Giacomo Mori Chianti 2009
Sangiovese from Tuscany, Italy
Purple color, nose of black cherries and underbrush. Medium body, sweet and clean at first taste.
James Suckling - "Dried cherry and berry, with plum character. Full, yet delicate and balanced. Delicious now. "
Giacomo Mori Winery
The Mori family has owned this estate since the 18th century and have been growing grapes and selling wine to the local cooperative since the 1830s. However, it was not until the mid 1990s that Giacomo Mori renovated the vineyards and cellar and began estate bottling. Mori refurbished the family’s spectacular cellar and re-equipped the ancient winery and cave. The cellar is dug into live tufo rock and is built on three different levels, in order to ensure that all the wine can be racked and transferred entirely by gravity feed. He chose only low-yielding rootstock and the finest clones of Chianti’s indigenous Sangiovese and Canaiolo to resurrect his family’s 10-hectare vineyard. He has spaced the vines tight, so as to force their roots to dig deep into the earth and yield maximum complexity. He prunes very short and employs only organic fertilization. No chemical sprays are used in the vineyards or the winery. View all Giacomo Mori Wines
About Tuscany(TUSS-can-ee) Sangiovese. Most of the wine coming from Tuscany is made from some clone of this varietal, but a growing trend, started by the renegade winemakers of those Super Tuscans, is to incorporate more international varietals.
Notable FactsThe most well known sub-districts of Tuscany are Chianti, Brunello di Montalcino and Vino Nobile di Montepulciano (note that Montepulciano here refers to the local village, not the grape variety found in the Italian region of Abruzzi). Wine labeled from these regions is DOC-regulated and Sangiovese-based blends. Quality wine from these DOC areas has been on the rise for decades, with top-notch winemakers and wineries shedding the low-quality image once held for Tuscan wine by producing consistently outstanding bottlings that range from deliciously drinkable to highly ageable. Newer to the scene are regions like Bohlgeri and the Maremma, home to of what are now termed "Super-Tuscans," named for the wine coming from the Tuscany area, but not following all of the DOC or DOCG laws required in Italy. In the 1970's, some pioneer winemakers began buying land outside of Chianti and Montalcino, and planting not only Sangiovese, but also international varieties like Cabernet Sauvignon and Merlot. The wine they produced only fit into the lowest Italian category of "vina da tavola," but the winemakers sold the wine for high prices, creating an almost cult following, and spurning a new wine category called IGT.
A little ditty about Italy...This country has about as many wines as its had governments. With 20 different regions, hundreds of DOCs and even more indigenous varieties, the amount of wine made in Italy is mind-boggling. Most of the juice, however, remains in the country for thirsty Italians. Wine is food in Italy and its rare that a meal is consumed without a glass of vino. That said, it's not common to find many folks drinking wine without food either. In turn, it's a match, and a mighty good one at that. In fact, it's safe to say that Italian wine is a foodie wine – one that goes on the table for a myraid of meals.
For regions, the most popular are Tuscany (home of Chianti), Piedmont and the Tre-Venezie, which includes Veneto, Trentino Alto-Adige and Friuli. Other communes of note are in Southern Italy, and a few good wines are made elsewhere in the country. The islands of Sardinia and Sicily are members of the Italian winemaking community as well.
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