Tolaini Valdisanti Toscana 2009
Bordeaux Red Blends from Tuscany, Italy
Youthful, rich dark fruit, berry and cassis aromas meld with notable French oak spice. On the palate, Valdisanti is full-bodied with deep but reserved fruit flavors framed by rich oak. The excellent balance of fruit intensity with fine tannins indicates a cellar worthy wine.
The Wine Advocate - "Another Bordeaux-inspired wine, the 2009 Valdisanti represents a blend of Cabernet Sauvignon, Sangiovese and Cabernet Franc (in that order of importance). Fruit is sourced from the Tenuta S. Giovanni. On the nose, it shows delicate embroidery of spice, dark fruit and smoked cedar. There's a dusty mineral dryness to the finish backed by lush layers of red berry fruit and dark chewing tobacco. The mouthfeel is polished and tight, with beautifully integrated tannins. "
Vinous / Antonio Galloni - "Tolaini's 2009 Valdisanti is a Sangiovese/Cabernet Sauvignon/Cabernet Franc blend. Rich and voluptuous, the 2009 captures the very best qualities of the year in its resonant, expansive personality. Smoke, tobacco, licorice and melted road tar add an element of darkness on the finish.
Rating: 93+ Points"
James Suckling - "Aromas of currants, raspberries and hints of chocolate. Floral too. Full body, round and silky tannins and long finish. "
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Castelnuovo Beraradenga is the jewel of the Chianti Classico region, capable of producing wines of power and elegance, intensity and longevity.
In this exceptional land, Tolaini Estate's vineyards cover 160 acres of the estate's 267 acres. The Montebello vineyard has signature galestro (friable clay and limestone) soils. The San Giovanni vineyard has more porous tufa soils. Both sites overlie limestone to create outstanding conditions for long-term vine growth.
Shortly after purchase of the property in 1998, the soils were nutritionally rebalanced, the vineyards were completely replanted with tailored vine clones, and a state of the art winery was built.
New vines include international varieties that have flourished in Tuscany: Cabernet Sauvignon, Cabernet Franc, and Merlot. Vines also include excellent clones of the classic Tuscan variety Sangiovese. Vineyards are planted to high density—some as high as 11,800 vines per hectare (4800/acre). View all Tolaini Wines
About Tuscany(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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