90 Point Wine Advocate:The 2008 Chianti Classico Riserva La Forra emerges from the glass with sweet red cherries, tobacco, crushed flowers, worn-in leather and spices. It is a bit more floral and reserved than the Nozzole, and also shows more Sangiovese character. This is a very strong effort for the vintage. Anticipated maturity: 2012-2018.
90 Point James Suckling: The wine has a deep, opaque purple color suggesting intensity and extraction. Heady aromas and flavors deliver jammy black fruit with notes of cedar. The body is full, with silky tannins and a long, penetrating finish. Carlo Ferrini created this Maremma wine from one of Tuscany’s great estates, which spans 115 acres (35 planted to vines) purchased by Antonio Moretti in 1999. The property is typical of Tuscany’s coastal areas, with pockets of soil rich in clay and others rich in gravel and fine stones.
TENUTA DI NOZZOLE CHIANTI CLASSICO RISERVA LA FORRA 2008: Located north of the village of Greve in the heart of the Chianti Classico region, the Nozzole estate covers a striking, rugged, mountainous area of about 1,000 acres, a third of which is vines and olive groves. Vigneto La Forra Riserva is produced as a single-vineyard Chianti Classico only in exceptional vintages. Only the finest Sangiovese grapes are selected for this wine, from Nozzole’s 200 acres of vineyards in the Chianti Classico zone between Florence and Siena. La Forra is among the estate’s finest parcels, with 35-year-old vines on a south-facing slope at 300 meters in elevation. Grapes are manually harvested, destemmed and crushed. Fermentation is on the skins in temperature-controlled stainless steel tanks, followed by maceration on the lees and malolactic fermentation. The wine is aged in oak and in bottle before release
TENUTA SETTE PONTI POGGIO AL LUPO 2010:The property’s geology is a patchwork typical of Tuscan coastal areas, with pockets of soils rich in clay and others rich in gravel and fine stones set in various protected microclimates. The principal Poggio al Lupo vineyard is a southerly-exposed hillside vineyard parcel rising 330 above sea level planted to 5.5 acres each Alicante and Petit Verdot and the balance in Cabernet Sauvignon. Harvest is carried out by hand, and after initiation of fermentation, the wine remains in contact with the skins for 25 days, with manual punch down of the cap, followed by malolactic fermentation and 20 months’ aging in all new French oak barriques. Six months in bottle precede release of the finished wine, which is composed of 70% Cabernet Sauvignon and the balance equally in Alicante and Petit Verdot.