Castello di Ama Haiku 2013
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James
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Robert
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Spectator
Product Details
Your Rating
Somm Note
Winemaker Notes
Blend: 50% Sangiovese, 25% Cabernet Franc, 25% Merlot
Professional Ratings
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James Suckling
Tight and silky red with blueberry and mineral aromas and flavors. Medium body, firm tannins and a fresh finish. A blend of sangiovese, merlot and cabernet franc.
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Robert Parker's Wine Advocate
The 2013 Haiku (Sangiovese, Merlot and Cabernet Sauvignon) is a plump and rich red wine with deep layers and a generous personality. It walks a fine line between elegance and power, but happily excels at both. The best part is that you definitely get a taste of the wild berry aromas and crunchy spice that is specifically characteristic of Sangiovese. The Merlot and the Cabernet Sauvignon add color saturation, structure and depth. This is a complete expression from Tuscany, and a very enjoyable wine to drink.
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Wine Spectator
This red offers pure flavors of black cherry, blackberry and flowers, hinting at spice and iron. Starts out smoothly, firming up on the long finish, where the structure emerges. Displays fine balance and should hit its stride in a year or so. Sangiovese, Merlot and Cabernet Franc. Best from 2018 through 2024.
Other Vintages
2019- Vinous
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With hundreds of red grape varieties to choose from, winemakers have the freedom to create a virtually endless assortment of blended red wines. In many European regions, strict laws are in place determining the set of varieties that may be used, but in the New World, experimentation is permitted and encouraged resulting in a wide variety of red wine styles. Blending can be utilized to enhance balance or create complexity, lending different layers of flavors and aromas. For example, a red wine blend variety that creates a fruity and full-bodied wine would do well combined with one that is naturally high in acidity and tannins. Sometimes small amounts of a particular variety are added to boost color or aromatics. Blending can take place before or after fermentation, with the latter, more popular option giving more control to the winemaker over the final qualities of the wine.
How to Serve Red Wine
A common piece of advice is to serve red wine at “room temperature,” but this suggestion is imprecise. After all, room temperature in January is likely to be quite different than in August, even considering the possible effect of central heating and air conditioning systems. The proper temperature to aim for is 55° F to 60° F for lighter-bodied reds and 60° F to 65° F for fuller-bodied wines.
How Long Does Red Wine Last?
Once opened and re-corked, a bottle stored in a cool, dark environment (like your fridge) will stay fresh and nicely drinkable for a day or two. There are products available that can extend that period by a couple of days. As for unopened bottles, optimal storage means keeping them on their sides in a moderately humid environment at about 57° F. Red wines stored in this manner will stay good – and possibly improve – for anywhere from one year to multiple decades. Assessing how long to hold on to a bottle is a complicated science. If you are planning long-term storage of your reds, seek the advice of a wine professional.
Famous for its food-friendly, approachable red wines and their storied history, Chianti is perhaps the best-known wine region of Italy. This appellation within Tuscany has it all: sweeping views of rolling hills, endless vineyards, the warm Mediterranean sun, hearty cuisine and a rich artistic heritage. Chianti includes seven subzones: Chianti Colli Fiorentini, Rufina, Montalbano, Colli Senesi, Colline Pisane, Colli Aretini and Montespertoli, with area beyond whose wines can be labeled simply as Chianti.
However the best quality comes from Chianti Classico, in the heart of the Chianti zone, which is no longer a subzone of the region at all but has been recognized on its own since 1996. The Classico region today is delimited by the confines of the original Chianti zone protected since the 1700s.
Chianti wines are made primarily of Sangiovese, with other varieties comprising up to 25-30% of the blend. Generally, local varieties are used, including Canaiolo, Colorino and Mammolo, but international varieties such as Cabernet Sauvignon, Merlot and Syrah are allowed as long as they are grown within the same zone.
Basic, value-driven Chianti wine is simple and fruit-forward and makes a great companion to any casual dinner. At its apex, Chianti is full bodied but with good acidity, firm tannins, and notes of tart red fruit, dried herbs, fennel, balsamic and tobacco. Chianti Riserva, typically the top bottling of a producer, can benefit handsomely from a decade or two of cellaring.