top drops iv - italy · 2019-10-28 · top drops iv - italy rimbey municipal library march 10, 2018...
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TOP DROPS IV - ITALY
Rimbey Municipal Library
March 10, 2018
TOP DROPS…
TASTING GUIDE…
• Sight, smell, body, taste, aftertaste
• Discuss as you like, don’t be shy
• Score your wines, if you like…
TIBERIO 2014 - $30 MONTEPULCIANO – ABRUZZO
The story of Azienda Agricola Tiberio rings more like a new world tale than one from the old world of the ancient lands beneath the Majella and Gran Sasso mountains in Abruzzo. At 350 meters, twenty three miles inland from the seaside city of Pescara near the hillside town of Cugnoli, Riccardo Tiberio found an old plot of Trebbiano Abruzzese vines roughly 50 years old so impressive that he decided to change his and his family’s destiny" – The Sorting Table
Tasting Notes
Medium bright ruby. High-pitched aromas of red cherry, blood orange, botanical herbs, tar and stony minerality on the fragrant nose. Initially plush on entry, then fine-grained, sappy and sharply delineated, displaying a light touch to the red berry and spicy flavors. Closes with ripe tannins and bright floral reminders. Winemaker Cristiana Tiberio has a knack for pulling out tannins from Montepulciano grapes that are finer than most.
91 pts. Vinous
TYPES OF WINE TASTINGS Basic Wines/Reds/Whites
Cab, Merlot, Syrah, Pinot, Riesling, Sauv Bl, Chard
Regional Wines Same varietal across many regions - Same region, many varietals
Varietal Wines or Blended Wines Same varietal across many countries, or from specific regions
Horizontal Same type all from one vintage
Vertical Same producer and wine from many vintages
Dessert Sauternes, Sherries, Ports, Ice-wines
Unique Varietals Tannat, Sagrantino, Aglianico, Nebbiolo, Negroamaro
Food and Wine Pairing Matching texture and flavour
Top Drops… Best of the best
PIETRADOLCE ARCHINERI 2015 - $50 NERELLO MASCALESE – ETNA, SICILY
Made from pre-phylloxera, old vine Nerello Mascalese grapes grown on the northern face of Mt. Etna. Fermentation is carried out on the skin for 18 days in steel tanks before being aged for 14 months in lightly toasted French oak barrels. Sweet red cherries, mint and sweeter spices take over the nose. With some time in the glass the wines intense structure become apparent. Savoury herbs appear to compliment the fruit and spices, typical of a great Etna red, and with such a smooth and elegant finish - who can resist?
Tasting Notes
Aromas of lavender and red fruit. The floral balsamic sensation that appears on the nose transforms in the mouth in favor of a slightly sharper green impression that has nothing to do with lack of maturity. From mid-sip on, concentrated and rich red fruit. Smoky finish. Flavorful tannins..
95 pts. Gardini Notes
TENUTE DEL PORTALE CAPANNO 2012 - $38 AGLIANICO – VULTURE, BASILICATA
Tenuta del Portale, located in the hearth of the production area of the Aglianico del Vulture, it was born in the 1990 thanks to the passion of the D’Angelo family whose commitment, since the beginning of ‘900, has always been to capture the character of the grapes and the zone superbly in the bottle. The peculiar pedoclimatic conditions of this area (a soil of volcanic origin) the position of the vineyards, the harsh winters and the warm summers, with a considerable temperature range between day and night, are the reasons for the body, the complexity, the strength and the remarkable intensity of the scent of this wine.
Tasting Notes
Spice, citrus and smoke notes lace sappy cherry and cranberry fruit in this balanced, medium-bodied red, with chewy tannins. Drink now through 2022. 500 cases made.
89 pts. Wine Spectator
MONTALCINO
Famous for its bold, layered and long-lived red, Brunello di Montalcino,
the town of Montalcino is about 70 miles south of Florence, and has a
warmer and drier climate than Chianti. The Sangiovese grape is
responsible for both Brunello di Montalcino and Chianti but Montalcino
has its own clone, which the locals call Brunello.
The Brunello vineyards of Montalcino blanket the rolling hills
surrounding the village, which fan out at various elevations. The
variations of elevation and soils create Brunellos of different styles. From
the valleys with deeper deposits of clay, the wines are typically bolder and
deeper in color with more opulent black fruit. These wines tend to take
better to aging in some percentage of new French oak barrels. The hillside
wines and vineyards at higher elevations produce wines more
concentrated in red fruits and floral aromas. These sites reach up to over
1,600 feet and have shallow soils of rocks and shale. These, in general,
may be aged in larger and more traditional oak casks
Brunello di Montalcino by law must be aged a minimum of four years,
including two years in barrel before release and once released, typically
needs more time in bottle for its drinking potential to be fully reached.
The good news is that Montalcino makes a “baby brother” version. The
wines called Rosso di Montalcino are often made from younger vines, aged
for about a year before release, offer extraordinary values and are ready
to drink young.
ARGIANO 2012 - $60 SANGIOVESE – BRUNELLO DI MONTALCINO, TUSCANY
After this estate was acquired by Countess Noemi Marone Cinzano, the philosophy changed whereby quality and personality became the dominant priorities. In order to achieve these goals, Sebastiano Rosa was appointed as General Manager of the Estate. Having spent six years at the University of California at Davis, a two year tenure at Chateau Lafite Rothschild and three years at Sassacaia, he brings a strong mix of experience. In addition, Dr. Giacomo Tachis, probably the most well known winemaker in Italy today, became the oenologist. His legacy includes Sassacaia, Tignanello and Solaia, to name a few.
Tasting Notes
This wine does a great job of interpreting the vintage and of showcasing its special microclimate on the southern flank of the Montalcino appellation. Both these elements point to warm-climate Sangiovese. and Argiano accepts that challenge with creativity and expertise. This is a proud expression of the grape with thick texture, determination and a succulent approach. Aromas of dark cherry, moist earth, tobacco and grilled herb lift from the bouquet. Bright acidity marks the close. The wine still carries its baby fat and needs a few more years of cellar aging in order to fully express itself.
94+ Robert Parker
12 EASY FACTS…
https://vinopigro.it/blog/2016/2/21/12-easy-facts-
about-italian-wine
FONTODI FLACCIANELLO 2013 - $160 SANGIOVESE – CHIANTI CLASSICO, TUSCANY
Fontodi is located in the heart of Chianti Classico precisely in the valley which lies south of the town of Panzano and is called the "Conca d’Oro" (the golden shell) because of its amphitheatre shape. A genuine and characteristc "Terroir," famous for centuries for its tradition of quality wine cultivation, thanks to a unique combination of high altitude, calcar clayschist soil, lots of light, and a fantastic micro-climate.
Tasting Notes
The 2013 Flaccianello della Pieve is a commanding wine and a strong protagonist of both the vintage and its territory. Connoisseurs of Sangiovese will be hard pressed to find a wine more authentic, elegant, complex and pristine than this. I am a huge fan of the 2013 vintage in Chianti Classico and the Flaccianello della Pieva is one big reason for this love affair. The bouquet is gorgeous and delineated with wild berry, tangy spice, crushed mineral and forest flower. Yet, the wine's color is dark, brooding and austere. The wine offers exuberance and energy in the mouth, thanks to its balanced acidity and seemingly never-ending finish. It should age forward for twenty years or more. Congratulations Fontodi.
98 pts. Wine Advocate
FEUDI DI SAN GREGORIO PATRIMO 2011 - $175 MERLOT – IRPINIA, CAMPANIA
Irpinia, a historical region of the Campanian Apennines, where vineyards have always coexisted with fruit trees, woodland, olive trees and herbs: a rugged and yet delicate identity. The Irpinia region is very colorful, with a succession of mountains, hills and plains. The territory is full of thick vegetation. The short winters are extremely cold and snowy, while the summers are mild and long.
Tasting Notes
The tannins are sweet, fine and soft, and very well balanced. The finish has a long persistence of sensations of fruit, spices and roasted coffee.
92 pts. Wine Advocate
LE MACCHIOLE SCRIO 2007 - $165 SYRAH – BOLGHERI, TUSCANY
Scrio was born in 1994, out of Eugenio Campolmi's wish to produce a wine
which would best express his vision of Syrah, his favorite grape variety.
As all Le Macchiole wines, Scrio has an original personality and it is one
of the very few Syrah wines produced in Bolgheri that stands out
differendy from French Syrahs.
It is a very limited production of 5,000 bottles, the result of a painstaking
selection of the best bunches harvested in our vineyards year after year.
"Scrio" is a Tuscan word that translates as pure, genuine, honest. It is
usually used to refer to people who are pure of heart.
Tasting Notes
The estate’s 2007 Scrio is simply breathtaking. This rich, opulent red
caresses the palate seamlessly with masses of dark fruit in a large-scaled
expression of Syrah. Spices, mint and flowers develop in the glass, adding
further shades of nuance. The plushness of the fruit builds towards a rich,
immensely rewarding finish. Scrio is fermented in open-top French oak
barriques, and the oak is noticeable at this stage, so the wine is best left
alone in the cellar for a few years. This is magnificent juice! Anticipated
maturity: 2017-2027.
96 pts. Wine Advocate
E. PIRA & FIGLI CHIARA BOSCHIS 2013 – $110 NEBBIOLO – BAROLO, PIEDMONT
Chiara Boschis has an incredible story. In a region where women
winemakers are far from the norm she has built a collection of wines that
is the envy of many. The E Pira e Figli estate was passed from father to
son for centuries, until the late 1980’s when Luigi Pira passed away. At
that time his sisters who inherited the vineyards felt that they could no
longer maintain the estate. Hoping to keep the tradition alive they sold
the estate to Chiara Boschis whose family had long been friends of the
Pira’s. Crackling with energy and determination Chiara has proceeded to
turn out one fantastic wine after another from her small parcels totaling 6
ha (including a small portion of the famed Cannubi vineyard). Small in
stature, but exuding confidence and passion, Chiara produces some of the
most refined and elegant wines in the region.
Tasting Notes
The 2013 Barolo Via Nuova is the most tannic and explosive of these three
Barolos. The flavors are dark, powerful and intense throughout. Beams of
searing tannin and vibrant, pointed acidity wrap around the virile,
imposing finish. Readers will have to be patient with the 2013, as it is
likely to be slow to mature in bottle. Even so, the purity of the flavors and
textures is compelling.
96 pts. Vinous
FUN FACTS…
Italy has over 1200 indigenous grapes, 400 are
regularly used
The Black Rooster for genuine Chianti Classico
Italy is the world’s largest wine producer with
over 39,000 hectoliters produced in 2016
The top three grapes grown are Sangiovese,
Trebbiano, and Montepulciano
The Veneto region produces more grapes than
any other
Italy was originally called Oenotria by the Greek,
literally, ‘the land of wine’
The story of the Gaja Winery can be traced to a singular, founding
purpose: to produce original wines with a sense of place which
reflect the tradition and culture of those who made it.
This philosophy has inspired five generations of impeccable
winemaking. It started over 150 years ago when Giovanni Gaja
opened a small restaurant in Barbaresco, making wine to
complement the food he served.
In 1859, he founded the Gaja Winery, producing some of the first
wine from Piedmont to be bottled and sold outside the region.
Ever since, the winery has been shaped by each generation’s
hand, notably that of Angelo Gaja. Under Angelo's direction, the
the native Nebbiolo grape was elevated to world-class esteem.
Today, Angelo Gaja, alongside Guido Rivella, his winemaker since
1970, and his daughter, Gaia, advance their legacy. To fully
realize their vision, all Gaja wines are produced exclusively from
grapes grown in estate-owned vineyards, including 250 acres in
Piedmont's Barbaresco and Barolo districts as well as estates in
Pieve Santa Restituta (Montalcino) and Ca’Marcanda (Bolgheri).
It is from these storied vineyards, and the earth, weather and
vines upon them, that Gaja wines reveal their true heart.
GAJA BARBARESCO 2012 – $260 NEBBIOLO – BARBARESCO, PIEDMONT
Tasting Notes
In 2012, Gaja didn’t bottle his single-vineyard crus because they didn’t reach his high quality standards, and many of the grapes from these celebrated vineyards finished in this elegant, firmly structured wine. It opens with enticing aromas of perfumed berry, pressed violet and sweet baking spice. On the palate, a backbone of tightly woven but refined tannins support black cherry, raspberry, white pepper, anise and tobacco. It’s rather austere and still in its infancy so give it time to fully develop. Drink 2018–2032.
94 pts. Wine Enthusiast
1. It was an accident
The first Amarone wine was produced accidentally – a Recioto wine, a sweet dessert wine, taken a
bit too far. Recioto wines are sweet wines produced from grapes that have been carefully dried to
concentrate the sugars. Fermentation of wine is the process of converting sugar to alcohol. In
Recioto wines, the fermentation process is stopped before all the sugar is consumed, resulting in a
sweet wine. In the case of Amarone, legend has it that the fermentation process for a batch of
Recioto progressed too far, until the sugar was totally consumed, resulting in a dry, high alcohol,
full-bodied wine. The name itself, Amarone, comes from the word amara, or bitter.
2. The same grapes are used to make other wines
Amarone wines are traditionally based on the local Corvina grape, optionally blended with the
following: Rondinella, Molinara, Corvinone, Rossignola, Negrara, Barbera, Sangiovese, even the
indigenous grape Oseleta. But there are several different styles of wines made in Valpolicella and
Bardolino from these very same grapes. Enjoy a crisp, sparkling Chiaretto rose, a young
Valpolicella, a fuller-bodied Valpolicella Ripasso, or a sweet Recioto. These versatile grapes produce
a wine for just about every occasion.
3. There are many rules to follow
The production of this DOCG wine is tightly controlled. Not only are the type and origin of the
grapes specified, but many other rules apply. For example, each year the Amarone DOCG
authorities tell producers when they can begin harvest – if they begin early, the wine cannot earn
the DOCG designation.
4. Nothing goes to waste
Another wine produced in this region is the Ripasso della Valpolicella DOC. The ripasso technique
is a relatively new innovation in wine production, introduced by Masi in the early 1980’s. Here, the
leftover grape skins and seeds from the Recioto and Amarone fermentation process are added to
Valpolicella, and the mixture is allowed to macerate for an extended period of time. Ripasso della
Valpolicella wines are fuller-bodied than a ‘standard’ Valpolicella, with a higher alcohol content.
Today, most Amarone producers produce a Ripasso wine as well, and the Ripasso wine was also
awarded its own DOC status in 2009.
5. Is that Cabernet Sauvignon I taste?
Many Amarone producers are including Cabernet Sauvignon in their blend. This is allowed, up to
15% of the total. This is done to make the wines more ‘familiar’ and therefore hopefully more
attractive to an international audience. But it is not a ‘traditional’ recipe for Amarone.
RIZZARDI CALCAROLE 2009 - $110 CORVINA, CORVINONE, RONDINELLA – AMARONE, VALPOLICELLA
Single vineyard with most vines over 25 years old on a steep, rocky terraced hillside. Everything is hand-picked with meticulous selection for drying. Dried for 3.5 months resulting in production of 10,000 numbered bottles. Calcarole only made in best vintages
Tasting Notes
The entry has deep blackberry with cherry accents. The bouquet reveals dark cherry, tobacco, and spice; on the palate this intoxicating wine is lush with cherry fruit that works in conjunction with the sweet balanced tannins. Notes of cedar and pepper appear on the long, long finish. DG
96 pts. International Wine Review
Best Red Wine of Italy 2014, Gambero Rosso
ORMA 2012
Review for this winery:
"This Bordeaux blend from Bolgheri is a challenger to Sassicaia and Ornellaia." - James Suckling
Dr. Antonio Moretti has made a major impact on the Italian wine scene with his projects Tenuta Sette Ponti near Arezzo, Poderi Orma in Bolgheri, and Feudo Maccari in Sicily. All the estates have received repeated recognition from the International Wine Press for producing outstanding terroir driven wines.
Tasting Notes
Lots of blackcurrants and blackberry aromas and flavors with hints of bark and mushrooms. Full-bodies, chewy and rich. A powerful red with plenty of structure and depth.
96 pts. James Suckling
ORNELLAIA
In 1981, Marchese Lodovico Antinori breathed
new life into Tenuta dell' Ornellaia, an estate
whose potential had been ignored for decades.
With the help of Andre Tchelistcheff, the famous
agronomist, Antinori planted the first French
vines in Bolgheri, which lies in the heart of
Tuscany's coastal region, Maremma. The estate
yields some of the finest Sangiovese, Cabernet
Sauvignon, Merlot, and Cabernet Franc in
Tuscany. In 2002, Marchesi de' Frescobaldi and
Robert Mondavi became owners of Tenuta
dell'Ornellaia, which is now owned exclusively by
Marchesi de' Frescobaldi.
ORNELLAIA 2013 - $250 CAB SAUV, CAB FRANC, MERLOT, P VERDOT – BOLGHERI, TUSCANY
Tasting Notes
Amazing graphite and violet aromas with dark fruits. Medium to full body, ultra-velvety tannins and a long and beautiful finish. Formed and tight. I love the fresh ginger underneath it all. A cool profile that's so approachable with wonderful length.
98 pts. James Suckling
The bouquet is very developed in terms of aromas this year with beautiful notes of dark fruit, tobacco and spice. Those perfumes are just gorgeous. The mouthfeel is similarly intense with tannins that are still young, but are already silky and linear in nature. This vintage promises a long aging future.
96 pts. Wine Advocate
SASSICAIA
The Tenuta San Guido is a 7,500-acre estate located in the province of
Livorno on the western coastal outskirts of Tuscany near the village of
Bolgheri. Marchese Mario Incisa della Rocchetta acquired it through his
marriage to Clarice della Gherardesca in 1940.The legacy of Sassicaia
began in 1944, when Mario Incisa acquired a number of Cabernet
Sauvignon and Franc vine cuttings and planted them on a sloping hillside
of the San Guido estate, called Castiglioncello after the 11th-century
castle at the vineyard's upper edge. This tiny, 3.75-acre vineyard stood
alone until 1965, when a second Cabernet vineyard was planted with
cuttings from the Castiglioncello parcel; the gravelly, 30-acre plot would
give the wine its name: Sassicaia, "the place of many stones".
With the radical changes in the D.O.C. system of regulations as of the
1994 vintage, Sassicaia's extraordinary reputation was acknowledged
through the Italian government's granting the wine its own appellation.
Sassicaia is today considered to be the new plus ultra of Italy's great red
wines for its consistent excellence and its intuitive spirit. Acclaimed by
the wine world's most respected voices, Sassicaia remains the legacy of its
creator.
TENUTA SAN GUIDO SASSICAIA 2013 - $240 CAB SAUV, CAB FRANC – BOLGHERI, TUSCANY
Tasting Notes
Fabulous structure for a Sassicaia with powerful,
polished, chewy tannins and ripe, subtle fruit.
Aromas of blueberry, black currant, rosemary
and lavender. Full body, bright acidity and a
savory finish. Juicy and lively. Better to drink
this beginning in 2020 but so impressive now.
98 pts. Wine Enthusiast, James Suckling
DESSERT…
LINKS…
Calgary Tasting
BK Wine
TAYLOR FLADGATE 1967 SINGLE HARVEST PORTUGAL
Tasting Notes
This draws you in, with aromas of warm halva
and toasted pistachio giving way to a wide range
of buckwheat, toasted sesame, walnut husk,
menthol and licorice root notes that refuse to
break down in the mouth. Exhibits remarkable
length, with ample viscosity matched by steely
tension, putting this in rarified air.
98 pts Wine Spectator
AND JUST A LITTLE SOMETHING
MORE…
Crafted from only the best Sangiovese grapes
from our vineyards and dried for several months
on reed mats in the appassitoio, the Occhio di
Pernice is aged for a decade in caratelli, small 50-
liter oak casks, and owes much of its special
character to the madre, a century-old yeast,
which is owned and carefully protected by
Avignonesi.
Thanks to the natural oxidization process this
wine goes through during ageing, its qualities
remain intact for a very long time after the bottle
has been opened, if tightly corked and stored in
the refrigerator.
AVIGNONESI OCCHIO DI PERNICE 2001 - $370 SANGIOVESE - VIN SANTO DI MONTEPULCIANO, TUSCANY
Tasting Notes
This wine merits every one of these 100 points. It is a singular work of art and a profound expression of Tuscany. I know Avignonesi owner Virginie Saverys would like to draw attention to the other wines in her portfolio, and she has every right to do so. But I just want to cry. When you have a wine as profound and perfect as this, everything else fades fast into the background. Virginie likes to say that Occhio di Pernice (made with red grapes) is the "male" and the Vin Santo di Montepulciano (made from white grapes) is the "female." This is a great observation. The bouquet here is smoky and savory, but brilliant and sophisticated at the same time. You get an infinite array of caramel, maple syrup, espresso bean, licorice and candied fruit aromas. There's so much dried fig as well. The concentration and thickness is out of this world. This wine is built like a tank and I'm not sure it will ever exit its drinking prime.
100 pts. – Wine Advocate
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Top Drops V
Australia’s Biggest Reds
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