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Mastroberardino Radici Taurasi Riserva 1999

Other Red Wine from Italy
  • WE93
  • RP92
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Winemaker Notes

Recipient of Italy's coveted "Tre Bicchieri", or 3 Glasses award.

Made from 100% Aglianico grapes, this wine is aged in oak barrels and barriques for 30 months, with an additional aging of 18 months in the bottle to give it a refined and elegant taste.

Deep ruby red in color, this wine gives off a full, complex and intense bouquet redolent of tobacco, cherry, violet and berries. The Radici Taurasi Riserva is enveloping, elegant and persistent, with background notes of plum, bitter cherry, strawberry jam and black pepper. A fine accompaniment to roast meats and larger game, spiced dishes or truffle, and mature cheeses.

Critical Acclaim

WE 93
Wine Enthusiast

Here is a gorgeous smoky and spicy expression of Taurasi with harmonious notes of leather, black cherry, mineral, cola and pepper. The wine has enormous length and persistency and offers many layers of taste and texture. This is a beautiful bottle that should be cellared for at least five more years.

RP 92
The Wine Advocate

The 1999 Taurasi Radici Riserva comes across as surprisingly simple. In 1999 the maceration time was only 15 days and the wine seems to lack the depth and concentration of the best years. Ash, game, spices and dark fruit come together nicely in this accessible, understated Taurasi Radici Riserva. Today, the 1999 looks to be a relatively early drinking vintage. Anticipated maturity: 2010-2025.

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Mastroberardino

Mastroberardino

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Mastroberardino, , Italy
Mastroberardino
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.

Portugal

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Best known for flavorful fortified wines but also producing excellent yet underappreciated dry wines...

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Best known for flavorful fortified wines but also producing excellent yet underappreciated dry wines, Portugal is unique in that it relies almost exclusively on its many indigenous grape varieties. Bordering Spain to the west on the Iberian Peninsula, this is a land where tradition reigns supreme, perhaps due in part to its relative geographical and, for much of the 20th century, political isolation. Portugal is a long and narrow country, which makes for considerable diversity in climate and wine styles, with milder weather in the north and significantly more rainfall near the coast. With the exception of Port, most Portuguese wines have struggled to garner attention in the international marketplace, perhaps due to the unfamiliar and difficult to pronounce nature of most of its grape varieties and terminology, which means that there are many excellent values to be discovered here by the adventurous consumer. The country is perhaps better known for being the world’s leader in cork production than for its wine.

Port, made in the Douro Valley, is the fortified wine for which Portugal is most famous. The same region also produces full-bodied dry wines made from the same set of grape varieties, which include Touriga Nacional and Tinta Roriz (Spain’s Tempranillo). The nation’s other important fortified wine, Madeira, is produced on the eponymous island off the North African coast. Other dry wines of the mainland include the tart, slightly effervescent Vinho Verde of the north, the bright, elegant reds and whites of the Dão, and the bold, jammy reds of the Alentejo.

Other Red Blends

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With hundreds of red grape varieties to choose from...

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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 create complex wines with many different layers of flavors and aromas, or to create more balanced wines. For example, a variety that is soft and full-bodied may be combined with one that is lighter with naturally high acidity. 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.

WBW30069906_1999 Item# 104778

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