La Mozza estate was established in 2000 by three larger-than-life personalities who rule a great deal of the Italian restaurant and wine scene in New York, that is to say, Joe Bastianich and his business partner chef Mario Batali and his mother the restaurateur Lidia Bastianich. La Mozza is in Maremma, in southwest Tuscany by the coast of the Tyrrhennian, mare being Latin for sea; the province is Grosseto. Joe Bastianich and his mother also own the Bastianich winery, founded in 1997, in the Colli Orientali del Friuli region of northeast Italy. Maremma long lagged behind the central Chianti regions of Tuscany because of the swampy terrain, the presence of malaria and the tendency of the populace to banditry. Those problems were solved by the middle of the 20th Century, and the ambitious started buying land and planting vines. While the coastline is rife with resorts, the vineyard areas lie inland. La Mozza produces two wines, I Perazzi Morellino di Scansano, mainly sangiovese, morellino being the local name for the grape, and the more expensive, but not strenuously so, Aragone Maremma Toscana, in which sangiovese plays a smaller role. Winemakers are Gabriele Gadenz and Maurizio Castelli.

La Mozza I Perazzi 2010, Morellino di Scansano, is a blend of 85 percent sangiovese, 5 percent each syrah and alicante, 3 percent ciliegiolo and 2 percent colorino; colorino is a minor red grape of Chianti, little used now, while ciliegiolo is another minor grape about which there is some dispute that it is either a parent or an off-spring of sangiovese. “Morellino” means “little cherry,” and indeed I Perazzi, though named for an indigenous pear-like fruit, offers the vivid tint, scent and flavor of fresh black and red cherries, highlighted by hints of raspberries and mulberries. The wine is fermented by natural yeasts; 30 percent aged for 10 months in used French barriques. This is no simpleminded cherry-berry wine, however; the succulence of its tasty flavors is bolstered by vibrant acidity, a fine-grained texture and structure — I think of the texture as the surface of the structure — and well-balanced, slightly dusty tannins that nonetheless bring a bit of austerity to the finish. Elements of lavender and licorice, graphite and underbrush add detail to the wine’s dimensions. 13.5 percent alcohol. Drink now through 2014 to ’15. We had I Perazzi 2010 with a hearty pizza topped with bacon and roasted tomatoes, onions and peppers; it would also serve excellently with burgers and steaks, grilled lamb chops and such. Very Good+. About $16, a price that merits Buying by the Case.

Dark Star Imports, New York. This was a sample for review.

Devotees of adding grape varieties to their Century Club roster may find a few candidates among the wines reviewed in this edition of Friday Wine Sips, posted for you actually on Friday! The theme today — not that we always have a theme — is blended red wines, and not the usual cab/merlot/cab franc/petit verdot or syrah/mourvèdre/grenache agenda but some blends that draw perhaps on those grapes but even more on eclectic notions of what grapes are right, fit and proper together. The inclusion of a couple of wines from Portugal that feature indigenous varieties guarantees a couple of grapes that some of my readers may be unfamiliar with, while for the first time in the epic history of this Higgs boson-haunted cosmos I feature a wine from Turkey and a pair of grapes that will tip the mercury in your thermometer of exoticism. Once a producer blends four or five or six red grapes from a broad area or from several regions, the point obviously is not to pay homage to the purity of a grape variety or the integrity of a vineyard but to assemble a wine that’s appealing and tasty or, perhaps more important, that structurally and philosophically makes sense on its own terms. Several of the wines considered today accomplish this task handily, a few range from decent and acceptable to a little iffy, and one employs five grape varieties from three counties in California and succeeds only in manufacturing something generic. As usual in these Friday Wine Sips, I avoid most technical, historical, specifically geographical and personal information for the sake of quick, incisive notices designed to make you say “Hot damn, gimme some o’ that!” (Or not.)

These wines were samples for review.
Esporão Alandra Red Table Wine nv, Portugal. 13% alc. A blend of moreto, castelão and trincadeira grapes. Dark mulberry-plum color; very smoky and spicy, ripe black and blue fruit scents and flavors; deep, dense, chewy, sapid and savory, heaps of robust grainy tannins; finish packed with slate, forest, thyme and dried porcini; sort of amazing presence and personality for the price. Begs for grilled sausages (though it’s not a wine to beg, really, more like demand). Very Good. About $7, an Outrageous Bargain.
Bonny Doon Vineyards Contra Old Vine Field Blend 2010, California. 13.7% alcohol. 69% carignane, 31% syrah. Dark ruby-purple with a magenta rim; pungent, ripe, fleshy, black cherry and black currant with hints of plums, blueberries, smoke, graphite; intense core of potpourri and bittersweet chocolate; very spicy, quite dense and chewy with grainy tannins, vibrant acidity, lots of structure; an old-fashioned, rather rustic, juicy, briery California quaffer for burgers, steaks, pizzas. Very Good+. About $16, representing Good Value.
Peter Lehmann Layers 2010, Barossa Valley, Australia. 14.5% alc. 55% shiraz, 18% tempranillo, 17% mourvèdre, 10% grenache. Dark ruby-purple color; intriguing aromas of black currants, blackberries and plums with touches of black pepper, iodine, cloves and foresty elements; dense and chewy yet smooth and mellow, drinks like a charm; deep, spicy black and blue fruit flavors, delicious and unfettered; a satisfying, moderately long finish packed with spice and earthy notes. We drank this wine with a hearty pizza. Very Good+. About $17.
Ghost Pines Red Blend “Winemaker’s Blend” 2009, Napa County 46%, Sonoma County 36%, San Joaquin County 18%. (A Gallo label.) Cabernet sauvignon 33%, petite sirah 29%, zinfandel 22%, merlot 10%, syrah 6%. Solid, well-made, symmetrical and unexciting; good acidity and smooth tannins, tasty black fruit flavors, but lacks personality and delineation. Maybe it would be O.K. at five dollars less. Very Good. About $20.
Highflyer Centerline 2008, California. 14.8% alc. 81% syrah, 12% petite sirah, 4% tempranillo, 3% zinfandel. Deep purple-black with a motor oil-like sheen; very intense, very concentrated; black currants, black raspberries and plums with some plum-skin bitterness and underbrush on the finish; iron and iodine, exotic, wild, coats the mouth with brooding tannins and yet elevating touches of sandalwood, cloves and fruitcake; still, needs a year or two or a huge medium-rare steak hot and crusty from the grill. Try 2013 through 2017 to ’19. Excellent. About $20.
Gundlach Bundschu Mountain Cuvée 2009, Sonoma County. 13.9% alc. 42% cabernet sauvignon, 28% merlot, 17% cabernet franc, 6% zinfandel, 3% syrah, 3% petit verdot, 1% malbec. Dark ruby color; packed with spice, earth, shale-and-slate-like minerality; very intense and concentrated, pretty damned densely tannic and oaky; robust, almost exuberant, but needs a couple of years to ease the reins of its furled nature (furl its reins? rain on its fur?). Try 2013 or ’14 through 2018 or ’19. Very Good+. About $24.
Kayra Imperial 2008, Elazig, Denizli, Turkey. 14% alc. Okuzgozü 80%, bogazkere 6%, syrah, 7%, petit verdot 7%. Very dark ruby-purple; bright, vivid, very spicy; blueberries and mulberries, smoke and graphite-like minerality; very appealing, furry tannins and a velvety texture, but oak and tannin also give it some structural rigor, all being nicely composed and well-knit; a bit of austerity on the finish. A fascinating wine. Very Good+. About $25.
Esporão Reserva 2009, Alentejo, Portugal. 14.5% alcohol. A blend of aragonez (that is, tempranillo), trincadeira, alicante bouschet and cabernet sauvignon. Color is inky-purple; first impression: oak and tannins pretty blatant; smoky, fleshy and meaty, lots of spice, touch of mint, slightly herbal, dark and succulent black fruit flavors; there’s a personality here waiting to unfold but give it a year or two or three. Very Good+. About $25.
Spelletich 3 Spells Blend GHK Red Wine 2007, Napa Valley. 14.2% alc. 57% merlot, 28% sangiovese, 15% cabernet sauvignon. Dark ruby-purple; rates an initial “wow”; ink, iodine and iron, graphite, lavender and licorice, violets and bittersweet chocolate; black and red cherries, raspberries and plums; smooth and mellow but something born free about it, almost feral; plush and voluptuous but held in check by resonant acidity, substantial tannins and granite-like minerality; definitely Californian and all the better for it. 300 cases. Now through 2015 to ’17. Excellent. About $26 and Worth a Search.

I didn’t produce a Friday Wine Sips post this week, and I’m not going to do it today, so why not be forward-looking with the Wine of the Week?

I made the Bindi Sergardi Chianti Colli Senesi 2008, Toscana, one of my “Great Bargains of 2011.” I missed the rendition of 2009, but recently tasted the 2010, and it’s even better than its cousin from ’08. Chianti Colli Senesi means “Chianti from the hills of Siena,” a designation that gives you an idea where the D.O.C. fits within the geography of Tuscany, that is to say, Siena is about 32 miles south of Florence. The rivalry between Siena and Florence, the latter long considered the center of the Tuscan wine trade, goes back a thousand years, and at sporting events today, some Sienese may taunt their Florentine counterparts with “Remember Montaperti” — all in good fun! — a great battle the Sienese won on September 4, 1260. They have long memories in Europe.

Made entirely in stainless steel from 100 percent sangiovese grapes, Bindi Sergardi Chianti Colli Senesi 2010 offers a beautiful limpid cerise color and incredibly attractive aromas of red and black cherries, red currants, orange rind, black tea and cloves. The wine is quite dry yet juicy with black and red fruit flavors, touched with something slightly exotic like sandalwood and pomegranate, and enlivened by bright acidity, hints of mulberries, potpourri and pomander, and a persistent graphite quality. The texture is soft, almost velvety, but the tannins that burgeon from mid-palate through the finish bring in elements of briers, underbrush and dried porcini. Drink now through 2013 or ’14 with pizza, pasta dishes with tomato sauces and grilled beef, veal or lamb. Charming but with sufficient heft to be taken seriously. 13.5 percent alcohol. Very Good+. About $15, a Terrific Value.

Imported by Le Vignole Fine Wines, Memphis, Tenn. A sample for review.

I first tasted the wines of Tenuta di Valgiano in March 2006, at the third “Return to Terroir” event in New York. I returned to that city at the end of February this year for the latest manifestation of that gathering of biodynamic wineries and tried the wines again. Happily, I see no reason to reject my initial notes, which followed the lines of “wonderful … fabulous… great character & tone & balance … vibrant … resonant…”

The estate, distinguished by a handsome 16th Century house, lies about 10 kilometers northeast of Lucca, in one of Tuscany’s neglected vineyard regions. Most people, that is, wine consumers, know about Chianti and Brunello di Montalcino and perhaps Vino Nobile di Montepulciano, but fewer realize that wine is also made around the ancient towns of Siena and Pisa and Lucca. Tenuta di Valgiano is owned by husband-and-wife Moreno Petrini and Laura di Collobiano; she seems to be the face of the winery, traveling, officiating at tastings, giving interviews.

Tenuta di Valgiano has been run on biodynamic principles since 2002. In an interview with earthwine in April, Laura di Collobiano listed the methods utilized in the estate’s vineyards: sowing of various herbs and green manure, clay, copper and sulfur treatments, biological action against parasites, and careful management of the leaf canopy – hence yield, quality, health of the vines, and aromatic characteristics of the wine have improved. I find this recitation fascinating, because the practices di Collobiano mentions are, it seems to be, only common sense when farmers, vineyard managers and winemakers approach their jobs in truly thoughtful fashion. Of course one would want to exercise “careful management of the leaf canopy;” that has nothing to do with the philosophy of biodynamic farming.

“Green manure” is not the fresh poop of young cows; the term refers to the use of cover crops sown between rows of vines to retain nitrogen in the soil or to suppress weeds. Among the first group are cowpeas, soybeans, sweet clover and vetch; among the latter are such non-leguminous plants as millet, sorghum and buckwheat. I have trod the earth of many vineyards around the world that employ “green manure” techniques — the rows also look very pretty — and most of them did not operate by the methods of biodynamism but under the assumption that cover cropping made sense economically and agriculturally.

“Biological action against parasites” generally means using good insects to fight bad insects — sort of like good cholesterol and bad cholesterol — the approved predators including dragonflies and damselflies, mantids, lacewings, beetles and some species of wasps and ants. Again, many practitioners of sustainable or organic farming employ the techniques of “biological control”; they are not limited to biodynamic followers.

So while Petrini and di Collobiano subscribe, according to their statements, to the principles, the philosophy and the practices of the biodynamic movement, it sounds to me more as if their procedures embody a sensitive deployment of discrimination, deliberation and common sense as applied to the health of the vines and the well-being of the soil.

The property produces four wines, a bianco and rosso Palistorti di Valgiano; the single-vineyard Scasso dei Cesari, 100 percent sangiovese; and the simply named but powerfully framed Teunta di Valgiano, a blend of sangiovese, merlot and syrah.

Imported by several small companies. Cropped image of Laura di Collobiano from
The winsome and terrifically appealing Palistorti di Valgiano 2010, Colline Lucchesi Bianco, is a blend of 50 percent vermentino grapes, 25 percent trebbiano and malvasia and 25 percent chardonnay and sauvignon blanc. It’s fresh and clean and bright, an amalgam of almond and almond blossom, roasted lemon and lemon balm with a touch of lime peel; there’s a hint of hay, and a touch of the sea about it in an intriguing whiff of sea-salt and salt-marsh. Spare and elegant, permeated by flint and limestone-like minerality, Palistorti Bianco 2010 still yields a gorgeous, almost golden texture as it unfurls aspects of dried spice and flowers, citrus and stone-fruit flavors and frisky acidity. Now through the end of 2012 or into 2013, with grilled fish or shellfish or marine-based pastas and risottos. Excellent. About $17 to $22.
The blend of the Palistorti di Valgiano 2009, Colline Lucchesi Rosso, is 70 percent sangiovese, 20 percent merlot and 10 percent syrah. The wine is clean, fresh and very spicy, deeply imbued with scents and flavors of ripe black and red currants, blueberries and plums permeated by elements of briers and brambles and undertones of dried fruit and flowers, orange zest and black tea. Moderately dense but well-behaved tannins, vibrant acidity and a touch of mossy earth and granite-like minerality support juicy but not lush or blatant fruit, all this devolving to a mineral-packed and slightly austere finish. This calls for burgers, red-sauce pasta, barbecue brisket or a steak. 14 percent alcohol. Very Good+. About $17 to $22.
The flagship Tenuta di Valgiano 2008, Colline Lucchesi, is a serious wine with a structure that’s almost brooding in its intensity and concentration, yet it comports itself with finely honed dignity and a sense of resilience and expansiveness; in other words, great character, tone and presence in a wine that will begin to unfurl from about 2014 onward. It’s a blend of 60 percent sangiovese grapes and 20 percent each merlot and syrah that even in this state of youthful power and darkness manages to feel elegant in its balance and dimension. It’s not easy to spend time with a wine at a trade event, but I happened to take my meager glass of Tenuta di Valgiano 2008 to a fairly secluded corner and swirl, sniff and sip for a few minutes. Even that brief acquaintance allowed the wine to bloom a bit, so while the color of course remained deep kingly ruby-purple, my nose detected beguiling elements of lavender and violets, dusty graphite, a hint of iron and iodine and, almost more implied than in evidence, spiced and macerated black and red currants, plums and mulberries. Enormous potential, but the patient will give it two or three to five years. 14.5 percent alcohol. Excellent. About $55 to $60.

Image, much cropped, from

I know, you’re thinking, “F.K., why don’t you just call this weekly series Saturday Wine Sips, since you seem to have so much trouble getting the thing written and posted on Friday?” Well, because Friday is the lead-in to the weekend, and I think of this series as brief reviews of wines My Readers would like to find for their weekend (moderate) drinking enjoyment. So I miss by a day here and there! So what!

A group of Italian wines today, whites and reds from Tuscany and Piedmont, including one of the best wines made from vermentino grapes that I have encountered; there’s also an excellent Dolcetto and Nebbiolo. As usual with the Friday Wine Sips, even when I post on Saturday, I deliberately keep matters brief and decisive by striking to the heart of the thing and eliminating the usual data about history, specific geographical matters, winery personnel and so on. What you read is what you get. The Poggiotondo wines were samples for review; the others were tasted at a wholesaler’s trade event.
La Scolca White Label Gavi 2010, Piedmont. 13% alc. 100% cortese grapes. Pale straw-gold color, faint green highlights; spiced lemon with a touch of lemon balm, hints of almond and almond blossom, peach and pear; crisp, lively, alert; pleasing texture infused with limestone-and-shale-like minerality; spicy finish. Very attractive for drinking through the end of 2012. Very Good+. About $18.
Poggiotondo Vermentino 2011, Toscana. 13.5% alc. 100% vermentino grapes. Radiant pale gold; fresh and floral as a spring garden; yellow plums and thyme, roasted lemon and pear; clean, bracing sea breeze and salt marsh astringency; quite spicy, very dry, scintillating acidity and limestone-like minerality supporting ripe stone-fruit flavors; long spice-thronged finish. Now through 2013 or ’14. One of the best vermentino wines I have encountered. Excellent. About $20, a Notable Value.
Poggiotondo Rosso 2010, Toscana. 12.5% alc. 40% sangiovese, 30% merlot, 30% syrah. I was not as impressed by the Poggiotondo red wines as by the Vermentino, but I definitely liked the Rosso better than the Chianti. Simple and direct and tasty; gushes with spicy red and black fruit scents and flavors balanced by bright acidity and sleek, moderately chewy tannins; the finish adds leather, briers and brambles. A decent quaffer for red sauce pasta dishes, pizzas and burgers. Drink through the end of 2012. Very Good. About $11.
Poggiotondo Chianti Cerro del Masso 2009, Toscano DOCG. 13% alc. 80% sangiovese, 10% merlot, 5% each syrah and colorino. A curious marriage of bland and harsh; takes rusticity to the edge of roughshod. Sangiovese deserves better. Not recommended. About $15.
Marziano Abbona Dolcetto Dogliani “Papa Celso” 2009, Piedmont. 14% alc. 100% dolcetto grapes. Dark ruby color with a violet-magenta cast; warm, fleshy, meaty floral bouquet, spiced and macerated red and black currants and plums, undertones of lavender and leather; quite earthy, with touches of moss and underbrush, a little spare and austere yet almost succulent in texture, almost velvety; a graphite-like strain of minerality through the finish keeps it in line. Now through 2015 or ’16. Excellent. About $30.
Marziano Abbona Barbera d’Alba “Rinaldi” 2009, Piedmont. 14.5% alc. 100% barbera grapes. Dark ruby-purple; leather, plums and mulberries, briers and brambles, a little fleshy and floral; very dry, packed with dried spices and dried red and black fruit flavors; fairly foresty, burgeoning underbrush, austere from mid-palate back through the finish where it picks up some granite-like minerality and a bit of heat. Now through 2015 to ’16. Very Good+. About $30.
Marziano Abbona Nebbiolo d’Alba “Bricco Barone” 2009, Piedmont. 14% alc. 100% nebbiolo grapes. Classic. Deep ruby-purple; tar, earth, violets and truffles, rosemary and its bit of resiny astringency, black currants and plums; full-bodied, dense, very dry, jammed with finely milled and sifted tannins, graphite elements and woody spices; touches of fruitcake, potpourri and bitter chocolate; long, spun-out finish. Demands rabbit fricassee, game birds, venison. Now through 2016 or ’17. Excellent. About $30.

It’s a really nice day, the temp in the 80s, bright sun, blue sky, soft breeze, snoozing dogs scattered all over the backyard, looking as if they dropped from airplanes. Perfect time and place to open a bottle of rosé. So I did.

This is the Benessere Vineyards Rosato 2011, Napa Valley, a blend of 69 percent sangiovese grapes, 23 percent merlot and 6 percent sagrantino, a red grape grown in eastern Umbria around the incredibly cute hill-town of Montefalco. The color of this rosé is not super-pale but rather a ruddy copper-salmon hue. The bouquet is a beguiling weaving of ripe and slightly fleshy raspberries and strawberries with a darker tinge of mulberry; give it a moment or two in the glass and the wine brings up hints of spiced peach, nectarines, apple skin and dried orange zest. Though the texture is soft and appealing, the wine is quite dry and possesses the brisk acidity and pert limestone-tinged minerality for true structure and refreshment, while the citrus-permeated red fruit flavors are downright delicious. 13.5 percent alcohol. Production was 145 cases. Excellent. About $16, and Worth a Search.

A sample for review.

The tale has often been told about how the wine we known as Brunello di Montalcino was created by Ferruccio Biondi-Santi (pictured at right) on his Tuscan estate Il Greppo and first bottled in 1888. The family was the only producer of Brunello di Montalcino until after World War II and had, in fact, released the wine only in 1888, 1891, 1925 and 1945, a fact that testifies to incredibly rigorous standards and deep pockets. As the wine’s prestige grew after the war, the number of producers markedly increased, particularly in the 1980s and ’90s.

The original regimen of barrel-aging for Brunello di Montalcino was a long 42 months, a procedure that resulted — no surprise — in wines of great hauteur and austerity that demanded many years, if not decades, to mellow. That requirement was lowered to three years barrel aging in 1990 and two years in 1998, though Brunello di Montalcino must still age four years before release in a combination of barrel and bottle-aging; it’s the producer’s prerogative as to what that process will be. The wine, first by custom and then by law, must be made from 100 percent sangiovese grapes, a regimen with which many winemakers disagree, seeing the necessity to blend portions of other grapes to soften the wine’s somewhat rigid character.

While modernization has come to all parts of Tuscany, Biondi-Santi serenely follows the path it forged generations ago. Ferruccio’s grandson Franco oversees the estate and the august reputation of its wines today, while his son Jacopo, who founded his own estate in Maremma in 1996, has broken away from the family after disagreements with his father. (The image above, from, reveals Biondi-Santi father and son in an apparently rare mood of shared good humor.)

In this post, we look at one of Jacopo Biondi-Santi’s best-known wines, Sassoalloro, in its rendition of 2008, and the Biondi-Santi Brunello di Montalcino Annata 2005; both were made completely from sangiovese grapes. Are the wines different? Does the Pope wear a funny hat? Of course they’re different, but each is engaging and fully engaged in its vastly diverse task.

Imported by Vision Wines & Spirits, Secaucus, N.J. These wines were samples for review.
The Biondi-Santi Brunello di Montalcino Annata 2005 aged 36 months in large Slovenian oak barrels; the vines for this wine are a minimum of 25 years old. From beginning to end, the wine is a monument to the sangiovese grape. The extraordinary bouquet is an intense and lofty amalgam of dried red and black currants and red cherries, violets and graphite, oolong tea, sandalwood, leather and moss and mushrooms, all seemingly ground by some ethereal mortar and pestal of the gods; you could live in it. While this bouquet is fantastically warm, spicy, inviting and seductive, in the mouth matters quickly turn serious; I did not use the word “monument” casually. The Biondi-Santi Brunello di Montalcino Annata 2005 is dense with iron-clad and finely-milled tannins and dry in an almost ecclesiastical way, in the sense of ancient, dusty wood polished by centuries of use and permeated by the slightly bitter austerity of old incense. The earthy aspects hinted at in the bouquet — the tea, graphite, leather, mushrooms and moss, along with some dusty dried porcini — penetrate the wine’s structure to its deepest foundations, while the clean, bright architecture of acidity gives it amazing vibrancy, despite its formidable depth and dimension; the finish is long, somber and dignified. Old-fashioned? You bet. Do I mind? Not a bit. Try from 2014 or ’15 through 2025 to ’30 with roasted game birds or pappardelle with rabbit sauce. Alcohol content is 13.5 percent. Production was about 5,876 cases. Exceptional. About $149.

The appellation for the Jacopo Biondi-Santi Sassoallora 2008 is Scansano, in southwestern Tuscany not far from the seacoast. The wine aged 14 months in untoasted French barriques, that is, small 60-gallon oak barrels. The color is deep ruby with a faint magenta rim; the bouquet is indeed sangiovese — violets and sour cherry, red currants with a touch of blueberry, black tea and brambles, a hint of pomander — but with a fruity and fruitful intensity of ripeness and immediate appeal, a pointed thrust of lead pencil, licorice and bay leaf, all marked by clarity and freshness. The wine is smooth and supple in the mouth, a stream of lithe, concentrated, spicy black and blue fruit flavors wrapped in velvet and tied off with graphite-like minerality and resonant acidity; firm, slightly chewy tannins plow through the long, spice-and-dust packed finish. New-fangled? You bet. Do I mind? Not a bit. 14 percent alcohol. Begs, I mean freakin’ begs, for a medium-rare rib-eye steak, smokin’ from the grill or one of those Florentine steaks for two, sliced and crunchy with rock salt. Drink now through 2018 to ’20. Excellent. About $30.

Sangiovese is the primary grape of Tuscany, of singular important to three regions: In the typically blended Chianti, though 100 percent sangiovese is allowed (with Chianti Classico and Chianti Classico Riserva); in Brunello di Montalcino, where it is the only grape authorized, though many producers would like to change that regulation; and in Vino Nobile di Montepulciano, where the wine is also a blend and the sangiovese grape is known as prugnolo gentile, one of many variations on the grape’s name in Tuscany.

Vino Nobile di Montepulciano is not as well-known as Chianti and Brunello, and its wines tend to be more rustic (or regarded as more rustic by reputation) than its cousins. Our example today in the Wine of the Week, however, may be robust and full-bodied, but it’s certainly not rustic. The Avignonesi 2007, Vino Nobile di Montepulciano, marries the sangiovese grape’s typical sour cherry, slightly bitter foresty nature with a deep, vibrant earthy, graphite character. The wine is a blend of 85 percent prugnolo gentile (sangiovese), 10 percent canaiolo nero and 5 percent mammolo; it aged 18 months in large oak casks and 18 months in second use French barriques. There’s great, supple firmness in the structure, yet the wine is drenched in red and black fruit flavors (and a hint of pomegranate) permeated by alluring notes of coffee and tobacco, potpourri and oolong tea, bay leaf and rosemary (with that touch of resin), while it’s packed with spices from the whole redolent, savory box. Tannins are immense, dense, chewy, and the whole package, indeed, feels multi-dimensional in size and scope. The finish is long, dusty, resonant and ultimately balanced and integrated. 13 percent alcohol. This may not be as sophisticated as many of the wines emanating from its neighboring regions, but, boy, you won’t care about that when you sit down with a bottle and a medium-rare ribeye steak, hot and crusty from the grill. Drink 2013 or ’14 through 2018 to ’22. Excellent. I paid $26; prices around the country range from about $23 to $30.

Imported by Classics USA, Napa, Ca.

An Italian pinot grigio and a Chianti Classico, and you’re thinking, “Ho-hum, hum-drum,” but you couldn’t be more wrong. Each is a superior and eloquent expression of grape variety and geography, and they should not be missed.

Imported by Quintessential, Napa Cal. These wines were samples for review, as I am required to inform my readers by the FCC, though print journalists are not so required.
Pinot grigio here, pinot grigio there, blah blah blah, and then I run across a pinot grigio wine that gives the distinct impression that it performs exactly as the grape was meant to perform in its Platonic ideal. This one is the Ascevi Luwa Pinot Grigio 2010 from Italy’s Collio D.O.C. in the northeastern Friuli Venezia Giulia region, right up near the border with Slovenia. Made completely in stainless steel, this pinot grigio exudes a floral-fruity-mineral-laced presence that feels not only irresistible but totally authentic and inevitable. The color is pale yellow-gold; the nose is a remarkable weaving of roasted lemons and lemon balm, verbena and mint, dried thyme, almond and almond blossom, a touch of hay or straw, and then, after a few moments in the glass, comes a waft of a bracing iodine-tinged salt-marsh briskness. No, friends, this is not your ordinary pinot grigio. In the mouth, the wine is smooth and sleek, tasty indeed with lemon, lime and lime peel flavors highlighted by cloves and a hint of licorice, all bolstered by crisp, clean acidity and a burgeoning limestone element, wrapped, finally, by a persistent lime-grapefruit finish. 12.5 percent alcohol. This is almost too good to serve merely as an aperitif, or if you ask it to perform such function make certain to accompany it with snacks like grilled baby octopus or white bean-and-sage bruschetta or a selection of mild charcuterie. Drink now through the end of 2012. Excellent. About $19.
Italy, again, this time Tuscany, for the Vignole 2008, Chianti Classico, a wine made along modern lines — “modern” since the 1980s — that manages to be completely and happily old-fashioned in effect. The decree of 1984 called for a minimum of 75 percent sangiovese grapes and permitted small amounts of the traditional blending grapes for Chianti Classico, up to 10 percent red canaiolo grapes and five percent white trebbiano and malvasia, and up to 15 percent of what were called “authorized” grapes, that is nontraditional “outsider,” i.e., international, grapes such as merlot, syrah and cabernet sauvignon. The Vignole 2008 forgoes the traditional grapes by adding 15 percent merlot to 85 percent sangiovese. Aging in small French barriques is close to ubiquitous in Tuscany now, though Chianti Classico usually is not put through new oak and is better off so. This estate, located in Panzano, noted as a superior site for Chianti Classico since the mid-19th Century, ages the merlot in medium-size casks and the sangiovese in barriques, each for 12 months, followed by two years aging in bottles.

I was completely beguiled by the bouquet of the Vignole 2008, Chianti Classico, a nuanced amalgam of slightly spiced and macerated blueberries and cranberries, with touches of mulberries and plums and undertones of briers and brambles and some wild, woody, foresty aspect; eight or 10 minutes in the glass bring out hints of rose petals and pomegranate. Those earthier elements, the warmth and spice, the red and blue fruit gather in the mouth to be cushioned by dense but soft, supple tannins and subtly-expressed oak, all unfolding around a core of black tea, dried orange zest, sandalwood and potpourri, and enlivened by bright acidity that cuts a swath on the palate. What a pleasure to drink a Chianti Classico — this was with our Saturday Movie Night pizza — that’s not over-extracted or a slave to new French oak or New World dictates. 14.5 percent alcohol. Drink now through 2014 to ’15 with rabbit or veal or small game birds. Excellent. About $37.

It’s been raining for two days is this neck o’ the woods, the temperature is dropping like drones over Afghanistan and we lie poised under threat of snow ce soir. I guess Ol’ Man Winter, wily bastard, is chuckling up his frost-rimmed sleeve right about now. (Which means that the dogs have basically been confined to quarters for two days, and if you don’t believe things are getting pretty damned high-strung …) Obviously it’s time for a robust, flavorful red wine to go two throws out of three with that cauldron of short ribs you have toiling and troubling on the stove this very moment. My recommendation, at least on this direful Monday, is the Pèppoli Chianti Classico 2008 from Antinori. Whereas many other producers in Tuscany are enamored of new French oak barrels — “they’re French! they must be better!” — Pèppoli follows local tradition by being put into large Slovenian oak casks, with 10 percent going into American oak, all this for nine months. The result is a highly aromatic wine that teems with notes of oolong tea, orange rind, black currants and plums, leather and violets and, after a few moments in the glass, hints of cloves and fruitcake. Really heady stuff, though the stuffing comes as the black and red currants and plum flavors slide through your mouth with their display of supple tannic grip and sprightly acidity and a texture balanced between lithe and luxurious. The wine builds in intensity and depth as the minutes elapse, developing richness and concentration, yet it never ceases to offer warmth and generosity. This is a blend of 90 percent sangiovese grapes, with 10 percent merlot and syrah. 13 percent alcohol. Drink now through 2013. Excellent. About $27, though often discounted around the country to $20 or less.

Imported by Ste. Michelle Wine Estates, Woodinville, Wa. A sample for review, as I am required to inform you by the FCC.

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