Winery - MASI
* Expert NoteJanuary 12, 2012
This is a solid, steady wine that deftly delivers perfectly measured doses of cherry, plum, black currant, brown sugar, chocolate dust and almond nut. Fruit flavors are integrated seamlessly and come on the heels of the wine’s solid structure. Drink it with crispy pork roast or pasta with a meat reduction sauce.
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* Expert NoteJanuary 12, 2012
This is lighter and more elegant than the two crus—a practiced stylistic difference. Cherry blossoms come through here, accented by cinnamon, and showing great intensity without excess weight. Spice and delicate herbal notes mark the long finish. Drink or cellar.
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* Expert NoteJanuary 12, 2012
Native Italian grape Garganega and Sauvignon Blanc are blended to produce a layered white wine with fresh tones of stone fruit, kiwi, melon and lemon zest. This interesting combination offers good, fresh acidity and vibrant fruit flavors.
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Masi White Blend - 2006
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* Expert NoteJanuary 12, 2012
Here’s a mature bouquet of ripe fruit and molasses backed by inky, thick density. Aromas include mesquite and cedar wood and the wine offers plush tannins with bitter almond flavors on the close.
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Masi Red Blend - 2005
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* Expert NoteJanuary 12, 2012
Just like fruitcakes themselves, fruitcake notes in wines can be really good or really bad. In this case, it’s like one of the best fruitcakes you’ve ever had, incredibly nuanced and complex with dried fruit and spices that join easily into an integrated whole. Firm on the finish, so age, or serve with hefty main courses or cheeses.
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* Expert NoteJanuary 12, 2012
Year after year, Masi rolls out one of the most interesting Pinot Grigio blends to come out of northern Italy. The Masianco difference is the slightly overripe Verduzzo component (25%) that adds mature fruit intensity and structure. Masianco is a clean and genuine wine, with floral fragrances and a crisp close.
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Masi White Blend - 2006
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* Expert NoteJanuary 12, 2012
This ruby-colored blend of Corvina and Sangiovese doesn’t offer huge aromatic intensity, but it does deliver clean notes of cherry, dried fruit, spice and fresh tobacco leaf (it is aged in cherry wood casks). The wine imparts a sour note with nutty, earthy flavors on the finish.
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Masi Red Blend - 2005
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* Expert NoteJanuary 12, 2012
Shows more leather and cedar than the Campolongo di Torbe, but even more richness and intensity. Slightly pruny, dried-fruit notes are accompanied by hints of apricot, game and dried spices. Lush and long on the finish; the best of the 2000s. It’s approachable, but age-worthy.
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* Expert NoteJanuary 12, 2012
Campofiorin undergoes a double fermentation that adds layers of intensity and richness. The aromas here include chocolate, spice, black cherry and cola. The mouthfeel is smooth and dense and packed tight with velvety goodness.
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Masi Red Blend - 2004
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* Expert NoteJanuary 12, 2012
Elegant and refined, this is not overpowering and its overall presentation is lively and buoyant thanks to cherry, blueberry, leather and bramble-like tones.
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Masi Red Blend - 2004
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