The SOMM Journal

April / May 2015

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{ SOMMjournal.com }  49 This 100% Cabernet Franc spends two years in barrel and two years in bottle before release. "It's a sensitive variety that cannot be made into wine every year," claims Pozzolini. "We only produce this in the best vintages, when it's warm and dry during harvest to achieve perfect ripeness." And that it does. Without the herbaceous notes that many Cab Francs possess, Scipio has sweet plum-cherry aromas and lovely floral qualities. In fact, the exotic sandalwood, violets and roses are generous and wash across the palate on velvet tannins. Vineyards at sea level produce Cabernet Sauvignon (70%), Merlot (15%), Petit Verdot (10%) and Cabernet Franc (5%) for this Bolgheri blend that spends 15 months in barriques. Broad, with textural mouthfeel and grip, those blue flowers shine and are further enhanced with ripe blackberry notes. "You can feel the barrel spice on the mouth," Pozzolini suggests at the second sip. The nose is enchanting, and the red fruit and exotic jasmine perfume are memorable, as is the salty finish that will have you dream of the Mediterranean. One of the most expressive wines I've tasted, the name refers to the indigo sky at sunset, viewed from the estate. A blend of 40% Malbec, 30% Cabernet Sauvignon and 30% Merlot, the fruit is grown on 80-year-old vines. "The Malbec is dry-farmed," explains Pozzolini, "and a rare grape in Italy—tough to work with because of its thin skin." But accustomed to the varietal star of Argentina, where she has worked before, she looks for a round, rich, high-acid persona, which is achieved here. With a stunning garden of roses and violets on the nose, chalky tan- nins abound on the palate, delivering a startling presence of pomegranate and continued hints of rose and violet petals throughout this per- fection of balanced ripeness. Scipio 2009, Toscana IGT ($112) NOI 4 2011, Bolgheri DOC ($42) Indaco 2009, Toscana IGT ($50) Tenuta Sette Cieli is newly imported to the U.S. by Wilson Daniels.

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