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Flat front label of wineFront shot of wine bottle

Antinori Castello della Sala Cervaro 2015

Chardonnay from Umbria, Italy
  • D97
  • JS95
  • RP93
  • WS91
  • W&S91
0% ABV
  • JS97
  • RP95
  • JS96
  • WS91
  • RP94
  • JS94
  • WS90
  • WS91
  • JS95
  • WS90
  • WE90
  • W&S90
  • WE93
  • RP91
  • WS94
  • RP91
  • WS92
  • RP91
  • WS90
  • RP90
  • WS91
  • WS91
  • WS91
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4.4 15 Ratings
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4.4 15 Ratings
0% ABV

Winemaker Notes

The wine, a light straw yellow with brief greenish highlights, expresses rich, complex, and intense aromas. The notes of citrus fruit, pears, and acacia flowers are in perfect balance with the sweet and spicy notes of vanilla. The palate is supple but vibrant, elegant and well structured, characterized by the classic mineral sensations and by the light notes of hazelnut butter.

Critical Acclaim

All Vintages
D 97
Decanter
2015 was a textbook vintage and this is a great Cervaro. Citrus, cream and white flowers on the nose lead seamlessly onto the palate, where you'll find pear and melon with a touch of under-ripe pineapple and cool stone fruits. It has good acidity, minerality and savoury complexity, with excellent balance and a long, sleek, saline finish.
JS 95
James Suckling
Intense aromas of crushed lime and lemon as well as mineral and flint follow through to a medium body, ultra-precise acid and fruit balance. Long and linear finish. Just a hint of vanilla and cream. Give it a year or two to develop in the bottle but already a beauty.
RP 93
Robert Parker's Wine Advocate
This is a beautiful wine that consistently outperforms vintage variation. In other words, it maintains very high quality despite the many troubles Mother Nature can throw its way. This was an easy vintage with a hot summer and plumper, richer aromas as a result. The 2015 Cervaro della Sala is robust and exuberant with bold fruit flavors and soft renderings of roasted almond, Umbrian saffron and spice. I loved the cooler and more delicate 2014 vintage, but I also adore this more powerful version from 2015.
WS 91
Wine Spectator
Aromatic with lime blossom, white peach and spice notes, this creamy, medium-bodied white layers rich flavors of melon, Meyer lemon zest and toast with a minerally underpinning and firm, finely knit acidity. Long, lasting finish. Chardonnay with Grechetto. Drink now through 2025.
W&S 91
Wine & Spirits
Notes of vanilla, melted butter and toasted hazelnuts give way to flavors of golden apple and lemon curd in this weighty blend of barrel-fermented chardonnay with ten percent grechetto. Lively acidity weaves through the wine, lending freshness and tension to the rich flavors.
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Antinori

Antinori

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Antinori, Umbria, Italy
Video of winery

The Antinori family of Florence, one of the world's oldest and most distinguished wine producers, has lived in Tuscany since the 14th century and celebrated its 625th anniversary as wine makers in 2010. The current company president, Marchese Piero Antinori, believes in the tradition that the primary role of wine is to accompany food and enhance the dining experience. In Florence, the Antinori family has led a "Renaissance" in Italian wine making by combining long traditions, a love of authenticity and a dynamic innovative spirit.

Centered upon the lush Apennine Range in the center if the Italian peninsula, Umbria is one of the few completely landlocked regions in Italy. It’s star red grape variety, Sagrantino, finds its mecca around the striking, hilltop village of Montefalco. The resulting wine, Sagrantino di Montefalco, is an age-worthy, brawny, brambly red, bursting with jammy, blackberry fruit and earthy, pine forest aromas. By law this classified wine has to be aged over three years before it can be released from the winery and Sagrantino often needs a good 5-10 more years in bottle before it reaches its peak. Incidentally these wines often fall under the radar in the scene of high-end, age-begging, Italian reds, giving them an almost cult-classic appeal. They are undoubtedly worth the wait!

Rosso di Montefalco, on the other had, is composed mainly of Sangiovese and is a more fruit-driven, quaffable wine to enjoy while waiting for the Sagrantinos to mellow out.

Among its green mountains, perched upon a high cliff in the province of Terni, sits the town of Orvieto. Orvieto, the wine, is a blend of at least 60% Trebbiano in combination with Grechetto, with the possible addition of other local white varieties. Orvieto is the center of Umbria’s white wine production—and anchor of the region’s entire wine scene—producing over two thirds of Umbria’s wine. A great Orvieto will have clean aromas and flavors of green apple, melon and citrus, and have a crisp, mineral-dominant finish.

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 is grown and how it is made. While practically every country in the wine producing world grows it, Chardonnay from its Burgundian homeland produces some of the most remarkable and longest lived examples. As far as cellar potential, white Burgundy rivals the world’s other age-worthy whites like Riesling or botrytized Semillon. California is Chardonnay’s second most important home, where both oaky, buttery styles and leaner, European-inspired wines enjoy great popularity. Oregon, Australia and South America are also significant producers of Chardonnay.

In the Glass

When planted on cool sites, Chardonnay flavors tend towards grapefruit, lemon zest, green apple, celery leaf and wet flint, while warmer locations coax out richer, more tropical flavors of melon, peach and pineapple. Oak can add notes of vanilla, coconut and spice, while malolactic fermentation imparts a soft and creamy texture.

Perfect Pairings

Chardonnay is as versatile at the table as it is in the vineyard. The crisp, clean, Chablis-like styles go well with flaky white fish with herbs, scallops, turkey breast and soft cheeses. Richer Chardonnays marry well with lobster, crab, salmon, roasted chicken and creamy 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. In Burgundy, the subregion of Chablis, while typically employing the use of older oak barrels, produces a similar bright and acid-driven style. Anyone who doesn't like oaky Chardonnay would likely enjoy its lighter style.

SWS894657_2015 Item# 353670