Brancaia Il Blu 2007
Other Red Blends from Tuscany, Italy
The 2004 vintage of this wine was ranked #9 on the Wine Spectator's Top 10 Wines of 2006
Brancaia IL BLU, IGT Rosso Toscana – the top-product from Brancaia. This IGT (Supertuscan) wants to prove what it is possible today at Brancaia in terms of elegance, complexity and intensity. For many wine lovers all over the world this wine is already a classic – perhaps also because through all vintages it shows a strong own identity, reflecting the character and level of our vineyards in the Chianti Classico.
Pair with: As a rule, food with pronounced taste, dark meat such as beef or lamb,roast or braised game.
Wine Spectator - "Lovely blueberry and blackberry aromas lead to a full body, with supersilky tannins and a chocolate, blackberry and currant aftertaste. Very tight and attractive. Racy, balanced and seductive. Best after 2011."
The Wine Advocate - "The estate's 2007 Il Blu is a dark sweeping Tuscan red graced with exquisite dark black cherries, new leather, licorice, spices and minerals. The 2007 comes across as one of the more open vintages of Il Blu in recent memory. Some of the structure of the superb 2006 is missing, but the 2007 more than compensates with its seductive fruit and opulent, polished finish. Il Blu is Sangiovese and Merlot with a dash of Cabernet Sauvignon that spent 20 months in French oak. Anticipated maturity: 2015-2025."
La Brancaia, encompassing the two estates Brancaia and Poppi, has been owned by the Swiss couple Brigitte and Bruno Widmer since 1981. It is located in the heart of the Chianti Classico area and saw a vertical take-off when it's vintage 1983 won first place at a major Chianti Classico tasting. Since then, through uncompromising dedication to quality and a strong own identity, the continuous recognition of BRANCAIA was built up - spearheaded by the estates top-wine Brancaia IL BLU, being already a classic for many wine lovers all over the world. The wines come from a state-of-the-art cellar. The estate is managed by the oenologist and daughter of the owners, Barbara Kronenberg-Widmer, together with her husband Martin Kronenberg. They enjoy consulting support by the brilliant oenologist Dr. Carlo Ferrini. La Brancaia is one of Tuscany's top wine-growing estates, winning national and international awards every year. Its wines are sold - and bought - all over the world. View all Brancaia Wines
About TuscanyView a map of Tuscany wineries (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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Alcohol By Volume GuideMost wine ranges from 10-16% alcohol by volume. Some varietals tend to have higher (for example Zinfandel and Cabernet Sauvignon) or lower alcohol levels (Pinot Noir and many white varietals), but there is always some variation from producer to producer. Some wine falls outside of this range, for instance Port weighs in closer to 20%, while Muscat and Riesling are usually a bit below 10%.
Wine Style Guide
Light & Fruity
- Red wines that are more fruit-forward and lighter in tannin and body.
Smooth & Supple
- Medium bodied reds that go down easy, with smooth tannins and supple fruit.
Earthy & Spicy
- Wines where earthy and/or spicy dominate the flavors – typically medium to full body.
Big & Bold
- Full bodied wines that have concentrated fruit and are higher in alcohol and/or tannins. Some need age.
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