'Caiarossa is the new Super Tuscan on the block and the other “aias” should take note. It’s not yet in the league of Ornellaia or Sassicaia, but based on my first introduction to this young estate, it could be soon.'
Michael Apstein 'I think of the wines of Caiarossa as one of my “go-to” Tuscan reds becuase of their drinkablility and complexity. And I love that they are made from biodynamic grapes as well.'
James Suckling Under the same ownership and winemaking guidance as Margaux’s famous classified growths Chateau Giscours and Chateau du Tertre, the Caiarossa Super-Tuscan blend is a sublime match of elegant French winemaking and Tuscan muscularity. Heavily perfumed, with strong notes of plum, cigar smoke, a hint of earthy undertones and a plethora of exotic spices, the palate is rich, ridiculously satisfying and round, with robust tannic structure and a decadent quality to the lengthy finish. Velvety and sumptuous. Fully organic and bio-dynamic, and bottled with a bare minimum of preservative, this is a sensual experience of the highest order.
Merlot, Cabernet Franc, Cabernet Sauvignon, Syrah, Sangiovese, Petit Verdot, Alicante from the Podere Serra all’Olio Vineyard.
Harvested by hand, for about 6 weeks from the end of August until the beginning of October. Grape selection was made first in the vineyard and then again in the cellar, on the sorting table before and after destemming.
Maceration on the skins between 20 and 30 days, with first a few days of cold maceration. Alcoholic fermentation for each different varieties in concrete and wooden tanks from 10 to 80 hectoliters (only indigenous yeast). Two pumping-over a day for about 9 to 12 days, then once a day until the end of the maceration period. Malolactic fermentation in concrete tanks and wooden casks.
Aged into tonneaux and barrels from new to 3 years old, about 30% of new oak. From 11 months for the most delicate grapes, Alicante, until 20 months for the most powerful ones, Petit Verdot and Cabernet Sauvignon. Then 6 months in concrete tanks before bottling
The purest expression of the estate vineyards, Caiarossa shows all the complexity and the nobility of the land. The seven varieties in the blend weave together a perfect tapestry of the estate’s terroir. A true expression of the luxury of nature.
PETER MOSER - FALSTAFF MAGAZINE
A rich and powerful red with plenty of fruit and chewy tannins. Full body, extremely rich and flavorful. Polished and velvety tannins. A blend of merlot, cabernet franc, cabernet sauvignon, syrah, sangiovese, petit verdot and alicante. Drink or hold. Better in 2020. Top 100 Wines of Italy, 2017
Vanilla, toast and coffee aromas wrap around the core of ripe black cherry and blueberry flavors. Hints of tar and iron, as well as dusty tannins, keep this red squarely in the Old World. Shows fine harmony and a lingering finish. Merlot, Cabernet Franc, Cabernet Sauvignon, Syrah and others. Best from 2021 through 2033'
MONICA LARNER - WINE ADVOCATE
This is a gorgeous blend of Merlot, Cabernet Sauvignon, Cabernet Franc, Syrah, Sangiovese, Petit Verdot and Alicante. The 2013 Caiarossa struts its stuff with a soft, velvety mouthfeel and beautiful aromatic intensity. This vintage is complete and generous on all fronts. The bouquet opens slowly and seductively with dark fruit and dried cherry. Those primary aromas segue to spice, smoked cedar and bitter chocolate. You don't get a clear sense of any one variety, but this blend of seven grapes offers power, structure, intensity and textural richness nonetheless.