Marco De Bartoli Bukkuram Padre della Vigne (500ML) 2008
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James
Suckling -
Robert
Parker -
Wine
Spectator
Product Details
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Somm Note
Winemaker Notes
A perfect balance between structure, acidity and sweetness due to the ancient art of sun-drying. It is best enjoyed at the end of the meal as a dessert wine. Meditation wine with dark chocolate.
Professional Ratings
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James Suckling
This is a fabulous sweet wine with light toffee, caramel, burnt orange and salt undertones. It's full-bodied, very sweet yet bright and vivid on the palate. Still one of Italy's great sweet wines.
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Robert Parker's Wine Advocate
The 2008 Passito di Pantelleria Bukkuram Padre della Vigna is a complex and rather complicated wine. It throws so many aromas at you at once it’s hard to initially make heads or tails of the bouquet. You first get slightly oxidative aromas of bruised apple soon followed by white raisin, anise seed, dried dill, caper and green olive. At first sniff, I wasn’t a big fan, but grew to really appreciate the ever-shifting aromas and overall complexity. There is a sour point in the mouth that may not appeal to everyone. Half the grapes are sun-dried for up to three month and the second half are left to mature on the vine until September. Drink 2016-2026.
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Wine Spectator
Zesty and just off-dry, with tangy acidity structuring the Meyer lemon zest, grated ginger, white peach puree, salted almond and singed orange peel. Mouthwatering finish. Drink now through 2028.
Bukkuram, from the Arabic “father of the vineyard”, was the original name given to this southwestern-facing plateau by North African settlers who brought Zibbibo (Muscat of Alexandria) in the 700s. 'Padre della Vigna' is the original wine of this estate, and only produced in the best vintages. It is aged for a minimum of three years in barrel before bottling.
The 45-100 year old vineyard is surrounded by low stone walls protecting it from the forceful but warm Atlantic winds known as "sirocco' coming from the north coast of Africa. These low stone walls are also used to dry the clusters of Zibbibo after they are picked by hand. The adjacent cellar is hosted in a historic dammuso (typical farmhouse) of the 18th century.
The vineyard is trained as low, free-standing bushes with the “alberello pantesco” system, declared by the UNESCO World Heritage agricultural practice in 2014.