Tenuta di Nozzole Il Pareto 2006
Cabernet Sauvignon from Tuscany, Italy
100% Cabernet Sauvignon grapes from the best vineyard plots of the estate are hand harvested, within the first ten days of October, destemmed and crushed. Vinification takes places within the Nozzole cellar. Fermentation begins in temperature-controlled stainless steel tanks at 28 C (82 F); a further maceration period of approximately twelve days takes place and then the wine then is racked into clean stainless steel to naturally induce a full malolactic fermentation. The wine is aged 16-18 months in French oak barrels part new and part one year old and is then followed by a minumum of 6 months in bottle before release.
Wine Spectator - "Beautiful aromas of crushed blackberry and currant, with intense cassis character. Full-bodied, with supersilky tannins and amazing pure fruit. Lasts for minutes. The best Pareto in a long time. Cabernet Sauvignon. Best after 2011. 1,665 cases made."
The Wine Advocate - "The 2006 Il Pareto (Cabernet Sauvignon) reveals a dark core of fruit framed by firm, yet well-balanced tannins. The aromas and flavors aren’t especially varietally expressive, but the Cabernet character comes through in the wine’s textural weight. Menthol, tar, licorice and spices come to life on the long, vibrant finish. This masculine, powerful wine needs a few years of bottle age, but is undoubtedly a very fine effort. Anticipated maturity: 2011-2021. "
Tenuta di Nozzole Winery
The Nozzole estate produces a Chianti Classico Riserva and a single-vineyard wine from the superb "La Forra" parcel. Cabernet Sauvignon, cultivated principally in another parcel of the estate planted in 1981 called "Il Pareto," yields a pure Cabernet wine first produced in the 1987 vintage. The principal white vineyards of the Nozzole estate, the "Le Bruniche" and "Casa Vecchia" vineyards, once planted in Trebbiano Toscano and Malvasia, were replanted to Chardonnay in the early 1980s. These vineyards now produce Nozzole Le Bruniche, a distinctive, pure varietal Chardonnay. View all Tenuta di Nozzole 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.