On the Cusp of Evolution: Amarone and Valpolicella (Apr 2022)

The darkly alluring 2016 La Poja seduces with masses of plum sauce, macerated cherries and dark chocolate with lavender tones. Its silken textures wash across the palate with mineral-tinged dark red berries and savory spices, as sweet tannins collect toward the close. A saturation of primary tart fruit concentration lasts on the senses for well over a minute, as this tapers off long and lightly structured. The 2016 is simply stunning today and has a very bright future ahead of it as well. The La Poja is a varietal Corvina Veronese that is picked about fifteen days late; it does not go through the drying process like the Amarone. Any readers looking to experience the future of Valpolicella in the making, should consider tasting this.