Cabreo Il Borgo 2010
Other Red Blends from Tuscany, Italy
Has aristocratic aromas and flavors of black fruits, forest undergrowth and leather, which enhance a polished, velvety character on the palate, before firm but noble tannins.
This wine pairs well with roast beef, venison, boar and other game, and aged hard cheeses.
Vinous / Antonio Galloni - "The 2010 Cabreo is beautiful. In this vintage, the 2010 is defined by its weightless, gracious personality, quite a departure from previous years. An open, floral bouquet melds into dark black cherries, menthol, pine and sweet spices. With time in the glass, the wine's inner perfume becomes more present, but I would still cellar the 2010 for at least a year or two. This is one of the best recent versions of Cabreo I remember tasting. In 2010 the blend is 70% Sangiovese and 30% Cabernet Sauvignon. "
Wine Spectator - "Offering black currant and violet aromas and flavors, this red tastes more like Cabernet Sauvignon than Sangiovese, but remains delicious nonetheless. Rosemary and sage notes add interest, while a tobacco element graces the finish."
Wine & Spirits - "A blend of sangiovese and cabernet from a vineyard above Greve in Chianti, Cabreo mingles scents of black cherries and herbs in a wine that contrasts plump fruit and an austere structure. Lush red fruit meets cracked green peppercorn scents in a finish that will meld with seared duck breast."
James Suckling - "This is a little jammy with dried fruits and blueberries on the nose and palate. Full body, with velvety tannins and a juicy finish. This is tannic and very rich. Speaks more Californian than Italian to me. But I am liking its robust character."
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Tenute del Cabreo Winery
The Tenute del Cabreo are located in Greve in Chianti. Part of its vineyard (Fattoria di Zano) is located right above Greve, consists of approximately 50 hectares planted with Sangiovese and Cabernet Sauvignon for the production if "Cabreo il Borgo".
The rest of the vineyards (25 hectares) are located in Panzano (6 Km south of Greve): they are planted with Chardonnay used to produce the 'Cabreo La Pietra".
Cabreo was conceived as an Indicazione Geografica Tipica (IGT) wine in order to take advantage of the flexibility provided by the regulations of this type of classification. It allows the great potential of the Tuscan's terroir to produce a variety of high quality wines. View all Tenute del Cabreo 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.