Salvatore Molettieri Taurasi Vigna Cinque Querce 2013
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Winemaker Notes
#75 Wine Spectator Top 100 of 2021
Intense ruby red, tending to garnet with age. Aromas of dried plum, sour cherry, cocoa, and tobacco. The palate is rich and intense with smooth tannins and a long finish.
Professional Ratings
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Wine Spectator
A sleek and racy red, with sculpted tannins providing fine definition for the tightly knit flavors of cherry and black raspberry, Mediterranean scrub, star anise and graphite. It's full-bodied and dense, with the flavor range slowly unfurling in the glass and on the palate. Best from 2023 through 2035.
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James Suckling
Savory aromas of dried currants, black olives, dried leaves and violets, ink and dried oysters. Volcanic ash. It’s medium-to full-bodied with chewy tannins and plenty of tar and bitter black-tea notes. Nicely developed. Not so much fruit now, but will continue to age well. Drink or hold.
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Robert Parker's Wine Advocate
A release of 10,616 bottles plus about 160 magnum bottles, the Salvatore Molettieri 2013 Taurasi Vigna Cinque Querce occupies a place far removed from primary intensity that is closer to full-on aged aromas. This is a well-structured and direct red wine with dusty tannins that cede to flavors of dried cherry, leather and spice. The wine is drinking nicely at the moment, and I don't see much reason to wait longer.
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Making its home in the mountainous southern Italy, Aglianico is a bold red variety that is late to ripen and often spends until November on the vine. It thrives in Campania as the exclusive variety in the age-worthy red wine called Taurasi. Aglianico also has great success in the volcanic soils of Basilicata where it makes the robust, Aglianico del Vulture. Somm Secret—The name “Aglianico” bears striking resemblance to Ellenico, the Italian word for "Greek," but no evidence shows it has Greek ancestry. However, it first appeared in Italy around an ancient Greek colony located in present-day Avellino, Campania.
A winemaking renaissance is underfoot in Campania as more and more small, artisan and family-run wineries redefine their style with vineyard improvements and cellar upgrades. The region boasts a cool Mediterranean climate with extreme coastal, as well as high elevation mountain terroirs. It is cooler than one might expect in Campania; the region usually sees some of the last harvest dates in Italy.
Just south of Mount Vesuvio, the volcanic and sandy soils create aromatic and fresh reds based on Piedirosso and whites, made from Coda di Volpe and Falanghina. Both reds and whites go by the name, Lacryma Christi, meaning the "tears of Christ." South of Mount Vesuvio, along the Amalfi Coast, the white varieties of Falanghina and Biancolella make fresh, flirty, mineral-driven whites, and the red Piedirosso and Sciasinoso vines, which cling to steeply terraced coastlines, make snappy and ripe red wines.
Farther inland, as hills become mountains, the limestone soil of Irpinia supports the whites Fiano di Avellino, Falanghina and Greco di Tufo as well as the most-respected red of the south, Aglianico. Here the best and most age-worthy examples come from Taurasi.
Farther north and inland near the city of Benevento, the Taburno region also produces Aglianico of note—called Aglianico del Taburno—on alluvial soils. While not boasting the same heft as Taurasi, these are also reliable components of any cellar.