(2024) It's fair to say I probably enjoyed this a little more than the fruity and pert Fiano in the same range, that feeling just a little bit too 'manufactured' for my tastes. This Sangiovese from Emilia-Romagna comes across as more straightforward and honest, plenty of cherry and red berry aromas, a hint of spice and smokiness, and a decent balance of acidity gives it freshness. Tannins also add a touch of rustic grip on the finish to make it quite a satisfying, if not terribly distinctive Sangiovese of good quality. Watch the video for more information.
(2024) 100% Malbec, this comes from the highest of the Cahors terraces, with the oldest alluvial soil before you reach the limestone plateau at the top of the slope. It was aged mostly in large vats, but with a proportion matured in smaller oak barrels. There's a real ripeness and supple gloss to this, defying the old idea of Cahors being tannic and rustic. Instead, here there is a swathe of crushed black berries and ripe plum, everything plush and sweet including the creamy tannins and pert cherry acidity. Balanced and easy to enjoy with its overall elegant and ripe appeal. Watch the video for more information and food matching ideas.
(2024) Sangiovese spends around four months on the lees in stainless steel, then into French oak barriques for 12 months, 20% new oak. Cherry dominates the aromatics, but the oak has given a lovely tobacco and vanilla roundness, a warming chestnut character in the background too. Once again that touch of lift to the aromas. The palate has a creamy ripeness to the tannins, which along with the oak-enriched red fruits that are also ripe and fleshy, gives the wine a chocolaty texture. The juicy plum-skin grip of the acidity balances the finish with a welcome touch of bitterness.
(2024) Made in stainless steel with three months on the lees, this local grape variety was always a blending variety, but is being made as a single variety more and more. Very fruity and floral, the cherry and violet scents show a little white pepper lift. Lots of fruit on the palate too, again cherry. The tannins are fine, gentle but bone dry. Those marry with a refined acidity to make this fresh, red-fruited and finishing with just a hint of spice. The Cantina believe this variety has ageing potential too. Lovely.
(2024) The blend is Sangiovese 95%, Ciliegiolo 5%. Part of the Sangiovese is hand picked in small boxes and left to wither in refrigerated rooms, losing around 15% of its weight in a process known as Governo all’uso toscano. After about four weeks the blend is made with the fresh grapes and aged in stainless steel. Fine herbal notes, but again cherry is the overriding aromatic, a little violet lift and perhaps a small note of hessian or dried tree bark. In the mouth, buoyant, easy-drinking stuff with a lovely dry palate of plum, red berries and gentle tannins.
(2024) All Sangiovese, this stays for 18 months in large 25hl oak barrels and new French oak barriques. This comes from a different soil from the Roggiano Riserva, with much more clay which the winery believes will benefit its longevity. It certainly has a serious, concentrated impact. Wispy smoke and cedar wreath around cherry on the nose, a certain earthy minerality. The palate balances a sinewy intensity with firm, juicy red and black fruit, tannins firm, fine and sandy. The acidity here is all important in creating a long, age-worthy and impressive wine.
(2024) An organic certified partner to the regular Roggiano Morellino, this is just redolent of ripe, juicy cherries. There's a savoury edge that emerges, slightly cedary, smoky and meaty, moving on to the palate where that plump cherry ripeness reasserts. There's a delightful axis of ripe tannins and pin-sharp acidity here, adding a bittersweet, grown-up firmness to the fleshy mid-palate fruit.
(2024) From a small, sustainably-run estate in Martinborough, this is absolutely the style I expect, with a bit of solidity and higher alcohol, but not without fragrance and elegance. At eight years of agethere's a mere hint of tawny on the rim, but aromas are immediately fresh, with wild strawberry meshing with a sizzle of bacon fat, some truffle and a deeper fruit character. The palate has a certain meatiness and there is a grounding of coffee-ish oak that gives a touch of char. But on top, the fruit is bright and sharply focused, with plenty of acidity and a smoothness to the tannins. I do feel the heat of the alcohol a little, which knocks it back a point or two, but a premium example of quite a serious Martinborough style.
(2024) With 13.8% alcohol this is just a bit lighter than the 2014, and for me, that's a marginal benefit. Colour is much the same with just a hint of amber on the rim as nine years old, but the nose seems to have just a touch more light and shade, floral and light, herbs and briarwood character showing through a little more. Delightfully sweet fruit on the palate, this gaining in sweet-fruited purity what the 2014 has in more muscular density. Very refined and elegant this, in both fruit, tannin, cherry-ripe acidity and a more background quality to the oak.
(2024) Made with 10% whole bunches, part wild-fermented. After 14 – 15 days maceration the juice was basket pressed into French oak barriques, 20% of which were new. Still that chestnutty character, but perhaps just a little more lift to this, a little more floral and raspberry fruit character, but the meaty, umami notes still there there, a cordial-like richness. In the mouth tannins are quite silky but edge the plummy fruit with a bit of liquorice or endive bite, accentuated by a firm acid structure. Oak is background component, perhaps adding just a touch of espresso darkness. Some more time in bottle would suit the wine I think.