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Terrabianca Campaccio 2005

Other Red Blends from Tuscany, Italy
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0% ABV
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4.7 2 Ratings
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4.7 2 Ratings
0% ABV

Winemaker Notes

Bouquet in the regular is ample,intense and elegant,with berry fruit, chocolate and roasted almond notes that continue on the palate, sustained by superb structure and depth. The Reserve is deep ruby with garnet hues,superb nose,unbelievable richness, complexity and plenitude on the palate.

Critical Acclaim

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RP 92
Robert Parker's Wine Advocate
The 2005 Campaccio (70% Sangiovese, 30% Cabernet Sauvignon) needs time to develop its full potential, but even at this early stage it is a generous, full-bodied wine imbued with dark fruit, tobacco, earthiness, licorice and toasted oak. The tannins build on the finish, but the wine appears to have the requisite fruit to provide balance. Anticipated maturity: 2010-2020.
WS 90
Wine Spectator
Very attractive aromas of flowers, berries and raspberry follow through to a full body, with velvety tannins and a long finish. Needs bottle age to mellow. Sangiovese and Cabernet Sauvignon. Best after 2010
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Terrabianca

Terrabianca

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Terrabianca, Tuscany, Italy
Image of winery
The first document to mention Terrabianca is dated 1085: two centuries before Dante. Located just over 35 miles from Florence towards Siena, in the heart of Chianti Classico, its gently rolling country is much the same as it was in the Middle Ages. The Guldeners have 'only' been here since 1987; although in this relatively short period of time, they have propelled the estate to the highest quality levels, entirely restoring the seventeenth-century homestead, constructing a brand new winery, and restructuring the Terrabianca range.

In 1997, the couple purchased a second property, some 44 miles southwest of the original Terrabianca nucleus: Il Tesoro di Terrabianca ("Treasure of Terrabianca"). Its 262 acres bring the Guldeners' total acreage to 334, and are a mere 6 miles from the sea, in Maremma - the new frontier of Tuscan viniculture. This recent acquisition focuses on the olive oils (from over 4,000 Frantoio, Moraiolo and Leccino olive trees, many of which some 300 years old!) and Sangiovese grapes that go into a youthful and appealing 100% varietal, La Fonte. Packaging and label for this wine (see photo) have been kept distinct from the rest of the line, although the product itself is also styled by Vittorio Fiore, Terrabianca wine-maker from day one.

One of the most iconic regions of Italy 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, as well as in price from budget-friendly to ultra-premium, Sangiovese makes up a significant percentage of plantings here, with the white Trebbiano Toscano trailing far behind. Within Tuscany, many esteemed wines are produced in their respective sub-zones, including Chianti, Brunello di Montalcino, Bolgheri, and Vino Nobile di Montepulciano. The climate is Mediterranean and the topography consists mostly of picturesque rolling hills, with the hillside locations hosting the best vines, as Sangiovese ripens most efficiently with maximum exposure to sunlight.

Sangiovese at its simplest, often carrying a regional designation of Chianti or just Italy, produces straightforward pizza-friendly wines with bright red fruit and not much more, but at its best it shows remarkable complexity. In top-quality Sangiovese-based wines, expressive notes of sour cherry, balsamic vinegar, dried herbs, leather, fresh earth, dried flowers, anise, tobacco smoke, and cured meat fill the glass. Brunello in particular is sensitive to vintage variation, performing best in years that are not too hot and not too cold. 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, or Syrah, often grown in Tuscany’s Bolgheri region, with or without Sangiovese.

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 create complex wines with many different layers of flavors and aromas, or to create more balanced wines. For example, a variety that is soft and full-bodied may be combined with one that is lighter with naturally high acidity. 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.

WWH114656_2005 Item# 96970