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New Customers Save $30 off $100+* with code MARCHNEW30
New Customers Save $30* with code MARCHNEW30
*New customers only. One-time use per customer. Order must be placed by 3/31/2018. The $30 discount is given for a single order with a minimum of $100 excluding shipping and tax. Items with pricing ending in .97 are excluded and will not count toward the minimum required. Discount does not apply to corporate orders, gift certificates, StewardShip membership fees, select Champagne brands, Riedel glassware, fine and rare wine, and all bottles 3.0 liters or larger. No other promotion codes, coupon codes or corporate discounts may be applied to order.
Mazzei Badiola Toscana 2010
The history of the Mazzei family is closely woven into Tuscany’s winemaking history, as well as the region’s rich political and cultural past. Ser Lapo Mazzei (1350-1412) a winemaker from Carmignano is considered father of the Chianti name. The extraordinary Fonterutoli estate in Chianti has been owned by the Mazzei family since 1435 and has passed down through 24 generations.
The Mazzei family’s winemaking influence has extended far beyond the realm of Tuscany. In 1774, Filippo Mazzei (1730-1816) was asked by his friend Thomas Jefferson to plant a vineyard at the Jefferson estate in Monticello, Virginia. Jefferson was inspired not only by Filippo’s (Philip’s) viticultural knowledge but also by his ideas regarding equality. The great doctrine “All men are created equal” which was incorporated into the Declaration of Independence by Jefferson, was paraphrased from the writing of Philip Mazzei. Philip’s highly significant contributions to Italian American culture and philosophy were commemorated on a U.S. postage stamp entitled “Patriot Remembered”.
Philip is an extraordinary wine created to both honor the great ancestor Philip Mazzei - a passionate grape grower, forward thinker and citizen of the world – and highlight the Mazzei family’s special connection to the United States. Philip is blend of the finest Cabernet Sauvignon grapes selected from all the Mazzei’s Tuscan estates.
Named “Oenotria” by the ancient Greeks for its abundance of grapevines, Italy has always had a culture that is virtually inextricable from wine. Wine grapes are grown just about everywhere throughout the country—a long and narrow boot-shaped peninsula extending into the Mediterranean and Adriatic Seas. The defining geographical feature of the country is the Apennine Mountain range, extending from Liguria in the north to Calabria in the south. The island of Sicily nearly grazes the toe of Italy’s boot, while Sardinia lies to the country’s west. Climate varies significantly throughout the country, with temperature being somewhat more dependent on elevation than latitude, though it is safe to generalize that the south is warmer. Much of the highest quality viticulture takes place on gently rolling, picturesque hillsides.
Italy boasts more indigenous varieties than any other country—between 500 and 800, depending on whom you ask—and most wine production relies upon these native grapes. In some regions, international varieties have worked their way in, but their use is declining in popularity, especially as younger growers begun to take interest in rediscovering forgotten local specialties. Sangiovese is the most widely planted variety in the country, reaching its greatest potential in parts of Tuscany. Nebbiolo is the prized grape of Piedmont in the northwest, producing singular, complex and age-worthy wines. Other important varieties include Montepulciano, Trebbiano, Barbera, Nero d’Avola, and of course, Pinot Grigio.
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.