Winemaker Notes
Professional Ratings
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Wine & Spirits
Raspy tannins rein in flavors of blackberry and plum, layered with notes of leather, tobacco and spice. Comprised of merlot with 20 percent cabernet franc and the remainder petit verdot, the wine reminded one of our tasters of a Bordeaux, “but with more Italian happiness.” Its fruit will catch up with the tannins in another year or two, when it will make a good partner for wild boar ragù.
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.