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Flat front label of wine
Flat front label of wine

Castellare Trenta Vendemmie 2007

Other Red Blends from Tuscany, Italy
  • RP95
13.5% ABV
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13.5% ABV

Winemaker Notes

Deep ruby in color, red fruits on the nose blend with those of blacks and vanilla with hints of coffee and chocolate. In the mouth it is immediately obvious the great structure, but the delicacy of refined tannins make it velvety and harmonious. A wine with a great finish that suggests the extremely long life it will have.

Pair with red meat roasts and stews, poultry, game and red sauces.

Critical Acclaim

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RP 95
Robert Parker's Wine Advocate
The 2007 Trenta Vendemmie was made to celebrate Castellare’s 30th harvest. It is a blend of Sangioveto, Malvasia Nera, Cabernet Sauvignon and Merlot, essentially equal parts of the three flagships, Sodi di San Niccolo, Poggio ai Merli and Coniale. Dark cherries, plums, mocha, espresso and licorice meld together beautifully in this harmonious, resonant wine. The opulence of the vintage comes through in spades as this voluptuous wine opens up in the glass. This is yet another striking wine from Castellare. Like so many 2007s, there is plenty of early appeal. Anticipated maturity: 2015-2027.
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Castellare

Castellare

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Castellare, Tuscany, Italy
Image of winery
The vineyards of this 46 acre estate are found in a natural amphitheater in the heart of Tuscany's Chianti Classico region. The story of Castellare is the story of Paolo Panerai, who entered the world of winemaking at age 37 after a career in Italian journalism. Panerai feels it is important to understand and respect the experience of the world's best wineries and to apply this understanding to viticulture in Italy. He has great respect for technology from other winemaking regions and chooses to utilize this technology to move forward while rediscovering and reshaping some of the great traditions of Tuscany.

The birds on Castellare's labels symbolize Panerai's commitment to environmentally sound cultivation. Herbicides are not used, nor are any systemic pesticides. Chemical treatment of any kind is shunned. Hunting is also prohibited on the property. As a result of these practices, the property has become a virtual refuge for wildlife, including many of the birds pictured on the labels.

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.

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.

WBW30082550_2007 Item# 118771