Issue link: http://digital.copcomm.com/i/856981
Cerulli Spinozzi 2012 Torre Miglori Montepulciano d 'Abruzzo As mentioned, Enrico Cerulli was not in attendance, but just the day before in San Francisco, he pointed out the difference between the standard Montepulciano d'Abruzzo DOC and the Colline Teramane DOCG designa- tions. "Colline Teramane is between the Adriatic sea and the mountain known as Gran Sasso, which you can see from our vineyard. There are four valleys from the mountain to sea and there are always breezes. So you've got mineral- ity coming from the soil and a fresh- ness from the diurnal shift that makes Montepulciano grown in this area a bit more elegant." Grape variety: 100% Montepulciano. Region/Denomination: Abruzzo, Colline Teramane DOCG. Vineyards: The heart of the Abruzzo region in the Colline Teramane DOCG area. The soil consists of compact layers of shale and is rich in nutrients. Winemaking: Carefully selected grapes are hand harvested in small boxes. The juice is fermented on the skins for a period of 15 to 18 days and then aged in oak for at least 16 months. Maturation in the bottle follows for an additional six months. Tasting Notes: Red and black cherries, black currants, black pepper, black tea, violets, sage and thyme. Full-bodied with generous tannins. —Rose Johnson Earth and espresso; red fruit dominates with a hint of plum pudding on the nose. More gripping tannins made for a dry finish. Round, but not huge. —Meridith May Castello Banfi 2012 "Poggio alle Mura" Brunello di Montalcino Said Gabriele Pazzaglia, "The heart of the Banfi estate is Poggio alle Mura." The Mariani family has singlehandedly helped to show the world what Sangiovese grown in Montalcino [i.e., Brunello] is capable of in a myriad of ways. From over 35 years of complex research on Sangiovese clonal variation to innovation in winemak- ing, all while striving to remain sustainable and socially responsible." Grape Variety: 100% Sangiovese. Region/Denomination: Tuscany, Brunello di Montalcino DOCG. Vineyards: A cru of select vineyards immediately surrounding the medieval Castello Banfi, histori- cally known as Poggio alle Mura (the walled hilltop), in the southern part of Montalcino. Winemaking: Fermented in stainless steel with traditional maceration. Aged for a minimum of four years, including at least 24 months in oak (90% in French barriques and 10% in Slavonian casks) and 24 months bottle aging before release. Tasting Notes: Superbly elegant, with aromas of basil, dried toma- toes, and moist tobacco, evolving to dark chocolate tones to the finish. —Juan Lizarraga Savory; baked herbs, oregano, tomato paste, tar, plum skin and red tart cherry. —Kat Thomas Banfi 2012 La Lus Albarossa The Albarossa grape, a Barbera and Nebbiolo di Dronerro hybrid, was created in the late '30s, and today there are only five producers who make this wine. Alberto Lazzarino, Directing Winemaker, Banfi Piemonte, is one of them. Said Lazzarino, "Albarossa is very similar to Nebbiolo. It's very Piemontese but it has that interna- tional appeal." Varietal: 100% Albarossa. Region Piedmont, Monferatto Rosso DOC. Vineyards: Monferrato, Southeastern Piedmont, Italy. The grapes are grown in sandy, clay soil. Winemaking Short cold maceration of the grapes (24 hours), followed by skin-contact fermentation for a period of eight to ten days at a controlled temperature with frequent pumping over to enhance and preserve the fruit aromas. In the final phase of fermentation, the temperature is slightly raised in order to facilitate the extraction of pigments from the skins, giving the wine a deeper color. The wine is aged in French oak barriques for 12 months. Tasting Notes: Ripe cherry, black plum, black raspberry and mocha. —Kat Thomas Tart cherry, red plum, violet in a medium body. Touch of mint on the finish. —Steve Hua 88 / the tasting panel / august 2017 Nick Kaminski, Sommelier, Mastro's and Steve Hua, Sommelier, Stripsteak.