Winemaker Notes
In 2022, as in all hot years, the Sémillon achieves incredible maturity and manages to balance its freshness with ripe and explosive fruit. Here, the typical citrus nose also makes room for riper yellow-fleshed fruits. In the mouth, the wine has a decisive impact, carried by the natural freshness of Sémillon, which gives a lively and persistent taste. The natural acidity of this high-altitude Sémillon gives it a long ageing potential.
Professional Ratings
-
Robert Parker's Wine Advocate
The Tenuta di Trinoro 2022 Bianco di Trinoro shows immediate aromas of apricot, lemon curd and beeswax. Made with Semillon, this is a full-bodied white that treads elegantly, thanks to its waxy texture and the very lifted quality of the aromas. It does lack some freshness, but the wine has the textural grit to keep it going forward for some bottle age.
-
James Suckling
Give this a good swirl or even decant to get the best of the apple, melon and almond-like aromas, as well as a hint of lavender. Taut, medium-bodied palate with bright citrus and mineral flavors and a taut but lengthy finish.
-
Wine Spectator
Lanolin, beeswax, pear, quince and earth notes join a hint of elderflower in this linear, focused white, which turns firm and stony on the protracted finish. Fine balance. Drink now through 2028.
Sémillon has the power to create wines with considerable structure, depth and length that will improve for several decades. It is the perfect partner to the vivdly aromatic Sauvignon Blanc. Sémillon especially shines in the Bordeaux region of Sauternes, which produces some of the world’s greatest sweet wines. Somm Secret—Sémillon was so common in South Africa in the 1820s, covering 93% of the country’s vineyard area, it was simply referred to as Wyndruif, or “wine grape.”
One of the most iconic Italian regions for wine, scenery and history, Tuscany is the world’s most important outpost for the Sangiovese grape. Tuscan wine ranges 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 Tuscan 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, an exceptionally bold Tuscan wine, 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 red 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.