Shardana  2009 Front Label
Shardana  2009 Front Label

Shardana 2009

  • RP93
  • JS92
750ML / 0% ABV
Other Vintages
  • JS92
  • RP91
  • WS90
  • WW91
  • RP91
  • WE92
  • RP94
  • WE90
  • W&S92
  • RP88
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750ML / 0% ABV

Winemaker Notes

Very intense, dark, deep ruby red. An ample & complex nose of black cherry fruit, leather & game laced with subtle spice, vanilla, black pepper, dried flowers; palate shows ripe cherries, well-integrated oak & spices. Smooth, silky texture and layered flavors.

Ideal with aged cheeses, roasted red meats, and lamb.

Critical Acclaim

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RP 93
Robert Parker's Wine Advocate
A beautiful blend of 85% Carignano and 15% Shiraz, the 2009 Shardana is a supple and gorgeous wine to pair with pork, lamb or beef medallions. This full-bodied expression bursts open with thick blackberry and cassis backed by supple spice, smoke and cured meat. There is a gamey-meaty side to the wine that makes it so ideal to pair with hearty winter dishes. The Syrah component adds a great amount of textural richness to the finish. This wine should hold nicely over the next ten years.
JS 92
James Suckling
A full-bodied red with polished, velvety tannins and fresh acidity. Lots of dried fruits and spices in addition to coffee and chocolate on the finish, yet it remains balanced and reserved. Mostly carignan. Drink or hold.
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Shardana

Shardana

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Shardana, Italy
Shardana Neil and Maria Winery Image
On Sardinia’s extreme southwest coastline, we find Sulcis: a cape of gently rolling land, jutting out into the Mediterranean in one ample sweep of white sand, steep vineyards and emerald waves. As you sail into the island from the south, Sulcis is your first view of Sardinia. It was this blue-green shore the Phoenicians first glimpsed from their Middle Eastern vessels, three thousand years ago. From the Sulcis peninsula, these adventurous traders navigated northwards, eventually colonizing the entire island. SHARDANA was their name for the native Sardinians — and the mysterious red symbol on the label shown above is a Phoenician S. Three thousand years later, Neil and Maria Empson chose this ancient word for their own tribute to beautiful Sardinia: a full-bodied, voluptuous red.
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A large, geographically and climatically diverse island, just off the toe of Italy, Sicily has long been recognized for its fortified Marsala wines. But it is also a wonderful source of diverse, high quality red and white wines. Steadily increasing in popularity over the past few decades, Italy’s fourth largest wine-producing region is finally receiving the accolades it deserves and shining in today's global market.

Though most think of the climate here as simply hot and dry, variations on the sun-drenched island range from cool Mediterranean along the coastlines to more extreme in its inland zones. Of particular note are the various microclimates of Europe's largest volcano, Mount Etna, where vineyards grow on drastically steep hillsides and varying aspects to the Ionian Sea. The more noteworthy red and white wines that come from the volcanic soils of Mount Etna include Nerello Mascalese and Nerello Cappuccio (reds) and Carricante (whites). All share a racy streak of minerality and, at their best, bear resemblance to their respective red and white Burgundies.

Nero d’Avola is the most widely planted red variety, and is great either as single varietal bottling or in blends with other indigenous varieites or even with international ones. For example, Nero d'Avola is blended with the lighter and floral, Frappato grape, to create the elegant, Cerasuolo di Vittoria, one of the more traditional and respected wines of the island.

Grillo and Inzolia, the grapes of Marsala, are also used to produce aromatic, crisp dry whites. Pantelleria, a subtropical island belonging to the province of Sicily, specializes in Moscato di Pantelleria, made from the variety locally known as Zibibbo.

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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.

WWH137283_2009 Item# 160382

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