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Casanova di Neri Pietradonice 2005

Cabernet Sauvignon from Tuscany, Italy
  • WS92
  • RP91
14.5% ABV
  • WS92
  • RP93
  • JS95
  • RP92
  • WS94
  • RP90
  • WS96
  • WS93
  • WS96
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14.5% ABV

Winemaker Notes

It has a deep color, and it has been aged in new barriques for 18 months. Using the experience of New Tenuta, the Red Sant'Antimo DOC Pietradonice has been created by planting Cabernet Sauvignon in this "terroir" to see how other than Sangiovese vines perform in the Montalcino area.

Critical Acclaim

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WS 92
Wine Spectator
Dark ruby in color. Blackberry, mint and mineral aromas follow through to a full body, with superpolished tannins and a long, long finish. This is structured and very beautiful. Cabernet Sauvignon. Best after 2013.
RP 91
Robert Parker's Wine Advocate
The 2005 Pietradonice, also from vines in Sant-Antimo, reveals an inky color along with open, warm aromatics from the toasted oak. It is silky-textured and opulent on the palate, with layers of blackberries, blueberries, cassis, spices, minerals and sweet toasted oak that flow as the wine opens in the glass. The tannins are well-integrated and the wine offers outstanding balance. In 2005 the Pietradonice is 100% Cabernet Sauvignon rather than the typical 90% Cabernet Sauvignon, 10% Sangiovese blend. The wine was aged in 300-liter barrels of which approximately half were new. Pietradonice remains one of the most promising wines of its type, especially given that the vines were only planted between 1993 and 1996. If the vines can get to the point where they express more varietal character this could very well turn out to be an exceptional wine in future vintages. Anticipated maturity: 2009-2017.
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Casanova di Neri

Casanova di Nieri

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Casanova di Nieri, Tuscany, Italy
2005 Pietradonice
Casanova di Neri was established in 1971 when Giovanni Neri acquired a large estate within Montalcino. Over the years their continuing goal has been the search for land believed to be optimal for growing high quality grapes. There are now 120 acres of vineyards divided amongst four distinct sites. Improved quality in the vineyards has led to more attention in the winery, from vinification to the careful selection of casks for aging but always with the maximum respect for tradition. Today the property is operated and wines made by Giacomo Neri, who states, "Our greatest pride is our vineyards: their high quality and their history."

One of the most iconic regions of Italy 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 are produced in their respective sub-zones, including Chianti, Brunello di Montalcino, Bolgheri, and Vino Nobile di Montepulciano. The climate is Mediterranean and the topography consists mostly of picturesque rolling hills, with the hillside locations hosting the best vines, as Sangiovese ripens most efficiently with maximum exposure to sunlight.

Sangiovese at its simplest, often carrying a regional designation of Chianti or just Italy, produces straightforward pizza-friendly wines with bright red fruit and not much more, but at its best it shows remarkable complexity. In top-quality Sangiovese-based wines, expressive notes of sour cherry, balsamic vinegar, dried herbs, leather, fresh earth, dried flowers, anise, tobacco smoke, and cured meat fill the glass. 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, or Syrah, often grown in Tuscany’s Bolgheri region, with or without Sangiovese.

Cabernet Sauvignon

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A noble variety bestowed with both power and concentration, Cabernet Sauvignon is sometimes referred to as the “king” of red grapes. It can be somewhat unapproachable early in its youth but has the potential to age beautifully, with the ability to last fifty years or more at its best. Small berries and tough skins provide its trademark firm tannic grip, while high acidity helps to keep the wine fresh for decades. Cabernet Sauvignon flourishes in temperate climates like Bordeaux's Medoc region (and in St-Emillion and Pomerol, where it plays a supporting role to Merlot). The top Médoc producers use Cabernet Sauvignon for their wine’s backbone, blending it with Merlot and smaller amounts of Cabernet Franc, Malbec, and/or Petit Verdot. On its own, Cabernet Sauvignon has enjoyed great success throughout the world, particularly in the Napa Valley, and is responsible for some of the world’s most prestigious and sought-after “cult” wines.

In the Glass

High in color, tannin, and extract, Cabernet Sauvignon expresses notes of blackberry, cassis, plum, currant, spice, and tobacco. In Bordeaux and elsewhere in the Old World you'll find the more earthy, tannic side of Cabernet, where it's typically blended to soften tannins and add complexity. In warmer regions like California and Australia, you can typically expect more ripe fruit flavors upfront.

Perfect Pairings

Cabernet Sauvignon is right at home with rich, intense meat dishes—beef, lamb, and venison, in particular—where its opulent fruit and decisive tannins make an equal match to the dense protein of the meat. With a mature Cabernet, opt for tender, slow-cooked meat dishes.

Sommelier Secrets

Despite the modern importance and ubiquity of Cabernet Sauvignon, it is actually a relatively young variety. In 1997, DNA revealed the grape to be a spontaneous crossing of Cabernet Franc and Sauvignon Blanc which took place in 17th century southwestern France.

WAL450944_2005 Item# 94984

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