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Buy Castello di Ama Haiku 750ml for less at Wine Chateau SKU: 1781547
Castello di Ama Haiku
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Castello di Ama Castello di Ama Haiku 2009
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90 WS
Rating: 90 Points
WS Wine Spectator, Sep 30, 2012

The 2009 Haiku is a new Sangiovese/Cabernet Franc/Merlot blend meant to showcase regional distinctiveness over strict varietal character. Dark red cherries, flowers, mint and spices are some of the notes that flow from the glass, but today the 2009 is quite reticent, especially in the bouquet. Like all of the Ama 2009s, the tannins are quite firm and call for cellaring. The blend is 50% Sangiovese and 50% Cabernet Franc/Merlot. Haiku is a promising wine. The 2009 isn?t hugely differentiated from the Castello di Ama bottling, but readers will see a greater difference beginning with the 2010, which I also tasted. Anticipated maturity: 2017-2029.

92 RP
Rating: 92 Points
RP Robert Parker, Jun 12, 2012

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Notes on the Castello di Ama Haiku 750ML 2009

Tasting Notes Delicate aromas of raspberry jam and strawberry merge with fresh ground pepper and notes of tobacco. Flavors of dried cherry, plum and tea are wrapped around a solid core of angular tannins on the balanced finish.

Wine Maker Notes Haiku 2009 is the result of blending between these three varieties: 50% is the Sangiovese and the rest has splitbetween Cabernet Franc and Merlot. During the second part of the plant Montebuoni Vineyard began in 1997 andended in 2001, it was decided to experiment a noble international variety, Cabernet Franc hitherto unused to Amabut, after a careful analysis of soil and climate, it was assumed could give good results.Were planted in 2001 numbered two small parcels in the land business with the numbers 84 (ha 1.47) and 85 (ha0.47) for a total area of two acres with the clone 214, in Bordeaux appreciated for its ability to produce ”vins degarde ”on 110R rootstock.

Technical Notes Inspired by a form of Japanese poetry that consists of three short lines, Haiku is a blend of three varieties – 50% is Sangiovese, 25% Cabernet Franc and 25% Merlot. The whole clusters are destemmed, and fermented in stainless steel tanks using native yeasts. The wine was aged for 12 months in barriques and another 12 months in bottle.

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