2009 Caiarossa, IGT Tuscany

2009 Caiarossa, IGT Tuscany

Red, Ready, but will keep   Red | Ready, but will keep | Caiarossa, Tuscany | Code: 14349 | 2009 | Italy > Tuscany > IGT Tuscany | Sangiovese & Merlot | Full Bodied, Dry | 14.5 % alcohol


Scores and Reviews







GALLONI - The estate's 2009 Caiarossa is a typical wine from this part of Tuscany. Here the aromas and flavors are quite dark, powerful and brooding. Black cherries, plums, mocha, tobacco and smoke all flow from this intense Tuscan red. All the elements are very much in place. The 2009 is Cabernet Franc, Merlot, Sangiovese, Cabernet Sauvignon, Petit Verdot, Syrah and Alicante. Drinking window: 2014 – 2024.
93/100 points - Antonio Galloni, Vinous Media - August 2013

WA - The 2009 Caiarossa (Cabernet Franc, Merlot, Sangiovese, Cabernet Sauvignon, Petit Verdot, Syrah and Alicante) delivers a surprisingly focused bouquet despite the motley assembly of grapes used in the blend. The wine shows a darkly concentrated appearance with sweet tones of ripe cherry and baking spice. Anticipated maturity: 2014-2020.
90/100 points - Monica Larner – erobertparker.com – June 2013

WINE_PAGES - Italy 2009 seemed to be a fairly complex year weather-wise for Caiarossa, with a dry early summer, heat and thunderstorms in August and cooler conditions at harvest. Also a Bordeaux-based blend, Caiarossa 2009 is 25% Cabernet Franc, 21% Merlot, 18% Cabernet Sauvignon and 8% Petit Verdot, but there is also 19% Sangiovese and small proportions of Syrah and Alicante Bouschet. Fermentation takes place in large wooden casks and concrete tanks with wild yeasts, then a whole variety of different barrels is used for components of the wine according to its character.

It's a hugely aromatic wine, the Cabernet Franc giving a smoky, herbal-edged, green olive touch and the ripe, creamily blackcurrant weight of the fruit in this 14.5% alcohol wine layered beneath. There is cedar and pepper, and that sappy edge persisting. In the mouth it has wonderful juicy clarity: this is marvellously light on its feet given the alcohol, with a cherry-precision to the acidity and a certain cherry freshness to the fruit, though a deeper, rounder, more opulent fleshiness too. Tannins are refined and finely-textured and the swirl of smoke wreaths through the fruit on the finish. Another absolutely beautiful wine, more open and less classically restrained than the Ornellaia, but still with significant ageing potential.
Tom Cannavan, wine-pages.com, 09/13

The Story

Caiarossa, Tuscany


Caiarossa, Tuscany

Caiarossa, situated in the heart of the Val di Cecina, on the Tuscan coast. The winery was founded  in 1998 and it was eventually acquired in 2004 by Eric Albada Jelgersma, a Dutch entrepreneur  with a great passion for wine and also the owner of Château Giscours and Château du Tertre - two Grand Crus classé in Margaux, Bordeaux.

From the beginning of 1998, an effort was made to discover the potential of this terrain through careful geological analysis. The results revealed an extremely varied soil. This diversity led to  the definition of 12  vineyard lots, depending on the soil type, which were then planted with the most suitable grape varieties.

Biodynamics reign in the vineyard and there are currently 11 grape varieties planted: Sangiovese, Merlot, Cabernet Franc, Cabernet Sauvignon, Petit Verdot, Syrah, Grenache, Mourvèdre for the reds; Chardonnay, Viognier and Petit Manseng for the whites.

There are currently two Caiarossa wines, both IGT Tuscan reds, with the first year being 2002. The top wine is Caiarossa (a cuvée of the best grapes of the year), the second wine is Pergolaia, and is predominantely Sangiovese, in keeping with the region's winemaking tradition.

The wines are allowed to age in a mixture of barriques, tonneaux and large oak casks. Only a small percentage (35%) of new oak is used for Caiarossa,  whilst Pergolaia ages in two years old barriques. The idea is not to hide the personality of the wine behind wood, but rather, to let it express its natural characteristics and flavours.


Sangiovese & Merlot

Sangiovese & Merlot

Sangiovese and Merlot blends are especially common in the wine region of Tuscany, where they represent a modern twist of the Chianti blend under the Toscana IGT. This blend is also finding its feet in Australia and Claifornia.

A black grape widely grown in Central Italy and the main component of Chianti and Vino Nobile di Montepulciano as well as being the sole permitted grape for the famed Brunello di Montalcino.
It is a high yielding, late ripening grape that performs best on well-drained calcareous soils on south-facing hillsides. For years it was blighted by poor clonal selection and massive overcropping - however since the 1980s the quality of Sangiovese-based wines has rocketed upwards and they are now some of the most sought after in the world.

It produces wines with pronounced tannins and acidity, though not always with great depth of colour, and its character can vary from farmyard/leather nuances through to essence of red cherries and plums

The most widely planted grape in Bordeaux and a grape that has been on a relentless expansion drive throughout the world in the last decade. Merlot is adaptable to most soils and is relatively simple to cultivate. It is a vigorous naturally high yielding grape that requires savage pruning - over-cropped Merlot-based wines are dilute and bland. It is also vital to pick at optimum ripeness as Merlot can quickly lose its varietal characteristics if harvested overripe.

In St Emilion and Pomerol it withstands the moist clay rich soils far better than Cabernet grapes, and at it best produces opulently rich, plummy clarets with succulent fruitcake-like nuances. Le Pin, Pétrus and Clinet are examples of hedonistically rich Merlot wines at their very best. It also plays a key supporting role in filling out the middle palate of the Cabernet-dominated wines of the Médoc and Graves.

Merlot is now grown in virtually all wine growing countries and is particularly successful in California, Chile and Northern Italy.


IGT Tuscany

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