La Massa Giorgio Primo (1.5 Liter Magnum) 2006 Front Label
La Massa Giorgio Primo (1.5 Liter Magnum) 2006 Front Label

La Massa Giorgio Primo (1.5 Liter Magnum) 2006

  • WS94
  • RP94
  • WE94
1500ML / 0% ABV
Other Vintages
  • RP93
  • WS94
  • RP93
  • WS97
  • RP94
  • WE93
  • RP93
  • WS93
  • WE92
  • WS91
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1500ML / 0% ABV

Winemaker Notes

In 2006, Giorgio Primo is 30% Merlot, 30% Sangiovese, 30% Cabernet Sauvignon and 10% Petit Verdot. The wine spent between 18-19 months in French oak (90% new) with frequent batonnage (stirring of the fine lees) and micro-oxygenation. It is an authoritative, powerful wine imbued with the essence of plums, cassis, blackberry jam and road tar intermingled with sweet scents of toasted oak.

Critical Acclaim

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WS 94
Wine Spectator
Offers blackberry, toasty oak and milk chocolate aromas. Full-bodied, soft and velvety, with a long, rich finish. Concentrated and pretty. Layered and serious. Best after 2011.
RP 94
Robert Parker's Wine Advocate
The 2006 Giorgio Primo is a totally different animal. It is a powerful, rich and intense wine loaded with dark fruit, earthiness, tobacco, tar and smoke, all of which come to life on a structured frame. Despite its size, the wine reveals tons of clarity and precision, all it needs is a few years to come together. In 2006 Giorgio Primo is 30% Sangiovese, 30% Merlot, 30% Cabernet Sauvignon and 10% Petit Verdot. Anticipated maturity: 2011-2021
WE 94
Wine Enthusiast
Giorgio Primo is among the best blended red wines from central Italy. It's a super Tuscan expression of Sangiovese, Merlot, Cabernet and Petit Verdot that delivers layer after layer of impressive richness, elegance and persistency. The aromas recall blackberry, ripe cherry, leather, tobacco, chocolate and espresso and thanks to the extraordinary quality of the mouthfeel, these flavors last seemingly forever on the palate.
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La Massa

La Massa

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La Massa, Italy
Giampaolo Mota, the eldest son of Neapolitan family became the "black sheep" because he decided not go into the family's leather tanning business. His grandfather Giorgio was the only family member to support him in his venture into the wine business and thus, the top wine at La Massa carries his name. Giampaolo studied in France with renowned oenologist Emile Peynaud, working in St Emilion and Pomerol where he developed a fundamental understanding of the chemistry of the wine. He feels that this study, especially of the reductive/oxygenative cycle of red wine helps him make structured, solid, long-lived wines that are also very fruit driven.
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Tuscan

Red Wine

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Legendary in Italy for its Renaissance art and striking landscape, Tuscany is also home to many of the country’s best red wines. Sangiovese reigns supreme here, as either the single varietal, or a dominant player, in almost all of Tuscany’s best.

A remarkable Chianti, named for its region of origin, will have a bright acidity, supple tannins and plenty of cherry fruit character. From the hills and valleys surrounding the medieval village of Montalcino, come the distinguished and age-worthy wines based on Brunello (Sangiovese). Earning global acclaim since the 1970s, the Tuscan Blends are composed solely of international grape varieties or a mix of international and Sangiovese. The wine called Vine Nobile di Montepulciano, composed of Prognolo Gentile (Sangiovese) and is recognized both for finesse and power.

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MSW15921063_2006 Item# 104719

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