Tuscany
Italy's most ancient wine region, Tuscany may not be a heavyweight in terms of quantity, but as the home of two of the country's most famous fine wines – Chianti and Brunello di Montalcino – it certainly holds its own in terms of quality. Tuscany's climate ranges from Mediterranean on the coast to continental deep in the Apennines. More than two thirds of the province is covered with hills, an important terroir factor in its fine wines.
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La Màgia,
Ready, but will improve,
Our Own Selection Brunello is made for us by La Màgia, a small, organic, family-owned estate. It’s rich in colour, with aromas of morello cherry and wild herbs. The palate is characteristic of the relatively cold 2014 vintage – already developing savoury, meaty characters alongside the layers of cassis fruit and spice. Three years in old French oak tonneaux has added further complexity to the wine, with fine, supportive tannins on the finish. This is classical Brunello at its finest. Drink now to 2025.
Matt Smith, Wine Buyer, Berry Bros. & Rudd
Matt Smith, Wine Buyer, Berry Bros. & Rudd
Monte Bernardi,
Ready, but will keep,
Bottles of this product are discounted by 40%. Price shown includes saving.
This savoury rosé is crafted from hand-selected grapes from some of the cooler areas of the Monte Bernardi vineyards. This gives a well-structured wine offering a plethora of aromatics, great elegance and firm minerality. Mostly Sangiovese with a pinch of complementary Chianti grapes (Canaiolo, Malvasia and Trebbiano), this rosé will delight at any table. Drink now to 2020
Stefania Masin, Buying Assistant (April 2019)
This savoury rosé is crafted from hand-selected grapes from some of the cooler areas of the Monte Bernardi vineyards. This gives a well-structured wine offering a plethora of aromatics, great elegance and firm minerality. Mostly Sangiovese with a pinch of complementary Chianti grapes (Canaiolo, Malvasia and Trebbiano), this rosé will delight at any table. Drink now to 2020
Stefania Masin, Buying Assistant (April 2019)
Ready, but will keep,
Retromarcia means “to reverse” in Italian and refers to Monte Bernardi’s ethos of returning to the natural elegance of pure Sangiovese in the historic heart of Tuscany, Chianti Classico. The vinification and maturation in large old oak casks is reminiscent of a more traditional style, and the resulting wine is fresh, pure-fruited and very well balanced. Aromas of cherry, orange peel and mountain herbs lead to a palate of red plum, wild cherry and anise spice. A medium-bodied, organic wine, this can be enjoyed in its youth but can also be aged for greater complexity.
Matt Smith, Wine Buyer (spring 2019)
Matt Smith, Wine Buyer (spring 2019)
La Màgia,
Ready, but will keep,
La Magia was founded by a northern Italian family who moved to Tuscany in the Seventies and now make beautiful wines
there. The joy of Rosso di Montalcino is that it can be drunk young – it makes a glamorous accompaniment to a meaty
bowl of pasta or amatriciana with a side of parmesan sprouts.
Victoria Moore, The Daily Telegraph
there. The joy of Rosso di Montalcino is that it can be drunk young – it makes a glamorous accompaniment to a meaty
bowl of pasta or amatriciana with a side of parmesan sprouts.
Victoria Moore, The Daily Telegraph
Monte Bernardi,
Ready, but will keep,
Monte Bernardi declassified their 2016 Chianti Classico Riserva because of a quirky ruling by the Conzorzio, which deemed the wine too light in colour and structure to be a “typical” Riserva. Pay no attention to this, as the wine is better than ever and every bit a top Chianti Riserva. It’s elegant with refreshing acidity, while bright cherry fruit leads on to notes of wild herb and fresh forest floor. This wine is all the more enjoyable and fine for its delicate extraction. This is age-worthy and serious in structure, with classic fine-grained tannins. Serve with slow-cooked lamb. Drink now to 2030.
Matt Smith, Buyer (autumn 2019)
Matt Smith, Buyer (autumn 2019)
Badia a Coltibuono, Tuscany,
Ready, but will keep,
This limited parcel of mature Chianti Classico Riserva comes from a bastion of traditionalism, Badia a Coltibuono. After a long fermentation, the wine is aged for two years in traditional Austrian and French oak. It is complex yet extremely fresh, with bright strawberry and wild cherry fruit on the nose, alongside herbs, leather and forest oor notes.
Monte Bernardi,
Ready, but will keep,
Tzingana means “gypsy” in Tuscan dialect; it is a classic Bordeaux blend with its soul rooted in Tuscany. Unusually, Monte Bernardi harvests and vinifies the grapes – Merlot, Cabernet Sauvignon, Cabernet Franc and Petit Verdot -together, believing it to give the wine greater depth and harmony. The result is rich and full-bodied with layers of cassis and dark cherry fruit, but with a freshness and elegance which is typical of Monte Barnardi’s wines. Perfect with game ragù, a Florentine steak or rich mushroom dishes. Drink now to 2030.
Matt Smith, Wine Buyer (summer 2019)
Matt Smith, Wine Buyer (summer 2019)
Ready, but will improve,
Bottles of this product are discounted by 30%. Price shown includes saving.
This Super Tuscan from Castello di Fonterutoli may be overshadowed by its more famous friends, Tignanello et al, but it more than holds its own. A 50-50 blend of Sangiovese and Merlot, the nose is layered and complex. Wild herbs mingle with vibrant dark plummy fruit, a Sangiovese sour-cherry twist, a fresh menthol note and cocoa sweetness from 18 months in oak (70% new). There’s a sweet, plush core of fruit that effortlessly balances the wine’s 14% alcohol. This is a wine of great structure – with Sangiovese’s acidity, and ripe, velveteen tannins that cry out for a rare bistecca. Drink now to 2030.
This Super Tuscan from Castello di Fonterutoli may be overshadowed by its more famous friends, Tignanello et al, but it more than holds its own. A 50-50 blend of Sangiovese and Merlot, the nose is layered and complex. Wild herbs mingle with vibrant dark plummy fruit, a Sangiovese sour-cherry twist, a fresh menthol note and cocoa sweetness from 18 months in oak (70% new). There’s a sweet, plush core of fruit that effortlessly balances the wine’s 14% alcohol. This is a wine of great structure – with Sangiovese’s acidity, and ripe, velveteen tannins that cry out for a rare bistecca. Drink now to 2030.
Il Poggione,
Ready, but will keep,
Food match: roast rack of lamb
This delicious Brunello comes from one of the region’s best producers, Il Poggione. Bold and rich, it's undeniably Sangiovese, full of cherry fruit. Complexity comes in the form of a damson stone edge, sweet spice and balsam. The palate is plushly textured with plenty of refreshing acidity balancing the tannins. While this wine has many years ahead of it, it is excellent now with red meat, and even better with time in a decanter.
This delicious Brunello comes from one of the region’s best producers, Il Poggione. Bold and rich, it's undeniably Sangiovese, full of cherry fruit. Complexity comes in the form of a damson stone edge, sweet spice and balsam. The palate is plushly textured with plenty of refreshing acidity balancing the tannins. While this wine has many years ahead of it, it is excellent now with red meat, and even better with time in a decanter.
Isole e Olena,
Ready, but will improve,
A fabulous nose of red cherry and plum fruit is tempered by spice and hints of new oak. The wien is palate-filling and full-bodied in the mouth, with notes of ripe red, autumnal fruit, leather and spice, all kept in check by great acidity and the ripest of fine-grained tannins. As lovely as this is now, some time in the cellar will only render it more complex and mellow. A delightful wine. Drink 2021-2035+.
Chris Pollington, Private Account Manager
Chris Pollington, Private Account Manager
Badia a Coltibuono, Tuscany,
Ready, but will keep,
This wine is a masterful blend of nine indigenous Tuscan varieties: Mammolo, Ciliegiolo, Pugnitello, Colorino, Sanforte, Malvasia Nera, Canaiolo, Foglia Tonda and Sangiovese. It is classified just as “Tuscany” (rather than Chianti) because a number of these historic varieties are no longer permitted in Chianti Classico production. The vines are planted in Coltibuono’s Montebello hillside vineyard, on fossil-rich clay soils. The result is a complex, harmonious wine which is the essence of Tuscany. Bright dark cherry fruit, fresh acidity and moreish fine-grained tannins make this a real treat with grilled lamb chops, ragù or roasted vegetables.
Matt Smith, Wine Buyer (July 2019)
Matt Smith, Wine Buyer (July 2019)
Isole e Olena,
Ready, but will improve,
The Isola et Olena Estate, run by Paolo de Marchi, is a property that has seen a dramatic rise in quality over the last few decades. Paolo's family, originally from Piedmont, purchased the estate in the 1960s. His attention to detail in both the vineyard and the winery was the driving force that turned quality around.
The wines have Cepparello at their head, a barrique-aged Sangiovese classified as an IGT - because at the time of its creation in the 1980s a wine comprising 100% Sangiovese could not legally be labelled as Chianti. This is a fabulous Super Tuscan at an incredibly good price and a wine that can age 10 – 15 years if one so wishes.
Isole e Olena’s Sangiovese Super-Tuscan Sangiovese never fails to please. Beautiful ripe Sangiovese nose of black cherries intermingled with hints of spice. Big and rich on the palate with savoury black cherries, grilled meats and loganberry notes, framed by crisp acidity, fine tannins and a lick of warmth from the alcohol. A very impressive Super-Tuscan which could be drunk now, but would reward 5-10 years in the cellar for the components to knit together and gain complexity. A great lesson in what great Sangiovese from Chianti Classico is capable of producing.
Chris Pollington, Private Account Manager
The wines have Cepparello at their head, a barrique-aged Sangiovese classified as an IGT - because at the time of its creation in the 1980s a wine comprising 100% Sangiovese could not legally be labelled as Chianti. This is a fabulous Super Tuscan at an incredibly good price and a wine that can age 10 – 15 years if one so wishes.
Isole e Olena’s Sangiovese Super-Tuscan Sangiovese never fails to please. Beautiful ripe Sangiovese nose of black cherries intermingled with hints of spice. Big and rich on the palate with savoury black cherries, grilled meats and loganberry notes, framed by crisp acidity, fine tannins and a lick of warmth from the alcohol. A very impressive Super-Tuscan which could be drunk now, but would reward 5-10 years in the cellar for the components to knit together and gain complexity. A great lesson in what great Sangiovese from Chianti Classico is capable of producing.
Chris Pollington, Private Account Manager
Il Poggione,
Ready, but will keep,
The 2004 Brunello di Montalcino Riserva Vigna Paganelli emerges from the glass with masses of scorched earth, leather, tar, licorice, menthol and dark fruit. The Riserva shows a touch more inner sweetness, richness and depth in its fruit than the regular bottling, plus a bit more French oak as well. For now, the Riserva is quite reticent and requires air, but with time its awesome richness and power come through in spades.
This dark, brooding and authoritative Riserva from Il Poggione is simply gorgeous. Readers who don’t want to pay the premium for the Riserva in 2004 need not worry; I tasted the 2004 regular bottling (twice!) while preparing this article and it is every bit as promising as my review last year suggested. In 2004 the Paganelli vineyard was harvested on the 13th of October, quite late for this estate.
Father and son team Fabrizio and Alessandro Bindocci are on a roll. Il Poggione remains a benchmark property for fine, traditionally made Brunellos capable of ageing exquisitely. I can’t think of too many properties in the world producing wines of this level at these prices with an established track record going back 40+ years. I tasted an extraordinary range of wines at the estate in January 2010, including all of the Brunellos and Riservas in cask from vintages 2005-2009.
Antonio Galloni - Wine Advocate#188 - Apr 2010
This dark, brooding and authoritative Riserva from Il Poggione is simply gorgeous. Readers who don’t want to pay the premium for the Riserva in 2004 need not worry; I tasted the 2004 regular bottling (twice!) while preparing this article and it is every bit as promising as my review last year suggested. In 2004 the Paganelli vineyard was harvested on the 13th of October, quite late for this estate.
Father and son team Fabrizio and Alessandro Bindocci are on a roll. Il Poggione remains a benchmark property for fine, traditionally made Brunellos capable of ageing exquisitely. I can’t think of too many properties in the world producing wines of this level at these prices with an established track record going back 40+ years. I tasted an extraordinary range of wines at the estate in January 2010, including all of the Brunellos and Riservas in cask from vintages 2005-2009.
Antonio Galloni - Wine Advocate#188 - Apr 2010
Antinori,
For laying down,
To hit the market in June, the 2016 Tignanello is a rock-solid wine and a stunning beauty. The wine offers an impeccable level of precision and laser-focus delivery of fruits, spices, tilled earth, espresso beans and Mediterranean herbs. This vintage follows the classic blending formula of 80% Sangiovese with about 13% Cabernet Sauvignon and 7% Cabernet Franc. The vines are now 15 to 20 years old. Compared to the 2015 vintage that ultimately appeared more chewy and succulent, this expression from the iconic 2016 vintage is more vibrant, nervous and jazzed. It shows more savory spice, saltiness and minerality, with a beautifully integrated quality of tannins. Some 320,000 bottles were produced. This wine is at the top of the list of some of the best Tignanello ever made, including the vintages 2007, 2009, 2010, 2013 and 2015.
Monica Larner - 31/05/2019
Monica Larner - 31/05/2019
Davy Zyw, Wine Buyer