Ca Momi Rosso di Napa 2013

Castello Di Fonterutoli Toscana Mazzei Mix 36 is made from 100 percent 100% Sangiovese.

Castello di Fonterutoli, source of some of Italy’s most prestigious wines, is an historic property embracing an entire tranquil, centuries-old hamlet just south of Castellina in Chianti, in the heart of Chianti Classico. The estate has been in the hands of the Mazzei family for 26 generations. The Mazzei’s have been producing wine at Castello di Fonterutoli since 1435. This dynamic family has carefully safeguarded the inherent beauty and rich heritage of Fonterutoli, while simultaneously implementing measures to ensure cutting-edge quality in the vineyards and cellars.

At Fonterutoli, there are 36 Sangiovese biotypes grown, including 18 massal selections exclusive to the estate. To preserve the unique qualities of each type, the Mazzei family micro-vinifies each separately, then blends them into their Mix 36 cuvée, an arduous, technically challenging process that produces breathtaking results.

TERROIR & VINTAGE NOTES

The Mazzei’s believe the name “Fonterutoli” derives from Latin origin, ‘Fons Rutolae’ or ‘Fons Rutilant,’ meaning clear spring. The area was chosen by the Etruscans to build villages near the water springs. An incredibly diverse area, Fonterutoli covers five main vineyard sites of different terroirs: Fonterutoli, Siepi, Le Ripe, Caggio and Belvedere.

Sangiovese finds itself particularly at home in these areas, which are planted at altitudes varying between 750 and 1,800 feet above sea level, at south and southwest exposure. The rocky limestone and sandstone soil structure, high density planting ( avg. 7,000 plants per hectare) and low yields of less than 40 hectoliters per hectare result in the production of complex, elegant and powerful wines.

WINEMAKING

A mix of 36 distinct Sangiovese biotypes. Grapes were hand harvested beginning of October, then fermented in temperature-controlled tanks at 79-82˚F. The wine underwent 15 days of maceration.

AGEING

Aged for 18 months in French Oak barrels (500lt), then placed in concrete tanks for a final 4 months. The wine is bottle aged for 11 months before release.

TASTING NOTES

The wine takes on a deep ruby color. On the nose, complex aromas of fresh red berries. On the palate, extremely elegant with red fruit notes and a persistent finish.

Review:

A red that is extremely polished and refined with blackberry and cherry character. Hints of cedar and dried flowers. Medium body. Juicy fruit. Hard not to drink this now but better in 2019. - James Suckling 94 Points

Cardinale Napa Valley Cabernet Sauvignon is made from 95% Cabernet Sauvignon, 5% Merlot.

 Winemaker CHRISTOPHER CARPENTER

Reviews:

There was no Wallis vineyard fruit used this vintage. Very deep purple-black colored, the 2017 Cardinale charges out of the glass with notes of fresh blackcurrants, blackberries and Black Forest cake plus hints of menthol, cardamom, baking spices and lilacs plus a waft of cigar box. Medium to full-bodied, the palate is built like a brick house with firm, grainy, ripe tannins and fantastic freshness supporting the taut, muscular black fruits, finishing long and mineral laced. 1,440 cases produced. -Wine Advocate 96 Points

A blend of 96% Cabernet Sauvignon and 5% Merlot from throughout the valley that was brought up in 80% new French oak, the 2017 Cabernet Sauvignon is dominated by its Stags Leap fruit (which is 30% of the blend) and has the classic elegance and spicy character of that district as well as great red and blue fruits, a seamless, building mid-palate, ripe yet present tannins, and ample tobacco, earth, and spice aromas and flavors. It's plush and textured on the palate yet has the structure to evolve for two decades. -Jeb Dunnuck 96 Points

Cantina di Verona Valpolicella Ripasso Superiore Vallis Dei is made from 70% Corvina Veronese, 25% Rondinella, 5% Molinara

Color: intense red ruby
Nose: winey, fruity with hints of oak. Some spice and vanilla.
Mouth: It is well balanced with round tannins.

Yield: 10000 kg of grapes per hectar – after which the grapes are dried “appassimento”

Codirosso Chianti is made from 90% Sangiovese, 7% Canaiolo, 3% Colorino.

Vinification: fermentation in stainless steel at controlled temperatures for 7 to 8 days with an additional 7 to 8 days on the skins. The juice is pumped over daily for 10 days at the beginning of the fermentation. The wine is then racked and goes through malolactic.

Ruby red color with purple reflections. Intense vinous bouquet with hints of violets and dark cherry fruit.The flavor is full of ripe fruit and a hint of spice. It is well balanced and dry. The finish is persistent and satisfying.

Food pairing: grilled, braised or roasted meats

Importer Sale

Cazaux Vacqueyras Cuvee des Templiers is a  blend of 50% Syrah, 50% Grenache.
Deep color. Intense and persistent red fruits, spice and violet aromas. Intense black cherry, blackberry, blueberry and cherry flavors. Explosive fruit tannins give the sweet, creamy flavors structure and focus, bright and uplifting on the finish.

Enjoy this wine when young with grilled beef and bearnaise sauce, lamb and thyme. After 7-10 years excellent with game meats.

Review:

"Lastly, the 2015 Vacqueyras Cuvée des Templiers is made from an even split of Grenache and Syrah that was raised in concrete and stainless-steel tanks. Its ruby/plum color is followed by a medium to full-bodied, ripe, rounded effort that gives up outstanding notes of blackcurrants, thyme, leafy herbs and hints of pepper. This beauty is just more evidence for how good 2015 was for Vacqueyras."

- Jeb Dunnuck (October 2017), 91 pts

Rinaldi Celle Monferrato Rosso is made from 100% Cabernet Sauvignon - 20 years old vines

Celle is the name of the vineyard and literally means prison. But the roots of its name sink in history, since in 1800 the tradition wanted that in the best hill of the territory everybody had small pieces of land called "cells".

The wine shows a very nice vibrant red color with glints of bordeaux. It reveals the typical and beautiful intensity of the Cabernet Sauvignon. The nose is spicy and the palate is very smooth and long. There is a balance of acidity with sweet tannins and red fruits notes. It's a very fresh wine.

The end of the alcoholic fermentation takes place in French oak barrels. Aging for 4 months.

Pairs well with game dishes and strong cheese.