" We don't sell the wine without touching the vine "
Busi Chianti Rufina 2018 (half-bottle)
Our Price: $10.00 $9.00
$9.00
| Country: | Italy |
| Region: | Tuscany |
| Wineries: | Busi Travignoli |
| Grape Type: | Sangiovese |
| Vintage: | 2018 |
| Bottle Size: | 375 ml |
Product Description
Busi Chianti Rufina (Half Bottle) is made from 100% Sangiovese.
Fresh, fruity, with classic tart cherry.
Appearance: ruby-red in color.
Aroma: clean, floral notes.
Flavor: well structured and harmonic on the palate; easy drinking with a soft and lingering finish. Ageing potential: 10/15 years.
Production area: amidst the hills of Pelago in the Chianti Rufina D.O.C.G. area, with a soil composition of marly, calcareous clay as typically found in the Arno valley east of Florence.
Aspect: south-facing.
Altitude: 200/350 m above sea level.
Cultivation method: spurred cordon.
Harvest period: from the 20th of September until the middle of October.
Vinification: the grapes are fermented in stainless steel tanks at a controlled temperature (26/28°C) for 10 days before racking and malolactic fermentation in stainless steel. After fermentation the wine is put into wooden barrels.
Fermentation in stainless steel at controlled temperatures for 7 to 8 days, with an additional 3 to 4 days on the skins. The wine is then racked and goes through malolactic. It is then racked again and stays another 7 months in stainless steel.
Adapts well to both light and more substantial dishes.
Winery: Busi
The Busi Estate
The winery was founded in the 1700’s and has been operated by the Busi family since the 1800s. Grapes have been grown on the property since the 1400’s. The property is partially surrounded by the vineyards of Frescobaldi, in the heart of the Rufina zone where wine has been produced since the 15th century.
The farm also produces olive oil within the confines of the group Laudemio, which is olive oil that is extra virgin in quality, vintage date, and less than .02% acid (normal extra virgin is .05% acid).
Giovani Busi is the winemaker with the advice of internationally enologist Giacomo Tachis. The cellars date backt to the 12th century but equipped with the latest technology.
The Busi Vineyard
Total farm size 90 hectares (222.3 acres): 60 hectares of vines (148.2 acres), 25 hectares of olive trees. The vineyard surface is broken down as follow:
A. 50.5 ha Chianti Rufina
B. 8.0 ha Cabernet Sauvignon
C. 1.0 ha Chardonnay
D. 0.5 ha Merlot
Chianti Rufina, the smallest Chianti area, is located northeast of Florence on the sandy calcareous lower slopes of the Apennines. It is said to be "one of Tuscany's most priviliged vineyard areas where Chianti reaches heights of size and longevity rivalled only on privileged parts of Classico".
The Chianti Rufina vineyard is planted on clay, marl and calcareous soil with a large percentage of rocks stones for good drainage. The vines are an average of 10-25 years old.
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Bastgen Berncastel-Cueser Weisenstein Riesling Spatlese Trocken is made from 100 percent Riesling.
Bright, clean, fresh and zesty. Grapefruit like flavors. Fruity aromas and a nice minerality, typical of the Riesling grape grown on blue slate soil. Round, rich and a very long finish. The grapes for this wine are vigorously selected. Botrytis is not tolerated. At harvest the grapes are fully ripened, have a golden color, and a soft tartness. After a long spontaneous fermentation in a traditional 1000L barrel, the wine just reaches the dry stage. This gives the wine a creamy structure that interplays with ripe yellow and exotic fruit aromas.
They meticulously tend 4.5 ha (11.11 acres) of which 80% is Riesling. The soil is made of slate. Their vineyards are located in Kesten and Brauneberg, on a steep terrace, and planted to 50-year old vines. Fortunately for Bastgen, they own part of the famous Brauneberger Juffer Sonnenuhr. The vines produce very small, ripe berries that are very tasty.
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Busi Chianti Rufina is made from 100% 100% Sangiovese
Fresh, fruity, with classic tart cherry.
Appearance: ruby-red in color.
Aroma: clean, floral notes.
Flavor: well structured and harmonic on the palate; easy drinking with a soft and lingering finish. Ageing potential: 10/15 years.
Adapts well to both light and more substantial dishes.
Production area: amidst the hills of Pelago in the Chianti Rufina D.O.C.G. area, with a soil composition of marly, calcareous clay as typically found in the Arno valley east of Florence. Aspect: south-facing. Altitude: 200/350 m above sea level. Cultivation method: spurred cordon. Harvest period: from the 20th of September until the middle of October. Vinification: the grapes are fermented in stainless steel tanks at a controlled temperature (26/28°C) for 10 days before racking and malolactic fermentation in stainless steel. After fermentation the wine is put into wooden barrels. Fermentation in stainless steel at controlled temperatures for 7 to 8 days, with an additional 3 to 4 days on the skins. The wine is then racked and goes through malolactic. It is then racked again and stays another 7 months in stainless steel.
Busi Chianti Rufina 2012 (Half Bottle) is made from 100% Sangiovese.
Fresh, fruity, with classic tart cherry.
Appearance: ruby-red in color.
Aroma: clean, floral notes.
Flavor: well structured and harmonic on the palate; easy drinking with a soft and lingering finish. Ageing potential: 10/15 years.
Production area: amidst the hills of Pelago in the Chianti Rufina D.O.C.G. area, with a soil composition of marly, calcareous clay as typically found in the Arno valley east of Florence.
Aspect: south-facing.
Altitude: 200/350 m above sea level.
Cultivation method: spurred cordon.
Harvest period: from the 20th of September until the middle of October.
Vinification: the grapes are fermented in stainless steel tanks at a controlled temperature (26/28°C) for 10 days before racking and malolactic fermentation in stainless steel. After fermentation the wine is put into wooden barrels.
Fermentation in stainless steel at controlled temperatures for 7 to 8 days, with an additional 3 to 4 days on the skins. The wine is then racked and goes through malolactic. It is then racked again and stays another 7 months in stainless steel.
Adapts well to both light and more substantial dishes.
Busi Chianti Rufina is made from 100% 100% Sangiovese
Fresh, fruity, with classic tart cherry.
Appearance: ruby-red in color.
Aroma: clean, floral notes.
Flavor: well structured and harmonic on the palate; easy drinking with a soft and lingering finish. Ageing potential: 10/15 years.
Adapts well to both light and more substantial dishes.
Production area: amidst the hills of Pelago in the Chianti Rufina D.O.C.G. area, with a soil composition of marly, calcareous clay as typically found in the Arno valley east of Florence. Aspect: south-facing. Altitude: 200/350 m above sea level. Cultivation method: spurred cordon. Harvest period: from the 20th of September until the middle of October. Vinification: the grapes are fermented in stainless steel tanks at a controlled temperature (26/28°C) for 10 days before racking and malolactic fermentation in stainless steel. After fermentation the wine is put into wooden barrels. Fermentation in stainless steel at controlled temperatures for 7 to 8 days, with an additional 3 to 4 days on the skins. The wine is then racked and goes through malolactic. It is then racked again and stays another 7 months in stainless steel.
Busi Chianti Rufina Riserva is made from 100% Sangiovese
Vineyards: Travignoli, a name which literally means “Tra Vignoli” (between the vineyards) is located in the middle of Frescobaldi’s Nipozzano vineyard in the heart of the Rufina zone. There is documented evidence that wine was first produced there in the 5th C BC by the Etruscans who called it “Nectar of the Gods”. The Church acquired the land and constructed the cellars in 1100.
Count Busi and his family acquired the estate in the 1800’s. Overall, 91
hectares belong to the estate. The 60 hectares of vineyards are excellently
position on the slopes with a southerly exposure at an elevation between 270 to 370 meters. Clay, marl and calcareous soil with a large percentage of rocks and stones for good drainage. Vines are an average of 10–25 years old.
Harvest: October– by hand.
Yield per hectare: 40 Quintals per hectare
Vinification: Fermentation in stainless steel at controlled temperatures for 7 to 8 days with an additional 7 to 8 days on the skins. The wine is then racked and goes through malolactic. It is then racked again and stays another 3 months in stainless steel.
Aging: 25 to 30 hectoliter barrels of Slavonian oak for 18 months and 3 months in Allier barriques. There is a period of refinement of 4 to 5 months in the bottle.
Alcohol: 13% by vol.
Color: Ruby red with garnet reflections.
Bouquet: Intense, ethereal bouquet with hints of leather, tar and ripe cherry fruit.
Taste: The flavor is full of mature fruit with nuances of leather and liquorice. The taste is complex and round and rich with character. The finish is persistent and satisfying.
Foods: Grilled, braised or roasted meats, dishes flavored with mushrooms, or rosemary. Excellent with polenta dishes.
Total Production: 3,300 cases
Enologist: Mauro Orsoni
Seña is an authentic Chilean blend made from the finest Cabernet Sauvignon, Carmenere, Merlot, Cabernet Franc and Petit Verdot varieties. The Carmenere variety adds an evident Chilean personality to the wine.
COMPOSITION: 55% Cabernet Sauvignon, 18% Malbec 15% Carmenere, 7% Cabernet Franc, 5% Petit Verdot WINEMAKER’S NOTES “Of a deep violet red colour, the complexity on the nose conceals its many subtleties, unfolding floral notes alongside red and black fruits, denoting its distinctive freshness. Several layers are unveiled delivering notes of cedar, tobacco, bitter chocolate and truffles. An elegant, tense and yet very attractive wine, it generously offers fresh and juicy fruit that reminds of blueberries, raspberries, some spices and Cuban cigar box notes. Above all, Seña 2018 is a truly captivating wine that accomplishes a unique balance between power and elegance. I believe we are beholding one of the greatest vintages ever crafted in the 25 years of Seña’s history.”
An iconic decision is made from the heart. Following the sign of his intuition, in 1995 Eduardo Chadwick pioneered a joint venture with Robert Mondavi to handcraft a world-class Chilean wine. Chadwick searched alongside Mondavi for four long years before finding the ideal terroir in Chile’s Valle de Aconcagua that spoke to their instincts. Seña is the culmination of their vision – an expression of consummate quality and character.
Review:
This is a very thoughtful Seña that shows unique aromas of warm earth, mushrooms and conifer, turning to dark berries and black olives. The palate is more glamorous with ultra-fine tannins that envelop your palate. Shows power and vibrancy at the end. Toned muscles. It’s a very intellectual wine that harkens back to the 2015. Blend of 55% cabernet sauvignon, 18% malbec, 15% carmenere, 7% cabernet franc and 5% merlot. - James Suckling 100 Points
It is hard to imagine with the Lithology range receiving 298 points out of 300 for the three single-vineyard wines, that there could possibly be a wine above them. But there is, and it is our Estate wine. Blended several times very intently by masters of their craft Philippe Melka and Michel Rolland, this is the ultimate expression of our house’s work. Positive, full-bodied, and quite powerful, there’s the expected crème de cassis and blackberry from St. Helena Cabernets, with mineral, herb, subtle tobacco and vanilla, plum skins, and pie crust, purple flowers, forest-conifer notes, and very fine tannic structure. It is a magnificent, and magnificently elegant expression of this house, and when asked recently, Monsieur Rolland stated plainly to me, “oh yes indeed – this is the best one, the best yet…”
Review:
The flagship 2018 Cabernet Sauvignon Alejandro Bulgheroni comes from a selection made by winemakers Philippe Melka and Michel Rolland, mostly from Rutherford and Oakville fruit. Aged 20 months in 78% new French oak, it has incredible aromatics of black and blue fruits, spring flowers, and graphite to go with a massive, full-bodied, concentrated style on the palate that somehow stays graceful, weightless, and elegant. This tour de force in Napa Valley Cabernet Sauvignon is guaranteed to put a smile on your face over the coming 20-25+ years.
-Jeb Dunnuck 99 Points
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Michel Rolland, Pomerol vintner and consultant to many of the world's top wineries, teamed with Washington State wine visionary Allen Shoup to produce this limited release wine.
With its intense color and inviting aromas of dark berries, licorice, baking spice and a hint of smoke, the Pedestal is a bold wine that leaves a lasting impression. Dark fruit flavors integrated with sweetness from the barrel and richness from the tannins come together seamlessly, lingering across a structured mid-palate and lengthy finish.
Winemaking: Hand-harvested grapes were double-sorted to remove green material that might impart harsh tannins, then most of the lots were cold soaked to build richness and flavor before undergoing whole-berry fermentation in 55L upright French wood tanks. This, combined with gentle pump-overs throughout fermentation, enhanced the wine’s color, texture and mouthfeel. The finished wine was aged 22 months in 85% new French oak barrels.
Review:
"The 2015 Pedestal Merlot from Long Shadows is a blend of 75% Merlot, 15% Cabernet Sauvignon, and 10% Petit Verdot aged 22 months in 85% new French oak barrels. Crème de cassis, wood smoke, scorched earth, and graphite characteristics all emerge from this rich, full-bodied, voluptuous beauty that has more mid-palate depth and richness than any other Merlot made in the state. With ample tannin, it will benefit from a year or three and keep for 15. It's a gorgeous wine."
- Jeb Dunnuck (April 2018), 96 pts
Number 83 in Wine Enthusiast Top 100 Wines of 2018
Roland Champion Champagne Le Cul du Singe Brut Nature is made from 100% Pinot Meunier.
The special Story about the name "Cul du Singe" (literally "Monkey's butt"):
"In the 70's, my Grandfather Roland and my Father François wanted to buy new lands to plant vines, but nothing was available at that time in Chouilly. They found some parcels in the Marne Valley, in the village of Verneuil. "Le cul du singe" was one of them.
One day, while my father and grandfather were both working in the plot to clean it up, an old man from the village came and watched them. Roland and François asked him why this parcel had this name. The old man remained silent for a long time, turned his beret on his head several times and said to them: Have you ever seen anything grow on a monkey’s ass? and he left without saying more.
For him, Roland and François were two strangers completely mad who wanted to grow a vineyard on this wild land!" - Carole CHAMPION
The Champagne Cul du Singe shows a brilliant gold color with coppery reflections - a hallmark of black grape varieties. In the glass, a fine effervescence nourishes a delicate and persistent foam cord. A fruity and jovial nose displays floral aromas and delicate red fruits. The palate is luscious, tonic and juicy with an energetic sap. A finish with bitter notes and grapefruit peel.
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