I have evaluated this rose and found it to be awesome, if not terribly rose like.
Frank Cornelissen is a Belgian who worked in the wine industry for a couple decades before having a revelation in Sicily. He was at a restaurant and had a bottle of wine from Etna. Cornelissen was blown away, dropped what he was doing, and drove over to the winery. He ended up renting a small vineyard to experiment with making wine and a few years later acquired his own. Frank Cornelissen's first commercial vintage on Etna was 2001 when he first bottled his wine "Magma": liquid rock. Since then he has held steadfast to his ideals of making wine manually and without artifice; wines that are expressions of the place that created them and unavoidably his personality. This dedication has made Cornelissen a poster child for the natural wine movement and his wines are considered rather notorious and sometimes polarizing. I wrote about him before: here
Grape Varieties: Malvasia, Muscat Petite Grains, Cattaratto, Chardonnay, and Nerello Mascalese all fermented together.
Aroma: Cherry, raspberry, Rhubarb. The cherry aroma is a bit candied, kind of cherry cough drop rich. There's also a spice to the Susucaru, it's a bit peppery smelling in a vaguely eastern and mysterious way. Cooked candied cherries and yes, there's also a hint of black licorice. The Susucaru is bright, attractive, and interesting smelling; neither floral and citrusy or really aromatic and spicy.
Taste: The Susucaru has some presence and heft. It's not viscous, but it does fill your palate, first with soft cherry and then a prickly peppery profile that brings in some wild flower notes. Susucaru has some tannin, but they're slight and relaxed. The finish takes it's time evolving into a rich dry earth kind of taste and there's a meaty quality that starts to emerge in the middle of the wine. I actually like it much more at about 60 degrees than I do chilled; the wine is a totally different beast when up at a higher temp. There's a lot happening in the Susucaru and it would be a shame to dumb it down with a chill. I drank it with some excellent Parmigiano from a wheel that had just been cracked open. The salt and spice of the cheese was a good counterpoint. The Mediterranean spice and deep volcanic mineral background of the Susucaru is really cool and unique; the Susucaru is also really well integrated.
The Susucaru is a gem. Bravo. I haven't bothered showing it to anyone yet so it's not on the shelf anywhere yet.