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Donnafugata Tancredi 2008

Other Red Blends from Sicily, Italy
  • RP93
13.35% ABV
  • WE92
  • WS91
  • RP92
  • TP91
  • WS91
  • JS90
  • JS92
  • RP92
  • WE91
  • RP93
  • WE91
  • RP92
  • WS90
  • RP89
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13.35% ABV

Winemaker Notes

The 2008 vintage of Tancredi confirms the quality and elegance acknowledged by its admirers in the Italian panorama of great red wines. Cabernet Sauvignon still brings great elegance and longevity, thanks to firm and velvety tannins. Nero d'Avola maintains its importance and stands out with fruity (cherry and sour cherry) and spicy notes. Tannat enhances the fruity component while adding a great polyphenolic structure rich in tannins: a variety ideal for long-aging wines.

Critical Acclaim

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RP 93
Robert Parker's Wine Advocate
A much firmer wine, the Cabernet Sauvignon/Nero d’Avola based 2008 Tancredi shows serious muscle in its exotic red berries, white truffles, flowers, tobacco and incense. In 2008 the Tancredi is a serious wine loaded with personality, delineation and sheer character. Dark cherries, mocha, minerals and licorice are all woven into a deeply resonant fabric of impeccable class.
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Donnafugata

Donnafugata

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Donnafugata, Sicily, Italy
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In the Italian language, Donnafugata means "fleeing woman". The story goes that in the late 19th century the Queen Maria Carolina after her flight from the court of Naples took refuge in the heart of Belice Valley in Sicily. This event inspired the image of the head of a woman, her hair tossed about by the wind and the Estate name.

Donnafugata grew out of the commitment of a family in Sicily that has always believed in the extraordinary enological potential of its land and has 150 years of experience in producing premium wines. Convinced that it is always necessary to be open to change in order to grow and improve, Giacomo Rallo and his wife, Gabriella, launched a new production project in 1983: Donnafugata. Their adventure took wing from the family’s historic cellars in Marsala and the vineyards at Contessa Entellina in the heart of western Sicily and soared as far as the island of Pantelleria.

Their children, José and Antonio, joined them and the house accelerated its march along the path of Extreme Quality: a project that focused on attention to detail, which clears the way for entrepreneurial decisions that ever more advanced objectives. As for the future, the young Gabriella and Ferdinando are already being "fully immersed" in the family’s activities.

A large, geographically and climatically diverse island, just off the toe of Italy, Sicily has long been recognized for its fortified Marsala wines. But it is also a wonderful source of diverse, high quality red and white wines. Steadily increasing in popularity over the past few decades, Italy’s fourth largest wine-producing region is finally receiving the accolades it deserves and shining in today's global market.

Though most think of the climate here as simply hot and dry, variations on the sun-drenched island range from cool Mediterranean along the coastlines to more extreme in its inland zones. Of particular note are the various microclimates of Europe's largest volcano, Mount Etna, where vineyards grow on drastically steep hillsides and varying aspects to the Ionian Sea. The more noteworthy red and white wines that come from the volcanic soils of Mount Etna include Nerello Mascalese and Nerello Cappuccio (reds) and Carricante (whites). All share a racy streak of minerality and, at their best, bear resemblance to their respective red and white Burgundies.

Nero d’Avola is the most widely planted red variety, and is great either as single varietal bottling or in blends with other indigenous varieites or even with international ones. For example, Nero d'Avola is blended with the lighter and floral, Frappato grape, to create the elegant, Cerasuolo di Vittoria, one of the more traditional and respected wines of the island.

Grillo and Inzolia, the grapes of Marsala, are also used to produce aromatic, crisp dry whites. Pantelleria, a subtropical island belonging to the province of Sicily, specializes in Moscato di Pantelleria, made from the variety locally known as Zibibbo.

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 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.

YNG822328_2008 Item# 126084