Winemaker Notes
Dark garnet red color. Incredible intense bouquet with notes of coffee, hazelnut, incense, licorice. An impressive tannin structure, suitable for long aging. It has a long, persistent lingering. A good acidic component that is well balanced with the tannins. This wine, in its own unique and unmistakable way expresses the characteristic salinity and minerality of the terrain. An excellent expression of Cabernet Sauvignon in Chianti Classico area of production.
Professional Ratings
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Wine Spectator
Sleek and ripe, boasting black currant, blackberry, blueberry and graphite flavors. Reveals sweet spice and toasty oak elements as this winds down on the lingering finish. Shows terrific balance, freshness and complexity. Cabernet Sauvignon. Best from 2024 through 2038. 300 cases made, 120 cases imported.
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James Suckling
Mocha, spiced cherries, plums, olives, cloves and sandalwood on the nose. Full-bodied, polished and firm, with a muscular tannin backbone and sensual spice character.
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Vinous
The 2019 Mocenni 91 is wild, dynamic and complex. Red/purplish berry fruit, blood orange and pomegranate open fist, followed by hints of rose petal, leather and spice. The 2019 shows terrific freshness throughout. Bright saline notes and veins of tannin shape the finish. This is a fine effort.
A noble variety bestowed with both power and concentration, Cabernet Sauvignon enjoys success all over the globe, its best examples showing potential to age beautifully for decades. Cabernet Sauvignon flourishes in Bordeaux's Medoc where it is often blended with Merlot and smaller amounts of some combination of Cabernet Franc, Malbecand Petit Verdot. In the Napa Valley, ‘Cab’ is responsible for some of the world’s most prestigious, age-worthy and sought-after “cult” wines. Somm Secret—DNA profiling in 1997 revealed that Cabernet Sauvignon was born from a spontaneous crossing of Cabernet Franc and Sauvignon Blanc in 17th century southwest France.
One of the first wine regions anywhere to be officially recognized and delimited, Chianti Classico is today what was originally defined simply as Chianti. Already identified by the early 18th century as a superior zone, the official name of Chianti was proclaimed upon the area surrounding the townships of Castellina, Radda and Gaiole, just north of Siena, by Cosimo III, Grand Duke of Tuscany in an official decree in 1716.
However, by the 1930s the Italian government had appended this historic zone with additonal land in order to capitalize on the Chianti name. It wasn’t until 1996 that Chianti Classico became autonomous once again when the government granted a separate DOCG (Denominazione di Origine Controllata e Garantita) to its borders. Ever since, Chianti Classico considers itself no longer a subzone of Chianti.
Many Classicos are today made of 100% Sangiovese but can include up to 20% of other approved varieties grown within the Classico borders. The best Classicos will have a bright acidity, supple tannins and be full-bodied with plenty of ripe fruit (plums, black cherry, blackberry). Also common among the best Classicos are expressive notes of cedar, dried herbs, fennel, balsamic or tobacco.