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Canaiolo
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Canaiolo is a historic Italian red wine grape, most notably grown in Tuscany, where it has long been a traditional blending partner for Sangiovese. Though its prominence has diminished over time, modern winemakers are now showcasing its unique qualities in both blends and single-varietal bottles.
Characteristics of Canaiolo
Flavor profile: Expect notes of red fruits, like cherry and raspberry, complemented by elegant floral aromas such as violets. Some wines also exhibit hints of spice, tobacco, and earthy undertones.
Structure: Canaiolo typically produces medium-bodied wines with a smooth, velvety texture and softer tannins than its blending partner, Sangiovese. It often has a moderate acidity level that contributes to its freshness.
Appearance: The wines are generally an intense, vibrant ruby red color.
Primary growing regions
Tuscany: Over 90% of Italy's Canaiolo plantings are found here, especially in the Chianti and Chianti Classico regions, where it has a long history as a blending grape.
Central Italy: The grape is also cultivated in other central Italian regions, including Lazio, Marche, and Umbria.
White variant: A white-berried mutation called Canaiolo Bianco (also known as Drupeggio) is permitted in Umbrian wines, including Orvieto blends.
Food pairings
Meats: The soft tannins and savory notes make Canaiolo a great pairing for a variety of meat dishes, including roast pork, grilled lamb, and game meats like wild boar.
Pasta dishes: It complements traditional Italian pasta dishes with meat sauces, lasagna, and tasty risottos.
Cheeses: Consider pairing it with aged cheeses such as Pecorino, Parmigiano-Reggiano, or Asiago
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Ricudda IGT Toscana Canaiolo is made from 100% Canaiolo.
Intense ruby red with purple tints. Aromas of flowers and berries accompanied by sweet spices. Fresh and easy to drink, with intense fruity notes.
Wine is vinified in French oak barrels for 2 months. Then it is aged in concrete tanks for another 2 months.
After bottling, the wine is kept in bottle for an extra 3 months before it is release to the consumer.
The wine is produced with grapes from organic viticulture and is clarified without the use of products of animal origin.
To be combined with first and second courses based on meat, cold cuts, vegetables and fresh cheeses.
First courses with game, grilled meats, fresh and aged cheeses such as pecorino.
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J Lohr Signature Paso Robles Cabernet Sauvignon is made from 80% Cabernet Sauvignon 6% Cabernet Franc 6% Saint Macaire 4% Petit Verdot 4% Malbec.
J. Lohr Signature Cabernet Sauvignon was first produced to honor the 80th birthday of founder Jerry Lohr. This limited release was specially selected and blended from the exceptional 2016 vintage in Paso Robles. It is both a tribute to Jerry's pioneering efforts in the region and our red wine portfolio's ultimate expression of Cabernet Sauvignon. VINEYARDS & CELLAR Beck Vineyard, in the Creston District of Paso Robles, is a unique, high elevation site that sits at 1,700 feet above the early morning fog line. Its calcareous soils and cooling afternoon winds are perfect for growing Cabernet Sauvignon. The Cabernet from this vineyard ripens early with excellent color, purity of fruit, and phenolic maturity. Incorporation of Cabernet Franc brings freshness to the blend, while the rare Bordeaux variety, Saint Macaire, brings density and a savory character. Petit Verdot and Malbec add structure, color, and a component of bright fruit. The hand-harvested grapes were held separate at harvest and berry-sorted into six-ton open top tanks for fermentation. Maceration took place on the skins for five days, before early pressing to achieve ideal tannin extraction. Aged 19 months in 100% new French oak from coopers Nadalie and Sylvain.
Review:
The nose on this luxury-level bottling is pure and refreshing, offering aromas of black cherry, loamy soil, dried mint and caramel-laced coffee. The palate is framed by upright tannins, yet is soft enough to enjoy now, showing deep flavors of black currant, dried herb, milk chocolate and toffee. Drink 2020–2040.
-Wine Enthusiast 95 Points
MAGNUMS
Corne Loup Lirac Rouge is made from 50% Grenache, 40% Syrah and 10% Mourvedre
Dry - less than 4 grams/liter
Color: dark red ruby.
Aromas: red berries, truffles and spices.
Flavors: complex and rich. It shows red and black fruits, with an herbal spice type of aromas coming from the surrounding vegetation (Garrigue).
The average age of the vines is 40 years. (The oldest vines are 80 years old).
The soil is mainly sandy marl and small pebble stones.
Pairs with lamb, duck, turkey, red meat, game and cheese.
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