2019, Caiarossa, TOSCANA, Italy, organic wine

Caiarossa is situated in the heart of Tuscany and owned  by the Albada family of Château Giscours and Château du Tertre, two classified Margaux wines in Bordeaux.

A blend of Syrah (26%), Cabernet Franc (24%), Merlot (23%) Cabernet Sauvignon (14%), Petit Verdot (7%), Sangiovese (4%) and Grenache (2%).

An excellent vintage of Caiarossa, with creamy raspberry fruits and plenty of sappy tannins that give definition, together with higher acidity redcurrant fruit shot through with spiced rosemary, smoked earth and underbrush for Tuscan character, reflecting that 2019 is an excellent vintage across the region, both generous and balanced. Located in the Maremma and owned by the Albada family of Château Giscours, Axel Marchal consultant, Jerome Poisson winemaker across Giscours and Caiarossa - although importantly they have strengthened the local team also with cellar master Marco Lipparini and Vineyard Manager Francesco Villa. Certified organic, each variety is vinified separately in concrete and wooden tanks using only natural yeasts. 93 Jane Anson.

The Caiarossa 2019 Caiarossa is a complex blend featuring Cabernet Franc, Merlot, Cabernet Sauvignon, Petit Verdot, Sangiovese, Syrah and Alicante from vineyard sites across this beautiful property in the high hills off the Tuscan coast. This organic and biodynamic wine is full and generous to the palate, yet it never feels heavy or too extracted. The wine is balanced and fresh with thick layers of dark fruit, crushed stone, tobacco and exotic spice. 95 Monica Larner, Wine Advocate.

Richly scented plums and black cherries on the nose. Weighty and full in the mouth but smooth and soft, the fine tannins well integrated and supporting the bright strawberry, creamy red cherry and plum fruit flavours. I love the acidity, the intensity of the sweet yet full fruit at the beginning, a smoky spiced element to the mid palate and a mineral tinged - wet stone, saline finish. Still feels very youthful. Under the same ownership as Château Giscours in Bordeaux. Blend completed after malolactic fermentation and aged for 14 months in barriques (30% new), then rests for six months in concrete tanks before being bottled. Axel Marchal consultant. 93 Georgina Hindle, Decanter.