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Pratesi Carmione 2004

Other Red Blends from Tuscany, Italy
  • RP90
0% ABV
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Winemaker Notes

Intense ruby red in color and extremely concentrated, Carmione offers a powerful bouquet of sweet wild berries, cedar, licorice and spices. This is a full-bodied, rich, well structured wine with jammy fruit, fine tannins and a persistent finish.

Powerful and complex, Carmione is excellent with grilled steak, game, ribs and aged cheeses.

Critical Acclaim

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RP 90
Robert Parker's Wine Advocate
The estate’s 2004 Carmione is a blend of 60% Cabernet (Sauvignon and Franc) and 40% Merlot. This rich, sumptuous red is packed with sweet dark fruit supported by plenty of structure. It shut down quickly in the glass and will require some patience, but offers outstanding potential. It is a terrific effort from Pratesi. Anticipated maturity. 2009-2019.
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Pratesi

Pratesi

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Pratesi, Tuscany, Italy
Situated on 12 acres of land, perched on the hills of Carmignano, near the town of Capezzano, Pratesi has been producing some of Tuscany’s finest wines since the early 1980’s. Carmignano and its glorious past has only recently been able to reestablish itself as a wine of great strength and character by receiving DOCG status. Pratesi, eagerly, has not missed a beat. During the first vintage of "Carmignano" D.O.C.G. in 1983, Pratesi yielded 3,000 to 4,000 bottles. In 1995 Pratesi earned their first gold medal for their 1991 "Carmignano" Riserve from Pramaggiore, an award reserved to Italian D.O.C. and D.O.C.G. only wines. Since 1997 changes have been taking place at the winery with the construction of a new wine cellar and the addition of new vines that will permit them to increase the production and finally bring the 2001 harvest to a total of 45,000 bottles including a third red wine. The company’s goal is to produce wines of the highest quality by maintaining its careful and strict selection and to continue to meet the criteria and expectations of excellence.

One of the most iconic Italian regions for wine, scenery and history, Tuscany is the world’s most important outpost for the Sangiovese grape. Ranging in style from fruity and simple to complex and age-worthy, Sangiovese makes up a significant percentage of plantings here, with the white Trebbiano Toscano coming in second.

Within Tuscany, many esteemed wines have their own respective sub-zones, including Chianti, Brunello di Montalcino and Vino Nobile di Montepulciano. The climate is Mediterranean and the topography consists mostly of picturesque rolling hills, scattered with vineyards.

Sangiovese at its simplest produces straightforward pizza-friendly wines with bright and juicy red fruit, but at its best it shows remarkable complexity and ageability. Top-quality Sangiovese-based wines can be expressive of a range of characteristics such as sour cherry, balsamic, dried herbs, leather, fresh earth, dried flowers, anise and tobacco. Brunello expresses well the particularities of vintage variations and is thus popular among collectors. Chianti is associated with tangy and food-friendly dry wines at various price points. A more recent phenomenon as of the 1970s is the “Super Tuscan”—a wine made from international grape varieties like Cabernet Sauvignon, Merlot, Cabernet Franc and Syrah, with or without Sangiovese. These are common in Tuscany’s coastal regions like Bolgheri, Val di Cornia, Carmignano and the island of Elba.

Other Red Blends

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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.

WBW30014468_2004 Item# 120057