Barrel-aged Nero d’Avola wines take on richer tones, often accented with a touch of fruit sweetness.
Nero d'Avola - Syrah
Syrah and Nero d'Avola blends
Syrah is less specific to one particular region than Nero d’Avola and is grown extensively around the world – perhaps most famously in Australia where it is known as Shiraz. Styles of Syrah can vary wildly, but since the Nero d’Avola – Syrah blend is localized to Sicily, it is safe to assume a certain commonality within the available options. Sicilian Syrah resembles the New World style that focuses more on berryfruit flavors than black pepper and herbs.
Together, the two form inky black wines that are not typically designed for anything more than short-term cellaring.
