This wine is a Bolgheri DOC, made from 60% Merlot and 40% Cabernet Sauvignon.
The wine is red, slightly purple (it’s young!), not very dense, you can see through.
The nose is quite vegetal, spicy and peppery. Green capsicum, a touch of vanilla and smoke.
Palate is warm and generous, bursting in spicy flavors. Solid acidity provides freshness and supports juicy red fruit aromas.
It’s an explosion of pepper notes, rounded up with sweet elegantly oaky notes, and red berry tones.
Tannins have a grippy element due to the youth of the wine but has a smooth velvety background feel that will emerge positively with age.
Give the wine some decanting and aeration time to open up and develop before tasting. Open the bottle 3 hours before tasting, or decant one hour prior to serving. This is certainly valid now as the wine is young, but will probably remain relevant for the few years to come 😉
When to drink?
This wine is young, and needs a year or two to settle down, open up, and develop further complexity. From there, the acidity and richness of tannins suggests it will evolve positively from 5 to 10 years.
Drink between 2018 and 2025 then 😉
Wine and Food Pairing
There is so much spiciness in this wine it cries for tasty summery foods. The acidity will also withstand and cut through rich fat dishes. Through herbal and spicy barbecue meats, basil and tomatoes salads at it and it will give them a third lifting peppery dimension.
We suggest you try this perfect matching recipe that perfectly pairs with Super Tuscan wines by Best Sommelier in the World Francois Chartier: Sandwich of Duck Confit, Nigella and Arugula