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Guado al Tasso Bolgheri Scalabrone Rosato 2015 750ml
Rich cherries, succulent raspberries and fresh-cut herbs dance with crushed flower petals and a kiss of orange zest in this refreshing, aromatic ’15 Rosato Scalabrone. A rare Super-Tuscan rosato, this wine hails from Antinori’s Guado al Tasso, and it’s a food-friendly, genial introduction to this storied Bolgheri esate. Zingy acidity keeps this wine nimble, but it offers a delightful complexity that is sure to delight Antinori fans. A blend of 40% Cabernet Sauvignon, 30% Merlot, and 30% Syrah, each grape varietal ferments separately in temperature-controlled stainless steel; after blending, the wine ages first in stainless steel and then rests in bottle before release.
Sandro Fay Rosso di Valtellina Tei 2012 750ml
Soft, fruity, and round, this Rosso is Sandro Fay’s calling card to the estate’s unusual northern Italian Valtellina terroir. Juicy red and black berries, wildflowers, cedar, and fresh-cut herbs burst on the nose, while the palate is light, tart, and delicious--this is an easy-drinking red! This blend of 90% Nebbiolo with the remainder composed of Merlot, Brugnola, Rossola and Pignola derives from a south-facing vineyard and ferments in temperature-controlled stainless steel and ages in oak barrels.
Villa Sant'Anna Rosso di Montepulciano 2012 750ml
Juicy red and blue fruits are dusted with spice and earth, strewn with wildflowers and fresh-cut herbs, and kissed with minerals. Caressing and soft, this ’12 Rosso di Montepulciano is nonetheless food friendly and vibrant, pulling you back to the glass with every bite. Primarily Sangiovese (80%), the remainder of this wine is a blend of Cabernet Sauvignon, Merlot, Canaiolo, Mammolo and Colorino; the grapes ferment in vats for about two weeks, and the wine ages in oak barrels for ten months and bottles for a year before release.
Maculan Brentino 2016 750ml
Balanced, dry, and caressing, the ’16 Brentino leaps from the glass in a profusion of succulent red and blue fruits, warm spices, crushed rocks, cedar wood, and kisses of tobacco and herbs. Rich yet focused, the Brentino wraps its sweet fruits around a sturdy mineral core, while racy acidity propels it to a satisfying, food-friendly finish. A blend of 55% Merlot and 45% Cabernet Sauvignon, the grapes for this Bordeaux-style wine grow in volcanic, limestone-rich soils; after fermenting in stainless steel for about a week, the wine ages for a year in a combination of stainless steel and barrique, one-third new.
Castello di Cacchiano Chianti Classico 2005 750ml
There aren't many estates more dedicated to Chianti than Castello di Cacchiano. Proprietor Giovanni Ricasoli-Firidolfi is dedicated to creating a top-flight expression of Sangiovese and this muscular, well-made wine is a testament to his devotion to the varietal.
Rancho Sisquoc Merlot 1997 750ml
Antinori Guado Al Tasso Il Bruciato 2014 750ml
Ripe red and blue fruit bursts from the glass, mingling with espresso, milk chocolate, grilled herbs, river rocks and baking spices. The palate of this vibrant '14 Il Bruciato is silky with tannins, and it culminates in a nicely mineral finish. In 2014, the Il Bruciato is a blend of 55% Cabernet Sauvignon, 35% Merlot and 10% Syrah, and Antinori uses meticulous protocol to craft its Il Bruciato, the entry-level wine for Antinori’s Bolgheri estate, Tenuta Guado al Tasso. Grapes ferment in temperature-controlled stainless steel, using lower temperatures for a portion of the grapes, and malolactic fermentation is split between tank and barrels; the wine ages in barriques for seven months and four months in bottle before release.
Antinori Guado Al Tasso Il Bruciato 2015 750ml
The product of a warm growing year with reduced yields, the ’15 Il Bruciato almost hugs you with its geniality, yet it retains a nicely acidic zing to whoosh it across the palate. Fistfuls of red and blue fruits, warm baking spices, fresh loam, kisses of underbrush, flower petals and pencil lead, and a spritz of blood orange mingle in this open-knit wine. You can drink this muscular Il Bruciato now, but a year in the cellar will mellow its chewy tannins and integrate its parts into a seamless whole. A blend of Cabernet Sauvignon, Merlot and Syrah, Il Bruciato is the entry-level wine for Antinori’s Bolgheri estate, Tenuta Guado al Tasso. Grapes ferment in temperature-controlled stainless steel, using lower temperatures for a portion of the grapes, and malolactic fermentation is split between tank and barrels; the wine ages in barriques for seven months and four months in bottle before release.
Antinori Guado Al Tasso Il Bruciato 2016 750ml
Brambly berries and juicy cherries mingle with scents of new leather, espresso, warm baking spices, cigar wrapper and terracotta in the silky, expressive ’16 Il Bruciato. This wine shows impeccable balance between its robust acidity and its fine-grained tannins, complementing its sweet fruits with savory minerals, and matching its opulence with a fine, mineral-laden finish. Enjoyable upon release, the ’16 Il Bruciato has the stuffing to age over the medium term. A blend of Cabernet Sauvignon, Merlot and Syrah, Il Bruciato’s grapes ferment in temperature-controlled stainless steel, using lower temperatures for a portion of the grapes, and malolactic fermentation is split between tank and barrels; the wine ages in barriques for seven months and four months in bottle before release.
Castello dei Rampolla Chianti Classico 2011 750ml
Quite possibly the best normale bottling of Chianti Classico you’ll ever taste, this juicy, balanced and delicious ’11 comes from Castello dei Rampolla, the biodynamic winemaking force behind the iconic Super-Tuscans Vigna d’Alceo and Sammarco. Velvety, stylish and a little opulent, this ’11 offers succulent red and blue fruit that’s touched with leather and cigar wrapper, wafted with smoke and wildflowers, sprinkled with earth, and chock full of Panzano terroir. Showing breathtaking depth, finesse and balance, this Chianti Classico, a blend of 90% Sangiovese with the remainder split between Cabernet Sauvignon and Merlot, will make you reconsider everything you thought you knew about Chianti--it’s just that delicious.