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Tasted on: Wednesday, August 17th, 2011 Color: Red (dark cherry) Nose: Intense with notes of wildberries. Has a soft, almost feminine quality to i... Read more
I tasted a 2008 bottle. The wine was clear had a strong berry smell (that's the best I can identify so far !!!) and had a not very long aftertaste.... Read more
有葡萄柚的水果香, 隨之而來的是可可的味道, 最後有稻草或是煙草的味道. 像是農村的簡約又不缺的生活. Read more
Food Pairings for Rocca Delle Macie Vernaccia
Tasted on: Wednesday, August 17th, 2011 Color: Red (dark cherry) Nose: Intense with notes of wildberries. Has a soft, almost feminine quality to it. Taste: Sour cherry, loads of acidity. Tannins are present but subdued. Finish is somewhat sour. Summary: A medium-to-full bodied red with a pleasing nose. Not overly complex. Tons of acidity suit it to consumption with food. Was better for sipping on the second day. Would definitely buy again.
I tasted a 2008 bottle. The wine was clear had a strong berry smell (that's the best I can identify so far !!!) and had a not very long aftertaste. Apr 1, 2010 at Borsalino-Rio de Janeiro.
有葡萄柚的水果香, 隨之而來的是可可的味道, 最後有稻草或是煙草的味道. 像是農村的簡約又不缺的生活.
Clear and transparent, ruby red colour, consistent at sight. Flowery aromas, somewhat chemical notes. Very warm and acid enough at taste.
92 pts. -Wine Spectator Grand Tour 5/5/12
A succulent, supple well-structured palate with a silky smooth finish. Very nice. Can be serves with red meat, pasta, risotto, or as a reception wine alone.
Nice chianti at Fabiolus Cafe http://m.yelp.com/biz/fabiolus-cafe-los-angeles
External Reviews for Rocca Delle Macie Vernaccia
Vernaccia di San Gimignano 2011 - 85 points & Best Buy, Wine Enthusiast/ This is the kind of easy Italian white that would taste delicious at an outdoor barbecue or on a hot afternoon. The wine is light, lean and loaded with fresh citrus flavors.
Vernaccia di San Gimignano 2009 - Wine Spectator / A flavorful yet refined Vernaccia, featuring Granny Smith apple, mineral and light clove character. Long and interesting.
The late Italo Zingarelli, a highly-acclaimed Italian film producer best known for his classic spaghetti westerns, purchased Rocca delle Macie properties in Castellina in Chianti in 1973 and thus embarked on a career as one of Chianti Classico’s more unlikely wine producers. Thanks to his dedication and passion and that of his son Sergio, who now oversees the property, Rocca delle Macie has become one of Tuscany’s leading wine estates. Production Area Produced with carefully selected grapes from the restricted zone of cultivation for Vernaccia vineyards, in the area of San Gimignano, province of Siena. Grape Varieties 100% Vernaccia grapes Vinification Fermentation and vinification occur in cellars in the production area using the most up-to-date techniques. Fermentation takes place at low, controlled temperatures and the wine is then bottled after a microfiltration in the Rocca delle Macìe cellar. Color Pale with characteristic gold reflections. Bouquet Persistent, fruity, and rich. Taste Dry, fresh, with a persistent aftertaste Alcohol 12% Serving Suggestions At its best with fish and light meat dishes; excellent on its own and as an aperitif. Serve slightly chilled.
"Occhio a Vento" Vermentino 2011 - 87 points, Wine Enthusiast/ Occhio a Vento, which means “eye to the wind,” is an affordable, easy-drinking Vermentino that shows very crisp aromas of cut grass, kiwi, citrus, green apple and peach. There’s a nice touch of mineral dryness on the finish.
"Occhio a Vento" Vermentino 2009 - 87 points, Wine Enthusiast/ Here’s a crisp, satisfying Tuscan white at a great low price. Occhio a Vento offers grassy notes of dried hay or garden herb backed by citrus, melon and Golden Delicious apple.
Occhio a Vento Vermentino 2009 - 4 Stars, Restaurant Wine/ Supple, full bodied, and well balanced, this is a fine Vermentino, with firm acidity, and a long finish, tasting of pear, lime, roasted nut, and lemon.
Occhio a Vento 2007 - The New York Times/ Light and crisp with aromas of flowers, lemon and herbs. Vermentino has much to offer, whether as a crisp, tangy accompaniment to seafood – fritto misto would be ideal – or as a richer, more complex wine with a distinctively oily sort of texture.
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