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Isole e Olena Cepparello 2011

Sangiovese from Tuscany, Italy
  • JS95
  • RP94
  • WS91
14.5% ABV
  • JS96
  • RP95
  • WS93
  • V97
  • RP95
  • RP97
  • JS94
  • JS94
  • RP93
  • WE96
  • RP95
  • JS93
  • WS91
  • D91
  • RP95
  • RP92
  • JS92
  • RP96
  • WS91
  • RP96
  • WS92
  • WS91
  • RP95
  • WS95
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14.5% ABV

Winemaker Notes

Cepparello is one of Italy's most iconic wines and a reflection of Paolo De Marchi's career. 1980 was the first vintage produced, but it started in the vineyard in the early 70's. The common misunderstanding that Sangiovese needed to be blended with Bordeaux varieties to be great puzzled Paolo, he said the problem isn't with Sangiovese; it's with us, we don't know how to farm it. From there he started a 20 year journey of clonal selection and viniculture that ended with what today is considered the baseline for producing great Sangiovese in Chianti Classico. Today Cepparello, named after a small seasonal stream among the vineyards, is a selection of the estates best fruit. Soils primarily Galestro, vineyards orientated Southwest and are 400 meters above sea-level.

Critical Acclaim

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JS 95
James Suckling
Aromas of currant, bark and orange peel. Nutmeg powder. Full body and chewy tannins. Savory, with balsamic and nuts. I love the juicy, decadent character to this.
RP 94
Robert Parker's Wine Advocate
The 2011 Cepparello is a big wine that moves over the palate with authority and determination. It reveals thick layers of tobacco, spice, red cherry, grilled herb and pretty ashy-mineral accents. This 100% Sangiovese also imparts a sense of austerity that is especially evident in the tight, but polished tannins.
WS 91
Wine Spectator
Well-marked by oak, black cherry, blackberry, tobacco and iron flavors, this is rich and firm, picking up black tea and smoke notes on the long finish. Shows latent power. Sangiovese. Best from 2016 through 2025.
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Isole e Olena

Isole e Olena

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Isole e Olena, Tuscany, Italy
Isole e Olena was formed in the 1950's when the DeMarchi family purchased two vineyards in the heart of the Chianti Classico region and combined them into one. Since the 1970's, Paolo DeMarchi has become a leading winemaker in the region by experimenting to improve the Chianti blends and by making wines from 100% Sangiovese (which he labels Cepparello). The goal is producing complex wines with good aging potential.

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 the king of the best red wines in 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.

CHMISO3101111_2011 Item# 136736