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New Vintages of Paolo Bea

Paolo Bea New Vintages
It's that time of year again ladies and gentleman. It happens twice a year: the new vintages of Paolo Bea have are coming, The wines that made Some Good Wine famous. Paolo Bea is one of those names that almost that has almost become a secret code in the wine consumers world. Not for the un-savvy shopper. Those who speak about it are normally avid collectors who appreciate great values. And while Paolo Bea is not cheap, for what it can do in the cellar over time, there is literally nothing like it. Speaking personally, I have only tried one older one before from 2001 that was still so young; the tannins hit the brakes on my palate as if I came to a red light with a group of school children crossing the street. It had barely aged a day.  The strange thing is that many people still don't know what these wines are capable of, since the amount of pre-2000 that exists in the U.S. is very slim and not many have claimed a taste.
For today, we have the new lineup of their flagship reds: San Valentino, Rosso de Veo and Pagliaro as well as new vintages of the 3 main whites. Get to it.....
 
  • 10% off Any 6 OR MORE!
  • Wines arrive in Mid February
  • The reds are highly allocated, please choose wisely!


2017 Paolo Bea Santa Chiara Umbria Bianco
Special Newsletter Price: $49.99
A white wine produced from Grachetto, Malvasia , Chardonnay, Sauvignon and Garganega, in approximately equal proportions, planted in the “Pagliaro” vineyard, a site with alternating layers of gravel and clay at 1300 feet above sea level with both east and southwest facing parcels. After crushing, the juice spends at least two weeks macerating on its lees; sulfur is never added. Fermentation occurs in small stainless steel vats at low temperatures. Two rackings are done early in the fermentation process to remove the heavy deposits and a third is done after three weeks. This wine is then left on the fine lees in stainless steel for one year before being bottled.

2016 Paolo Bea "Lapideus" Umbria Bianco
Special Newsletter Price: $63.99
Giampiero acquired a parcel of 80-year-old Trebbiano Spoletino in the town of Pigge di Trevi several years back. Arising from a cooler microclimate than the “Arboreus” above, “Lapideus” spent a lengthy 35 days on it skins after pressing, followed by 210 additional days on the gross lees—a similar vinification to “Arboreus,” yet one that yielded entirely different results. Though no less deeply amber in its appearance, “Lapideus” has a leaner, racier carriage than the broad-shouldered “Arboreus,” with more filigree, a less overwhelmingly intense nose of apricots, cloves, and candied ginger. If “Arboreus” is a sea to swim in, “Lapideus” is a rocket to ride, emphasizing drive and lift over layered density. It is still a wine of impressive power, especially given its modest 12% alcohol, but the fruit is more direct, pure, and foregrounded. So often the so-called “orange wines” seem to stand alone, iconoclastic creations that defy fine-tuned peer-group comparisons and revel in their singular personalities. Even the discourse that surrounds them tends to treat them more as wines of technique than wines of terroir. Thus, it is fascinating to experience the same grape variety given roughly the same treatment by the same grower, whereby the differences in the wines are largely driven by the differences in their underlying places of origin.

2013 Paolo Bea Arboreus Umbria Bianco
Special Newsletter Price: $64.99
One of the early success stories in the modern-day revival of skin-macerated white wines, Bea’s legendary “Arboreus” originates from exceedingly old Trebbiano Spoletino vines (up to 130 years of age) in the village of Spoleto, halfway between Bea’s home village of Montefalco and nearby Trevi. A striking instance of non-standard training, these ancient vines wrap themselves around the trunks and branches of trees (hence the wine’s name), growing and ripening high above the ground.  Made from a Trebbiano clone known as Trebbiano Spoletino which is trained so that the fruit hangs high above the ground. The vineyards are planted in the low hills between Trevi and Montefalco at an elevation of 650 to 700 feet with a range of parcels facing both to the east and to the southwest. The soil is essentially clay and gravel. Harvest generally occurs during the first two weeks of October. The wine is left in contact with the skins for up to three weeks or more and is then aged in stainless steel tanks for at least two years prior to bottling. Sulfur is never added. Annual production is in the range of 3000 bottles

2014 Paolo Bea San Valentino Rosso
Special Newsletter Price: $52.99
This wine is sourced from the San Valentino vineyard in Montefalco the soil of which is dominated by clay. The vineyard is at 1300 feet altitude. The composition of the Montefalco Rosso is 70% Sangiovese, 15% Sagrantino and 15% Montepulciano, all from a 50-year old vineyard containing the constituent grapes. Harvest usually occurs in the final ten days of October. Bea puts all the dry reds through extensive cuvaison. In this instance, the wine usually macerates for approximately 30 days before being racked and prepared for the malolactic fermentation. The wine is aged for 3 years in stainless steel and an additional 4 to 12 months in bottle before release

2015 Paolo Bea Rosso de Veo
Special Newsletter Price: $71.99

The current version of Rosso de Veo is a selection of the Bea estate’s younger Sagrantino vines, principally from the “Cerrete” vineyard which graces the highest point in Montefalco, between 1300 and 1500 feet above sea level. The soil is clay and limestone infused with small pebbles from an ancient riverbed. This wine is vinified in a similar fashion to the single vineyard Sagrantino with a long cuvaison which extends forty to fifty days. The wine is then aged one year in stainless steel tanks, two years in large oak barrels and another year in bottle before release. The wine is not filtered. Production varies depending on vintage … 9000 bottles were produced in 2005, the first year this exclusively Sagrantino-based cuvée was created.


2015 Paolo Bea Sagnrantino di Montefalco Rosso
Special Newsletter Price: $101.99
The fabled local grape of Montefalco is the Sagrantino and the Pagliaro vineyard, situated at 1300 feet in altitude, is dedicated in large part to this grape variety. The harvest of Sagrantino normally occurs during the second half of October. The cuvaison extends for forty to fifty days. The wines is then aged for one year in stainless steel, another two years in large Slavonian oak barrels and, finally, spends one more year in bottle (the wine, like all Bea wines, is unfiltered) before release.Bea  This vintage of “Pagliaro” maintains equilibrium and freshness in the face of its scorching season of origin especially after 3 years without a new vintage. Sagrantino’s fruit character can sometimes be midnight-black, but the 2015 hints at cherry liqueur, offering a bit of brightness amidst the usual spicy savagery. An autumnal spirit permeates the wine, with aromas and flavors of fallen leaves, fresh pipe tobacco, and woodsmoke. “Pagliaro” is never light and never polite, but the tannins on this 2015 manage to be digestible and balanced—although there is enough structure to reward some cellaring, to be sure. Fresh and dried, all laced with a balsamic undertone; black licorice and warm spice cake; and stem-influenced, wispy, almost herbal notes which counterbalance the wine’s bottomless depth. Somehow, amidst all of this, a sense of restraint emerges—shocking to behold in a wine that exceeds 15% alcohol, but Bea’s wines are always rife with happy contradictions. This is a bold, riotous, flashy vintage of “Pagliaro” that will surely stun all those who cross its path.

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