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Castello di Bossi Corbaia 2004

Other Red Blends from Tuscany, Italy
  • RP94
  • WS90
0% ABV
  • RP96
  • RP95
  • WE93
  • WS90
  • RP91
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Winemaker Notes

A deep ruby red, with slight garnet highlights in the background. On the nose, a vein of fruit preserve melds well with more developed characteristics, such as elegant, delicate nuances of tobacco and coffee. The attack is solid and powerful, bolstered by a decisive suite of finely-woven tannins well-integrated into the structure. Very appealing, lengthy finish.

Critical Acclaim

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RP 94
Robert Parker's Wine Advocate
The 2004 Corbaia is 70% Sangiovese and 30% Merlot that also spent two years in Allier oak barrels. Interestingly, the Corbaia is softer and rounder than the Girolamo at this point. Polished, ripe tannins frame a core of dark cherries, licorice, new leather and spices. The wine reveals a graceful elegance that comes to life on the long, harmonious finish. Today the Corbaia reveals a touch more vibrancy and overall elegance than the Girolamo. Anticipated maturity: 2009-2019.
WS 90
Wine Spectator
Aromas of red licorice, vanilla and raspberry follow through to a full body, with fine tannins and a long, caressing finish. Very pretty. Sangiovese and Cabernet Sauvignon.
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Castello di Bossi

Castello di Bossi

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Castello di Bossi, Tuscany, Italy
2004 Corbaia
The Bossi Castle is located in the town of Castelnuovo Berardenga, the southernmost appellation of Chianti Classico, amidst evergreen woods and long rows of vines. With a history dating back to the 9th century A.D., the estate embraces modern technology, while at the same time respecting the traditional character of the lands of Chianti. This balance has been a key part of Marco Bacci's vision as he has brought Castello di Bossi to the highest ranks in the realm of international wine.

The estate is led by a dynamic team that never shies from technological innovation, while also remaining true to the terroir of Chianti. Marco Bacci is the mastermind of Castello di Bossi, following with careful attention to detail all the operations from beginning to end.

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.

WBO30068757_2004 Item# 106191

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