|Wineomart||USD 8.99 $8.89 750ml|
|Elephant Discount Wine and Liquor||USD 10.49 $8.89 750ml|
Barco Reale di Carmignano. Capezzana 2010
The texture is almost Gamay-like; open and silky across the palate with sweet cherry fruit complemented by subtle, notes of dried tea, provencal herbs and game, and then fine dusty Tuscan tannins kick in to bring freshness and food friendliness. What we have here is an engaging, versatile wine that tastes of place, rather than fruit and wood.
Tenuta di Capezzana in Tuscany’s Carmignano was renowned for its vineyards in 804 A.D. Today the Count Bonacossi family melds past & present, making wines traditional to the region with modern techniques – using vines grafted from Château Lafite, and blending Cabernet & Sangiovese to create what became known as a Super Tuscan.
Editorial Reviews for Barco Reale di Carmignano. Capezzana
80% Sangiovese, 20% Cabernet Sauvignon Big and deep on the nose with soft notes of leather, old wood, white pepper some new spicy wood and deep, minty black fruit that shows a distinct medical and slightly candied edge. Bright and taut in the mouth with some rough tannins that need to integrate supporting lovely wild cherry and red currant fruit. The oak makes a distinct impression here, adding spice and a hint of vanilla sweetness to the palate but the fruit is able to handle it fairly well and remains bright, well defined and rich with plummy and wild cherry fruit and a bit of dried herbal spice. Big cherry fruit emerges on the backend and bursts out on the finish with medical undertones and just a hints of toasty wood on the finale. This is a big, rich wine with lots going for it but the oak might turn some off. 89pts
Four and a half glasses
External Reviews for Barco Reale di Carmignano. Capezzana
Internationally-styled red from Tuscany. Bold raspberry and black currant with anise and root beer notes. Great with any Americanized version of Italian food — especially pizza with sausage and mushrooms.
Cabernet scents dominate this blend, adding green herb notes to sangiovese’s red fruit. The tannins are a little bitter; it will benefit from decanting and grilled lamb.
A parchment rent contract conserved in the Florence State Archives, dated 804, reveals that vines and olives were cultivated at Capezzana for the production of oil and wine as early as 1200 years ago.