This is a controversial new release from vintner Salvatore Geraci that sparked lively discussion at the Sicilia en Primeur tasting in May of this year. Some thought it oxidized and others did not. I stand in the first camp. From a hot and dry vintage, the 2017 Faro Palari offers mature and evolved fruit that does indeed feel faded and cooked. This is a traditional blend of 60% Nerello Mascalese, 30% Nerello Cappuccio and 10% Nocera. Baked cherry is followed by grilled herb, licorice and aniseed. It ferments on the skins for two weeks and later sees two years in barrique followed by a year in bottle. Faro Palari is one of my favorite Sicilian wines, and although I might pass on this vintage, I look forward to tasting future creations made by this highly individualistic and passionate winemaker.
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