March 2026 | Terroir Wine Club

Salvo Foti Vinupetra 2023

For the Wine Club members who attended the Sicily session with Alyssa last year, you may remember our discussions regarding Salvo Foti and the pivotal role he and the winery played in establishing both Etna and Sicily as a force in the wine world. While Salvo no longer has a direct hand in every parcel, Vinupetra remains a distinct cuvée. This specific parcel comes from a "lovechild" of tiny, 100-year-old vines and is composed of 80% Nerello Mascalese and Nerello Cappuccio, 10% Grenache, and 10% Francisi.

Initially, the wine is deep and dense, offering tones of dark cherry, marionberry, blackberry, and blueberry. Beyond the concentrated bramble notes, there is a lift reminiscent of Luxardo cherries, supported by tannins and a texture that feels bolder than in previous vintages. With time, the wine reveals more nuanced hints of cinnamon stick, spearmint, graphite, and a soft "kiss" of shortbread cookie. Overall, the structure is immensely balanced with remarkable depth.

By day two, the wine evolves into an even bolder version of itself: brandied cherry, hoisin, and lifted spearmint with excellent, overt energy. For food pairings, I would opt for arancini with fresh tomato sauce, meatballs with parmesan, or a roasted eggplant caponata with crostini. Drink now through 2033. Serve in large-bowl stemware at cellar temperature.

Simonsig 2021 Redhill Pinotage

Continuing our appreciation of the Southern Hemisphere, this Pinotage from Simonsig has reached a new level this vintage. Expressions of Pinotage can vary widely, ranging from soft and spicy to bold and almost Bordeaux-like. This bottling teeters toward the latter, offering a depth of body that beautifully balances the brightness of the Salvo Foti in this month's release.

Immediately upon opening, the wine is assertive with notes of flint and graphite, but it quickly evolves into concentrated rose water, wet leather, and crushed rocks. The nose is highly perfumed, showing dark raspberry, black tea, and black olives with excellent lift. By day two, the profile shifts remarkably, revealing savory chocolate, walnut, umami, and dense earth. The finish is evocative of a baked graham cracker crust with salted pecans.

Given the wine's dynamic range, there is plenty of room for pairing experimentation. Personally, I would opt for Cantonese duck, beef stew with sherry, or Gochujang tofu and broccoli. Drink now through 2033. Serve in all-purpose stemware at cellar temperature.

Zidarich 2020 Vitovska

The Zidarich estate has been farming organically - and more recently, biodynamically - since 1988. Benjamin Zidarich began with just one hectare in Carso, Friuli-Venezia Giulia, and has since carefully expanded the property to eight hectares. This corner of Friuli is defined by its dense, calcium- and iron-rich soils, which lend a distinct, brackish minerality to the wines. This stony backbone perfectly complements the Vitovska grape and its "kiss" of skin contact. The wine undergoes a brief maceration (approximately one day), is fermented in mixed élevage, and is aged for two years in large Slavonian oak.

On the nose, the wine is incredibly alive and energetic. Despite being a 2020, it was still a bit wiry upon opening, though it settled beautifully after ten minutes. It offers enveloping notes of cinnamon stick, cardamom, nutmeg, spiced pear, and pineapple upside-down cake. Structurally, it possesses a lovely balance of acidity and just a hint of tannin. As the wine warms and evolves, notes of dried coconut and sweet rice emerge, followed by banana cream pie and a cohesive, silky body. By day two, the wine performs a lovely dance of chamomile tea, tangerine skin, and lemongrass. It is truly a joy to drink, and I may actually prefer it on the second day (though both expressions are distinct and lovely).

This is a wine for elegant, textured dishes: fresh pasta with white sauce and caviar, fresh or grilled oysters, or roasted eggplant. Drink now through 2030 and serve in all-purpose stemware just above refrigeration temperature.