Tuesday, February 10, 2009

Conte Sebastiano Capponi of VILLA CALCINAIA, Chianti Visits Cleveland Park Wines & Spirits Thursday, February 5th, 2009 To Taste His " New " Releases









     Here are some pictures that I took this past Thursday afternoon of Conte Sebastiano Capponi of VILLA CALCINAIA ( Via di Citille 84 50022 Greve in Chianti  Tel e Fax : 055 854008  villacalcinaia@villacalcinaia.it  www.villacalcinaia.it ) here at Cleveland Park Wines & Spirits February 5th, 2009.

     Sebastiano writes : " Hi Tony, Looking forward to seeing you in the fall. We will sure enjoy the wines of VILLA CALCINAIA . Thanks ".

     I really enjoyed all three reds that I sampled and look forward to bringing at least two here that I feel we can sell quite well as they are all beautifully-made, balanced, refined, classic and also quite affordable considering what you get for your money in terms of excellent Tuscan reds to complement your meals at home with family and friends.

     I will write more about these three wines : vintages, prices, etcetera shortly. The two Chianto Classicos ( a normale and a  Riserva 2004 ) were my favorites because they were made in a more traditional, classic manner using grapes that traditionally were associated more with Tuscany and Chianto Classico in particular : i.e. the Sangiovese grape.

     The third as Sebastiano explained to me was 100% Merlot because when they bought it years back they thought that they were buying Sangiovese and not Merlot. As it stands the wine that this Merlot grape produces for them is delightful, refined, elegant and very appealing : though it does cost considerably more than the first two. It's called  " Casarsa ", and I enjoyed the 2006 vintage.

    Of course when Sebastiano comes to taste her in the fall with you all we will buy and taste all three. That will be fun : something for us all to look forward to. Cheers,  TONY

1 comment:

Jack Smith said...

The Casarsa (100% Merlot) is OUTSTANDING. You will not be disappointed! It's the finest wine that I've tasted in many years. @JackWhiskyGuy