Brancaia Ilatraia 2007
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Product Details
Your Rating
Somm Note
Winemaker Notes
Pair with food with balanced, intense flavors, meat and game dishes – fried or stewed.
Professional Ratings
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Wine Spectator
Currant, blackberry, mint and licorice aromas lead to a full-bodied palate, with a solid core of beautiful, ripe, opulent fruit and polished tannins. Lasts for minutes on the palate. Cabernet Sauvignon, Sangiovese and Petit Verdot.
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James Suckling
This is really polished and beautiful with blueberries, vanilla and cream aromas and flavors. Full body, with soft, silky tannins and a long finish. Very fruit forward, sexy style.
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Robert Parker's Wine Advocate
The 2007 Ilatraia is awesome. Black cherries, violets, minerals, mocha, spices and French oak are some of the nuances that flow from this round, enveloping wine. The 2007 Ilatraia is quite intense, dark and brooding. While the richness of the fruit makes the wine delicious today, it will be even better in a few years. Ilatraia is Cabernet Sauvignon, Sangiovese and Petit Verdot from vineyards in Maremma that spent 18 months in French oak. The warmth and sheer volume of Maremma comes through in spades in this vintage, which is among the finest I have tasted of this relatively young bottling. Anticipated maturity: 2017-2027.
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Founded by Swiss couple Brigitte and Bruno Widmer in the famed hillsides of Tuscany more than 30 years ago, Brancaia is the modern face of luxury Italian wine. Rooted in the bold Super Tuscan movement that forever changed Italy’s winemaking culture, the wines of Brancaia blend classic Italian grapes with international varieties, bringing a decidedly modern touch to a centuries-old wine region.
Today the winery is still family owned and operated, led by the Widmers’ daughter, winemaker Barbara Widmer. Barbara has excelled at perfecting the style and quality of Brancaia wines by producing elegant, complex wines with a strong Tuscan identity.
Legendary in Italy for its Renaissance art and striking landscape, Tuscany is also home to many of the country’s best red wines. Sangiovese reigns supreme here, as either the single varietal, or a dominant player, in almost all of Tuscany’s best.
A remarkable Chianti, named for its region of origin, will have a bright acidity, supple tannins and plenty of cherry fruit character. From the hills and valleys surrounding the medieval village of Montalcino, come the distinguished and age-worthy wines based on Brunello (Sangiovese). Earning global acclaim since the 1970s, the Tuscan Blends are composed solely of international grape varieties or a mix of international and Sangiovese. The wine called Vine Nobile di Montepulciano, composed of Prognolo Gentile (Sangiovese) and is recognized both for finesse and power.