Winemaker Notes
Professional Ratings
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James Suckling
A red with spice, licorice, tar and berry aromas and flavors. Full body, fine tannins and a clean finish. Bordeaux blend from Maremma.
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Wine & Spirits
Antonio Moretti purchased this 35-acre Maremma property in 1999, and previous vintages of Poggio al Lupo included 30 percent alicante and petit verdot. Now he makes it entirely from cabernet sauvignon, aged about 15 months in French oak, imparting a note of charred wood to the brambly fruit flavors. A note of eucalyptus adds freshness, joining notes of anise, dried herbs and mint. Decant and pour with rack of lamb in a rosemary and garlic rub.
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Wine Spectator
Suave and well-proportioned, with a supple texture and sweet cherry, black currant and vanilla flavors. The dense, refined tannins emerge on the finish, yet this remains harmonious. The fruit is accented by herb, spice and mineral details on the long finish. Cabernet Sauvignon. Best from 2018 through 2030. 1,000 cases made.
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.