Premi

“Oro zecchino con lampi ambra, molto concentrato. Un susseguirsi ininterrotto di agrumi canditi, albicocca secca, glicine, fresia, uva sultanina ed erbe aromatiche incanta il naso. Profonda dolcezza in bocca, ma anche immensa sapidità salmastra e tanta freschezza. Corpo straordinario e armonico che conduce ad un finale molto lungo e saturo di aromi agrumati, minerali e mielosi. Vinificazione in acciaio. E’ di per sé il dessert.”

“Funkelndes, intensives Bernstein; betont klare und intensive Nase nach getrockneten Mandeln, Datteln, Feigen, einladend; trumpft am Gaumen förmlich auf, eine Explosion aus mediterranen Fruchtnoten; klar, endet auf Marille und Zimt, sehr langer Nachhall.” Othmar Kiem

Editor’s Choice – “Sicilians are notorious for an insatiable sweet tooth and a talent for making dessert wines: Hands down, the best of the best is Ben Rye. The aromatic layers are infinite: maple syrup, orange zest, almond paste, dried banana and crème caramel. This amber-colored dessert wine sets the bar and doesn’t need to be consumed with dessert because it is a dessert on its own.” Monica Larner

“Fra i migliori vini dolci dell’anno: qui impressiona la densità, la compiuta dolcezza, la solarità del suo sontuoso ammontare di frutto. Coralità di fattori che profumo e gusto esprime, alle più fitte viscosità degli elementi dalla terra secrete.” Luca Maroni

“Ambra con brillanti riflessi oro antico. Concessioni olfattive eccelse per completezza e definizione: ananas maturo, caprifoglio, albicocca, salvia, bergamotto, arance rosse e pregiate memorie minerali dipingono un quadro di solare bellezza. Ricchezza e compiutezza in bocca, senza alcuna esagerazione. Dolcezza e calore contenuti nella virtuosa freschezza, sapidità intensamente marina e lungo, lunghissimo finale aromatico.”

“Thick, opulent and sophisticated, this amber-colored dessert wine made from sun-dried Zibibbo grapes is probably the best single export from Pantelleria, a volcanic island between Sicily and Africa. Delicate aromas of almond, apricot jam, honey, raisin and maple syrup are vibrant and absolutely irresistible. It’s impossible not to love this wine.” Monica Larner

The 2005 Passito di Pantelleria Ben Ryé is a wine I know well. Although my professional reviews of this Sicilian dessert wine started with 2004, I had the opportunity to taste 2005 many times in the years to follow. When I first tasted the wine I gave it 95 points and that’s exactly what I think the wine deserves today. In terms of the 2004 vintage, on the other hand, my score has diminished with time because that vintage has been less consistent in its aging evolution. This vintage remains steady and intact. It boasts a bright gold and amber color, and ripe aromatic intensity with dried peach and honey. The wine is also very successful in terms of mouthfeel where it shows a long and silky texture.

“($40) Golden yellow with a bright orange tinge. Explosive, highly perfumed aromas of ripe apricot, peach, citrus fruits, cinnamon and pepper. Pure and clean, with impressive depth to the ripe citrus and peach flavors; an undercurrent of tropical fruits contributes volume and flesh. The concentrated, very long finish throws off notes of lavender and acacia honey. Perhaps the best-ever Ben Rye, amazingly intense yet elegant and impeccably balanced.. Depending on the vintage, it’s made up of grapes from 3 to 11 vineyards located in different sub-zones on the island of Pantelleria, one of my favorite wine spots and a uniquely beautiful region.” Ian D’Agata