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Thank you for your comment and tasting notes! I appreciate reading the prospective of another wine lover on this wine! I am still enjoying this wine heaps at work.
If you haven’t tried the April 2010 bottling of the 2009 Sassaia, you should try this wine. It’s my favorite wine Maule! I will most likely do a tasting note on it soon because it is one of my favorite white wines of all time. A very mineral white wine with two days of skin contact make this wine funky and drinkable
cheers!
]]>Ciao Francesco,
Thank you too for coming up to visit us, I hope too much time won’t pass until the next time we can share a glass together!
Saluti,
]]>Francesco
]]>Finn,
Thank you for your comments.
Cheers,
Joseph
]]>Apart from the Masieri Rosso, the white Masieri is also an excellent wine in its cathegory, and should be an even better price. Both wines in the present vintage (2009) are the best ever. Rising in complexity, the bigger whites; Sassaia and Pico, are made with longer skin maceration than the Masieri and so have more unusual aromas. While the “simple” Masieri works as a “regular white wine”, these approach “orange wines” and are extremely useful to accompany contrast-rich food. I have had the 2008 Sassaia with raw tuna tartar with capers and pure chocolate – few other wines would have married this dish.
There is also a late-vintage off-dry white called Taibane, interesting and mainly a wine to appreciate on its own, and, of course the sweet Recioto.
The bigger reds; the Merlot, the Ca’naa (Cabernet) and the Sassò (Tocai Rosso) are concentrated, massive fruit-driven wines of great pleasure.
By the way, the same importer is also presently evaluating Castello di Lispida, and Lispida wines are also being evaluated by Vinmonopolet in their very interesting campaign to bring more natural wines onto the Norwegian market.
I have recenty tasted Alessandro’s whites Terralba and Amphora in the just-to-be released 2007 vintage, and they are both very good. Both have marvellous ageing potential, and should be well-aired before drinking (the Terralba was actually much better after 3-4 days open). I still have the 2000 Terralba in the cellar, and that wine only started opening up two years ago – it now drinks marvellously.
Alessandro also makes some interesting reds in a leaner style than Angiolino, and a curious sparkling wine from Tocai grapes. From the 2010 vintage he will experiment with bottle re-fermentation of this wine.
]]>Thanks for your comment! Maule’s wines are now available in Norway, and you are correct, the wines are very good! They are made from high quality, ripe fruit growing on volcanic soil, producing wines of great depth, freshness and minerality. I will email you the info on how to get them in Norway!
Cheers,
]]>