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Gagliole Colli della Toscana Centrale 2008

Sangiovese from Tuscany, Italy
  • JS93
  • RP93
14% ABV
  • JS95
  • JS93
  • WE91
  • RP93
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14% ABV

Winemaker Notes

Intense, ruby red color. Enjoyable nose of blackberry, chocolate and flowers. Well-structured and balanced flavor with dense, sweet tannins.

Blend: 90% Sangiovese, 10% Cabernet Sauvignon

Critical Acclaim

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JS 93
James Suckling
A wine with full body and lots of fruit and spices. Hints of chocolate and walnuts. So juicy and delicious. Wonderful balance. Blend of Sangiovese and Cabernet Sauvignon.
RP 93
Robert Parker's Wine Advocate
The 2008 Gagliole (Sangiovese, Cabernet Sauvignon) is striking. Layers of dark plums and cherries are followed by tobacco, scorched earth, licorice and leather. The Gagliole presents terrific inner juiciness and fabulous length. The estate did not make its top Sangiovese, Pecchia, in 2008; all of the best fruit went into Gagliole. That appears to have been a very sound choice.
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Gagliole

Gagliole

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Gagliole, Tuscany, Italy
Video of winery
Gagliole is a small gem that captures all of Tuscany’s beauty. Judiciously cultivated and groomed, small tracts of land created elegant geometric figures on either side of the impenetrable hills. Here, at 1,640 feet above sea level, vineyards of Sangiovese mature under the rays of the sun thanks to splendid exposure to the south-southwest. The age of the vines (3-30 years) is a ­testament to the painstaking process of reintegration that has taken place here.

Monika and Thomas Bar, a noted gallery manager and a Swiss lawyer and banker, respectively, decided to settle in Gagliole in order to return to Tuscany where they met. Over the years, their love of good wine became a true passion that has blossomed into the production of native and international varietals that express the character of their microclimate.

The yellow-brownish color of the soil up close becomes the distinct shades of argillaceous loam: it is the argillite that embraces and nurtures the vines. This mineral-poor soil contains just the right amount of humus to give the wine soft, pleasant tones. The delicate balance between soil and climate is the ideal model for crafting elegant wines that reflect this great winemaking patrimony. The cellar is marked by a balance between the modern and the ancient that allows the fruit to be transformed into a great wine.

One of the most iconic Italian regions 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, Sangiovese makes up a significant percentage of plantings here, with the white Trebbiano Toscano coming in second.

Within Tuscany, many esteemed wines have their own respective sub-zones, including Chianti, Brunello di Montalcino and Vino Nobile di Montepulciano. The climate is Mediterranean and the topography consists mostly of picturesque rolling hills, scattered with vineyards.

Sangiovese at its simplest produces straightforward pizza-friendly wines with bright and juicy red fruit, but at its best it shows remarkable complexity and ageability. Top-quality Sangiovese-based wines can be expressive of a range of characteristics such as sour cherry, balsamic, dried herbs, leather, fresh earth, dried flowers, anise and tobacco. Brunello expresses well the particularities of vintage variations and is thus popular among collectors. 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 and Syrah, with or without Sangiovese. These are common in Tuscany’s coastal regions like Bolgheri, Val di Cornia, Carmignano and the island of Elba.

Sangiovese

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The perfect intersection of bright red fruit and savory earthiness, Sangiovese is among Itaaly's elite red grape varieties and is responsible for the best red wines of Tuscany. While it is best known as the chief component of Chianti, it is also the main grape in Vino Nobile di Montepulciano and reaches the height of its power and intensity in the complex, long-lived Brunello di Montalcino

Elsewhere throughout Italy, Sangiovese plays an important role in many easy-drinking, value-driven red blends and on the French island of Corsica, under the name Nielluccio, it produces excellent bright and refreshing red and rosé wines with a personality of their own. Sangiovese has also enjoyed success growing in California and Washington.

In the Glass

Sangiovese is a medium-bodied red with qualities of tart cherry, plum, sun dried tomato, fresh tobacco and herbs. High-quality, well-aged examples can take on tertiary notes of smoke, leather, game, potpourri and dried fruit. Corsican Nielluccio is distinguished by a subtle perfume of dried flowers.

Perfect Pairings

Sangiovese is the ultimate pizza and pasta red—its high acidity, moderate alcohol, and fine-grained tannins create a perfect symbiosis with tomato-based dishes, braised vegetables, roasted and cured meat, hard cheese and anything off the barbecue.

Sommelier Secret

Although it is the star variety of Tuscany, cult-classic “Super-Tuscan” wines may actually contain no Sangiovese at all! Since the 1970s, local winemakers have been producing big, bold wines as a blend of one or more of several international varieties—usually Cabernet Sauvignon, Cabernet Franc, Merlot or Syrah—with or without Sangiovese.

VIYITGARO0875_2008 Item# 123805