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99.90 CHF 750ml
Siepi IGT Rosso Toscana Mazzei 2008
External Reviews for Siepi IGT Rosso Toscana Mazzei
Siepi 2005 - 92 Points, Wine Spectator/ Shows fantastic aromas of crushed raspberry and flowers, with an olive undertone. Full-bodied, with superrefined, silky tannins and a long, long finish. Caressing and beautiful .
Siepi 2005 - 89 Points, The Wine Advocate/ The estate has done very well with its 2005s. The 2005 Siepi, equal parts Sangiovese and Merlot, spent 19 months in French oak...with air it gains remarkable harmony...Sweet dark fruit, new leather, spices, earthiness and licorice nuance emerge as this full-bodied, intense wine comes together in the glass...it is an excellent and attractive wine.
Siepi 2006 - 92 Points, Wine Advocate/ The 2006 Siepi is particularly beautiful in this vintage. The wine reveals tons of clarity, depth and precision in its violets, blackberries, minerals and French oak, with remarkable balance in between the fruit, acid and tannins. This full-bodied, vibrant Siepi could use a few years in bottle, but the wine’s impeccable balance means it can be enjoyed sooner than that, especially if the bottle is opened well in advance. This is a terrific effort from proprietor Filippo Mazzei, consulting oenologist Carlo Ferrini and their team. Siepi is Sangiovese and Merlot that spent 18 months in French oak.
Siepi 2005/ From Mazzei's historic estate in Chianti Classico, this 50/50 blend of sangiovese and merlot grows in marl and sandstone soils. The wine's tannins feel ironclad when first poured, then high-toned red berries emerge with air, enriched by notes of sandalwood and spice. Cellar this for up to a decade, or decant a bottle for braised pork shoulder.
Siepi 2003/ Fragrant, floral Sangiovese and plush Merlot are combined in equal parts to produce one of Italy's most appealing wines with rich extraction an d gorgeous, long-lasting fruit flavors. This rich and modern blend never lets the 2003 heat get the upper hand.
Siepi 2003 - 93 Points, Wine Spectator/ Extremely pretty blackberry and dark chocolate character with just a hint of spice. Full-bodied, with juicy tannins and a long finish. Soft and round. Very balanced and racy. Lots of structure. Merlot and Sangiovese.
Castello di Fonterutoli, one of Italy’s most prestigious wine producers, is situated on a historic property embracing an entire tranquil, centuries-old hamlet just south of Castellina in Chianti. The estate has been in the hands of the Mazzei family since 1435 and is today led by Lapo Mazzei and his sons, Francesco and Filippo. This dynamic family has carefully safeguarded the inherent beauty and rich heritage of Fonterutoli, while simultaneously implementing measures to ensure cutting-edge quality in the vineyards and cellars. The spectacular Fonterutoli property today comprises 470 hectares, of which 79 hectares are devoted to four distinct vineyard sites: Fonterutoli, Siepi, Badiola and Belvedere. The Sangiovese grape finds itself particularly at home in these four areas, which are planted at altitudes varying between 750 and 1,640 feet above sea level, at south and southwest exposure. The rocky limestone and sandstone soil structure, high density planting (7,000 plants per hectare) and low yields of less than 40 hectoliters per hectare result in the production of complex, elegant and powerful Sangiovese wines. Production Area Fonterutoli’s Siepi single vineyard, Castellina in Chianti, Tuscany. Located in the township of Castellina in Chianti, on the hillside facing the Val d’Elsa, at an average altitude of 250 meters with southern/southwestern exposure, the vineyards cover a total of 22 hectares, planted with Sangiovese (60%), Merlot and a small portion of Cabernet Sauvignon. The soil is of medium texture and clayey, with a presence of some gray and olive gray calcareous marl and calcareous sandstone. Grape Varieties 50% Merlot, 50% Sangiovese Vinification The grapes are hand harvested between August (Merlot) and September (Sangiovese) and undergo temperature-controlled fermentation in stainless steel tanks at 24 to 29 degrees Celsius fro 7 to 14 days with a maceration period of 0 to 10 days at a temperature of 20-24 degrees Celsius. The resulting wine is aged 18 months in new French barriques. The resulting Merlot wine is aged 18 months in new French barriques while the Sangiovese is aged 16 months in new French barriques. The Merlot and Sangiovese are then blended and rest in bottle prior to release. Color Deep ruby red with purple highlights Bouquet Intense aromas of ripe blackberries and dark cherries, accented by notes of mint and wild herbs Taste Highly concentrated, with sweet, dense tannins and a lush, velvety texture; dark berry fruit flavors mingle with notes of toast and spice Alcohol 14.2%
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