(2020) From Tenuta sette Cieli's organic vineyards, this is 100% Cabernet Franc, fermented with indigenous yeasts and spending 24 months in French oak, 40% of which was new. It pours a very dense, opaque dark crimson, the nose offering some tapenade and charcuterie notes, but beneath a weight of glossy black fruits. A little hint of mint. In the mouth the creamy weight of smooth, unruffled black fruit flows across the tongue. There is an underpinning of coffeeish oak, very silky tannins and fine black cherry acidity, but the fruit dominates into a long finish. The Tannins reassert in the finish, and I suggest decanting this or cellaring for a few years. A very nice wine.
(2019) 2015 experienced a sunny and dry growing season, the hot summer mitigated by intense August rainfalls that provided ideal conditions for uniform, stress-free ripening. A blend of Sangiovese and Merlot with a yield of 35 hl/ha, and aged 24 months in barriques, 85% of which were new. A robust, firm character on the nose, plenty of polished oak, dark and liquorice character. The tannins are firm and very grippy at this stage, a big structural wine, the tannin and acid framework a touch angular right now, though softening notes or spices and obvious fruit concentration suggest it would be best approached in another five years perhaps.
(2019) A slightly warmer than usual spring with well-distributed and regular rainfall, the pattern following through into summer giving homogenous ripening. Slightly lower yields of 30 hl/ha compared to 2015, again a blend of Sangiovese and Merlot, with 24 months in barriques, 85% new. Gorgeous perfume, some floral notes, also a pleasing edge of game and bloodiness that adds a lovely layer of complexity. Such deliciously sweet fruit, and while that sour cherry acidity and the steely core of tannin is there, there is a supple, slightly more feminine character that drinks beautifully. Will cellar 10 years+
(2019) Spring brought abundant rains and lower than average temperatures, then a hot summer. During the flowering in June, rain and wind resulted in clusters with fewer berries, then the summer was hot and sunny for optimal ripening. Luce reported "outstanding quality in the harvested fruit." Yields of 30 hl/ha, 24 months in barriques of which 90% were new. Fine spices and sweet damp earth over the more figgy black fruit, this has breadth and sweetness to spare, massive coffee and sweet black fruit, it is a more upfront style, but delightful. I can find no UK stockists for this vintage at time of review.
(2019) A mild spring was followed by a long cool summer, with good rainfall but dry condition in September and October for good development
in the grapes. The yield was 30 hl/ha, and the recipe was for 18 months in barrique, but with 100% new French oak. This was the second bottle after the first decanted bottle was corked, so closed and needing oxygen, but obvious concentration and packed sweetness of fruit, very smooth tannins, beautifully resolved, and the Merlot dominating strangely, almost certainly down to the bottle having just been opened. Obvious coffee depth and structure. Drinking beautifully.
(2019) Luce say this was an vintage excellent both in terms of quality and quantity, a cool and rainy spring replenishing underground waterways, a cool early summer then heat during August and September to compensate for the initial delay in the vegetative cycle. The Merlot and Sangiovese were harvested at 35 hl/ha, and the wine spent 24 months in barriques, 90% of which were new. Nice camphor high note here, classic pencil shaving finesse, the palate has lost a touch of its fruit and shows more cedar but has lovely texture and balance of tannins and acids, so that it finishes with spicy length, a really lovely wine for current drinking though I can find no UK stockists of this vintage at time of review.
(2019) After heavy spring rains the summer was almost ideal, with dry days and significant day-night temperature differentials to ensure balanced, concentrated berries. The Sangiovese and Merlot was harvested with a low yield of 28 hl/ha, and ageing once again for 24 months in 85% new French oak barriques. Back slightly more onto the firm, taut, precise black fruit style, sveltee and glossy with a slightly balsamic note too, and though juicy and with that tangy sour cherry to the acids, just a little less giving than the 2014.
(2019) First released in 2003, 2013 brought a rainy spring and early summer, but followed by a hot, but not extreme, summer providing ideal ripening conditions. 100% Sangiovese harvested at 34 hl/ha, the wine spent 24 months in Slavonian oak barriques, only 10% of which were new. Perfumed and lifted compared to the Luce, tobacco and spices dominating the sappy cherry. More sour acidity here, proper Italianate acidity, draped with the red and black fruits into a long, spicy finish.
(2019) Lovely high, slightly medicinal notes, with similar floral lift and taut ripe cherry skins to the 2004. Some chestnut and tight ash and powdery tannins, so talcum-fine with great length and balance. Meaty but floral. These wines really do run the gamut of flavour and aroma.
(2019) A more mineral edge to this than the 2009, a little keener, some herbal and floral nuances. An easier vintage with easier conditions according to Mauro Soldera, with a hot summer, some rain in August, but autumn came good. It has that blood-streaked meatiness again, but a firmess here that is set against an intensely sweet core of fruit and depth of plummy, creamy structure.
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