Masi Costasera Amarone Classico 2011 Front Label
Masi Costasera Amarone Classico 2011 Front Label

Masi Costasera Amarone Classico 2011

  • JS94
  • W&S93
  • WE92
  • WW91
  • WS91
750ML / 15% ABV
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4.4 56 Ratings
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4.4 56 Ratings
750ML / 15% ABV

Winemaker Notes

Powerful, complex aromas of dried plums, with 'balsamic' (anise, fennel, mint) traces. Quite dry (not sweet), soft and with bright acidity, with baked cherry, chocolate and cinnamon flavors and structured, noble tannins.

Grilled or roasted red meats, game, and hard cheeses like parmesan. Considered a 'wine for meditation,' to be sipped on its own, this is also a perfect after-dinner wine.

Critical Acclaim

All Vintages
JS 94
James Suckling
This shows ripe sweet cherries with spices and cigar box. Full with lots of juicy fruit but wonderful precision and linearity. Incredible balance. Drink now or hold.
W&S 93
Wine & Spirits
After two years in a mix of large and small barrels, the 2011 Costasera is smooth and spicy, with a dark-chocolate richness to its black cherry and plum fruit. A cherry-pit bitterness balances the primary fruit character, while lively acidity imparts an appealing vivacity. Approachable now, this also has the structure and density to improve over a decade.
WE 92
Wine Enthusiast
Aromas of crushed violet, baked plum, cake spice, ripe berry and tobacco pervade in this bold, full-bodied red. The firm palate offers ripe black cherry, fig, mocha, nutmeg, licorice and tobacco alongside velvety tannins.
WW 91
Wilfred Wong of Wine.com
An excellent Amarone, the 2011 Masi Costasera offers attractive complexity in the aromas—bold, ripe fruit, hints of dust, and rich earth. The wine's full-bodied presence pairs it well with aged cheeses. Drinks well now. (Tasted: September 12, 2016, San Francisco, CA)
WS 91
Wine Spectator
Finely balanced and silky, with the herb, mineral and woodsy spice elements of a more traditional version, bolstered by plenty of ripe wild cherry and dried strawberry fruit. Fresh and medium-bodied, delivering light, dusty tannins on the coffee-tinged finish. Drink now through 2026. 40,000 cases made.
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Masi

Masi

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Masi, Italy
Masi Winery Video

Masi's production strategy aims to emphasize the personality of each single product, while maintaining a recognizable Venetian style. In 1958, Masi was in the forefront of the work to identify the historic "cru" vineyard sites for Amarone. In 1964, Campofiorin was the first in a new category of wines, reinventing the technique of double fermentation and continually updating it. Masi has also updated the style of Amarone, using new appassimento and vinification technologies.

Masi wines are modern, attractive, well-balanced and easily identifiable; characteristics which have earned Masi recognition for having "revolutionized the art of wine-making in the Venetian region." Hugh Johnson defines Masi as "a touchstone for Veronese wines."

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Producing every style of wine and with great success, the Veneto is one of the most multi-faceted wine regions of Italy.

Veneto's appellation called Valpolicella (meaning “valley of cellars” in Italian) is a series of north to south valleys and is the source of the region’s best red wine with the same name. Valpolicella—the wine—is juicy, spicy, tart and packed full of red cherry flavors. Corvina makes up the backbone of the blend with Rondinella, Molinara, Croatina and others playing supporting roles. Amarone, a dry red, and Recioto, a sweet wine, follow the same blending patterns but are made from grapes left to dry for a few months before pressing. The drying process results in intense, full-bodied, heady and often, quite cerebral wines.

Soave, based on the indigenous Garganega grape, is the famous white here—made ultra popular in the 1970s at a time when quantity was more important than quality. Today one can find great values on whites from Soave, making it a perfect choice as an everyday sipper! But the more recent local, increased focus on low yields and high quality winemaking in the original Soave zone, now called Soave Classico, gives the real gems of the area. A fine Soave Classico will exhibit a round palate full of flavors such as ripe pear, yellow peach, melon or orange zest and have smoky and floral aromas and a sapid, fresh, mineral-driven finish.

Much of Italy’s Pinot grigio hails from the Veneto, where the crisp and refreshing style is easy to maintain; the ultra-popular sparkling wine, Prosecco, comes from here as well.

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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 enhance balance or create complexity, lending different layers of flavors and aromas. For example, a variety that creates a fruity and full-bodied wine would do well combined with one that is naturally high in acidity and tannins. 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.

YNG824621_2011 Item# 151994

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