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Brandolini Vistorta 2009

Merlot from Friuli-Venezia Giulia, Italy
  • WS90
13% ABV
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13% ABV

Winemaker Notes

Vistorta is a vibrant ruby red. This wine has intense aromas of red cherries and plums mingled with notes of green olive and spice. Medium-bodied and well structured, with rich, concentrated flavors of black currant and wild berries set against a backdrop of silky tannins. A powerful yet elegant wine.

Outstanding served with roasted or grilled red meat, lamb, polenta, mushroom risotto and semi-hard cheeses. Uncork at least a half hour before serving.

Critical Acclaim

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WS 90
Wine Spectator
An elegant red, showing good balance, with fine-grained tannins and well-knit acidity providing structure. A smoky underpinning is layered with flavors of ripe, candied black cherry and damson plum, while fragrant grilled herb and black licorice notes echo on the finish. Merlot. Drink now through 2020. 2,000 cases made.
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Brandolini

Conte Brandolini

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Conte Brandolini, , Italy
Brandolini
Count Brandino Brandolini's true passion is revealed in his role as owner and winemaker at his family's historic Vistorta estate in northeast Italy's Friuli region, just 25 miles north of Venice. This down-to-earth, Venetian-born graduate of Texas A&M and the University of Bordeaux took the helm at Vistorta in the 1980s. Influenced by his experience in Bordeaux and recognizing the outstanding potential of his family's estate vineyards (planted with Merlot for over a century), Brandolini set out to produce a world-class red wine from Vistorta.

Working with his close friend and colleague Georges Pauli, winemaker at Chateau Gruaud-Larose and consultant to a number of leading Bordeaux properties, Brandolini implemented a series of radical improvements at the estate. Using select Merlot clones from Bordeaux alongside his existing Merlot vines, Brandolini implemented a system of high-density planting in Vistorta's well-drained, limestone-rich vineyards. Here, protective mountain ranges to the north and west combine with the moderating influence of the Adriatic Sea to create a superb microclimate for the cultivation of outstanding Merlot grapes. Now, 20 years later, Vistorta enjoys a reputation as one of northeast Italy's most sought-after red wines.

Portugal

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Best known for flavorful fortified wines but also producing excellent dry wines, Portugal is unique in that it relies almost exclusively on its many indigenous grape varieties. Bordering Spain to the west on the Iberian Peninsula, this is a land where tradition reigns supreme, perhaps due in part to its relative geographical and, for much of the 20th century, political isolation. Portugal is a long and narrow country, which makes for considerable diversity in climate and wine styles, with milder weather in the north and significantly more rainfall near the coast. With the exception of Port, most Portuguese wines have struggled to garner attention in the international marketplace, perhaps due to the unfamiliar and difficult to pronounce nature of most of its grape varieties and terminology, which means that there are many excellent values to be discovered here by the adventurous consumer. The country is perhaps better known for being the world’s leader in cork production than for its wine.

Port, made in the Douro Valley, is the fortified wine for which Portugal is most famous. The same region also produces full-bodied dry wines made from the same set of grape varieties, which include Touriga Nacional and Tinta Roriz (Spain’s Tempranillo). The nation’s other important fortified wine, Madeira, is produced on the eponymous island off the North African coast. Other dry wines of the mainland include the tart, slightly effervescent Vinho Verde of the north, the bright, elegant reds and whites of the Dão, and the bold, jammy reds of the Alentejo.

Other Red Blends

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With hundreds of red grape varieties to choose from, winemakers have the freedom to create a virtually endless assortment of blended wines. In many European regions, strict laws are in place determining the set of varieties that may be used, but in the New World experimentation is permitted and encouraged. Blending can be utilized to create complex wines with many different layers of flavors and aromas, or to create more balanced wines. For example, a variety that is soft and full-bodied may be combined with one that is lighter with naturally high acidity. Sometimes small amounts of a particular variety are added to boost color or aromatics. Blending can take place before or after fermentation, with the latter, more popular option giving more control to the winemaker over the final qualities of the wine.

EDV93012009E_2009 Item# 124638

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