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Umani Ronchi Jorio Montepulciano d'Abruzzo 2008

Montepulciano from Abruzzo, Italy
  • RP90
13.5% ABV
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13.5% ABV

Winemaker Notes

Deep ruby red, recalls plums and red cherries on the nose, followed by balsamic and salty notes on a background of ripe liquorice. With eloquent and clean tannins in the mouth, it comes across as full and vigorous, with a long and intense finish.

Critical Acclaim

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RP 90
Robert Parker's Wine Advocate
The estate's 2008 Montepulciano d'Abruzzo Jorio is a big, rustic wine loaded with dark fruit, herbs and new leather, all supported by firm tannins. The Jorio is a touch rustic, but has more than enough depth and sheer character to compensate for some of its shortcomings. I have a slight preference for the 2008 over the 2009 here. Anticipated maturity: 2014-2020.
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Umani Ronchi

Umani Ronchi

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Umani Ronchi, , Italy
Umani Ronchi
Since the beginning of its history, the Azienda Vinicola Umani Ronchi has distinguished itself as a great producer of two of the most popular wines in the Marche region, Verdicchio and Rosso Conero. Massimo Bernetti, who since the 1990s has been joined in the management of the company by his son, Michele, has refurbished the winery in Osimo, Marche, renovated the vineyard stock and created wines which have garnered international praise. Still, Bernetti is not yet satisfied and insists on continuing to work to enhance his product. This translates into serious work in the vineyard and the adoption of the most advanced techniques of cultivation and vinification.

Burgundy

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A legendary wine region setting the benchmark for Pinot Noir and Chardonnay worldwide, Burgundy is a perennial favorite of many wine lovers. After centuries of winemaking, the Burgundians have determined precisely which grape clone grows best on which plot of land, determined by the soil type, the elevation, and the angle in relation to the sun—this is a region firmly rooted in tradition and the concept of ‘terroir’ reigns supreme here. Because of the Napoleonic Code requiring equal distribution of property and land among all heirs, vineyard ownership in Burgundy is extremely fragmented, with some growers responsible for just one row or even one vine. This system has led to the predominance of the "negociant"—a merchant who purchases fruit from many different growers to vinify and bottle together.

Burgundy’s cool, marginal climate and Jurassic limestone soils are perfect for the production of elegant, savory, and mineral-driven Chardonnay and Pinot Noir with plenty of acidity. Vintage variation is of particular importance here, as weather conditions can be variable and unpredictable. Spring frost and hail are near-universal risks. The Côte d’Or, a long and narrow escarpment, forms the heart of the region, split into the Côte de Nuits to the north and the Côte de Beaune to the south. The former is home to many of the world’s finest Pinot Noir wines, while Chardonnay plays a much more prominent role in the latter, though outstanding red, white, and rosé are all produced throughout. Other key appellations include the Côte Chalonnaise, home to great value Pinot Noir and sparkling Crémant de Bourgogne; the Mâconnais, producing soft and round inexpensive Chardonnay; and Chablis, the northernmost region of Burgundy and an acidity-lover’s Chardonnay paradise.

Chardonnay

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One of the most popular and versatile white wine grapes, Chardonnay offers a wide range of flavors and styles depending on where it’s grown and how it’s made. In Burgundy, Chardonnay produces some of the finest white wines in the world, typically tending towards minimal intervention in the winery and at its best resulting in remarkable longevity. This grape is popular throughout the world, but perhaps its second most important home is in California, where both oaky, buttery styles and leaner, European-inspired wines enjoy great popularity. Oregon, Australia, South America, South Africa, and New Zealand are also significant producers of Chardonnay.

In the Glass

When planted on cool sites, Chardonnay’s flavors tend towards grapefruit, green apple, minerals, and white stone fruit, while warmer locations coax out richer, more tropical flavors of fig, melon, and pineapple. Oak can add notes of vanilla, coconut, and spice (as well as texture), while malolactic fermentation can impart soft, buttery acidity.

Perfect Pairings

Chardonnay is as versatile at the table as it is in the vineyard. The crisp, clean, Chablis-like styles go well with simple seafood, light chicken dishes, and salads. Richer Chardonnays marry well with cream or oil-based sauces.

Sommelier Secret

Since the 1990s, big, oaky, buttery Chardonnays from California have enjoyed explosive popularity. More recently, the pendulum has begun to swing in the opposite direction, towards a clean, crisp style that rarely utilizes new oak. These Old-World style wines have been dubbed the “New California Chardonnays,” and anyone who claims they do not like Chardonnay should give them a try.

ALL7666344_2008 Item# 111096

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