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The top-product of the Brancaia brand. The Supertuscan IL BLU proves the performance of Brancaia in terms of elegance...Read more...
Consulting oenologist Carlo Ferrini oversees winemaking at Brancaia, which owns vineyards in the Chianti Classico and Morellino di Scansano zones. ... Read more
Born of the highly successful team of owner-winemaker Barbara Kronenberg-Widmer and consulting enologist Carlo Ferrini, Il Blu is the flagship wine... Read more
The aromas leave me speechless, with freshly cut roses and lilacs that follow through to crushed blackberry and cherry undertones. Full-bodied, but... Read more
Food Pairings for Brancaia Supertuscan Blend Toscana IGT Il Blu
External Reviews for Brancaia Supertuscan Blend Toscana IGT Il Blu
Consulting oenologist Carlo Ferrini oversees winemaking at Brancaia, which owns vineyards in the Chianti Classico and Morellino di Scansano zones. The 2004 Il Blu is a blend of 50% Sangiovese, 45% Merlot and 5% Cabernet Franc that spent 20 months in French oak barrels. Its gorgeous, silky texture opens to reveal layers of vibrant sweet fruit that caress the palate in a captivating display of elegance and finesse. The tannins are ripe and sweet making it a very pleasurable wine even at this young stage, but it is sure to come together even more with another few years of bottle age. I have long been a fan of this estate and the 2004 Il Blu may very well be the finest wine yet from Brancaia. Anticipated maturity: 2009andndash;2019.
Born of the highly successful team of owner-winemaker Barbara Kronenberg-Widmer and consulting enologist Carlo Ferrini, Il Blu is the flagship wine of the Swiss Widmer familyandrsquo;s Chianti Classico estate. The family also owns Brancaia in Maremma, on Tuscanyandrsquo;s coast. This perfectly balanced super Tuscan is a blend of 50 percent Sangiovese, 25 percent Merlot and 25 percent Cabernet Sauvignon.
The aromas leave me speechless, with freshly cut roses and lilacs that follow through to crushed blackberry and cherry undertones. Full-bodied, but extremely balanced, with velvety yet caressing tannins and a finish that goes on for minutes. Sangiovese, Merlot and Cabernet Sauvignon. Best after 2008.
The 1990 Brancaia (Fonterutoli's Vino da Tavola), a blend of Sangiovese and Merlot, is good, although it lacks intensity and complexity. It exhibits fine color, medium body, an herbaceous character, and sweet, round, spicy, earthy fruit. Drink it over the next 5-6 years.
This serious producer offers two cuvées, a Chianti and a proprietary blend of Sangiovese, Merlot, and small quantities of Cabernet Sauvignon. The 2000 Il Blu boasts a dense ruby/purple-color in addition to aromas of espresso, sweet, toasty French oak, new saddle leather, black currants, and blackberries. Deep, medium to full-bodied, and powerful, it requires 2-3 years of cellaring, and should last for 12-15 years.
The top-product of the Brancaia brand. The Supertuscan IL BLU proves the performance of Brancaia in terms of elegance, complexity and intensity. Blend: 50% Sangiovese, 45% Merlot, 5% Cabernet Sauvignon Alcohol: 14 volume% Harvest: 20 September – 12 October 2004 Temperature of fermentation: 30-32°C Must contact: 20 days Maturing: two thirds in new, one third in used barriques Time of maturing: 18-20 months plus 4 months in the bottle Bottling: May 2006 Formats: 0.75L, 1.5L, 3.0L First year of production: 1988 Perfect with: As a rule, food with pronounced taste, dark meat such as beef or lamb, roast or braised game, darkfeathered game such as pigeon or pheasant
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