2017 Le Casematte Peloro Terre Siciliane Rosso IGT Sicily 750 ml

Last year we sold out of not one but two allocations of the 93-point 2016 Le Casematte Peloro. Its tantalizing fresh red fruit, tinged with high-toned citrus and swathed in tar, leather, and rocky earth, seemed too good to be true. 

But today’s 2017 sees the Peloro soaring to even greater heights, with a 94-point rating from James Suckling and a razor-sharp bargain price. It really may not get better than this. 

The man behind today's magical wine, Le Casematte founder Gianfranco Sabbatino, is a favorite of Robert Parker’s Wine Advocate, which was quick to proclaim he “has suddenly appeared on the Sicilian wine scene like a comet that burns bright in the skies above. He came out of nowhere, but his strong personality has already left its mark.”

Wine Advocate’s Monica Larner doubled her praise for Sabbatino’s 2017 Peloro, writing: “There is a wild side to the bouquet with a meaty reminder of the night when owner Gianfranco Sabbatino and I were almost attacked by a wild boar while visiting his vineyard at night.” The 2017 Peloro channels this dramatic and invigorating terroir—a 25-acre vineyard overlooking the famed Strait of Messina at Sicily’s northernmost tip—with incredible authenticity. 

Credit this to Nerello Mascalese, a native Sicilian grape variety similar to Pinot Noir but better suited to warm, Mediterranean climes. From the flanks of Mount Etna to the promontories of Le Casematte’s Faro appellation, Nerello Mascalese has the ability to channel the land with singular clarity.

This land, more than most, has a story to tell, featuring a pair of defensive concrete bunkers, which date to World War I and stand hauntingly over the vines at night. Now, the most dramatic thing about the 25-acre vineyard is its slope, which comes close to 70 degrees in places, making hand-harvesting a must. 

The Nerello Mascalese that comprises the backbone of the Peloro is blended with 30% Nocera, a little-known grape native to the north of Sicily that’s prized for its mouthwatering acidity. Together they are vinified in stainless steel vats and rested in French oak barrels for a short period, followed by three months of bottle aging. Focus and freshness are put front and center throughout the vinification process, and it shows in the finished wine. 

In his 94-point review, James Suckling called this, “superb,” and “so mouthwatering and tangy,” while Vinous called the Peloro “Dense, lush and sweet, but very light on its feet too, with the sour and flinty red fruit flavors complicated by botanical herbs.” 

It is both a critical darling and a downright crowd-pleaser—trending towards party starter—especially at today’s price. We highly recommend securing all you can right now.