Red Wine Petrolo Campo Lusso Toscana 2019. Decant up to an hour before serving. Petrolo is one of Tuscany’s paramount wine estates, situated in the heart of the Chianti region. In the 1940s the estate was obtained by the Bazzocchi family, who are categorically devoted to producing wines of the highest quality. Vineyards, olive groves and woodlands exist side by side on Petrolo land, but its vines do not mingle. To obtain the purest expressions, the estate grows their Sangiovese, Merlot and Cabernet Sauvignon in separate vineyards, in the optimal micro-climate for each grape. The estate’s vineyards have low yields, largely due to the extremely careful selection of fruits – an average of 5500 vines per hectare ultimately produces just 700 hectolitres of wine. Cabernet Sauvignon is grown in the prime Campo Lusso vineyard, under the shadow of Petrolo’s medieval watchtower, Torre di Galatrona. Campo Lussa Toscana is a beautiful deep crimson, full-bodied and crafted from 100% Cabernet Sauvignon. Complex aromas of spice and dark berries drift from the glass, with delicate notes of cardamom, earthiness, and a blackcurrant background. Grapes are grown on loosely-packed rocky soil, which is typical of the Chianti region and gives this wine solid acidity. Red and dark berries mingle on the palate, with clear notes of dark chocolate, leather, and exotic spices. Serve at room temperature, paired with gamey meat or mature cheese.
2019
Red Wine Petrolo Campo Lusso Toscana 2019
Red Wine Pierre Amadieu Gigondas Domaine Grand Romane 2019. The Amadieu family have been making wine in this corner of the Rhone Valley for generations. In 1929 Pierre Amadieu decided to start bottling wine under his own name, sourcing grapes from his family’s prized 7 hectares of vines in Gigondas. Over the intervening years the estate has expanded to around 140 hectares with Pierre Junior running the winery and his uncle Claude looking after their vineyards. Amadieu’s vines are surrounded by 200 hectares of garrigue and oak trees and planted on hillsides at 230 to 500 metres above sea level. The vineyards are north-northwest facing which helps protect the vines from too much sun during the hot summer months, ensuring optimum ripeness with plenty of ripe, rich dark fruit flavours and smooth tannins. This charming Gigondas red is crafted from the family’s older vines set in the highest part of the vineyard at 400 metres above sea level. The grapes are all carefully picked by hand, usually long after the rest of the appellation. After vinification the young wine is then aged in a mixture of barrels and foudres for 18 months. Succulent cassis, black cherry and wild berries dominate on the nose along with hints of thyme, black olives, and woodsmoke from the oak ageing. The powerful full body and firm tannins make this a great wine to keep in the cellar for a few more years or to pair with hearty red meat dishes.
2019
Red Wine Pierre Amadieu Chateauneuf-du-Pape La Paillousse 2019. The Amadieu family have been growing grapes in the Rhone Valley for generations, although this estate dates back to 1929 when Pierre Amadieu decided to start bottling wines under his own name from their 7 hectares of vines. Since then the family have increased the property to some 140 hectares of vineyards which are mostly planted on hillsides below the Dentelles de Montmirail mountains. Their flagship Chateauneuf-du-Pape is made from Grenache and Syrah grown on exceptional sand and clay soils with the region’s iconic large flat pebbles which release heat at night and help ripen the grapes evenly. Once in the winery the grapes are vinified using traditional techniques and then aged in oak foudres and barrels for 12 months. In the glass there’s an inky purple hue and enticing hints of plum, cherry and dark berries along with undertones of woodsmoke, licorice, and wild herbs. The first sip reveals a generous full body, robust tannins, and a solid core of dark fruit which lingers on the tongue along with hints of spice, leather, and dried fruit. This powerful and intense red makes a great addition to the cellar or partner for wild mushroom risotto, hearty red meat pasta dishes, or even a generous platter of charcuterie.
2019