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Tenuta di Montecucco Passonaia 2014

Tenuta di Montecucco Passonaia 2014

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  • Tuscany and Central - Italy
  • 2014 - Sangiovese-based blend
  • 13.5 % Alc - 750 ml

Next door to legendary Brunello di Montalcino, “conditions for wine growing are extraordinary” in tiny Montecucco, raves Decanter, calling it “Tuscany’s last undiscovered region.” And, here’s renowned critic and Master of Wine Tim Atkin, in a recent Tweet:

“Great Sangiovese. Half the price of Brunello. And just next door.”

We couldn’t agree more – and this exclusive is a fantastic value from the region’s oldest winery, Tenuta di Montecucco. With a steady stream of 90-plus point ratings and international awards under their belt, this celebrated winery is credited with putting Montecucco on the map. In the cellar, you’ll find local star winemaker Luca Marrone, who was so excited about the estate that he turned down a job offer from Piedmont’s legendary Angelo Gaja (!) to become head winemaker here.

Last vintage, top Italian wine critic Antonio Galloni rated it 90 points:

“A gorgeous entry-level wine. Fresh, floral and nicely delineated in the glass, the 2013 offers lovely purity in its dark stone fruit, floral and spice notes. Silky tannins round out the finish.”

We’re just as impressed with the recently released 2014. It’s an immensely appealing, world-class red, starring a classic Tuscan mix of cherry-laced Sangiovese (70%), with 15% each of Ciliegiolo (for velvety softness) and Montepulciano (for deep color). Stainless-steel fermentation helped to preserve racy-fresh, fruity aromatics, and a portion of the wine was barrel aged for 10 months, to add a pleasing, spicy complexity.

In the glass, look forward to intense red fruit aromas and flavors, underpinned by flourishes of sweet spice. Smooth and round, with well-integrated tannins and a jaunty, food-friendly acidity, this is the perfect red to sip with many different foods, from hearty game dishes (try wild boar, like they’d enjoy in Tuscany), to light fare like a fresh salad with heirloom tomatoes and creamy burrata. We strongly recommend decanting the wine an hour or more before serving, which will allow the full spectrum of aromas and flavors to "open up."

Very few cases imported. First come, first served.

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