|~ Tiny Hilltop Cortona has commanding vistas ~|
“My farm was born from a wish that matured over the years, to be able to produce a grand Syrah through the farming traditions of the family, passion, knowledge in the world of wine and the practice of biodynamics.”
Wise words from producer Stefano Amerighi and his efforts and passion have quickly made him the shooting star from Cortona. I last chatted with Stefano at the Gambero Rosso 2014 event when his 2010 was awarded the Tre Bicchieri. His passion for simple production is engaging to hear. Winemaking is old school here. Fully organic, no chemicals, all natural. Inert wood and cement vessels for fermentation and aging – a symbiotic relationship with grains, livestock, cereals and vineyards. Harmony. Not just with the surrounding environment, but with the earth. Pruning the vines and working the ground of the vineyards are often accomplished in accordance with the phases of the moon. All this is done to succeed in bringing the healthy bunches to maturation and to consent a vinification totally free of corrective and chemical products.
|~ Stefano discusses his hands on approach in the vineyards ~|
These efforts lead to the production of a beautiful wine and one that is becoming the benchmark for Italy. For Amerighi, the Cru is Syrah.
The 2011 Stefano Amerighi Syrah is compelling. This is a dark purple in the glass. I poured one glass and decanted the remainder about 60 minutes before dinner.
The aromas are striking and reminiscent of aristocratic Northern Rhones; but with an unmistakable Italian accent! The smokey black plum notes are punctuated by graphite, crushed pepper, smokey/cured meat and rich tobacco infused lavandar. The black fruit forms the full bodied core of flavors and the texture, while moderately tannic, is balanced well by acidity. I find this wine very enjoyable and approachable now, though it could easily cellar 5-7 years and maybe longer. 91 points, and fairly priced around $30.
|~ The 2011 is partially fermented using the whole berry style, but also some good old fashioned foot stomping is employed! ~|
February 22, 2016