Philip Togni Ca' Togni (375ml half-bottle) 2008 Front Label
Philip Togni Ca' Togni (375ml half-bottle) 2008 Front LabelPhilip Togni Ca' Togni (375ml half-bottle) 2008 Front Bottle Shot

Philip Togni Ca' Togni (375ml half-bottle) 2008

  • V94
    375ML / 0% ABV
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      375ML / 0% ABV

      Winemaker Notes

      Ca’ Togni is a very sweet red wine inspired by Constantia, the great South African wine of the 19th century. It is made from the planting of the rare table grape Black Hamburgh. Annual production rarely exceeds a single barrel of 500 half bottles.

      Critical Acclaim

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      V 94
      Vinous
      Good medium red. Bright aromas of red fruits, rose petal, maple syrup, clove and black olive. Plush and sweet (actually 230 grams per liter r.s.), but with terrific spicy lift to the red berry, black olive tapenade and nutty flavors. With air, exotic notes of lichee and pineapple emerge. Finishes with very fine tannins and terrific length. This wine is a giant pain in the ass to make, as it relies on very late harvesting and a berry-by-berry sorting of only perfect fruit, but it is so consistently sexy and delicious that it's hard to believe more estates don't try their hand at this sort of thing, although I'm not aware of other black hamburgh planted in Napa Valley.
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      Philip Togni

      Philip Togni

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      Philip Togni, California
      Philip Togni Winery Image
      Philip Togni planted their first vines near the top of Spring Mountain in the Napa Valley in 1981. Those phylloxera vulnerable rootstocks have now gone, replanted in the early nineties. Philip Togni's first wines were Cabernet and Sauvignon Blanc in 1983, but they have now concentrated their efforts on a very ageworthy Margaux-type blend of Cabernet Sauvignon, Merlot, Cabernet Franc and Petit Verdot, all grown on the 25 acre parcel where the family lives. "Estate Bottled" is an important definition for Philip Togni, meaning that they grow all the grapes on land they own and make and bottle the wine with their own workers, totally free from outside influences.

      There are three owners, Birgitta and Philip Togni, recently joined by their daughter Lisa. Birgitta specializes in the vineyard. Philip is a former student of Emile Peynaud at the University of Bordeaux where he earned the Diplôme National d’Oenologie many years ago while working as assistant Régisseur at Chateau Lascombes. Lisa, holding an MBA, with a background in the wine trade, has done harvests at Chateau Léoville-Barton and in Australia. Her plan is to take over the business during during the next few years.

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      One of the world's most highly regarded regions for wine production as well as tourism, the Napa Valley was responsible for bringing worldwide recognition to California winemaking. In the 1960s, a few key wine families settled the area and hedged their bets on the valley's world-class winemaking potential—and they were right.

      The Napa wine industry really took off in the 1980s, when producers scooped up vineyard lands and planted vines throughout the county. A number of wineries emerged, and today Napa is home to hundreds of producers ranging from boutique to corporate. Cabernet Sauvignon is definitely the grape of choice here, with many winemakers also focusing on Bordeaux blends. Napa whites are usually Chardonnay and Sauvignon Blanc.

      Within the Napa Valley lie many smaller sub-AVAs that claim specific characteristics based on situation, slope and soil. Farthest south and coolest from the influence of the San Pablo Bay is Carneros, followed by Coombsville to its northeast and then Yountville, Oakville and Rutherford. Above those are the warm St. Helena and the valley's newest and hottest AVA, Calistoga. These areas follow the valley floor and are known generally for creating rich, dense, complex and smooth reds with good aging potential. The mountain sub appellations, nestled on the slopes overlooking the valley AVAs, include Stags Leap District, Atlas Peak, Chiles Valley (farther east), Howell Mountain, Mt. Veeder, Spring Mountain District and Diamond Mountain District. Wines from the mountain regions are often more structured and firm, benefiting from a lot of time in the bottle to evolve and soften.

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      Apart from the classics, we find many regional gems of different styles.

      Late harvest wines are probably the easiest to understand. Grapes are picked so late that the sugars build up and residual sugar remains after the fermentation process. Ice wine, a style founded in Germany and there referred to as eiswein, is an extreme late harvest wine, produced from grapes frozen on the vine, and pressed while still frozen, resulting in a higher concentration of sugar. It is becoming a specialty of Canada as well, where it takes on the English name of ice wine.

      Vin Santo, literally “holy wine,” is a Tuscan sweet wine made from drying the local white grapes Trebbiano Toscano and Malvasia in the winery and not pressing until somewhere between November and March.

      Rutherglen is an historic wine region in northeast Victoria, Australia, famous for its fortified Topaque and Muscat with complex tawny characteristics.

      DBWDB782208_2008 Item# 279089

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