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Flat front label of wine

Brancaia Ilatraia 2006

Bordeaux Red Blends from Tuscany, Italy
  • RP93
  • WS92
  • WE92
14.5% ABV
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  • JS94
  • V93
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  • WE92
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  • JS93
  • RP93
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  • WS94
  • RP93
  • JS93
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  • WS96
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  • WE91
  • WS96
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14.5% ABV

Winemaker Notes

Pair with food with balanced, intense flavors, meat and game dishes – fried or stewed – for poultry such as pigeon or pheasant.

Blend: 60% Cabernet Sauvignon, 30% Sangiovese, 10% Petit Verdot

Critical Acclaim

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RP 93
Robert Parker's Wine Advocate
The estate's 2006 Ilatraia is an unqualified success in this vintage. Super-ripe dark cherries are intermingled with spices, minerals and French oak in this generous, expansive wine from Tuscany's Maremma. There is tons of length here to go along with the wine's sumptuous, generous personality. This is probably not a long-term ager, but it should drink beautifully over the mid-term.
WS 92
Wine Spectator
Shows aromas of currant and fresh herbs, such as basil and sage. Full-bodied, with silky tannins and a balanced, pretty, juicy finish. Delicious already. This is always outstanding.
WE 92
Wine Enthusiast
Power, elegance and complexity describe this blend of Cabernet Sauvignon, Sangiovese and Petit Verdot. The aromas are dark and penetrating with layers that recall leather, tobacco, black fruit and spice. The wine boasts a long finish, firm but smooth tannins and soft nuances of cherry and chocolate on the close.
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Brancaia

Brancaia

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Brancaia, Tuscany, Italy
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La Brancaia, encompassing the two estates Brancaia and Poppi, has been owned by the Swiss couple Brigitte and Bruno Widmer since 1981. It is located in the heart of the Chianti Classico area and saw a vertical take-off when it's vintage 1983 won first place at a major Chianti Classico tasting. Since then, through uncompromising dedication to quality and a strong own identity, the continuous recognition of BRANCAIA was built up - spearheaded by the estates top-wine Brancaia IL BLU, being already a classic for many wine lovers all over the world. The wines come from a state-of-the-art cellar. The estate is managed by the oenologist and daughter of the owners, Barbara Kronenberg-Widmer, together with her husband Martin Kronenberg. They enjoy consulting support by the brilliant oenologist Dr. Carlo Ferrini. La Brancaia is one of Tuscany's top wine-growing estates, winning national and international awards every year. Its wines are sold - and bought - all over the world.

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 trailing far behind.

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, perfect for Sangiovese as it ripens most efficiently on slopes with maximum exposure to sunlight.

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 in particular is sensitive to vintage variation, performing best in years that are not too hot and not too cold. 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, the island of Elba and more inland, in Carmignano.

Bordeaux Blends

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One of the world’s most classic and popular styles of red wine, Bordeaux-inspired blends have spread from their homeland in France to nearly every corner of the New World, especially in California, Washington, and Australia. Typically based on either Cabernet Sauvignon or Merlot and supported by Cabernet Franc, Malbec, and/or Petit Verdot, these are sometimes referred to in the US as “Meritage” blends. In Bordeaux itself, Cabernet Sauvignon dominates in wines from the Left Bank of the Gironde river, while the Right Bank focuses on Merlot. Often, blends from outside the region are classified as being inspired by one or the other.

In the Glass

Cabernet-based, Left-Bank-styled wines are typically more tannic and structured, while Merlot-based wines modeled after the Right Bank are softer and suppler. Cabernet Franc can add herbal notes, while Malbec and Petit Verdot contribute color and structure. Wines from Bordeaux can be bold and fruit-forward or restrained and earthy, while New World facsimiles tend to emulate the former style. In general, Bordeaux red blends can have aromas and flavors of black currant, cedar, plum, graphite, and violet, with more red fruit flavors when Merlot makes up a high proportion of the blend.

Perfect Pairings

Since Bordeaux red blends are often quite structured and tannic, they pair best with hearty, flavorful, and fatty meat dishes. Any type of steak makes for a classic pairing. Equally welcome with these wines would be beef brisket, pot roast, braised lamb, or smoked duck.

Sommelier Secret

While the region of Bordeaux is limited to a select few approved grape varieties, the New World is free to experiment. Bordeaux blends in California may include Syrah, Petite Sirah, Zinfandel, or virtually any other grape deemed worthy by the winemaker. In Australia, Shiraz is a common component.

JBD2009_2006 Item# 121265