Castellare I Sodi S. Niccolo 2007
Sangiovese from Tuscany, Italy
Full-bodied, with firm yet fine-grained tannins, I Sodi di San Niccolò is an austere, rich and elegant wine that offers supple notes of wild berries, blackberry, currants and cedar, which are elegantly complemented by hints of vanilla and leather.
Pair with tomato sauce and meaty pastas, fine cuts of steak or roast rack of lamb.
The Wine Advocate - "The 2007 I Sodi di San Niccolo saturates the palate with masses of rich, dark fruit. The 2007 is very much a product of the year. Warm, open and resonant, the 2007 is one of the bigger wines made at Castellare over the last three decades. There is an immediacy that is quite appealing, but the wine's bombastic personality needs some time to settle down. Although delicious today, the 2007 should also age quite well based on its sheer opulence. It is best cellared for at least a few years. Anticipated maturity: 2017-2032."
International Wine Cellar - "Medium ruby-red. Deep, complex aromas of ripe red cherry, raspberry jam, roasted herbs and mint. Fat and lush but sappy and delineated, with pliant, creamy ripe red fruit flavors accented by aromatic herbs. Finishes with big, broad, ripe tannins and a note of sweet pipe tobacco. Obviously the product of a hot vintage, but this doesn't come across as heavy or phenolically unripe. A very luscious style of Sodi: those who like big, creamy wines will probably rate this even higher."
James Suckling - "Beautiful aromas of Christmas cake and dark fruits. Full body, with velvety tannins and dark chocolate and fruits as well. Chewy finish. Give a year or two to open and soften. A classic Tuscan red. Made from Sangiovese and Malvasia Nera. "
Wine Enthusiast - "I Sodi di San Niccolo is a gorgeous and opulent blend of 85% Sangioveto and 15% Malvasia Nera with amazing intensity and beautifully crafted aromas of black fruit, rum cake, leather, spice and moist tobacco. It's very smooth and silky, with long-lasting berry flavors on the close. "
Wine Spectator - "This cuts a broad swath across the palate, with dense plum, black cherry and spice flavors. Chunky in profile, with dusty tannins and a salty licorice finish. Sangiovese and Malvasia Nera. Better than previously reviewed. Best from 2013 through 2022."
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The vineyards of this 46 acre estate are found in a natural amphitheater in the heart of Tuscany's Chianti Classico region. The story of Castellare is the story of Paolo Panerai, who entered the world of winemaking at age 37 after a career in Italian journalism. Panerai feels it is important to understand and respect the experience of the world's best wineries and to apply this understanding to viticulture in Italy. He has great respect for technology from other winemaking regions and chooses to utilize this technology to move forward while rediscovering and reshaping some of the great traditions of Tuscany.
The birds on Castellare's labels symbolize Panerai's commitment to environmentally sound cultivation. Herbicides are not used, nor are any systemic pesticides. Chemical treatment of any kind is shunned. Hunting is also prohibited on the property. As a result of these practices, the property has become a virtual refuge for wildlife, including many of the birds pictured on the labels. View all Castellare 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 & Crisp
- Light to medium bodied wines that are high in acid and light to medium fruit. Typically no oak.
Fruity & Smooth
- Light to medium bodied wines with lots of juicy fruit, typically medium acid and medium oak.
Rich & Creamy
- Full bodied wines that have typically undergone malo-lactic fermentation and/or spent time in oak.
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