NV Marietta Cellars, Old Vine Red Lot Number 75
- Jammy blackberries, dried herbs, and a touch of cedar on the nose.
- Lush and smooth on the palate with notes of spice and dark fruit.
- Finishes with soft tannins and lingering warmth.
- Jammy blackberries, dried herbs, and a touch of cedar on the nose.
- Lush and smooth on the palate with notes of spice and dark fruit.
- Finishes with soft tannins and lingering warmth.
- Jammy blackberries, dried herbs, and a touch of cedar on the nose.
- Lush and smooth on the palate with notes of spice and dark fruit.
- Finishes with soft tannins and lingering warmth.
NOTES FROM ANDY:
“When I first started selling wine when I was about 22, I worked for the Martignetti family in their downtown store in the North End of Boston. My boss and teacher, Brian Gurnee, was an old hippy who just oozed with passion for wine but also taught me a very important lesson which was to never, ever make someone feel bad about what they enjoy drinking. You can help them explore new things that might expand their horizon, but it is not our place to judge what others enjoy. He handed me this wine and basically said “you can tell those $40 (at the time) Oakville Cabernet Sauvignons to f&ck off, get a load of this juice.”
The Old Vine Red is a passion project at Marietta, and this is the 75th release of the wine. It has always been released in lots, rather than vintages, to allow the house to utilize juice and wine from multiple vintages to preserve a house style. But the fun part of this wine is that it is a “field blend.” That means that they essentially produce a wine with “what is in the field.” This has such a strong connection to how most of the wine consumed in Italy is made.
This wine was a MUST HAVE for me at Pulcinella! because it helps me tell the story of our restaurant: the influence of ALL immigrants to the Americas has made us a stronger, better place to live. The contribution of Italian immigrants to the quality of wine making throughout the world is undeniable and would not have occurred had they not left to seek a better life elsewhere during tumultuous political times.
Primarily Zinfandel-based, this wine exhibits the classic “raspberry and baking spice” characteristics I personally love in certain wines. It was one of two wines I hand-selected for our Pork Steak Papacelle which, in and of itself, is a classic Italian immigrant dish. Back home in New York we called it “Pork and Vinegar Peppers.” This wine is awesome.”