Tasting Note: Lovely concentrated purple in the glass, with a complex, forward nose of cassis, red berries, toasty wood and spices. Full bodied and generous, filling the mouth with crunchy forest fruit, blackberry and liquorice flavours, well integrated, silky tannins and a stylish structure that lasts well into the firm but fruity finish. A seriously well crafted wine, doing the Brancaia name immense justice.
Food Matching: Food with balanced, intense flavours, meat and game dishes – fried or stewed – for poultry such as pigeon or pheasant.
Vineyard: The grapes are ripened on hillside locations with South and Southwest facings between 250 and 575ft above sea level.
Vinification: Fermented at 28 degrees C with up to 25 days of skin contact. Maturation, including malolactic, is performed in 1/2 new and 1/2 used oak barrels for 18 months. The wine is refined for 12 further months in bottle before bottling with only a very light filtration.
Awards and Press News: 93 points, The Wine Advocate (2014 vintage); 97 points, The Wine Advocate (97 points); 93 points, James Suckling (2014 vintage); 93 points, Vinous (2014 vintage); 93 points Wine Spectator (2014 vintage)
Group: Still Wine
Primary Grape: Cabernet Sauvignon
Producer/Brand: Podere di Brancaia
Closure: Natural Cork
Acidity (g/L Tartaric): 5.8
Residual Sugar (g/L): <0.5
Grapes: Grape Petit Verdot 40 ; Grape Cabernet Sauvignon 40 ; Grape Cabernet Franc 20