Very nice, especially at this incredible bargain price. Rich and silky, there's excellent depth and conccentration to the delicious cherry and strawberry fruit. Finishes long, with fine-grained tannins lingering gently. Not as complex as the fabulous 2006, but still an excellent effort.
An excellent blend that is great paired with food or is enjoyable on its own. Deserves the 92 point rating and is a great value.
Wine Maker Notes
Atop the tallest hill on the Tolaini Estate stands a unique forest, known as al passo. Centuries ago local land barons hunted using trained birds as decoys to lure the prey into the passage (passo). Today this hill offers magical, breathtaking panoramic views of the countryside and sunsets over the towers of Siena.
Named for the beautiful forest, Al Passo is a modern wine that combines the best Tuscan traditions. Al Passo showcases the natural affinity of Sangiovese, the backbone of Chianti, for the noble Merlot. The wine exhibits an intense and enticing bouquet of ripe fruits and spicy oak that leads to a balanced medium-bodied palate with ripe fruit and fresh acidity. While Al Passo drinks well upon release, it has potential for several years of bottle development
From the outset, the Tolaini mission has been to embrace the region's rich tradition in culture and life by creating great wines that celebrate Tuscany.
Vine planting techniques, irrigation systems, appropriate technology and initiation of special agricultural projects have all been undertaken after a careful, sensitive study of the terrain which included an initial rebalancing of the soil.
Reflective of the vineyards that encircle, the winery at Tolaini Estate is an expression of both old and new. Gentle – yet not entirely traditional – winemaking techniques are used in a thoroughly modern facility to produce wine of great character.
Different parcels of vines are harvested and fermented separately in order to achieve the highest quality wine possible. The winery contains a generous array of tank sizes, including temperature-controlled stainless steel fermenters as well as open-top fermenters of French Allier oak. All primary fermentations undergo manual punch-downs to extract skins and pips without extracting unwanted bitterness. Batches are kept apart through subsequent barrel aging in new French oak before blending.