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Caiarossa 2020
€ 89,00
(inclusief btw 21%)
Omschrijving
Caiarossa 2020 - Super Tuscan
Caiarossa is een estate dat net ten noorden van Bolgheri ligt. Vanaf het begin in 2002 werkt Caiarossa al volledig biologisch-dynamisch en is sinds 2005 ook als Demeter-gecertificeerd. In 2004 werd het estate gekocht door de (in 2018 overleden) Nederlandse Eric Albada Jelgersma. Het estate is vandaag de dag nog steeds in handen van de Albada Jelgersma-familie die ook Château Giscours in Margaux bezit. Bijzonder is dat er tien druivensoorten staan aangeplant, elk uitgezocht op het meest geschikte bodemtype. Het gaat om een mix van Bordeaux- en Rhône-druivensoorten. Elk jaar wordt de blend opnieuw bepaald.
Producer: Caiarossa
Vintage: 2020
Wine Type: Still
Colour: Red
Country: Italy
Region: Tuscany
Appellation: Toscana
Sweetness: Dry
Closure: Cork
Alcohol: 14.50%
Body: Medium
Grapes:
28% Cabernet Franc
18% Cabernet Sauvignon
23% Syrah / Shiraz
Tasted by:
(at Bordeaux, 01 Aug 2023)
Drinking Window: 2024 - 2038
Caiarossa 2020 : Scented herbs and warm, sun-kissed black fruit on the nose - no surprise given it was the warmest summer since 1800 but with significant rain in June and at the end of August that allowed the grapes to ripen correctly. This smells like baked blackcurrants and roses. Supple and ample, generous and filling with gorgeous plump, but also quite defined, tannins that give the structure and the sense of tension. Fruit is tangy and ripe and with the acidity you get a push-pull of sharpness and ripeness. Round, direct, forward, this has energy and sculpting and I love the freshness that really lingers on the tongue. Well executed with lots of fragrance and a mineral, stone grip on the finish alongside dried herbs and liquorice spice. A delicious Tuscan wine with French flair (same owner as Châteeau Giscours in Margaux, AJ Domaines). Jérôme Poisson general manager of both estates since 2020 and Axel Marchat consultant since 2016. A blend of 28% Cabernet Franc, 23% Syrah, 18% Cabernet Sauvignon, 13% Merlot, 13% Sangiovese, 4% Petit Verdot and 1% Grenache. Each plot and variety was vinifed separately and spontaneously in concrete and wooden tanks. After malolactic fermentation the wine was blended and aged for 14 months in barriques, 30% new, before spending two months resting in concrete and a further year in bottle before release.