Winemaker Notes
Blend: 50% Sangiovese and 50% Cabernet Sauvignon
Professional Ratings
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Robert Parker's Wine Advocate
A 50-50 blend of Sangiovese and Cabernet Sauvignon, the 2011 Madre opens to amazing concentration and dark tones of black fruit, prune, spice, leather and tobacco. The wine shows a dense, fleshy feel and slightly astringent tannins that need time to soften. Drink: 2017-2024.
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James Suckling
Aromas of blackberry, dark chocolate and mint follow through to a full body, chewy tannins and an extracted finish. Sangiovese and cabernet sauvignon. Needs time to soften: better in 2016.
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.