La Massa Toscana 2006
#31 Wine Spectator Top 100 of 2008
"Rich, almost decadent aromas of crushed berry, meat and mole. Turns floral. Full-bodied, with velvety tannins and a long, caressing finish. A beauty. Best after 2011."
"The 2006 La Massa is 60% Sangiovese, 30% Merlot and 10% Cabernet Sauvignon that spent 14 months in French oak (20% new). It is a gorgeous, fruit-driven wine with superb depth in its plums, dark cherries, herbs and sweet toasted oak. It offers terrific balance in its fruit, structure and acidity, all of which come together in a very pretty La Massa."
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.