By: Greg St. Clair | K&L Staff Member | Review Date: 8/14/2013 | Send Email
Sultry, earthy, sensual and striking are words that just flow out of this glass, molten, smoked blackberry preserves, and pencil shavings are all coursing through this wines exotic array of flavors. Lying about an hour north of Naples, Galardi’s vineyards are planted about 1200 feet overlooking the Gulf of Gaeta. Terra di Lavoro is a blend of 80% Aglianico and 20% Piedirosso a blend that allows the power of the Aglianico to be softened by the Piedirosso, yet this is more about the vineyards than any simplistic softening, these grapes were meant for each other since their inception. The wine has a richness that is enticing yet exotic, this isn’t a jam jar full of primary fruit flavors this is a wine that has intense, profound aromatics that you might not have experienced before. This is like walking into a Turkish bazaar; your senses are attacked from every angle with smells, textures, flavors all in combinations that might be your first experience with them. It is warm, there’s a sultry thickness to the air and you’re eating wild boar for the first time surrounded by a culture you are completely unfamiliar with, but you let yourself go and dive in with abandon. That is the Galardi Terra di Lavoro experience, wild, intense and fascinating. Terra di Lavoro is aged in new Allier and Never barriques for 12 months.
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