2008 Passito di Pantelleria Ben Rye
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Tasting notes
Here is another passito that rises like a phoenix from the ashes. The masterful 2008 Passito di Pantelleria Ben Ryé is a work of art and is -- with some distance -- the wine I mostly vividly remember from this tasting. This expression is uniquely curvaceous and opulent, although it never feels heavy or flat. The bouquet opens to extraordinary aromatic definition and gold rays of brilliant luminosity. Floral notes are mixed with apricot, stone fruit, toasted pine nut and wild sage. This vintage is the result of some of the most stringent fruit selection seen so far in the Ben Ryé line. The estate's 11 vineyard sites were harvested separately to create the perfect blend of site-specific fruit. This vintage also represents the first time the wine exceeds 200 grams per liter in residual sugar. The fresh acidity creates a perfect balance and you don't necessarily taste that extra sweetness. This wine is near indestructible and should age for decades more to come.
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Jancis Robinson MW
Jancis Robinson MW
More reviews and scores
RS 203 g/l, TA 7.16 g/l, pH 3.82. Deep amber with rust-coloured rim, mineral, floral, carob and dried figs. Burnt brown sugar aftertaste; supple texture and vibrant acidity highlight the lingering finish. Exquisite and charming. (YS)
The name means 'well ventilated' in Sicilian, apparently. Bright deep copper. Sweet and round and very clean and pure and luscious. Round and like macerated raisins, no sultanas. Well done! Very long. (JR)
The 2008 Passito di Pantelleria Ben Ryé flows with the essence of burnt sugar, candied orange peel, dried figs and sweet spices. There is a wonderful salinity that frames the fruit beautifully to the long, creamy finish. Ben Ryé is made from air-dried Zibibbo grown on Pantelleria, an island located off the Western coast of Sicily. It is a fairly rich, weighty dessert wine that is probably best enjoyed on its own. (375 ml)