Palari Faro 2009 Front Label
Palari Faro 2009 Front LabelPalari Faro 2009 Front Bottle ShotPalari Faro 2009 Back Bottle Shot

Palari Faro 2009

  • RP93
  • JS92
  • WE92
  • W&S91
750ML / 0% ABV
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750ML / 0% ABV

Winemaker Notes

Ruby red with garnet hues. Generous and intense on the nose with notes of jasmine, cardamom and ripe red fruits, combined with spice notes of vanilla and sweet oak. Dry, velvety and harmonious with soft tannins; persistent finish.

Critical Acclaim

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RP 93
Robert Parker's Wine Advocate
With fruit harvested at the end of September or the beginning of October, the 2009 Faro Palari is firm and static with solid aromas of dried raspberry, iron, wet earthy and anisette seed that rise from the glass. This edition of Faro Palari seems to take longer to evolve in the glass, boding well for its future evolution. The 2009 vintage is broad and brawny with a masculine personality. Drink 2018-2035.
Barrel Sample: 91-93 Points
JS 92
James Suckling
A very fine red with walnut skin and light berry character. Full body, fine tannins and subtle finish.
WE 92
Wine Enthusiast
Loaded with personality and special distinguishing qualities, this blend of Nocera, Nerello Mascalese and Nerello Cappuccio is a wine for those interested in Italy's indigenous grapes. The bouquet is complex and layered with notes of bramble, forest berry, cassis, cola, dried ginger and green curry. The mouthful is tight, structured and streamlined. Cellar Selection
W&S 91
Wine & Spirits
Palari’s vineyards lie in sandy soils near Messina on Sicily’s northeastern tip, where indigenous varieties like nocera, acitana, jacche and cor’e palumba join nerello mascalese and cappuccio in this blend. It rested one year in new French oak barriques, picking up notes of vanilla, cardamom and toffee that led one of our tasters to dub the wine “quercus maximus.” The oak-driven character gives way on the second day to flavors of cherry and red plum, scents of wild herbs and black spices, with tannins that feel warm and velvety. Decant this to let the red fruit flavors emerge, and pour with roast veal.
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Palari, Italy
Palari Winery Image
Archaeological findings show evidence of thriving wine production in the hills of Messina, on Sicily’s eastern shore facing Calabria in mainland Italy, since the fourteenth century BC. At the beginning of the 20th century, phylloxera significantly reduced production until it reached a low point in 1985 and risked disappearing altogether.

After inheriting his grandfather’s estate in the heart of the Faro zone, Architect Geraci intended to restore the 18th century villa that crowned it. However, food critic Luigi Veronelli had researched the area’s native wines and urged him to focus on what he saw from the villa itself – his grandfather’s vineyards. They were in need of their own restoration, and in that lay the very salvation of the Faro DOC.

Mr. Geraci’s winemaking philosophy is as simple and straightforward as his preferred architectural design: the wines must be of the highest quality attainable, using native grapes exclusively, to attain a wine that is quintessentially Sicilian and speaks with a sense of both this special place and its unique fruit.

Just as the restoration of an ancient edifice brings new life to the area surrounding it, the success of Palari have had their implication for Italian wines in general, Sicilian wines in particular, and specifically Nerello Mascalese. Journalist Tom Maresca declared that “Until Mr. Geraci made a success of it and growers on Etna began taking it seriously, Nerello Mascalese languished, just another old-fashioned grape that the benighted contadini liked. Now connoisseurs speak of it respectfully as one of the bright lights of Sicilian viniculture.”

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A large, geographically and climatically diverse island, just off the toe of Italy, Sicily has long been recognized for its fortified Marsala wines. But it is also a wonderful source of diverse, high quality red and white wines. Steadily increasing in popularity over the past few decades, Italy’s fourth largest wine-producing region is finally receiving the accolades it deserves and shining in today's global market.

Though most think of the climate here as simply hot and dry, variations on this sun-drenched island range from cool Mediterranean along the coastlines to more extreme in its inland zones. Of particular note are the various microclimates of Europe's largest volcano, Mount Etna, where vineyards grow on drastically steep hillsides and varying aspects to the Ionian Sea. The more noteworthy red and white Sicilian wines that come from the volcanic soils of Mount Etna include Nerello Mascalese and Nerello Cappuccio (reds) and Carricante (whites). All share a racy streak of minerality and, at their best, bear resemblance to their respective red and white Burgundies.

Nero d’Avola is the most widely planted red variety, and is great either as single varietal bottling or in blends with other indigenous varieties or even with international ones. For example, Nero d'Avola is blended with the lighter and floral, Frappato grape, to create the elegant, Cerasuolo di Vittoria, one of the more traditional and respected Sicilian wines of the island.

Grillo and Inzolia, the grapes of Marsala, are also used to produce aromatic, crisp dry Sicilian white. Pantelleria, a subtropical island belonging to the province of Sicily, specializes in Moscato di Pantelleria, made from the variety locally known as Zibibbo.

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With hundreds of red grape varieties to choose from, winemakers have the freedom to create a virtually endless assortment of blended red wines. In many European regions, strict laws are in place determining the set of varieties that may be used, but in the New World, experimentation is permitted and encouraged resulting in a wide variety of red wine styles. Blending can be utilized to enhance balance or create complexity, lending different layers of flavors and aromas. For example, a red wine blend variety that creates a fruity and full-bodied wine would do well combined with one that is naturally high in acidity and tannins. Sometimes small amounts of a particular variety are added to boost color or aromatics. Blending can take place before or after fermentation, with the latter, more popular option giving more control to the winemaker over the final qualities of the wine.

How to Serve Red Wine

A common piece of advice is to serve red wine at “room temperature,” but this suggestion is imprecise. After all, room temperature in January is likely to be quite different than in August, even considering the possible effect of central heating and air conditioning systems. The proper temperature to aim for is 55° F to 60° F for lighter-bodied reds and 60° F to 65° F for fuller-bodied wines.

How Long Does Red Wine Last?

Once opened and re-corked, a bottle stored in a cool, dark environment (like your fridge) will stay fresh and nicely drinkable for a day or two. There are products available that can extend that period by a couple of days. As for unopened bottles, optimal storage means keeping them on their sides in a moderately humid environment at about 57° F. Red wines stored in this manner will stay good – and possibly improve – for anywhere from one year to multiple decades. Assessing how long to hold on to a bottle is a complicated science. If you are planning long-term storage of your reds, seek the advice of a wine professional.

SWS389694_2009 Item# 165707

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