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Flat front label of wine
Flat front label of wine

Mastroberardino Radici Taurasi 2007

Aglianico from Campania, Italy
  • RP94
  • WE94
  • WS91
0% ABV
  • JS93
  • JS93
  • WS93
  • WE93
  • RP91
  • W&S93
  • WS92
  • WE92
  • W&S92
  • WS92
  • RP95
  • W&S90
  • RP93
  • WE92
  • RP92
  • WE92
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Winemaker Notes

This ruby-red wine has a full, complex spectrum of aromas, particularly of violet and blackberries. On the palate, it is full-bodied and mouth-filling, with persistent and elegant notes of plum, bitter cherry, strawberry jam and black pepper.

Radici Taurasi pairs flawlessly with roasted meats, larger game, spicy Middle Eastern dishes, truffles and aged, flavorful cheeses.

Critical Acclaim

All Vintages
RP 94
Robert Parker's Wine Advocate
The 2007 Taurasi Radici boasts stunning richness, depth and power, yet remains relatively accessible and approachable for such a young Taurasi. Juicy dark cherries, cinnamon, plums, spices, incense, tobacco and a myriad of aromas and flavors saturate the palate as this big, textured wine opens up in the glass. Despite its considerable richness and plushness, the 2007 never loses its classical sense of structure. If that combination sounds appealing, believe me, it is. This is a flat-out stunner from Mastroberardino. Best of all, it will drink beautifully pretty much right out of the gate. I imagine the 2007 will be a total home run in restaurants or in other settings where young wines are opened as a matter of necessity. Anticipated maturity: 2017-2032.
WE 94
Wine Enthusiast
This gorgeous wine from southern Italy shows the true potential of native grape Aglianico. It opens with an intense fragrance of black cherry, leather, truffle, underbrush and spice. The dense, velvety palate delivers blackberry, raspberry and white pepper with a hint of espresso. It’s already delicious but hold for even more complexity
WS 91
Wine Spectator
This full-bodied red mixes ripe plum and racy wild berry flavors with layers of spicy underbrush, game, ash and dark tobacco notes. Shows fine length, with a smoky aftertaste.
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Mastroberardino

Mastroberardino

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Mastroberardino, Campania, Italy
Video of winery
Mastroberardino is Campania's most renowned winery, established in the 1750s by winemaker Pietro di Mastro Berardino. Pietro was awarded the professional title of 'Mastro' as testament to his skills in quality winemaking, a tradition that has continued uninterrupted for ten generations and one that still continues today. Located in the town of Altripalda, in the ancient region of Irpinia, this family-based firm has long championed the indigenous varieties of this region: Aglianico, Falanghina, Fiano, Piedirosso, Greco and Coda di Volpe. Today, Mastroberardino is universally acknowledged to have been the most important guardian of the ancient winemaking heritage of Campania.

Campania

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A winemaking renaissance is underfoot in Campania as more and more small, artisan and family-run wineries redefine their style with vineyard improvements and cellar upgrades. The region boasts a cool Mediterranean climate with extreme coastal, as well as high elevation mountain terroirs. It is cooler than one might expect in Campania; the region usually sees some of the last harvest dates in Italy.

Just south of Mount Vesuvio, the volcanic and sandy soils create aromatic and fresh reds based on Piedirosso and whites, made from Coda di Volpe and Falanghina. Both reds and whites go by the name, Lacryma Christi, meaning the "tears of Christ." South of Mount Vesuvio, along the Amalfi Coast, the white varieties of Falanghina and Biancolella make fresh, flirty, mineral-driven whites, and the red Piedirosso and Sciasinoso vines, which cling to steeply terraced coastlines, make snappy and ripe red wines.

Farther inland, as hills become mountains, the limestone soil of Irpinia supports the whites Fiano di Avellino, Falanghina and Greco di Tufo as well as the most-respected red of the south, Aglianico. Here the best and most age-worthy examples come from Taurasi.

Farther north and inland near the city of Benevento, the Taburno region also produces Aglianico of note—called Aglianico del Taburno—on alluvial soils. While not boasting the same heft as Taurasi, these are also reliable components of any cellar.

Aglianico

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Taking its home in the mountainous southern Italian regions of Campania and Basilicata, Aglianico is a bold red variety that needs a long hang time to fully develop and is actually one of the very last of the Italian red varieties to be harvested each year. It often spends until November on the vine and pushing it any faster often leads to rough and untamable tannins.

The name “Aglianico” bears striking resemblance to Ellenico, the Italian word for "Greek," but no evidence shows it having any ancestry in Greece. However, first documentation of its plantings appear around an ancient Greek colony located in the lush hills of present-day Avellino, Campania. It thrives there today as the exclusive variety in the strikingly delicious and age-worthy, red wine called Taurasi. While maybe not as popular as Brunello or Barolo, among Italy’s noble reds, it certainly can boast the same aging potential. Aglianico also has great success in volcanic soils such as those found in Basilicata where it makes the robust Aglianico del Vulture. It is also found scattered throughout vineyards in Calabria, Puglia and Molise.

Producers in Austrailia and California grow Aglianico with success too.

The best Aglianicos are rustic and earthy, deep in color with dried fig, plum, blackberry, black pepper and dark chocolate. Full of fine-grained tannins, Aglianico has good acidity and an intense, lingering finish. Aglianico is fantastic alongside roasted or grilled meats, anything with black truffles and aged cheeses.

YNG357828_2007 Item# 121683