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Cabreo La Pietra Chardonnay 2012

Chardonnay from Tuscany, Italy
  • TP92
  • WW90
13.5% ABV
  • JS94
  • WS90
  • WW92
  • JS92
  • JS93
  • WE89
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13.5% ABV

Winemaker Notes

The wine has rich, intense aromas and flavors that are velvety, complex and balanced, with notes of spices, vanilla and butter.

Pairs well with white meat, fish, shellfish and aged cheeses.

Critical Acclaim

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TP 92
Tasting Panel
Deep golden color; juicy and rich with ripe tropical fruit; toasty and creamy with vanilla and rich texture; lovely and long.
WW 90
Wilfred Wong of Wine.com
The 2012 Cabreo La Pietra Chardonnay is big, creamy, ripe fruited affair, definitely made with the New World in mind. Medium straw, light yellow color; creamy in the nose, some butterscotch, medium depth; medium bodied, silky and oily on the palate; dry, medium acidity, well balanced; creamy, appley flavors, full concentration; medium finish. (Tasted: July 20, 2015, San Francisco, CA)
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Cabreo

Tenute del Cabreo

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Tenute del Cabreo, Tuscany, Italy
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The Tenute del Cabreo are located in Greve in Chianti. Part of its vineyard (Fattoria di Zano) is located right above Greve, consists of approximately 50 hectares planted with Sangiovese and Cabernet Sauvignon for the production if "Cabreo il Borgo".

The rest of the vineyards (25 hectares) are located in Panzano (6 Km south of Greve): they are planted with Chardonnay used to produce the 'Cabreo La Pietra".

Cabreo was conceived as an Indicazione Geografica Tipica (IGT) wine in order to take advantage of the flexibility provided by the regulations of this type of classification. It allows the great potential of the Tuscan's terroir to produce a variety of high quality wines.

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.

Chardonnay

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One of the most popular and versatile white wine grapes, Chardonnay offers a wide range of flavors and styles depending on where it’s grown and how it’s made. In Burgundy, Chardonnay produces some of the finest white wines in the world, typically tending towards minimal intervention in the winery and at its best resulting in remarkable longevity. This grape is popular throughout the world, but perhaps its second most important home is in California, where both oaky, buttery styles and leaner, European-inspired wines enjoy great popularity. Oregon, Australia, South America, South Africa, and New Zealand are also significant producers of Chardonnay.

In the Glass

When planted on cool sites, Chardonnay’s flavors tend towards grapefruit, green apple, minerals, and white stone fruit, while warmer locations coax out richer, more tropical flavors of fig, melon, and pineapple. Oak can add notes of vanilla, coconut, and spice (as well as texture), while malolactic fermentation can impart soft, buttery acidity.

Perfect Pairings

Chardonnay is as versatile at the table as it is in the vineyard. The crisp, clean, Chablis-like styles go well with simple seafood, light chicken dishes, and salads. Richer Chardonnays marry well with cream or oil-based sauces.

Sommelier Secret

Since the 1990s, big, oaky, buttery Chardonnays from California have enjoyed explosive popularity. More recently, the pendulum has begun to swing in the opposite direction, towards a clean, crisp style that rarely utilizes new oak. These Old-World style wines have been dubbed the “New California Chardonnays,” and anyone who claims they do not like Chardonnay should give them a try.

CGM25983_2012 Item# 133528