2006 Accordini Ripasso Valpolicella Duo

2 x 2006 Accordini Ripasso Valpolicella

This inky, rich and voluptuous wine, made with a blend of indigenous Venetian grape varieties (Corvina, Corvinone, Rondinella and Molinara), stands apart from other full-bodied reds. It is fermented with twice the amount of grape skins normally used to make red wine.

For centuries, Venetian tradition in this hilly region of Negrar has required that some grapes be partially dried on mats, destined to become Amarone, while other grapes are reserved to be vinified on the remains of these skins. The result is a fully saturated blockbuster that can stand up to the richest of foods.

This estate winery has deep country roots. Its founders have been sharecroppers, then landowners and finally winemakers. Today the company is led by Stefano Accordini, his wife, Giuseppina, and their two sons, Tiziano and Daniele. The Accordini label is an icon not only for Valpolicella but also for the ripasso style, and I am thrilled to be able to offer it to you today.

Tasting Note
This wine's inky, ruby-purple color and thick, glass-coating viscosity are clear signs that drinkers should expect something concentrated and rich. Aromas are intense and filled with all sorts of spice-poached black-fruit flavors. Cassis, plum and dried fig notes jump out, laced with star anise, cardamom and Szechuan peppercorn. There is a serious mocha-chocolate aroma that points to the high-caliber French oak the wine was aged in. The palate delivers additional gamy flavors and a grilled smokiness. Having benefited from the 2006 vintage, one of Valpolicella's best of the last decade, the extra ripeness of the fruit gives this wine exceptional concentration and potential to age. Enjoy the Accordini Ripasso now with braised short ribs and creamy, mascarpone-swirled polenta, or cellar it for the next five years.

—Alexis Brock

Alexis Brock started her restaurant career 12 years ago, on the hot and smoky side of the stainless-steel divide, at the legendary New York restaurant, Gramercy Tavern. After moving to the front of house and joining the establishment’s award-winning wine program, Brock went on to hold sommelier positions at L’Atelier in The Ritz-Carlton Central Park South, Alto and The Modern. Brock also spent three years in Melbourne, Australia, as head sommelier at Circa, the Prince. Since returning to America, Brock has made wine at Littorai, in Sonoma, and earned her Diploma in Wines and Spirits from the Wine & Spirit Education Trust. She is currently a Master of Wine candidate.