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New Customers Save $30* with code SEPTNEW30
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Terrabianca Campaccio (375ML half-bottle) 2007
Bright, deep ruby red color. A bouquet of dark berry fruit, a hint of cocoa and toasted almond, and tanned leather aroma. Perfectly balanced body, with concentration and freshness. Overall balance, solidly built with very well-developed tannins.
Very silky and floral, this red reminds me of Burgundy with its bilberry, violet and raspberry aromas and flavors. The grainy tannins show the other side to this wine, which will require time for the two components to balance. Ends with a long, intense, fruit-filled finish. Sangiovese and Cabernet Sauvignon. Best from 2014 through 2027.
The 2007 Campaccio is beautifully ripe and succulent in its dark, extroverted fruit. In 2007, Campaccio veers on the edge of overripeness but there is just enough acidity to keep things in check. French oak, smokiness, new leather and licorice add depth to the rich, creamy finish. I am not sure how the 2007 will age, but it should provide highly pleasurable drinking for at least another decade. Campaccio is 70% Sangiovese and 30% Cabernet Sauvignon. Anticipated maturity: 2012-2022.
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.
Home to perhaps the world’s most easily recognizable Sauvignon Blanc, Marlborough has a unique terroir that lends a unifying thread to all of its wines. But despite common misconceptions, the wines from this region at the northern tip of New Zealand’s South Island are anything but homogenous. With well-draining stony soils and a dry, sunny climate, the vineyards of Marlborough benefit from wide temperature fluctuations between day and night, which helps to preserve natural acidity in their fruit.
The region’s specialty, Sauvignon Blanc, is beloved for its pungent, aromatic character with notes of exotic tropical fruit, freshly cut grass, and green bell pepper along with a refreshing streak of stony minerality. These wines are made in a wide range of styles, and winemakers take advantage of various clones and vineyards sites as well as fermentation, lees-stirring, and aging regimens to differentiate their bottlings from one another. Also produced successfully here are fruit-forward Pinot Noirs, elegant Riesling, Pinot Gris, and Gewürztraminer, and a wide range of Chardonnay styles, as well as more experimental varieties like Grüner Veltliner and Syrah.
A crisp, refreshing variety that equally reflects both terroir and varietal character, Sauvignon Blanc is responsible for a vast array of wine styles. A couple of commonalities always exist, however—namely, zesty acidity and intense aromatics. The variety is of French provenance, and is important in Bordeaux and the Loire Valley. It also shines in New Zealand and California, while Chile and South Africa are excellent sources of high-quality, value-priced Sauvignon Blanc. High-quality Sauvignon Blanc is also produced in Washington State, Australia, and parts of northern Italy.
In the Glass
From its homeland in the Loire Valley, where citrus, flinty, and smoky flavors shine through in Sancerre and Pouilly-Fume, to Marlborough, New Zealand, where it is pungent, racy, and “green” (think grass, leaves, gooseberries, and bell peppers) and tastes of grapefruit and passionfruit, Sauvignon Blanc has something to offer every wine drinker. In Bordeaux, it is typically blended with Sémillon and Muscadelle to produce a softer, richer style. In California, any of the aforementioned styles can be emulated.
The freshness of Sauvignon Blanc’s flavor—from bell pepper and cut grass to passionfruit, gooseberry, and ripe kiwi lend it to a range of light, summery dishes including salad, seafood, and mild Asian dishes. Sauvignon Blanc settles in comfortably at the table with notoriously difficult foods like goat cheese and asparagus. When combined with Sémillon (and perhaps some oak), it can be paired with more complex seafood and chicken dishes.
Along with Cabernet Franc, Sauvignon Blanc is the proud parent of Cabernet Sauvignon. That green bell pepper aroma that all three varieties share is no coincidence—it comes from a high concentration of pyrazines (an herbaceous aromatic compound) inherent to each member of the family.