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Nestled in the gently rolling hills of Tuscany in the heart of the Chianti Classico zone lies the family-run estate of Rocca delle Macìe.  Rocca delle Macìe. Photo courtesy of Rocca delle Macìe. The late Italo Zingarelli, a well-known actor who was also at age 28 the youngest movie producer in Italy, decided to pursue his true passion and lifelong dream of producing wine. His youngest son, Sergio said, “It was my father’s dream to have a winery.”  Italo Zingarelli (1930-2000) Photo courtesy of Rocca delle Macìe. In 1973 that dream was realized with the purchase of the “Le Macìe” estate. At the time Italo acquired it, only two acres out of 230 acres were under vine. The 14th-century farmstead was in disrepair along with acres of neglected vines. Working together, Italo and Sergio replanted the vineyards and restored the farmstead. More property was purchased and a state-of-the-art cellar was built and modern winemaking equipment was installed. Today, the family has six estates throughout Tuscany comprised of 1500 acres with a total of more than 500 acres under vine and 54 acres of olive groves. Le Macìe, Sant’Alfonso, Fizzano and Le Tavolelle estates are located in the Chianti Classico area. And Campomaccione and Casa Maria estates are located in the Morellino di Scansano area (Maremma). Italo instilled his love and passion for wine and the Tuscan land in his three children, Sergio, Fabio and Sandra. Sergio is quoted as saying, “My father Italo managed to infuse us with his great passion for the Tuscan soil and for the art of making wine. In short, he gave us the desire and the enthusiasm to continue to write that never-ending story that links wine to the lives of human beings. With his cast-iron will, he taught me that to get an idea off the ground takes determination...” In 1984 Sergio assumed responsibility for estate’s worldwide distribution and in 1989 he was appointed Company President. Sergio’s wife, Daniela works with him in running the business. Sergio has been a member of the Executive Board of the Chianti Classico Consortium since 1995 and in 2012 he was appointed President. In 2015 he was confirmed for another three years.  Sergio Zingarelli Photo credit: Penny Weiss I had the pleasure of spending an afternoon with Sergio a few months ago at a winemaker luncheon for a vertical tasting of six Rocca delle Macie’s historic cru wines made exclusively with grapes grown in their Fizzano estate vineyard.  Photo credit: Penny Weiss  Photo credit: Penny Weiss Fizzano Farm was purchased in 1984 and spans across 150 acres with 88 acres under vine. The grape varieties grown here are the iconic Sangiovese as well as Merlot and Cabernet Sauvignon. Miocene deposits with a sandy-loamy texture and pebbly soils make up the soil composition. The vineyards have an excellent southern exposure at 985-623 feet above sea level and the mild Mediterranean climate contributes to maintaining the balance of the grapes acidity, sugar and aromas.  Fizzano Farm Photo courtesy of Rocca delle Macìe. Our vertical tasting began with three library wines. Library wines are portions of a vintage that have been set aside in the vintner’s cellar as part of their private stock to be enjoyed at a later date. It is not uncommon to store a few cases from each vintage. This area of the cellar is referred to as “the library”. Chianti Classico DOCG Riserva di Fizzano 1995, 1999 and 2005 are made with 85% Sangiovese, 10% Cabernet Sauvignon and 5% Merlot. They are library wines that still make a statement. The 1995 vintage still exhibits tannins along with soft, red dried fruit and earth. The 1999 vintage is rich with plum, blackberries and hints of cherry. The 2005 vintage is remarkably ripe with red berries, spice and hints of espresso.  Chianti Classico DOCG Riserva di Fizzano 1995, Photo credit: Penny Weiss Chianti Classico Gran Selezione DOCG Riserva di Fizzano 2011 is a blend of 95% Sangiovese and 5% Merlot. Gran Selezione is a new classification above Riserva for Chianti Classico DOCG as of 2014. Grapes must be harvested only from the winery’s vineyards along with upgraded requirements for alcohol, extract and a minimum aging of 30 months. The 2011 vintage is quite aromatic with a palate of ripe dark berries, dark cherry, spice and refined tannins. SRP: $39.99 Chianti Classico Gran Selezione DOCG Riserva di Fizzano 2013 is a blend of 95% Sangiovese and 5% Merlot. Dark berries, plum, spice, dark cherry, clove and a touch of chocolate grace the palate. SRP: $39.99 Chianti Classico Gran Selezione DOCG Riserva di Fizzano 2015 The blend for this wine is 93% Sangiovese and 7% Colorino. Although Colorino is used primarily to add color to the wine, the grape has elevated tannin levels that can contribute to the complexity of the wine. This wine is very aromatic with lush berries and spice. The palate offers rich, ripe red berries, plum, cherry, spice, anise and vanilla. I look forward to tasting this wine again in a few years SRP: $39.99 In addition to the vertical tasting, we sampled four more wines that made my palate quite happy.  Photo credit: Penny Weiss  Photo credit: Penny Weiss Chianti Classico DOCG 2017 is a blend of 95% Sangiovese and 5% Merlot. Aged eight months in the barrel. The palate offers fresh ripe fruit, berries, dark cherry, soft tannins and a hint of herbs. SRP: $16.99
Chianti Classico Riserva DOCG 2016 is a blend of 90% Sangiovese, 5% Colorino and 5% Cabernet Sauvignon. Aged two years in French oak. Ripe dark berries, spice, anise, soft tannins and a touch of herbs. SRP: $26.99 Chianti Classico Gran Selezione DOCG Sergio Zingarelli 2013 is a blend of 90% Sangiovese and 10% Colorino. The best grapes are sourced from Le Terrazze Vineyard. The wine is aged for 18 months in French oak. Vibrant aromas of floral, dark fruit, toast and earth lead to a palate of berries, plum, cherry, spice, pomegranate, anise and dark coffee beans. Smooth tannins and beautifully structured. SRP: $99.99 Chianti Classico Gran Selezione DOCG Sergio Zingarelli 2014 is 100% Sangiovese. The best grapes are sourced from Le Terrazze Vineyard. It is aged for 20-24 months in French oak. This wine has a rich palate of plum, blackberry, raspberries, cherry, juicy tannins and spice. It is beautifully balanced and elegant. I asked Sergio if climate change has affected the vineyards and if so is there a difference in the wines produced. Sergio replied, “Climate changes didn't affect our vineyards but mostly the way to manage them. Our vineyard manager, of course, needs to spend more attention on the long-term forecast in order to avoid any negative influences on the canopy and of course on the grapes. Fortunately, we have now to our disposal new and more accurate technical equipment that can be used to predict and to control the balance between the growth of the vines and the quality of the grapes. Of course, the wines change if we have a hot and dry harvest or a colder one, but we are trying to keep the same style and philosophy every year.” Sergio talked about his biggest challenge in the vineyards. “We work very hard since the year 2000 to reduce or not use any chemical treatments. We can make this possible using different weather stations, with very hard work in the vineyard and using different viticulture strategies. As per example, the use of "mating disruption" to confuse some different insects with pheromones in the vineyards; the use of antagonists of some insects to control others one. Another challenge is to not use any chemical herbicides since 2000, using only mechanical removal of the herbs under the vines; maintain as best we can a stable balance in the vigor and quality of grapes ratio using only organic fertilizers and a very specific program of cover crops serving as the specific goals and nature of the soils of the different vineyards.” It was a great afternoon of exploring and tasting this impressive lineup of Rocca delle Macìe wines. All of the wines that we tasted are beautifully crafted. And as Sergio said, “The wines must be elegant and give expressions of the vineyard”. Sergio has done just that! Until next time… Cheers! Penina To leave a comment or if you have an inquiry, please contact me at wineknittercomments@gmail.com Although it is not as widely known as some of its more famous neighbors, Le Marche (pronounced Mar-kay) wine region should be on your radar. Le Marche is located on the eastern side of central Italy, nestled between the Apennine Mountains to the west and the Adriatic Sea to the east.  There are approximately 60,000 acres of vineyards in Le Marche with varied terroirs throughout. Warm and cool climate zones exist in this region due to the influence of the mountains, rivers and the Adriatic Sea. Calcareous, clay and limestone-rich soils can be found here and are excellent for growing grapes such as the white grapes Trebbiano and Verdicchio that Le Marche is best known for. In fact, Verdicchio has been growing here for over 600 years. Sangiovese and Montepulciano red grapes grow well here as well. The majority of wines in Le Marche are sold as IGT Marche title (Indicazione Geografica Tipica), but the region also has DOC and DOCG titles as indicated on the map below.  Map is courtesy of Federdoc. This past week I was introduced to the wines of Velenosi Winery located just outside the town of Ascoli Piceno. The dynamic Angela Velenosi co-founded the winery in 1984. Angela had no experience, land or capital, but she did have a vision. Her energy and passion led her to become one of the largest family-owned wineries in Le Marche region with a production of 2.5 million bottles per year and over 25 wine labels. Today Velenosi Winery represents all the appellations throughout Le Marche wine region and Angela is known as “the lady of Le Marche”.  Angela Velenosi Photo credit: Velenosi Winery I had the opportunity to taste five wines from the Velenosi portfolio. Passerina Brut NV is made with indigenous 100% Passerina grapes grown in the vineyards of Ascoli Piceno at an altitude of 200-300 meters above sea level. The grapes are hand-harvested and the wine is produced using the Charmat Method. This is a lively, aromatic sparkling wine with soft fruit and flowers on the nose. A palate of citrus, flowers, light fruit, a hint of bread dough, fine bubbles, lively acidity and creamy texture make this wine a delight to drink. Alcohol: 12% SRP: $15.99  Photo credit: Penny Weiss Verdicchio dei Castelli di Jesi DOC Classico 2018 is made with 100% Verdicchio grapes grown in the oldest and original area of Castelli di Jesi, (Marche’s largest DOC area). Verdicchio means, “little green one”. The wines tend to be straw-colored with pronounced green hues and aromas of green fruit. This is a lovely dry wine with floral, fruity and saline aromas that segue onto the palate with green apple giving it the right amount of tartness. The vibrant acidity and a finish of lemon zest make this any easy wine to pair food with. SRP: $15.99  Photo credit: Penny Weiss Pecorino Offida DOCG Villa Angela 2018 is 100% Pecorino hand-harvested from the vineyards of Ascoli Piceno and Offida at 200-300 meters above sea level. The name Pecorino translated means, “little sheep”, not to be confused with the cheese of the same name. As the story goes, local sheep ate these sweet grapes and considered them a treat. This wine has lots of floral and fruit aromas. The palate shows tropical fruit, spice, fennel, fresh minerality and vibrant acidity. Alcohol: 13% SRP: $15.99  Photo credit: Penny Weiss Lacrima di Morro DOC Querciantica 2018 is 100% Lacrima di Morro d’Alba harvested from vineyards in the municipalities of San Marcello –Ancona. An interesting note about this grape varietal is that after 25 years it stops producing grapes and needs to be replanted. One of its main characteristics is a “rose and violet flavor”. This wine has sweet aromas of floral, strawberry and cherry that segue onto the palate with soft tannins, spice and dark cherry. This is a beautifully structured wine that is light enough to pair with a vast assortment of cuisine. Alcohol: 12% SRP: $15.99 Rosso Piceno DOC Superiore Roggio del Filare 2015 This wine is a blend of 17% Montepulciano and 30% Sangiovese grapes. Grapes are handpicked from vines that are 50+ years old in the vineyards of Offida and Ascoli Piceno at 200 meters above sea level. This wine was aged for 18 months in new French oak. A beautiful and elegant nose of floral, spice, strawberry and cherry leads to a palate of dark fruit, plum, spice and soft tannins. This is a very expressive wine that is full-bodied and well balanced. Alcohol: 14.5% SRP: $35  Photo credit: Penny Weiss All of the above wines are expressive of the terroir, exhibiting powerful aromas and complexity but light enough to enjoy with most food or as an aperitf. They are all reasonably priced wines that go a long way in value.
Until next time… Cheers! Penina To leave a comment or if you have an inquiry, please contact me at wineknittercomments@gmail.com Most of my wine consumption for the past few weeks have been whites and rosés. However, when I recently received two red wines from the Chianti region I just had to open them despite the hot weather.  Photo credit: Penny Weiss The Renzo Masi winery has been producing wine for three generations with Paolo Masi as third generation winemaker. Paolo’s grandfather purchased the property in 1925. The winery is located in Tuscany’s Rufina district in the Apennine foothills where the estate sits on a hill overlooking the Argomenna Valley on one side and the right bank of the Sieve River on the other.  Photo credit: Renzo Masi Rufina is the smallest of the Chianti subzones and is considered one of the best areas for Sangiovese grapes after the “Classico” area.  Map courtesy of Chianti.com Rufina is known for its full-bodied, acid-rich wines. The climate is slightly cooler here due to the higher elevation of 1,000 ft. Rufina has a dry, breezy microclimate and is exposed to extreme diurnal temperature shifts. Stony soil and “galestro”, which is flaky shale combined with the climate, makes for ideal growing conditions. Chiantis produced by Renzo Masi are a mix of estate-grown fruit and those purchased from local neighbors who have been working with the Masi family anywhere from 15 to 40 years. Renzo Masi Chianti DOCG 2018 is a blend of 95% Sangiovese and 5% Colorino. This is a very aromatic wine with notes of floral, red berries and sweet spice. It is a medium-bodied wine with the palate offering plum, red berries, raspberry and a trace of anise. It is silky, well structured and has good acidity. The price to value ratio is undeniably impressive! Pair with almost anything. Alcohol: 13% SRP: $12  Photo credit: Penny Weiss Renzo Masi Erta e China 2017 IGT Toscana is a blend of 50% Sangiovese and 50% Cabernet Sauvignon. “Erta e China” means ‘Ascent and Descent’ in Italian, referring to how the rows of vines are planted up and down a hillside. The wine was aged in used French barriques for about 14 months. It is a deep ruby color with seductive aromas of dark berries, spice and violets. The palate is lush with blackberry, dark cherry, plum, anise and hints of vanilla and baking spice lingering on the finish. A balance of silky tannins and acidity make this an easy wine to pair with an assortment of fare. This is another food-friendly wine. Alcohol: 13.5% SRP: $16  Photo credit: Penny Weiss The Renzo Masi winery produces a broad spectrum of wines from entry-level to fine wines. Renzo Masi’s motto is “Big enough to be broad-minded. Small enough to care about the details”.
Until next time… Cheers! Penina To leave a comment or if you have an inquiry, please contact me at wineknittercomments@gmail.com When serving Tuscan wines, thoughts usually turn to pairing them with Italian food and hearty fare. Ladies and gentlemen, it’s time to think outside the box when drinking these wines. Countess Beatrice Contini Bonacossi, (“Bea” for short) family proprietor of Tenuta di Capezzana certainly thought beyond Italian food as she guided us through a tasting of her wines at Hakkasan, a Cantonese restaurant in New York City.  Beatrice Contini Bonacossi Photo credit: Penny Weiss Capezzana, established in 804 is Tuscany’s oldest wine producing estate located in the northwest corner of Tuscany in Italy’s smallest appellation called Carmignano.  Carmignano was formally recognized as a wine-producing appellation in 1716 along with its famous neighbor, Chianti. Sangiovese is the primary grape for both appellations. Unlike Chianti, Carmignano is lesser known but is rich in wine history dating back about 3,000 years ago in the pre-Roman era. Capezzana was once home to the Medici family. During the 16th century when Catherine de’ Medici married King Henry of France, she had Cabernet Sauvignon vines imported to the Capezzana vineyards, making it the first Italian planting site of French Cabernet Sauvignon. In 1920, Count Alessandro Contini Bonacossi purchased Capezzana and it has remained in the family ever since. Alessandro’s grandson Ugo was instrumental in establishing Carmignano’s own DOC in 1975 and DOCG in 1990. Today, Capezzana produces over 50% of all DOCG Carmignano, a wine made primarily with Sangiovese and small amounts of Cabernet Sauvignon and other local varieties. The estate has 247 acres of vineyards and 356 acres of olive groves. Bea said, “ We have 30,000 olive tree, some are fifty years old.” Now in its fourth and fifth generation, three of Ugo’s seven children are part of the day-to-day operations. Bea is proprietor and global ambassador, Filippo is head of the winery’s finances and olive oil production and Benedetta is the winemaker. Their brother Vittorio who passed away in 2012 was an integral part of the winery and began working with his father at the age of 18. He became an agronomist who eventually took over the management of the company, the vineyards and olive groves.  Family Photo Photo credit: Capezzana Capezzana has a unique climate due to its location being in close proximity to the Apennine Mountain range. As Bea described it, “We have a special microclimate, with warm summer days and cool breezes in the early evening. There are no sea influences due to the mountains. The winds carry moisture to the vineyards.” And as for the soil, Bea explained, “We have a diversity of soil, one can find 3 to 4 different soils in one vineyard.” Soil types are typically clay, sand and schist.  Vineyards of Capezzana Photo credit: Capezzana  Vittorio’s wish was for all of Carmignano to become organic, so he began the process in 2008 with Capezzana. Through his determination and passion, Capezzana became fully organic and was granted organic certification beginning with the 2015 vintage. It was the first certified organic commercial winery in Carmignano. Bea stated, “I hope my brother’s dream comes true for all of Carmignano to become organic one day. It is at 50% now.” We began our exploration of the estate’s wines with a sample of their organic olive oil. The olive oil was poured into small cups and Bea showed us how to taste it. We put our hand over the top of the cup and swirled it to release the aromas. Then after breathing in the aromas, we were supposed to “slurp” a mouthful and inhale nosily in order to heighten the flavors. I don’t think anyone was very demonstrative with slurping!   Organic Extra Virgin Olive Oil 2018 is a blend of 60% Moraiolo, 30% Frantoio, 5% Leccino and 5% Pendolino olives. The olive oil is superb. It has fruity and earthy aromas with a hint of artichokes. The palate offers light fruit balanced with a touch of pepper and nuttiness. This is an elegant olive oil that can be drizzled on anything. It is light enough to enhance the food but not overpower it. SRP: $38 Next, we tasted a stellar lineup of red wines served with a selection of delicious appetizers and main dishes. And I must say that all the wines complemented each course.  Barco Reale di Carmignano DOC 2016 is a new vintage release made with 80% Sangiovese, 15% Cabernet Sauvignon, 10% Canaiolo, 5% Cabernet Franc. The wine is aged for 12 months in Allier barrels and then rests for a minimum of 3 months in the bottle prior to release. This is a fresh and youthful wine with intense aromas of dark cherry, berries and a hint of baking spice. It has lots of fruit on the palate with blackberry and dark cherry lingering on the finish. Nicely balanced with soft tannins. Alcohol: 13.5% SRP: $17 Villa di Capezzana DOCG 2015 is a blend of 80% Sangiovese and 20% Cabernet Sauvignon. The wine is aged in barrique and tonneaux for 12 months and then rests in the bottle for a minimum of 12 months. It has lovely aromas of floral mixed with red and dark fruit and hints of spice. The palate offers lush fruit, anisette and spice. Although this is an intense wine, it is fresh with structured tannins and a lengthy finish. Alcohol: 14% SRP: $27 Villa di Capezzana DOCG 2009 is a blend of 80% Sangiovese and 20% Cabernet Sauvignon. The wine is aged in barrique and tonneaux for 12 months and then rests in the bottle for a minimum of 12 months. This wine is rich and well structured with concentrated dark fruit both on the nose and palate. Licorice, dark chocolate and spice continue onto a long finish. Silky tannins and balanced acidity add to the richness of this wine. Alcohol: 14% SRP: $65  Trefiano Riserva DOCG 2015 is a blend of 80% Sangiovese, 10% Cabernet Sauvignon and 10% Canaiolo. The wine is aged in barrique and half new and half old tonneaux for 18 months, then rests for at least 24 months in the bottle prior to release. This is the estate’s first organic vintage. Bea said, “To honor my brother Vittorio, his name is on the bottle.” The wine has a lovely bouquet of ripe dark berries, cherry, plum and hints of pepper. Concentrated layers of ripe fruit, hints of herbs, pepper, spice and espresso envelop the palate. It is an elegant wine that is beautifully balanced. Alcohol: 14% SRP: $55 Trefiano Riserva DOCG 2013 is a blend of 80% Sangiovese, 10% Cabernet Sauvignon and 10% Canaiolo. The wine is aged in barrique and half new and half old tonneaux for 18 months, then rests for at least 24 months in the bottle prior to release. A powerful bouquet of dark and red fruit, spice and dark chocolate set the stage for a concentration of rich dark fruit led by black cherry, plum and spice. This wine is silkier than the 2015 vintage, but all the elements remain. Alcohol: 14% SRP: $55 Ghiaie Della Furba IGT 2012 is a Bordeaux-style blend made with 50% Cabernet Sauvignon, 30% Syrah and 20% Merlot. Bea said, “My father decided he wanted to make an innovative wine.” The wine was first created in 1979 by Ugo and Vittorio and was a blend of Cabernet Sauvignon, Cabernet Franc and Merlot. The blend was modified in 1998 with the addition of Syrah and today the blend is as above. The wine is aged in barrique for15 months, followed by a minimum of 12 months in bottle prior to release. Aromas of red fruit, cherry tobacco, spice and herbs are enticing. The palate offers dark and succulent fruit mixed with hints of fennel and spice. It is structured and well balanced with a long silky finish. Alcohol: 14% SRP: $60  And lastly, an elegant dessert wine was poured. Vin Santo Riserva DOC 2011 is a blend of 90% Trebbiano and 10% San Colombano. The grapes are dried through natural methods on cane matting from harvest through to the following February and then vinified in traditional small chestnut, maple and cherry casks. The wine is aged for five years and in bottle for a minimum of 3 months. Bea said, “It is a wine that doesn’t follow any pattern or rule. It is my child.” Heady aromas of perfume, almonds and candied fruit spill onto the palate with added notes of fig, spice and orange zest. This is a sweet and decadent wine that pairs well with desserts and aged cheeses. Alcohol: 14.5% SRP: $55  In addition to producing elegant and expressive wines that have finesse and structure, Capezzana also has a cooking school and wine bar on the premises. It is an “all in the family” venture.
I would like to leave you with a quote taken from Capezzana website. “The taste of the area of origin is the thing that interests us most to carry on, that is the scent of the land that enters, unique and unparalleled in our wines.” Until next time… Cheers! Penina To leave a comment or if you have an inquiry, please contact me at wineknittercomments@gmail.com When last I spoke of “Rubio” and “Blanca” in 2016, Rubio was on his Vespa either running away with a case of wine or pursuing Blanca in the hopes of sharing the wine with her. These whimsical labels certainly conjure up all sorts of scenarios!  Paolo Masi, who is a third-generation winemaker at Renzo Masi winery, makes both of these wines. Fattoria di Basciano is the estate owned by the Masi family since the start of the 1900s. Located in the south of Florence in Tuscany’s Rufina district, the estate sits on a hill overlooking the Argomenna Valley on one side and the right bank of the Sieve river on the other. It is considered one of the best areas for Sangiovese grapes after the “Classico” region.  Renzo Masi winery Photo credit: Renzo Masi The Renzo Masi winery produces a broad spectrum of wines from entry-level to fine wines. Renzo Masi’s motto is “Big enough to be broad-minded. Small enough to care about the details”. Affectionately called “Rubio and “Blanca”, Il Bastardo Sangiovese di Toscana IGT 2017 and La Bastarda Pinot Grigio di Siciliane 2017 are entry-level wines with an impressive “bang for the buck!” La Bastarda Terre Siciliane IGP 2017 is 100% Pinot Grigio from Sicily. Grapes are picked before they lose their natural acidity and become too sweet. The color of the wine is pale yellow with citrus notes, floral, and peach on the nose. My palate was entertained with flavors of grapefruit, lemon, honeysuckle, peach and hints of green apple. This is a fresh and lively wine with good acidity and balance. Serve as an aperitif or pair with shellfish, light pasta, fish and mild cheese. I think Blanca has the right idea to sip this wine while enjoying the beach. Alcohol:12.5% SRP: $9  Il Bastardo Rosso di Toscana IGT 2017 is 100% Sangiovese mostly picked from Tuscany’s Rufina district, but also includes grapes from nearby vineyards. The color of the wine is dark ruby with aromas of cherry, dark berries and hints of spice that segues onto the palate with a touch of fennel and pepper on the finish. This is a medium-bodied wine with soft tannins and a silky mouth-feel. Pair with grilled meat, fowl, pasta and cheese. Alcohol: 13% SRP: $9  I can certainly understand why Rubio might want to abscond with Il Bastardo wine to keep for himself. But being a romantic, I’d like to think that Rubio is in hot pursuit of Blanca and can’t wait to share a bottle of Sangiovese with her. And, although Blanca, a strong and independent woman appears to be quite content sitting by herself with a delicious glass of Pinot Grigio, I think she is longing for the day when Rubio will ride up on his Vespa to join her. What do you think?
Until next time… Cheers! Penina To leave a comment or if you have an inquiry, please contact me at wineknittercomments@gmail.com With the snow beginning to fall last evening I decided to light a fire and tackle a story on a few bottles of wine from Spain. But when I went to retrieve the wines, a bottle that was lying next to the Spanish wines distracted me. It was a vintage 1996 Super Tuscan and it was begging to be opened on this cold and snowy evening.   For those of you who may not be familiar with Antinori, let me give you a quick introduction to this Tuscan family who began making wine in 1385 and spans 26 generations! It started with Giovanni di Piero Antinori who in 1385 became a member of the Florentine Winemaker’s Guild. Since that time tradition and passion for winemaking have been passed on from generation to generation. Today, Albiera Antinori is president of Marchesi Antinori along with the support of her sisters, Allegra and Alessia. Their father Marchesi Piero Antinori is the current Honorary President of the company.  Antinori family Photo credit: Antinori Antinori has 8 estates located throughout Tuscany and Umbria. And the one that I am focusing on today is Tenuta Tignanello estate located in the heart of Chianti Classico. It is comprised of 319 hectares of which 127 are dedicated to vines. The estate is divided into smaller parcels with 2 of its finest vineyards being Tignanello and Solaia. Sangiovese, Cabernet Sauvignon and Cabernet Franc are among the grape varieties grown here at an altitude of 1148 to 1312 feet above sea level. The dramatic diurnal temperature variation and soil that is rich in calcareous rock and marl all contribute to the concentration and uniqueness of this wine.  Tenuta Tignanello Photo credit: Antinori Tignanello is considered the original Super Tuscan, being the first Sangiovese red wine to be blended with untraditional grapes such as Cabernet. It also has the distinction of being the first Sangiovese to be aged in barriques and is one of the first red wines in the Chianti Classico region to not use white grapes.  Antinori Tignanello Toscana IGT 1996 is a single vineyard blend of 80% Sangiovese and 20% Cabernet grapes. As stated on the bottle, “The wine is matured for about 14 months in oak casks followed by a further 12 months in the bottle prior to release. The wine is unfiltered." I had no idea what to expect, but the moment I began pouring the wine into my glass, an array of aromas wafted towards me making me giddy with excitement! The color was garnet with muted brick around the rim. Aromas of red berries, dried fruit, cherry, plum and hints of must greeted me. My first sip told me that this 1996 vintage still has it going on! I allowed the wine to open for about 15 minutes and then immersed myself in this expressive wine. The palate offered dark berries, cherry, plum, anise and hints of preserved fruit with a smooth and jammy finish. Yes, the wine is softer and a bit muted, but after 23 years it is truly impressive! I think it’s time to start opening more of these hidden gems in my cellar.
Alcohol: 13% As soon as I come back down to earth from this wonderful wine treat, I’ll be back with some very interesting Spanish wines. Until next time… Cheers! Penina To leave a comment or if you have an inquiry, please contact me at wineknittercomments@gmail.com As you might recall from a previous story, several months ago I received an assortment of wines that were leftover from our restaurant days in NYC. Every now and then I open one as a treat for my palate. Since getting a Coravin system, it has made it a lot easier for me to taste these vintage wines without sacrificing the whole bottle. One of the wines from my “stash” is a 2000 Barone Ricasoli Rocca Guicciarda Chianti Classico Riserva.   With the recent arrival of two sample wines of Barone Ricasoli, I was motivated to taste the 2000 vintage as well.  Barone Ricasoli is located in the Brolio territory of Chianti Classico.  The Ricasoli cellars are at the foot of the historic Brolio Castle. The castle became the property of the Ricasoli family in 1141 and it is where all the wine production takes place. It was in this castle in 1872 that Baron Bettino Ricasoli originated the formula for Chianti wine, now called Chianti Classico. They are the oldest winery in Italy and the fourth oldest family business in the world.  Photo credit: TripAdviser The Ricasoli family was among the first to devote themselves to the development and improvement of agriculture and vineyards. The family tree document of 1584 shows one of the first images of the Chianti area. In 1993 Baron Francesco Ricasoli, the great-grandson of Bettino became the owner and president of Ricasoli. He completely renovated the vineyards making them sustainable. And, he continually studies the soil types and clonal selection of Brolio Sangiovese which is one of his biggest passions.  Baron Francesco Ricasoli Photo credit: Barone Ricasoli Ricasoli is comprised of 1,200 hectares of land of which 240 hectares are wine vineyards and 26 hectares are olive groves.  Photo credit: Barone Ricasoli Castello Brolio 2013 Chianti Classico DOCG Gran Selezione is a blend of 90% Sangiovese, 5% Cabernet Sauvignon and 5% Petit Verdot. The grapes are selected from the estate’s best vineyards in Gaiole and the wine is only produced in the best years. The wine was aged for 21 months in French oak barriques and 20% new tonneaux. The color is deep ruby with aromas of dark cherry, dark plum, spice, toasted oak and a touch of floral. The palate is layered with blackberries, dark plum, licorice, dark chocolate, vanilla and hints of earth. This is a full-bodied, rich and balanced wine with a long and persistent finish. Alcohol: 13.5% SRP: $70  COLLEDILÀ 2015 Chianti Classico DOCG Gran Selezione is 100% Sangiovese. Colledilà is considered one of the most representative wines of the terroir of Brolio. The grapes are selected from the estate Chianti Classico. The wine was aged for 18 months in 30% new tonneaux. The color is ruby with a beautiful bouquet of red berries, sweet spice and violets. The palate is lush with dark fruit, sour cherry, plum, licorice and cedar. This is an elegant wine with a velvety mouth-feel and soft tannins. It is perfectly balanced with a long and jammy finish. Alcohol: 14% SRP: $70  Rocca Guicciarda 2000 Chianti Classico DOCG Riserva At one time Rocca Guicciarda was the most important estate of Barone Ricasoli. Today, it is the name of the estate’s Chianti Classico Riserva. This wine is made from 100% Sangiovese. The 2000 vintage aged for 20 months in part barriques and part tonneaux. I used my Coravin to extract a glass of wine.  The color is garnet and still has some good aromas of dark fruit, plum, dried fruit, sweet spice and earth. The palate is savory with sour cherry, fig, leather and hints of pepper. It is still very drinkable but less definable. It has a nice balance between acidity and tannins. I will definitely re-visit this wine over the holidays. Alcohol: 13.5%   If you like wines from Chianti Classico or even if you’re not familiar with them, put Barone Ricasoli on your shopping list and enjoy a glass!
Until next time… Cheers! Penina To leave a comment or if you have an inquiry, please contact me at wineknittercomments@gmail.com About seven years ago, I purchased an assortment of D’Isanto & D’Isanto I Balzini wines. Over the course of five years I have opened most of them and at times shared my thoughts with you. Alas, my stock is dwindling and I have only four bottles left. In 1980 Vincenzo D’Isanto founded D’Isanto & D’Isanto winery and planted his first vineyard located in the heart of central Tuscany at his estate in Barberino Val d’Elsa, which is on the border between Florence and Siena.  Swept up in her husband’s dedication and love for winemaking, Antonella left her previous profession and joined Vincenzo in 2005 immersing herself completely in the management of the estate with the assistance of her daughter, Diana. Antonella and Vincenzo define themselves as “producers for passion” and feel that the territory must be loved, respected and cared for. They use only organic ingredients on the vines and all the grapes are carefully picked by hand. In keeping with their respect for the environment, they built a new energy efficient underground barrel-aging cellar.  Antonella & Vincenzo D'Isanto with daughter, Diana Photo credit: I Balzini As you can see from the photo below, the vines are planted on small terraces exposed to the sun. The name “Balzini” is the Tuscan word for small terraces.  Photo credit: MadeInTuscany The climate here is warm and temperate with soils of yellow sand and clay that contain the presence of marine fossils all of which contribute to the character of the wine. Antonella started a project called “Tuscan Colors”, where every type of wine they produce is characterized by a color on its label and made with a particular blend of grapes. Tuscan Colors began with Vincenzo’s White label, the first wine introduced to the market in 1991 and made with Sangiovese and Cabernet Sauvignon grapes. The Black label followed eleven years later and is made with Sangiovese, Cabernet Sauvignon and Merlot grapes. The Green (Sangiovese and Mammolo) and Red (Merlot, Cabernet Sauvignon & Sangiovese) labels came next and most recently, the Pink label, a rose made with Sangiovese and Merlot.  In 2015, I opened a 2008 D'Isanto & D'Isanto I Balzini White Label Colli della Toscana Centrale IGT. My last bottle of this vintage and label was opened last night. I thought it would be interesting to see what, if anything, has changed in three years.  2008 D'Isanto & D'Isanto I Balzini White Label Colli della Toscana Centrale IGT is made with 50% Sangiovese and 50% Cabernet Sauvignon. The wine was aged in medium-toasted French oak barrels for approximately 12 months and then in the bottle for at least 18 months before release. I allowed the wine to breathe for about 20 minutes before drinking to help soften the tannins. The wine is a deep garnet color with enticing aromas of dark berries, plum, floral and spice. The palate offeres dark fruit, plum and spice with hints of pepper and oak. Tannins were smooth and the finish was long. The wine was definitely softer than when I tried it in 2015. However, it was still rich and jammy. Alcohol: 13.5% SRP: $40  The odds of finding a White Label 2008 is rather slim but check out the newer vintages. I don’t think you’ll be disappointed!
Until next time… Cheers! Penina To leave a comment or if you have an inquiry, please contact me at wineknittercomments@gmail.com All it took was a 15-degree drop in temperature and a cool breeze for me to start thinking about making a batch of soup and pumpkin muffins. The temporary change in weather also motivated me to open a bottle of red wine. Having tasted a lot of lightweight wines the past few months, I was “jonesing” for some Chianti.  Chianti Classico appellation is located in Tuscany, Italy situated between Florence and Siena and is the most esteemed and ancient area in the Chianti winemaking zone.  Chianti Classico is a small wine region that produces DOCG wines with very specific rules. The blend must be at least 80% Sangiovese grapes. Chianti Classico Riserva is made with the best Sangiovese grapes and requires a minimum of 24 months maturation, including 3 months of bottle aging. Every bottle of Chianti Classico has a pink label with the Black Rooster seal, authenticating the wine. The label is a symbol of the Chianti Classico Wine Consortium. The bottle must also bear the DOCG label (Denominazione di Origine Controllata e Garantita), which under Italian wine law is the highest designation of quality among Italian wines.   Tomaiolo Chianti Classico Riserva 2012 DOCG is a blend of 90% Sangiovese and 10% Cabernet Sauvignon. The wine is aged in oak casks for 24 months and one year in the bottle. The color is deep ruby with aromas of cherry, blackberries, spice, violet and oak. The palate offers dark cherry, dark fruit, cranberry, toast and a long finish of cherry and cocoa. This is a full-bodied, dry wine with soft tannins. Pair with grilled meats, pasta and red sauce, and seared tuna. SRP: $12.99 Alcohol: 13%  I never did make the soup or pumpkin muffins, but there’s always next week!
Until next time… Cheers! Penina To leave a comment or if you have an inquiry, please contact me at wineknittercomments@gmail.com Every now and then I get a craving for Sangiovese wine. And the other evening, that craving struck like a bolt of lightning. Lucky for me, I had a bottle of Sangiovese di Toscana IGT 2009 Podere Scopetone tucked away in my “wine cellar”.  Sangiovese grapes are the most widely planted varietal in Italy. The skin of the Sangiovese grape is thick and the wines tend to be more savory than sweet. Depending on where the grapes are grown, climate and soil being a factor, Sangiovese can deliver a wine that is fruit forward with bright acidity and high tannins or lean towards earthy with herbal notes. It runs the gamut of descriptions, but one of Sangiovese’s trademarks is its cherry flavors. Podere Scopetone winery is located in Scarnacuoia, just below the town of Montalcino overlooking Montosoli.  The winery location is noted for being where Ferruccio Biondi Santi first planted Sangiovese grapes in the 1870s. Podere Scopetone began its foray into winemaking in 1978, when Federico Abbarchi, a Milanese pilot, planted vineyards. The first bottled wines were produced in the 1980s. When Federico died in 2007, Loredana Tanganelli (a passionate beekeeper) and her husband Antonio Brandi (a viticulturist) became partners with Federico’s widow, Angela Abbarchi. Soon after, the couple became the owners of the winery. Together with their own vineyards and later expansion, the couple produced their first vintage of Brunello in 2009. Podere Scopetone is organic with a sustainable farming practice. In addition to the grapes, it is important to keep the bees safe! A new cellar was completed in 2015 and they are in the process of becoming certified organic. Luca Felicioni, agronomist and Maurizio Castelli, oenologist are part of the winemaking team. Photos courtesy of Podere Scopetone Sangiovese di Toscana IGT 2009 Podere Scopetone is 100% Sangiovese Grosso made from the vineyards in Montecucco. The color is ruby red with delicate aromas of cherry, red berries, floral and hints of leather. The palate offers cherry, plum, strawberry, spice, peppery tones and a trace of vanilla. This is a lively, dry, medium-bodied wine with medium tannins. Alcohol: 14% SRP: $15.99  This is a food friendly wine and will pair well with a multitude of dishes. I served it with baked salmon, roasted potatoes and beans. Quite yummy!  Until next time!
Cheers! Penina To leave a comment or if you have an inquiry, please contact me at wineknittercomments@gmail.com |
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