1 May 2020
Alessandro di Camporeale Sicilia DOC 2017
So, branching out a bit, I grabbed this wee gem from me local. Having seen it around a bit, here and there, I figured I should give it a go. First off, I was intrigued, as Sicily isn’t exactly known for the acidity in their wines. However, and I won’t pretend I know squat about this producer, other than that the importers seem to be solid blokes, it is apparent that someone clearly knows what they are doing here. This is the Kaid Sauvignon. Having gone back sober to do a bit of grown-up research, it seems this vineyard sits rather high at 450M, which is nearly 1500 feet above sea level, quite high. This can easily explain the zippiness. I love the simplicity of this wine. It is pure Sauvignon, un fucked-upon by humans. There is unfettered acid, and acid that doesn’t play around with nameable fruit. It focuses on the non-fruit aspects of what can be derived from Sauvignon, much of which is a mystery to me. What is rattling around me teeth presently is pure rind, mostly some unnamed citrus from another planet. Getting a bit stonerish her, I think that what I am experiencing is some fictitious version of a green apple that has been hanging out with a lot of pineapples. There is not much complexity here, and I am okay with this. I am content with it being monochromatic, focused upon its mission of delivering an in-yer-face, unripe asian pear, herbs and zest wine. There is nothing genius here, nor is there anything lazy. This is Sauvignon winemaking in an unlikely place, avoiding cliche, and delivering a taut, skin and peel, soil and earth beauty. Opening up a bit, the sexiness emerges, and there are some non-fruit aspects, with true personality, beginning to present themselves. Next time, I am going to decant this wine, and preferably drink it with someone who can discern the nuances better than I, likely a woman. Hopefully a woman.