Posts tagged ‘maso martis’
Orlando Pecchenino, Dogliani, with a bottle of his 2010 Bricco Botti, one of 2013’s best Italian wines (Photo ©Tom Hyland)
January always means starting fresh as well as remembering what came before. So it’s time for my annual look at the best Italian wines of 2013, but instead of offering a complete list (that will be printed in the Spring issue of my Guide to Italian Wines, available to paid subscribers), I’m going to take a different approach and focus on just a few wine zones that were home to some pretty special wines, offerings that don’t get a lot of attention.
Dogliani – I adore Dolcetto and I’m on a constant crusade to tell wine lovers about this lovely wine; I know why it doesn’t sell as well as it should, but it doesn’t help that the major wine publications ignore this wine. In the small village of Dogliani, a bit south of the Barolo zone, a small band of dedicated producers specialize in the Dolceto grape and craft marvelous versions, wines that have more richness and age worthiness than examples of Dolcetto d’Alba or Diano d’Alba. That said, I visited several producers in Dogliani this past September and tasted four examples of Dogliani that were outstanding: the 2010 Pecchenino “Bricco Botti”a wine that has tremendous complexity and character; the 2012 Chionetti “San Luigi”, a wine of great varietal purity and focus and one of the most delicious red wines I tasted in all of Italy this past year; the 2009 Anna Maria Abbona “San Bernardo” from 65-year old vines that offers abundant floral aromas backed by tremendous persistence and finally the 2004 San Fereolo Dogliani Superiore from proprietor Nicoletta Bocca. Here is a current release – yes, a nine year-old (now almost ten) Dolcetto of superb breeding that will drink well for another 5-7 years. Wines such as this one and the others I mentioned are evidence that Dolcetto can be a first-rate wine; it’s a shame that more wine publications ignore this lovely grape.
Verdicchio (Photo ©Tom Hyland)
Verdicchio dei Castelli di Jesi – Speaking of grapes that are largely ignored, Verdicchio is at or near the top of this list. Here is a grape grown in Marche that has uncommon complexity and can age – given the proper care at any particular cellar in the best vintages – for 7-10 years and even longer in some cases (I tried a 1991 Verdicchio from the excellent cooperative producer Colonnara a few months ago that was superb and still quite fresh). So why don’t you hear about this wine more often? Simply put, the major wine publications focus on red wines, especially in Italy, so Verdicchio is priority number 35 (or is it number 36?) for their editors.
The best new releases of Verdicchio dei Castelli di Jesi I tasted were the 2012 Umani-Ronchi “Casal di Serra”, the 2010 “Vecchie Vigne” (old vines) version from this vineyard and the marvelous 2009 Umani-Ronchi “Plenio”, a Verdicchio of outstanding complexity with ideal balance.
Also, the 2009 Villa Bucci “Riserva” is one of the finest versions of this wine I have ever tasted; given the fame and outstanding track record of this producer, that’s saying something. With its heavenly orange blossom and hyacinth perfumes as well as pronounced minerality, this is a brilliant wine, easily one of the finest of the year. Look for this to be at its best in 5-7 years, although I may be a bit conservative in my estimate.
At Santa Barbara, the 2011 Stefano Antonucci “Riserva” is a heavyweight Verdicchio, a barrique-aged version that is lush and tasty with tremendous complexity; while I often prefer Verdicchio not aged in small barrels, here is an example that is perfectly balanced. A different approach can be found in the 2009 Stefano Antonucci “Tardivo ma non Tardivo” (loosely translated as “late but not too late” in reference to the late harvesting of the grapes); this is aged solely in steel. This is as singular a Verdicchio as I have ever tasted, given its exotic aromas of grapefruit, green tea and a note of honey, while the minerality and structure remind me of a Premier Cru or Grand Cru Chablis. Un vino bianco, ma che un vino!
Sabino Loffredo, Pietracupa (Photo ©Tom Hyland)
Campania white wines - This is such a vibrant region these days for all of its wines, not just Taurasi, its most famous red, but also other distinctive wines such as Palagrello Nero and Casavecchia. Then there are the whites – wines of great varietal distinctiveness, minerality and structure. 2012 was a first-rate vintage for Campanian whites, as the wines have beautiful focus, lively acidity, excellent ripeness, lovely aromatics (thanks to a long growing season) and distinct minerality. I’ve loved these wines for years and it’s been such a pleasure to see the results from two superb vintages, such as 2010 and 2012.
There were so many gorgeous 2012 Campanian whites; I can’t list them all, so here are just a few of the best: Pietracupa Greco di Tufo and Fiano di Avellino - from the brilliant producer Sabino Loffredo; Feudi di San Gregorio Greco di Tufo “Cutizzi”; Mastroberardino Fiano di Avellino “Radici”; Donnachiara Greco “Ostinato” and Villa Raiano Greco di Tufo “Contrada Marotta”. A wonderful collection of whites, drinkable now and over the next 5-7 years.
Chianti Classico - Every year, more and more of these wines taste the same to me. There are exceptions of course, those wines from producers that still craft offerings that reflect a sense of place, rather than just producing bottles aimed at a large audience. The two best I tried in 2012 were both Riserva wines from the very underrated 2008 vintage. The first was the Felsina “Rancia”, a wine of great strength with very good acidity and notable structure. The second was the Bibbiano “Vigna Capannino”, also a beautifully structured wine that represented to me what a top Chianti Classico Riserva should be, a wine with richness of fruit, not just a higher percentage of oak; of course there is admirable Sangiovese character, but there is also very good acidity, meaning this is a wine that will age gracefully, with peak in 10-12 years. The Felsina is a more powerful wine, while the Bibbiano is more delicate, but both are first-rate versions of what this wine type should represent.
Looking south from Appiano at vineyards in Alto Adige (Photo ©Tom Hyland)
Alto Adige whites – Alto Adige, being a cool climate region, is of course known for its white wines, but I wonder how often wine lovers think about how special these wines truly are. The regular bottlings are quite nice, with very good acidity and balance; the wines are also quite clean, beautifully made with excellent varietal character. Then there are dozens – no make that hundreds – of vibrant Alto Adige whites that have excellent depth of fruit, distinct minerality and gorgeous complexity. A few of the best from include the 2012 Cantina Tramin “Stoan”, a blend of Chardonnay, Sauvignon, Gewurztraminer and Pinot Bianco that is as complex and as satisfying as any Italian white (or a white from just about anywhere); the 2012 Gewurztraminer “Nussbaumer” also from Cantina Tramin (this is one of Italy’s top 50 producers, in my opinion), a wine of heavenly grapefruit, lychee, yellow rose and honeysuckle aromas backed by excellent concentration and subtle spice; the 2012 St. Michael-Eppan Sauvignon “Sanct Valentin”, with great varietal character – what a lovely wine for vegetable risotto or most seafood; the 2010 Cantina Terlano Pinot Bianco “Vorberg” Riserva, one of Italy’s most distinctive white wines, and finally, the 2012 Girlan Gewurztraminer “Flora”, a version of this wine that is not as explosive as the Tramin “Nussbaumer”, but one that is just as attractive and varietally pure.
Estate vineyards of Ferrari near the town of Trento (Photo ©Tom Hyland)
Trento Metodo Classico – You could be forgiven if you weren’t very familiar with classically-produced sparkling wines from Trentino. After all, Prosecco is much-more famous as an Italian bubbly and the great wines of Franciacorta in Lombardia generally receive more attention. Still, the cool area near the town of Trento is ideal for beautifully structured sparkling wines, especially when made by the firms of Ferrari and Maso Martis.
There has been so much written about Ferrari- what marvelous sparkling wines they produce! The finest I tasted this year were the 2006 Perlé Nero, a 100% Blanc de Noirs with excellent concentration and beautiful complexity and then for a rare treat, the 1994 Giulio Ferrari “Riserve del Fondatore”; this latter wine was a special, extremely limited wine that was disgorged in 2011, meaning it spent 17 years on its yeasts – an unheard of length of time for almost any sparkling wine. Words can’t do this cuvée justice – this is simply an ethereal sparkling wine, one of tremendous length, with exotic flavors of orange, truffle and even a hint of cream – just amazing!
It may be difficult to compete – if that’s the proper term – with Ferrari, but the husband and wife team of Roberta and Antonio Stelzer do their best. Try their wines and you’ll see what I mean, as these sparklers are so beautifully balanced and such a joy to consume. Everything here is excellent, particularly the full-bodied 2007 Brut Riserva Millesimato and the stunning 2003 Madame Martis, with its appealing honey, cream and apple tart aromas and oustanding persistence.
Camilla Lunelli, Ferrari (Photo ©Tom Hyland)
My most recent trip to Italy was a wild ride – six regions in 18 days, most of it during the beginning of harvest in several wine zones. From Campania in the south to Marche and then Umbria in the middle and then Piemonte, Alto Adige, Trentino and Veneto in the north, I enjoyed numerous excellent meals and dozens of first-rate wines, so let’s get right to them.
In case you aren’t that familiar, there are some excellent, even outstanding sparkling wines made in northern Italy. Of course, Franciacorta has been one of the reference points for Italian sparkling wine the past four decades and the wines as a whole have improved dramatically over the past five to ten years. I didn’t get to visit this area during this trip, but I did enjoy the Bellavista Satèn Gran Cuvée a 100% Chardonnay that is one of the finest of this type (Satèn is under less pressure than other examples of Franciacorta; the name refers to “satin” or “silky” for its ultra smooth finish) I have ever tasted. Quite rich with delicious fresh pear and green apple flavors, this is rich with marvelous complexity and a great example of finesse in a sparkling wine.
Another area that has come on in recent years for its sparkling wines is the Alta Langa district of Piemonte; as the name suggests, the vineyards are planted at high (alta) elevations to ensure good acidity and structure. While this is a category that is small (less than 20 producers) and while the consistency is not quite where it should be, there have been some excellent examples, none more so than the Enrico Serafino “Zero” 2006. A blend of 85% Pinot Nero and 15% Chardonnay, this is a metodo classico product (as with Franciacorta) that is ultra smooth and irresistibly delicious. The Zero designation refers to the dosage, so this is quite dry, yet it is not austere, as the acidity is nicely balanced without being exceedingly high. The wine spent more than five years on its yeasts, rendering a product of marvelous complexity; there is a light yeastiness in the aromas and the perlage is very persistent. This is a beautifully balanced wine, one that is just a pleasure to drink with a large variety of foods, from lighter seafoods to veal or poultry.
Roberta and Antonio Stelzer, Maso Martis (Photo ©Tom Hyland)
If there is an area that challenges (and perhaps surpasses) Franciacorta for the quality of its metodo classico wines, it is Trento DOC, situated in and around the town of Trento in Trentino-Alto Adige. Generally speaking, this is a cooler area than Franciacorta, so the wines as a rule have excellent acidity and notable structure.
One of the very best producers here is Maso Martis; the proprietors are Roberta and Antonio Stelzer, a truly lovely and gracious couple. These are wines of great precision, ones where structure means almost everything to the wine; there is plenty of fruit, but ripeness does not come as the cost of overall balance. Every wine I tasted here during my visit was excellent; if I have to select one it would be the Brut Riserva Millesimato 2007. A blend of 70% Pinot Nero and 30% Chardonnay, the wine spent between 52-60 months on the lees and was aged in 2nd and 3rd passage barriques. Offering very good to excellent concentration, with expressive aromas of dried pear, yeast and dried yellow flowers, this is a rich, very dry sparkling wine with excellent persistence and beautiful purity. It is an absolute must for food, be it raw fish or roast pork. This will improve with some time; my estimate is that will show its best in 5-7 years. (A big thank you to my friend Aurora Endrici, a local publicist and journalist, for introducing me to this couple and their remarkable wines.)
Of course, the most famous producer of Trento DOC is the great firm of Ferrari, owned by the Lunelli family. I was able to meet with the three siblings who are most responsible for the current production: Camilla along with her brothers, Alessandro and Matteo, who also serves as winemaker. There has been so much written about this house and the quality of its wines; there is little I can add, except that this family is remarkably generous with their time, as they are very interested in one’s opinion. They also take their responsibility as ambassadors for their wines and those of Trento DOC very seriously; this is a company that is run with great professionalism.
It’s a difficult challenge to select only one wine from Ferrari as my favorite (but I’m up to the task!). I tried eight different cuvées, ranging from the delicious 2007 Perlé Rosé to the 2001 Riserva Giulio Ferrari, a wine that is truly exceptional in its breeding, complexity and finesse. However, my choice (at least for this trip) is the Perlé Nero 2006, a 100% Pinot Nero that was aged for six years on the yeasts. If the Riserva Giulio Ferrari is the most sublime of all the Ferrari wines, the Perlé Nero is the most powerful. Deep yellow with a very fine perlage, this displays explosive aromas of coffee, dried lemon peel and hyacinth (very distinctive!) and is full-bodied with excellent depth of fruit. There is vibrant acidity, outstanding persistence and notable complexity. This is a bambino, as they say in Italy, as the wine is in its infancy; this will will improve for quite some time, at least seven to ten years. This is so wonderful by itself, but it is an absolute brilliant match for roast veal or lamb. (I noted that this is the cuvée from Ferrari that most resembles Champagne in its power and yeastiness, yet I don’t want to give the impression that the other wines from the producer are not of the quality of Champagne, as they certainly are; they are merely a more subdued, fruit-driven style that has elevated this house to the top of the sparkling wine pyramid in Italy).
My final thought on this Perlé Nero 2006 is simply this; it is among the four or five best Italian sparkling wines I have tasted in the last five years.
My next post will feature many of the finest whites wines – most of them being from the outstanding 2012 vintage – I tasted during my trip in September.