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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Ready, but will keep,
This Rosso di Montalcino is a pure expression of one of the noblest and most famous Italian varieties, Sangiovese. Bright and gleaming in appearance, it has a vivid bouquet of dark cherries and wild herbs. The palate is brimming with wild plum and red forest fruits, with subtle notes of wood spice and earth. Traditional ageing in Slavonian oak gives the wine a sublime, supple and complex finish. Made for us by San Giorgio in Castelnuovo dell’Abate, this comes from some of the finest, fossil-rich vineyards in the whole of Montalcino. Drink now to 2030.
Matt Smith, Wine Buyer, Berry Bros. & Rudd
Matt Smith, Wine Buyer, Berry Bros. & Rudd
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
Scopetone, Tuscany,
Ready, but will keep,
This Rosso di Toscana from Scopetone is crafted from 100% Sangiovese, mostly coming from their Porrona vineyard in Montecucco, with about 20% of the fruit coming from Montalcino. Thanks to Loredana Tanganelli’s decision to pick early, it’s a wine of great aromatic vibrancy and subtle nuance. Think of cassis and orange marmalade, that hint to the Montecucco fruit, while the backbone and verticality owes everything to Montalcino. Drink now to 2021.
Stefania Masin, Buying Assistant (February 2019)
Stefania Masin, Buying Assistant (February 2019)
Monte Bernardi,
Ready, but will keep,
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)
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)
Scopetone, Tuscany,
Ready, but will keep,
Baby Brunello (coming from 17-year-old vines) shows its pedigree with its precision and intensity. Notes of bramble fruit, raspberry and kirsch lead on to a structured palate, but it’s deliciously crunchy thanks to its lively acidity. More approachable than Brunello, this is a lot of fun on the table.
Davy yw, Wine Buyer (winter 2018)
Davy yw, Wine Buyer (winter 2018)
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)
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
Fontodi,
For laying down,
Like the Vigna del Sorbo, the 2014 Flaccianello della Pieve spends a few additional months in botte grande than usual. The wine still breathes in large oak cask, but the environment is slightly more reductive (oxygen-free) compared to smaller barrique, thus allowing for a more complete and slower integration that is necessary in a cool vintage like this. The result is a beautifully complete wine that takes a few minutes to spread its wings. The bouquet starts off with a timid personality, but soon reaches a full regime of red fruit and spice that is so specific to this celebrated selection of Sangiovese from Panzano in Chianti. The September heat (following a gray, soggy summer) helped to eventually achieve fully ripened tannins. There is no greenness or astringency to disturb the soft and velvety mouthfeel. Thanks to severe fruit selection, production of the 2014 Flaccianello della Pieve is one-third less than average. Giovanni Manetti calls 2014 a vintage of opportunity. Although Panzano saw less average rainfall in 2014 compared to neighboring villages, Fontodi vineyards required double the work that year. This is an impressive achievement.
Monica Larner - 28/04/2017 Like the Vigna del Sorbo, the 2014 Flaccianello della Pieve spends a few additional months in botte grande than usual. The wine still breathes in large oak cask, but the environment is slightly more reductive (oxygen-free) compared to smaller barrique, thus allowing for a more complete and slower integration that is necessary in a cool vintage like this. The result is a beautifully complete wine that takes a few minutes to spread its wings. The bouquet starts off with a timid personality, but soon reaches a full regime of red fruit and spice that is so specific to this celebrated selection of Sangiovese from Panzano in Chianti. The September heat (following a gray, soggy summer) helped to eventually achieve fully ripened tannins. There is no greenness or astringency to disturb the soft and velvety mouthfeel. Thanks to severe fruit selection, production of the 2014 Flaccianello della Pieve is one-third less than average. Giovanni Manetti calls 2014 a vintage of opportunity. Although Panzano saw less average rainfall in 2014 compared to neighboring villages, Fontodi vineyards required double the work that year. This is an impressive achievement.
Monica Larner - 28/04/2017
Monica Larner - 28/04/2017 Like the Vigna del Sorbo, the 2014 Flaccianello della Pieve spends a few additional months in botte grande than usual. The wine still breathes in large oak cask, but the environment is slightly more reductive (oxygen-free) compared to smaller barrique, thus allowing for a more complete and slower integration that is necessary in a cool vintage like this. The result is a beautifully complete wine that takes a few minutes to spread its wings. The bouquet starts off with a timid personality, but soon reaches a full regime of red fruit and spice that is so specific to this celebrated selection of Sangiovese from Panzano in Chianti. The September heat (following a gray, soggy summer) helped to eventually achieve fully ripened tannins. There is no greenness or astringency to disturb the soft and velvety mouthfeel. Thanks to severe fruit selection, production of the 2014 Flaccianello della Pieve is one-third less than average. Giovanni Manetti calls 2014 a vintage of opportunity. Although Panzano saw less average rainfall in 2014 compared to neighboring villages, Fontodi vineyards required double the work that year. This is an impressive achievement.
Monica Larner - 28/04/2017
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
Ornellaia,
Ready, but will improve,
Cooler on the nose than many previous vintages, with polished toasty sweet oak and dark cherry behind. Plenty of concentration on the palate, ripe red and black fruit, some glossy, spicy oak notes, crisp acidity and some fine-grained tannins rounding it out. Definitely one for the cellar, this will reward patience and will be at its best from around 2020.
Chris Pollington, Private Account Manager
The 2012, is a classic Bordeaux blend, as Ornellaia has always been, with Cabernet Sauvignon and Merlot making up the lion’s share of the cepage and Cabernet Franc and Petit Verdot adding complexity. Cabernet Franc is becoming recognised as one of the most successful varieties for Bolgheri and the quantity in the blend of all the major wines in the region seems to be increasing. It may well be that Bolgheri is one of the world’s best sites for this often overlooked variety.
Chris Pollington, Private Account Manager
The 2012, is a classic Bordeaux blend, as Ornellaia has always been, with Cabernet Sauvignon and Merlot making up the lion’s share of the cepage and Cabernet Franc and Petit Verdot adding complexity. Cabernet Franc is becoming recognised as one of the most successful varieties for Bolgheri and the quantity in the blend of all the major wines in the region seems to be increasing. It may well be that Bolgheri is one of the world’s best sites for this often overlooked variety.
Davy Zyw, Wine Buyer