Winery - Capezzana
* Expert NoteJanuary 12, 2012
This wine shows bright berry fruit and some light shades of smoke and spice that come from careful aging in large oak casks. Pair it with pasta or roast chicken with rosemary potatoes.
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* Expert NoteJanuary 12, 2012
The ruby-colored Trefiano is a bright and aromatic wine with fresh notes of forest fruit, raspberry, violet and rose petal. The wine is mostly Sangiovese with smaller percentages of Cabernet Sauvignon and Canaiolo that add structure and fruitiness respectively.
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* Expert NoteJanuary 12, 2012
Made from 70% Sangiovese and other red grapes, including Cabernet Sauvignon, this is a little rustic and wild. The palate is rich, full and offers plenty to chew on. Bold plum and black cherry flavors dominate. A nice woody accent graces the finish.
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* Expert NoteJanuary 12, 2012
Chewy, chunky, a little buttery and full of milk chocolate, this crowd pleaser is a good introduction to Tuscan Sangiovese. It will work well with simple dishes like pizza and pasta. It’s young and gawky, like a teenager going through adolescence.
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* Expert NoteJanuary 12, 2012
Big and funky, and smelling a bit like Syrah. But it’s actually a blend of Sangiovese, Cabernet and Canaiolo, and the result is a tad sharp, leathery and spicy. More than decent in terms of fruit quality and mouthfeel.
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* Expert NoteJanuary 12, 2012
There’s a nutty, caramelized quality to this beautifully amber Vin Santo that describes its intense and deeply seductive nose. Layered behind those aromas, you’ll encounter honey, roasted chestnut and forest floor. The wine is soft, luscious and very voluptuous and its caramel flavors last long on the palate.
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* Expert NoteJanuary 12, 2012
Enriched by the strong Tuscan sunshine, this soft Trebbiano offers notes of pear, peach and Golden Delicious apple. It has good density and persistency and would pair well with cheesy pasta sauces.
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* Expert NoteJanuary 12, 2012
This is a very attractive Sangiovese that is elegant without being too thin, and intense without being too powerful. The nose is ripe with aromas of forest berry, pressed violet flowers and spice (the wine is aged in oak barrels for six months). But what makes itparticularly well suited to informal foods is its acidity, which cleanses the palate and leaves an almost menthol-like freshness in the mouth. Those qualities help give the wine a tasty, long finish as well.
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* Expert NoteJanuary 12, 2012
Sangiovese’s delicate nuances meet Cabernet Sauvignon’s muscle to shape a ruby wine with notes of red fruit, blueberry and wood spice. The wine showcases its fruity youthfulness and approachability and has drying tannins at the close.
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* Expert NoteJanuary 12, 2012
Overall this wine is fruity and pleasant but there are a few elements left hanging. The nose delivers pretty blueberry and cherry but also present is chopped dill or soy sauce that may not appeal to all. Textured with firm tannins, it would pair well with barbeque sauce and ribs. CHECK THAT THIS IS MOST RECENT VINATAGE.
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