Busi Chianti Rufina Riserva 2012
12 bottles with free shipping for: $336.00
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| Country: | Italy |
| Regions: | Tuscany Chianti Rufina |
| Grape Type: | Sangiovese |
| Wineries: | Busi Travignoli |
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
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.
The newest addition to our Rubus family, The Terraces Collection Pinot Noir, is in the house!
Rubus is a private label created and used by Kysela Pere et Fils, LTD in order to buy, bottle and market wine found at an incredible quality/price ratio. Over the past few years it has become an international brand, encompassing wines from various continents, all of which are hand selected by Fran Kysela MS.
Rubus is a true representation of quality for the consumer at an excellent price.
This 100 % Pinot Noir from the Waipara Valley of New Zealand is made by Sherwood Estate winery. It's made from clone types D 113, D 777 & UCD 5 (Pommard Clone). The Pommard Clone is the most planted Pinot clone in Oregon and is often responsible for intense red or black fruit aromas. Rubus Pinot Noir has been aged in a selection of Sherwood's best barrels.
This Pinot Noir displays rich berry fruit and plum aromatics supported beautifully by oak complexity. The palate is full and round with texture and impressive length in the finish. It's great with red meats, such as hearty lamb, and full-flavored white meats.
"Medium dark garnet color. Aromas and flavors of roasted beets, chocolate yogurt, and dried cherries with a silky, vibrant, dry-yet-fruity light-to-medium body and an engaging, medium-long vanilla nut brittle, delicate spices, and cherry cola finish with fine tannins and light oak. A vibrant and superbly refreshing pinot noir."
- Beverage Testing Institute (December 13th 2016), 90 pts + GOLD MEDAL
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Sweet, savory aromas lead the way, sort of a mineral-laden black fruit---dark berries and plums. Smoke, dried herbs, violet, meat, wet stones and a hint of ironstone complete the package. It penetrates yet is a broad fragrant expression. I've always felt the aromatic range of this wine has its foundation in the four clones we use.
The black fruits continue on the palate, with black cherry, dark plum and spices echoing the aroma. While it's rich, almost luxurious, there's a tannic foundation and a structured acidity. Floral and earthy, the dried herbs and stones emerge here too, along with tobacco, thyme and lavender. This is a food-lover's Syrah, with weight, brightness and dimension.
(Clones 174, 383, 99 and Phelps) Vineyards: Ciel du Cheval Ranch at the End of the Road Classic Red Mountain character defines the Syrah La Côte Rousse, despite being the product of a cooler vintage. The warm site vineyards, Ciel du Cheval and Ranch at the End of the Road accumulated more heat than our other sites and ripened the four Syrah clones to a greater extent; we’ve never seen Red Mountain deliver less than full physiological maturity, every vintage. Nevertheless this vintage retains a vibrancy and energy that isn’t often found on Red Mountain.
Review:
The 2015 Syrah la Cote Rousse is a blockbuster Syrah from Red Mountain that’s from the Ranch at the End of The Road and Ciel du Cheval vineyards. It’s a mix of four different clones and is brought up in barrel. This deep, inky, seriously black Syrah gives up Hermitage-like notes of scorched earth, charred meats, graphite and licorice. It’s a big, concentrated effort that’s going to benefit from short-term cellaring and keep through 2035. Robert Parker 96 Points
Finca Sobreno Ildefonso Toro is made from 100% Tinta de Toro
Very Old Vines (Minimum 80 years of age)
Aged in 100% new French Oak Barrels for 18 months + 12 months in the bottle
The wine is produced in very limited quantity from the estate's oldest vineyards (80 years old vines) and is fermented in 2,000-liter open-top fermentation vats. Our winemaker punches down the cap by hand three times a day using the traditional pigeage method to ensure optimal extraction.
The name of the wine is the surname of the San Ildefonso family, father Roberto and daughter Paloma, and represents the apex of their winemaking tradition.
Tasting notes
Deep cherry color.
Very expressive, elegant and complex with ripe fruit, mineral notes, sweet spices, chocolate aromas and intense toasts.
Powerful, tasty, round and very smooth. We find again black berries, mineral notes, chocolates with roasted aromas. Very long after taste.
Soil types:
The soil is formed by sediments of sand, clay and limestone, which produce a dark lime-bearing topsoil, with fine and coarse sands.
This year we had low rain falls getting very healthy bunches. Besides, cool nights and not very hot days at the end of the cycle were excellent for a complete ripening of the grapes, full of nuances.
Winemaking and aging
The fruit is manually selected and picked in small cases. After destemming the grapes are stored in 2.000 liter open fermenter tanks and cold maceration at 8ºC during 8 days. Three times a day the cap of the skins is submerged manually (pigeage) and after the alcoholic fermentation is finished at a controlled temperature, the wine is macerated until the wine maker determines the appropriate extraction polyphenols. The malolactic fermentation is carried out in new French oak barrels. The wine was aged in new French oak barrels for 16 months, followed by another 12 months minimum in the bottle.
Ideal for red meats, lamb, roasted meat and strong cheeses
