Castello di Ama Haiku 2016
Intense purple red with ruby-red nuances. Aromas include fruity (fruits of the forest, such as raspberry and blackcurrants) and spicy (pepper, wild herbs and tobacco). Good attack with a clear identity of the grape varieties. The wine is intrinsically elegant and natural freshness evolving in a silky finish.
Blend: 50% Sangiovese, 25% Cabernet Franc, 25% Merlot
Critical AcclaimAll Vintages
A blend of mostly Sangiovese with Cabernet Franc and Merlot, the 2016 Haiku reveals a deep sense of inner power and strength. The wine opens to a dark appearance and immediately pleasing aromas of blackberry, plum, spice, tilled earth and tobacco. What I like most about this vintage is just how open and generous the bouquet is even at this young stage. You get some softly toned fruit, but you also get freshness at the back so everything balances itself out in the end.
A linear and fine-textured red with raspberry and black-tea character. Full-bodied, yet tight and compact with lovely strength and polish. Pretty length, too.
Famous for its food-friendly, approachable red wines and their storied history, Chianti is perhaps the best-known wine region of Italy. This appellation within Tuscany has it all: sweeping views of rolling hills, endless vineyards, the warm Mediterranean sun, hearty cuisine and a rich artistic heritage. Chianti includes seven subzones: Chianti Colli Fiorentini, Rufina, Montalbano, Colli Senesi, Colline Pisane, Colli Aretini and Montespertoli, with area beyond whose wines can be labeled simply as Chianti.
However the best quality comes from Chianti Classico, in the heart of the Chianti zone, which is no longer a subzone of the region at all but has been recognized on its own since 1996. The Classico region today is delimited by the confines of the original Chianti zone protected since the 1700s.
Chianti wines are made primarily of Sangiovese, with other varieties comprising up to 25-30% of the blend. Generally, local varieties are used, including Canaiolo, Colorino and Mammolo, but international varieties such as Cabernet Sauvignon, Merlot and Syrah are allowed as long as they are grown within the same zone.
Basic, value-driven Chianti wine is simple and fruit-forward and makes a great companion to any casual dinner. At its apex, Chianti is full bodied but with good acidity, firm tannins, and notes of tart red fruit, dried herbs, fennel, balsamic and tobacco. Chianti Riserva, typically the top bottling of a producer, can benefit handsomely from a decade or two of cellaring.
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 enhance balance or create complexity, lending different layers of flavors and aromas. For example, a variety that creates a fruity and full-bodied wine would do well combined with one that is naturally high in acidity and tannins. 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.