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Boscarelli Vino Nobile di Montepulciano 1998

Sangiovese from Tuscany, Italy
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    Try the 2014 Vintage 36 99
    36 99
    36 99
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    Winemaker Notes

    Mostly Sangiovese Grosso, plus small quotas of the indigenous Canaiolo and Mammolo grapes; the former characterized by roundness and soft texture, the latter by a delightful bouquet of violets. Aged in oak barrels - 15 months. Elegant bouquet, wonderfully integrating ripe blueberry jam and the spice and vanilla of oak; plummy fruit evolving to iris and violets; full body, firm tannins and remarkable breed.

    Critical Acclaim

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    Boscarelli

    Boscarelli

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    Boscarelli, Tuscany, Italy
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    The medieval hill town of Montepulciano is a little east of Montalcino, dominating the gentle landscape of southern Tuscany from its 1,985 feet above sea level. It is a tiny architectural jewel, with a higher density of arts per acre than there are inhabitants, and a long-standing fame as the home of poets and wines... The former thrived in Renaissance times; the latter star Vino Nobile, which luckily for us all is alive and flourishing to this day. The very "nobile" estate of Paola De Ferrari Corradi (founded in 1962; first Vino Nobile vintage: 1967) is located southeast of Montepulciano (facing the Valdichiana) on one of the area's finest, most historical crus, Cervognano, well known for its hallmark combination of elegance and power. In the course of over four decades of winemaking excellence, Paola (flanked by sons Luca and Nicolò) has chosen the hard way: absolute rigor and loyalty to quality & terroir. This resulted in an unbroken track record of vintage-to-vintage consistency. If anyone can pinpoint just one property that led the way to making Vino Nobile a modern classic, that property is, without a doubt, Boscarelli. Today, the latter includes 44.5 acres under vine at an elevation of 984 feet above sea level on the Cervognano hillside. Microclimate is well-ventilated and ideal for top quality Nobiles. Soil is alluvial in origin, very sandy and stony, conducive to good drainage and remarkable elegance in the resulting wine. Further acreage is in the pipeline, for Paola purchased a second homestead in Cortona, several miles northeast of Montepulciano. The long-term plan is to bring this second property's vineyard surface to 25 acres - over and above the original nucleus.

    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, as well as in price from budget-friendly to ultra-premium, 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 red fruit and not much more, but at its best it shows remarkable complexity. 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 who like to cellar the same wine over multiple years. 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.

    Sangiovese

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    The perfect intersection of bright fruit and savory earthiness, Sangiovese is the backbone variety in Tuscany. While it is best known as the chief component of Chianti, it reaches the height of its power and intensity in the complex, long-lived Brunello di Montalcino. Elsewhere throughout Italy, it can make inexpensive wines for daily consumption ranging from inoffensive to deliciously easy. On the French island of Corsica, under the name Nielluccio, it produces excellent bright and refreshing red and rosé wines with a personality of their own. Sangiovese has also enjoyed moderate popularity in California and Washington State over the last few decades.

    In the Glass

    Sangiovese is a medium-bodied red with savory flavors of tart cherry, plum, tomato, fresh tobacco, anise, thyme, oregano, and dried earth. High-quality, well-aged examples will take on notes of smoke, clay pot, leather, gamey meat, potpourri, and dried fruits. Corsican Nielluccio is distinguished by a subtle perfume of dried flowers.

    Perfect Pairings

    Sangiovese is the ultimate pizza and pasta red—its high acidity, moderate alcohol, and grainy tannins create an affinity with tomato-based dishes, spicy meats, and anything off the barbecue.

    Sommelier Secret

    Although it is the star variety of Tuscany, cult-classic “Super-Tuscan” wines may contain no Sangiovese at all! Since the 1970s, local winemakers have been producing big, bold wines (with price tags to match) that are typically monovarietal or a blend of one or more of several international varieties—usually Cabernet Sauvignon, Cabernet Franc, Merlot, or Syrah—with or without Sangiovese.

    RCL0147034_1998 Item# 41019