2006 Marchese di Villamarina Sella e Mosca Review And Tasting Notes

The Marchese di Villamarina Sella e Mosca 2006 is a mammoth Cabernet Sauvignon produced in purity, a wine that wants to condense all the explosive charge of the Cab in the bottle. Do not think of a simple Bordeaux translation but a Sardinian chameleon transformation. But by now, we know that everything that lands in Sardinia adapts and takes on new life. Look at what happened with the Spanish Cariñena, which took on completely different forms and developments in Carignano. The same goes for Cannonau, although it is now known that it was imported by the Phoenicians on the island and then passed to Spain, becoming Garnacha (Grenache).

How is it produced?

First of all, the vines are trained as saplings and have their roots in soils rich in clay interspersed with aeolian sands. After the harvest, the must ferments in steel and then refines in both new and used barriques for 18 months and then another 12 months in the bottle.

Organoleptic characteristics

The 2006 vintage is a dream. The bouquet has evolved, ripe and full of spices and chocolate. The wood has gradually thinned out to make room for myrtle bushes and the Mediterranean scrub.

The fruit is ripe and in syrup and inebriates you with aromas of candied ginger and blueberry tart, all seasoned with opulent spices.

Do not think of vulgar smokiness but delicate suggestions intertwined with a very elegant potpourri. Peaches in syrup, oranges, and tones of cocoa and dried meat. Finish with eucalyptus and juniper.

It is still lively and greedy on the palate, driven by a tenacious tannic power, even if the wine has a silky and harmonious air.

The extract is still excellent and dense, but it has transformed. It has let itself go, launching itself into an evolution where the bitter tones of roots and dark chocolate alternate, creating an extraordinary play of light and shadow.

The length of the sip is excellent, and the imposing structure, even if it is becoming an ancient manor, loses its luster to acquire unique depth and facets.

Balance and maturation are already optimal, even if the freshness is not lacking. It is not a dry wine. You do not hear that volcanic note typical of wines produced in hot and dry soils, so do not worry. It is not burnt.

On the contrary, it has a particular mentholated note that refreshes and plays down all this fat.

It is not a simple wine, it is not a gastronomic wine, but it has what it takes and personality, and drinking Cabernets of this stature and with these years on our shoulders is a pleasure. It is certainly not a pop wine, but it is a great drink for those who love complex meditation wines.

Food Pairings

Black truffle risotto, passatelli with Parmigiano fondue and truffle, bucatini all’amatriciana, roast beef, hamburger.