letuffeau.com
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David Looks Forward to Dinner at Maria’s Trattoria
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“It’s been a hard day at Le Tuffeau. Things have been going wrong all afternoon (I really won’t bore you with the details …). On the horizon, however, is dinner at our local: Maria’s Trattoria. I can practically smell the pan-fried garfish and ultra-traditional veal cotoletta from here. I can think of no finer pairing with this classic trattoria cuisine, or indeed any dishes from your favourite Italian local over Spring, than the below two wines. See notes for enthusiasm. See Maria for pan-fried garfish.”
— David
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~ please note : discounts are automatically applied at the digital check-out! ~
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Claudio Mariotto 2023 Colli Tortonesi Timorasso ‘Bricco San Michele’
(Shelf Price: $65.00)
Offer Price: $54.00
“There is something so redolent of the Mediterranean hills on this wine; a warm day, Spring blooms, ocean breezes …
Salty and pleasingly direct on the nose, this 2023 Timorasso from Claudio Mariotto opens with aromas of almond blossom, dried flowers, smashed rock, and lemon pith. Sea spray, salt capers, and tinned peaches waft alluringly in the background. The palate is taut and refreshing, remaining pleasingly light bodied despite being amply juicy. There is a joyous crest of acidity, phenols, and salinity that occupies the central range here. Fresh orchard fruits, dried honey, almond paste, cut herbs, and chalk dust all mingle bountifully before a long, earthily-mineral close, on which notes of chalk dust and almond paste repeat. Did someone say ‘grilled garfish’?”
— David
Order here
(Link)
II
Rainoldi 2022 Valtellina Superiore ‘Inferno’
(Shelf Price: $98.00)
Offer Price: $85.00
“The 2022 Valtellina Superiore ‘Inferno’ from Rainoldi is flat-out delicious. I could end this note right here.
Dark plum, black cherry, warm earth, dried fennel, cured leather, and a welcome dash of black pepper to complete what is a pretty stunning aromatic profile. The palate is on the lighter side of medium-bodied, with a crisp line of acidity balanced against a morass of dark fruit and tertiary flavours. The finish, coming after fine dusty tannins, is pleasingly juicy and relaxed and certainly does not show the warmth of the vintage. Cherry liqueur, almond paste, scorched peel, and black pepper-cured pancetta. The only question this wine raises is, ‘where is the salumi board?’”
— David
Order here
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“I should add that both these wines are criminally under-reviewed, internationally and locally. I firmly believe that there is something special in both these wines. One does not need some bloke in Sydney, with high opinions of himself and his facilities, calling himself the King of Nebbiolo to understand these fine wines.”
— David
If you would like any of the above, would like to come by for a private appointment, or just have some questions — please let us know.