Winemaker Notes
The 2018 Cuvee 32 is the 21st vintage of this blend for Trentadue Winery. In retrospect the “Super Tuscan” blend has been highly successful and consistently our top selling wine in the Tasting Room. Every vintage has uniquely different blend determined by the best expression of its components and how they work together. The young Montepulciano has become an important player in the blend as well as the Brunello Clone Sangiovese. The 2018 vintage produced wines with dark red color, bright fruit and firm acidity and well-structured tannins destined to age well. The 2018 Cuvee 32 has intense cherry/cassis aromas contributed by the Sangiovese followed by deeper red fruit aromas of plums, blueberry, and a hint of pomegranate. Typical for the blend is an enticing mixture of herbs and spices making the wine particularly enjoyable with Italian style food. With more air the wine shows more complex yet still in developing stage aromas and flavors of cocoa, cinnamon, leather, and black licorice. The mouth feel is medium to full with relatively high, food friendly acidity and a long and fresh finish. Drink now through 2028.
Professional Ratings
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Tasting Panel
A silky-smooth and charming blend of three varieties, with Sangiovese playing the dominant role. Juicy, bright, and tangy, with abundant flavors of crisp berry; lively and balanced.
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Wilfred Wong of Wine.com
COMMENTARY: The 2018 La Storia by Trentadue Cuvée 32 Red Wine is layered and almost rounded on the palate. TASTING NOTES: This wine exhibits attractive aromas and flavors of blackberries and oak. Enjoy it with a pizza topped with fennel-accented sausage, spicy pepperoni, and portobello mushrooms. (Tasted: May 10, 2021, San Francisco, CA)
With hundreds of red grape varieties to choose from, winemakers have the freedom to create a virtually endless assortment of blended red 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 resulting in a wide variety of red wine styles. Blending can be utilized to enhance balance or create complexity, lending different layers of flavors and aromas. For example, a red wine blend variety that creates a fruity and full-bodied wine would do well combined with one that is naturally high in acidity and tannins. 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.
How to Serve Red Wine
A common piece of advice is to serve red wine at “room temperature,” but this suggestion is imprecise. After all, room temperature in January is likely to be quite different than in August, even considering the possible effect of central heating and air conditioning systems. The proper temperature to aim for is 55° F to 60° F for lighter-bodied reds and 60° F to 65° F for fuller-bodied wines.
How Long Does Red Wine Last?
Once opened and re-corked, a bottle stored in a cool, dark environment (like your fridge) will stay fresh and nicely drinkable for a day or two. There are products available that can extend that period by a couple of days. As for unopened bottles, optimal storage means keeping them on their sides in a moderately humid environment at about 57° F. Red wines stored in this manner will stay good – and possibly improve – for anywhere from one year to multiple decades. Assessing how long to hold on to a bottle is a complicated science. If you are planning long-term storage of your reds, seek the advice of a wine professional.
Nearly a northern extension of Napa Valley, Alexander Valley starts just north of the small, Knights Valley, and is just a few minutes drive from the Napa town of Calistoga. It is Sonoma County’s hottest AVA. But the Russian River, which runs through the valley, creates cooler pockets and its soft, alluvial soil is ideal for grape growing, especially Cabernet Sauvignon. In fact, some believe that Alexander Valley Cabernets truly rival the best from Napa Valley and many of the heavy-hitter producers have largely invested here.
In addition to Cabernet Sauvignon, which makes up over 50% of plantings, Merlot and old vine Zinfandel thrive here. Ample, fleshy Chardonnay and Sauvignon Blanc dominate white wine production. Some old-vine plantings of Grenache have also been discovered and more recent experiments with Sangiovese and Barbera show great promise.