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Belguardo Maremma Toscana 2013
Made with Cabernet Sauvignon and a small percentage of Cabernet Franc grapes, this powerful and elegant wine is the most important "Cru" of the Estate, the maximum expression of its native "terroir". Full and seductive body, dark spice flavors, enveloping and long taste.
Try pairing with aged cold cuts, steaks, mildly spicy foods, middle aged cheeses.
Blend: 90% Cabernet Sauvignon, 10% Cabernet Franc
Critical AcclaimAll Vintages
Power and freshness define Belguardo wines, from the estate’s structured Bordeaux blend to the refreshing, bright Vermentino. The ability to produce such diverse wines is owed to the Maremma, where Belguardo lies, six miles in from the Tuscan coastline bordering the Tyrrhenian Sea.
The Mazzei family, owner of Chianti Classico’s highly esteemed Castello di Fonterutoli, took the helm at the Belguardo estate in the 1990s after recognizing the area’s potential for quality winemaking. In the years since, the Mazzei family has established Belguardo among the top producers in this exciting, fast emerging wine region.
After acquiring the land, the Mazzei’s implemented an intense replanting campaign throughout the Belguardo property with careful, studied selection of varieties and clones. Along with the introduction of traditional grapes such as Sangiovese, Cabernet Sauvignon, Alicante, Merlot, Cabernet Franc and Petit Verdot, the family is currently undertaking a research and development project to cultivate an ancient local variety found only in the oldest vineyards of nearby Scansano. These efforts are an example of the family’s philosophy to create wines that convey the terroir from which they’re produced.
Belguardo’s logo is designed after Leonardo da Vinci’s geometrical symbol, a rhombicboctahedron, representing representing a union between precision, perspective, and proportion.
Belguardo comprises a total of 173 acres (70 hectares). The vineyard area is planted at altitudes ranging from 70-130 meters (230-426 feet) above sea level, with south/southwest exposure. The well-drained soil comprises of limestone and sandstone rocks.
One of the most iconic Italian regions for wine, scenery and history, Tuscany is the world’s most important outpost for the Sangiovese grape. Ranging in style from fruity and simple to complex and age-worthy, Sangiovese makes up a significant percentage of plantings here, with the white Trebbiano Toscano coming in second.
Within Tuscany, many esteemed wines have their own respective sub-zones, including Chianti, Brunello di Montalcino and Vino Nobile di Montepulciano. The climate is Mediterranean and the topography consists mostly of picturesque rolling hills, scattered with vineyards.
Sangiovese at its simplest produces straightforward pizza-friendly wines with bright and juicy red fruit, but at its best it shows remarkable complexity and ageability. Top-quality Sangiovese-based wines can be expressive of a range of characteristics such as sour cherry, balsamic, dried herbs, leather, fresh earth, dried flowers, anise and tobacco. Brunello expresses well the particularities of vintage variations and is thus popular among collectors. Chianti is associated with tangy and food-friendly dry wines at various price points. A more recent phenomenon as of the 1970s is the “Super Tuscan”—a wine made from international grape varieties like Cabernet Sauvignon, Merlot, Cabernet Franc and Syrah, with or without Sangiovese. These are common in Tuscany’s coastal regions like Bolgheri, Val di Cornia, Carmignano and the island of Elba.
A noble variety bestowed with both power and concentration, Cabernet Sauvignon enjoys success all over the globe. Inherently high in tannins and acidity, the best bottlings of Cabernet can age beautifully, with the ability to last fifty years or more. Cabernet Sauvignon flourishes in temperate climates like Bordeaux's Medoc region and forms the base of the Medoc reds, which are typically mostly Cabernet with Merlot and smaller amounts of some combination of Cabernet Franc, Malbec and Petit Verdot. (Enjoying a great deal of success in various regions around the world, this blend is now globally referred to as a Bordeaux Blend.) Cabernet Sauvignon from the Napa Valley is responsible for some of the world’s most prestigious, age-worthy and sought-after “cult” wines.
In the Glass
High in color, tannin and extract, Cabernet Sauvignon expresses notes of blackberry, cassis, plum, currant, spice and tobacco. In Bordeaux and elsewhere in the Old World you'll find the more earthy, tannic side of Cabernet, where it is typically blended to soften tannins and add complexity. In warmer regions like California Washington, Argentina, Chile and Australia, you can typically expect more ripe fruit flavors upfront.
Cabernet Sauvignon is right at home with rich, intense meat dishes—beef, lamb and venison, in particular—where its opulent fruit and decisive tannins make an equal match to the dense protein of the meat. With a mature Cabernet, opt for tender, slow-cooked meat dishes.
Despite the modern importance and ubiquity of Cabernet Sauvignon, it is actually a relatively young variety. In 1997, DNA profiling revealed the grape to be a spontaneous crossing of Cabernet Franc and Sauvignon Blanc which took place in 17th century southwestern France.