The ICC group tasted 6 Mediterranean Wines on February 6th.
Here are my notes and score:

A lemon citric nose, opening up to hints of grapefruit and a floral note. The palate has very sharp lemon, and citrus pith attack with a warm honey undertones and a warm mineral finish. Very interesting wine which combines richness and sharpness. It would cope with a wide range of rich starters or any fish dish. A structure vaguely in the Chenin spectrum but with different, and very interesting, flavours. Very good.
Quality: 16/20     Value: 18/20

CRETE: OKTO RED 2010 (DOMAINE LYRARAKIS)  (£11 – Berry Bros)
This wine is made from Mandilari and Kostifali grapes as well as Syrah. It has a Syrah-ish nose, with spice and quite hard blackberry fruit. Dry-ish grainy tannins and a hint of fruit acid, then spicey fruit. But rather short on the palate and short-lived in the glass. A little unbalanced and disappointing.
Quality: 13/20     Value: 14/20

Made from Nielluccio, a Sangiovese clone. The wine has plums, both fruit and skins, on the nose – and later a hint of kirsch. Sour cherry flavours on the palate and then a grainy, almost cocoa, tannic hit. Good balance leading to a persistent finish.
Quality: 15/20     Value: 16/20

Wines of Sardinia, Crete & Corsica

Wines of Sardinia, Crete & Corsica

Cannonau is a Garnacha clone, and this wine has a herby, “garrigue” nose with a minty, almost menthol warmth. Soft fruit with a lovely lifting acidity lifts the fruit at first, revealing a damson flavour. Supple tannins and good acidity are eventually overwhelmed by the cough-medicine thickness. Starts well but thickens in the glass.
Quality: 14/20     Value: 14/20

MALLORCA: Binissalem “VIRAT” ANIMA NEGRA 2010  (£16 – Vinoteca)
Made from 2 grapes unique to the Island: Manto Negro and Callet. Aromatic herby and sweet spice nose. Supple red fruit with some acidity, a hint of cinnamon and an earthy bitter twist at the finish.
Quality: 14/20     Value: 14/20

CRETE: MALVASIA OF CRETE (DOMAINE LYRARAKIS) 2010 (£16 for 1/2 litre – Berry Bros)
Made from sun dried Plyto, Dafni, Vidiano and Viliana grapes. Apricots and sweet linseed oil nose. Warm honey and butterscotch palate with a line of ripe acidity. Intense and interesting, with a range of sweet flavours but needs food (apricot panna cotta would be my idea) to show its best.
Quality: 16/20 Value: 14/20

So do these wines have anything in common? They all show “big” flavours and – to my palate – need a prolonged line of acidity to work, and – for me again – the whites and the Nielluccio did that best. What do you think?