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Kevin's comments: A blend of predominantly Sangiovese with Pinot Noir has resulted in a bouquet of blackberries and redcurrants supported by more evolved aromas of coffee and chocolate. This is a wine full of flavour with elegant tannins and a complex finish.
Chateau Tasting Notes
MARCHESI DE FRESCOBALDI
The Frescobaldi name goes back many centuries into the history of art, culture, trade and finance of Italy in general and Tuscany in particular. The Frescobaldi family has always succeeded in understanding and anticipating change by successfully combining experience with innovation. In the last 700 years grape growing has been a predominant feature in the Frescobaldi family business. Frescobaldi has been a keen player in the development of Tuscan vine-growing and was the first to plant new varieties such as Chardonnay, Cabernet, Merlot and Pinot and to adopt new planting, cultivation and winemaking systems in their properties.
One of the major and largest vine growing business in Europe, Frescobaldi owns nine estates and includes over 1,000 hectares of vineyards, all located in prime areas where the "terroirs" are of the utmost importance. Directly managed by its family members, Frescobaldi produces almost 7 million bottles and the wines are exported to over 60 countries throughout the world.
The POMINO Estate covers 57 hectares in the Rufina region of Tuscany. Situated between 450 and 750 metres, the vineyards are relatively high and provide a wide range of microclimates in which Frescobaldi can produce wines with intense fruit flavours. Unusually for Tuscany, grapes grown include Chardonnay and Pinot Noir.
The Pomino DOC is one of the smallest in Italy and is a monopoly of the Frescobaldi company.
The soil is mainly sandy, clay, of good depth and the vineyard has a South Western exposure. The average age of the vineyards is 26 years.
Grapes: Mostly Sangiovese and Pinot Noir grapes from the Castello di Pomino Estate planted at 500M above sea level.
Soil: Sandy and clay of good depth.
Winemaking: The grapes were hand harvested at the end of September, then softly pressed. Each varietal was fermented separately in stainless steel tanks at 30C. Fermentation lasted 12 days with a skin maceration of 21 days. After malolactic fermentation the wine was aged for 18 months in French oak casks of different ages. The wine was then bottle aged for 6 months prior to release.
Colour: Light ruby with purple tinges.
Serve: At room temperature to accompany roast and grilled meats and cheese.
Taste: Hints of blackberry and red currant harmoniously blended and supported by more evolved aromas of coffee and chocolate. The wine is tasty, with elegant tannins, nicely blended with a not too obvious alcoholic component. The finish is complex and satisfying.
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