2018 Marchesi Mazzei Zisola Nero d'Avola IGT, Noto Sicily

 
A very pretty red with sour-cherry, light chocolate and mushroom aromas and flavors. Hibiscus undertones. Medium to full body, round and soft tannins and a flavorful finish. Drink now.

92 points jamessuckling.com

Bright deep ruby in colour, Mazzei’s Zisola has always been a dependable example of Sicilian Nero D’Avola. The 2018 is particularly full-throttle with inky, dried fruit and fig aromas supported by a veneer of oak. The palate is a delicious mixture of dark fruits with touches of liquorice and raisin underpinned by a river of juicy acidity. It’s softening out a little thanks to a couple of years in the bottle but still delivers good impact before finishing bright with solid length and soft tannins. It screams out for food such as lamb shanks with a tomato-based sauce. 

91 points winepilot.com

From the sun drenched vineyards of Noto in south eastern Sicily, Marchesi Mazzei Zisola Nero d’Avola captures the richness and energy of one of Italy’s great southern red varieties. The Mazzei family, with over 600 years of Tuscan winemaking heritage, expanded into Sicily to explore Nero d’Avola in its natural home, establishing the Zisola estate on limestone rich soils just inland from the coast. Here, warm days and cooling sea breezes allow the grape to achieve full ripeness while retaining freshness and structure.

A deep ruby crimson with purple flashes fills the glass. Aromas unfold with ripe cherry, blackberry and plum layered with dried herbs, liquorice, cocoa and a touch of Mediterranean spice. There is a warm, inviting generosity to the bouquet, balanced by a savoury edge.

The palate is medium to full bodied and supple, delivering juicy dark berry fruit and sour cherry framed by fine tannins and lively acidity. Notes of spice, olive tapenade and gentle earthy nuance build through the mid palate, leading to a long, smooth finish that feels both expressive and easy to enjoy. While delicious now for its vibrancy, this Nero d’Avola will continue to gain complexity over five to eight years.

Grilled eggplant layered with tomato and herbs, lamb skewers with oregano and lemon, or a simple pasta with rich ragù shared outdoors as the evening cools. A spin of Nu Genea or something sun soaked from Franco Battiato, maybe even a touch of Vivaldi weaving through later in the night, the wine carrying that relaxed Sicilian warmth with a little extra depth and soul.