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“The 2006 Mille e Una Notte boasts incredible concentration and richness in its super-ripe blueberries, blackberry jam, graphite, minerals, cassis and licorice. This is decidedly more voluptuous and opulent than the Tancredi, and the richness of the fruit helps to balance the tannins to a greater extent. Smoke, tar and new leather add complexity to the round, creamy finish. The exotic 2006 Mille e Una Notte is a terrific effort from Donnafugata. 2006 Mille e Una Notte is predominantly Nero d’Avola. Anticipated maturity: 2012-2026. This is a beautiful set of wines from Donnafugata, one of Sicily’s leading producers. Drink 2012 – 2026; Cost: $80. Importer: Folio Fine Wine Partners, Napa, CA; tel. (707) 256-2700.” – Antonio Galloni

“This dark, enticing red sports layers of kirsch and cassis, with moderate grip. This remains fresh, though, as juicy acidity pumps out layers of fruit, underbrush and ash on the long finish. Mostly Nero d’Avola. Drink now through 2015. 350 cases imported. –NW”

The 2007 Mille e Una Notte wraps around the palate with serious depth and power. Black cherries, violets, mint, minerals, licorice and spices take shape in this voluptuous Sicilian red. The 2007 impresses for its seamless personality and fabulous overall balance. Nero d’Avola is the featured grape in Donnafugata’s flagship red blend. Anticipated maturity: 2013-2017.

The 2007 Mille e Una Notte wraps around the palate with serious depth and power. Black cherries, violets, mint, minerals, licorice and spices take shape in this voluptuous Sicilian red. The 2007 impresses for its seamless personality and fabulous overall balance. Nero d’Avola is the featured grape in Donnafugata’s flagship red blend.”

“Mille e Una Notte is one of a handful of wines that defines the very best of Sicilian enology. Dark, luscious and penetrating, this sophisticated red blend shows deep layers of chocolate, cherry liqueur, dried sage, tobacco and leather. It’s soft and silky rich on the long, delicious finish.” – Monica Larner

Un vino di concentrazione maestosa il cui incredibile equilibrio di saporte, successione di dolcezza- acidità- turgore, vede nel suo possente vettore alcolico l’assoluto determinatore. Un vino la cui purezza d’aroma, la cui integritò ossidativa rende agrumeggiante, clorofilloso e dimantifero il suo inossidabile splendore. Un vino di cartura viticole ed enologica semplicemente magistrale.

“Sattes, tiefdunkles Rubin mit Violettschimmer. Sehr dichte, stoffige Nase, balsamische Noten, nach Brombeeren und dunklen Kirschen, etwas Tabak, einladend. Zeigt sich am Gaumen mit viel klare und reifer Frucht, präzise, öffnet sich mit zupackendem, feinkörnigem Tannin, dicht gewebt, sehr langer Nachhall.” Othmar Kiem

So youthful and bright, the 2013 Passito di Pantelleria Ben Ryé (750-milliliter) is all about those primary aromas. An enormously fragrant grape like Zibibbo has plenty of those to go around. Fresh fruit tones of nectarine and floral tones of jasmine and honeysuckle appear upfront. Passito perfumes of candied apricot, peach cobbler, zesty orange peel, Moroccan preserved lemon and honey ooze forth from the bouquet in a second wave of aromatic intensity. The mouthfeel is sticky, rich and creamy in texture. Ben Ryé delivers a big dose of Sicilian sweetness on the close.

“Golden yellow. Very intense, deep aromas of orange marmalade, dried mango, apricot jelly and honeyed dried figs. Bright, harmonious acidity gives noteworthy clarity and cut to the rich date, fig and orange oil flavors. This strikingly delicious, refined wine manages the neat trick of being superconcentrated but also light on its feet; thanks to its vibrant acidity it seems much less sweet than it actually is. Finishes bright and extremely long. This strikes me as one of the best vintages of Ben Ryé in memory.” (Ian d’Agata)

Aus angetrockneten Zibibbo-Trauben, ausgebaut im Barrique, Glänzendes, sattes Bernstein, Überschwängliche Nase mit vielfältigen Aromen, duftet nach getrockneten Orangenschalen, Mandarine. Datteln und getrockneten Feigen, unterlegt von würzigen Noten nach Ingwer. Am Gaumen rund und geschmeidig, wirkt wie aus einem Guss, zeigt Noten nach getrockneten Marillen, Feigen, auch Mandarine, sehr langer Nachhall, zum Reinbeißen!

Dried strawberry and fig paste notes are rich and aromatic, layered with acidity that drives the flavors of dried fruit, honey, bergamot, salted caramel, clove and anise. Drink now through 2030.

“Bright amber color. Rich aromas of crystallized apricot, mango nectar, saffron, dates, dried nuts and sesame oil. Round and multilayered, showing serious sweetness (203 g/l) to the rich apricot jam, date and fig flavors; peppery acidity (7.2 g/l) gives clarity and cut to the middle palate. Finishes clean and long, with a trace of alcoholic heat. Only 6,465 bottles of this Limited Edition were released, as the wine was kept longer in the estate’s cool cellars to allow it to develop further complexity prior to commercial release. Made from grapes grown anywhere from 20 to 400 meters above sea level in ten different island contrade.” (2015 – 2021) (Ian d’Agata)

Recommended. with very typical Nero d’Avola aromas and flavours that last and last

Editor’s choice; “Ruby colored and concentrated, this blend of Nero d’Avola (70%) and Cabernet Sauvignon sees 14 months of oak and is clean, refined and perfumed with berry fruit, earthy notes, smoke, vanilla, tobacco and tight tannins. Drink now with red meat.” – Monica Larner