Winemaker Notes
Intense reddish-purple with ruby nuances. Aromas of fruits of the forest (raspberry and black currant) with pepper, wild herbs and tobacco. Fresh and mouth filling with evident varietal nuances. Fundamentally elegant with inherent freshness that evolves to a silky finish.
Blend: 50% Sangiovese, 25% Cabernet Franc, 25% Merlot
Professional Ratings
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James Suckling
Blackberries, black cherries and graphite on the nose. It’s full-bodied with very polished and lightly chewy tannins and a tangy finish. Minerally and citrusy at the end. Solid wine that needs two or three years of bottle age to soften.
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Vinous
The 2021 Haiku is another powerhouse wine in this range from Castello di Ama. Rich, sumptuous and layered, the 2021 is beautifully persistent. Dark red/purplish fruit, pomegranate and rose petal open first, framed by clean mineral notes that lend palpable vibrancy. The long, sustained finish is a thing of beauty. Like all these wines, it needs considerable time.
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Robert Parker's Wine Advocate
A blend of Sangiovese, Merlot and Cabernet Franc, the Castello di Ama 2021 Haiku presents an immediate and vertical set of aromas that are delivered with the concentrated intensity you can expect of this classic vintage. There is an inky quality to this wine with black fruit and blackcurrant. Additionally, there is a sweet versus sour theme that imparts both savory spice and summer-ripened fruit. Earthy tones and rosemary essence appear on the medium-acidity close.
Rating: 94+ -
Wine Spectator
Though dense and unyielding for the moment, this is nonetheless stuffed with black cherry, blackberry, plum, earth and iron flavors. Aggressive tannins shore up the finish, yet the final impression is ripe fruit. Sangiovese, Cabernet Franc and Merlot. Best from 2028 through 2045.
With hundreds of red grape varieties to choose from, winemakers have the freedom to create a virtually endless assortment of blended red 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 resulting in a wide variety of red wine styles. Blending can be utilized to enhance balance or create complexity, lending different layers of flavors and aromas. For example, a red wine blend 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.
How to Serve Red Wine
A common piece of advice is to serve red wine at “room temperature,” but this suggestion is imprecise. After all, room temperature in January is likely to be quite different than in August, even considering the possible effect of central heating and air conditioning systems. The proper temperature to aim for is 55° F to 60° F for lighter-bodied reds and 60° F to 65° F for fuller-bodied wines.
How Long Does Red Wine Last?
Once opened and re-corked, a bottle stored in a cool, dark environment (like your fridge) will stay fresh and nicely drinkable for a day or two. There are products available that can extend that period by a couple of days. As for unopened bottles, optimal storage means keeping them on their sides in a moderately humid environment at about 57° F. Red wines stored in this manner will stay good – and possibly improve – for anywhere from one year to multiple decades. Assessing how long to hold on to a bottle is a complicated science. If you are planning long-term storage of your reds, seek the advice of a wine professional.
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.