~ The Abbey at Badia a Passignano is one of the oldest in Tuscany ~
We weren’t that far from the restaurant. In fact, it was only about a 20 minute drive from Campochiarenti as the crow flies. But, as has often been said, the crow rarely flies straight in Italy. We were on our way to a lovely Ristorante lying within sight of the Abbey at Badia a Passignano when a detour waylaid us.
With the intrepid, and dare I say fearless, Daniele behind the wheel, we furtively made our way through the magical vineyards of Antinori to arrive in time for our 8PM reservation. With the night waning, the Abbey was unfortunately locked for the evening. However, it’s majesty was still awe inspiring and impressive.
~ The Badia, or Abbey, is enormous. We were able drive up and walk around but the inside was closed. This is an entrance to the Capella with the bell and clock tower visible ~
Also known as the Abbey of San Michele Arcangelo, the abbey dates from the early 890’s. Over the centuries, it has been refurbished and altered several times. In the 20th century, it was restored to a small, cloistered monastic order. Centuries of frescoes, parchment manuscripts and other historical works reside within its secluded walls. It’s majesty is almost mystical.
~ Watch Tower of the Abbey ~
The Abbey’s vineyards lie just 3 kilometers south of Antinori’s Tenuta Tignanello Estate. Although the property is an expansive 223 hectares, only 65 are planted with vines. Sangiovese is king here as it accounts for nearly 100% of the estate plantings. The area and the vineyards are ancient. In 1983, a one thousand year old vitis vinifera plant was discovered on the property.
The 2016 Antinori Badia a Passignano Gran Selezione is a deep, shimmering ruby with violet highlights. The aromas from the wine are fragrant and wonderful. Ripe crushed berries, fresh flowers, new leather, toasted spice and hints of vanilla are woven together elegantly. Fruit driven and ripe on the palate, this is fresh and juicy throughout. Wild berries, tobacco and Tuscan herbs create a delicious, sapid sensation. I simply love this and will be securing more.
The 2016 was initially crushed and fermented in stainless steel but then racked to barrels where it completed malolactic fermentation. Each vineyard block was kept separate during the entire vinification and aging process and only blended together based upon tastings just before bottling. Interestingly, barrel aging included mainly Hungarian oak, though a small percentage of French oak was also used.
I last reported on this wine during my Gran Selezione event just before the pandemic hit. I think it’s even better now and certainly has a bright future ahead. 95 points. Find this wine.
~ The 2016 is a glorious wine that will easily live for a decade. It is 100% Sangiovese ~
The 2016 is 100% Sangiovese. Salute!
Had the opportunity to tour the Abbey once. In the basement is a really, really, really beautiful cellar full of large containers of wine, aging. The guide pulled the large cork out of a barrel marked “Tignanello” and said “smell this, it will be good wine in just a few years!”. Kind of a wow moment. I also recall the monks had a large and very healthy looking tomato garden in the back.
Badia a Passignano Gran Selezione is simply excellent. I’m not good with wine words but this wine is always always perfect. It’s easy to find in my community, which in some respects devalues it (i.e. there’s no feeling of adventure in terms of finding and sourcing it), but it’s well, just excellent. Highly recommend.
I’d also note that Badia a Passignano Gran Selezione is part of Antinori’s return to the consorzio as only in the last few years (3?) has it carried the Gran Selezione designation and the black rooster on the bottle.
Hmm, not sure about that. Before the GS designation it was a CCR so it should have still been under the purview of the Consorzio. Regardless, I agree with you. There’s about 120,000 bottles produced annually which is awesome because the level of quality is high and it keeps the price under $45. I paid $42 for these. I wish we could have gotten in that night, but alas, gives me a reason to go back. Though the restaurant we went to was reason enough. Cheers!
Upon further review you are 100% correct with regard to CCR and Black Rooster. We have an empty 2008 bottle sitting in the hall of fame and it is labled CCR with a Black Rooster on the neck of the bottle. Truly great wine from a great vineyard and cellar.
Hmm, Tell me more of this “Hall of Fame” ?
The Hall of Fame is simply a shelf in our family room where particularly enjoyable or memorable empty bottles are stored. Members includ Badia a Passignanno, Castellare il Poggiale, Istine, Piemaggio Le Fiore (thanks John) and a few others.
The only two time honoree is Setriolo CCR and IGT Memores (we really admire, respect and like Susanna Solderi).
Poggio Antico Altero is 100% Hall of Fame worthy, but the bottle is too tall for the shelf, so it’s sort of a virtual memeber.
The only wine to ever drop out of the HOF is Lilliano Anagallis. Seems like the winemaker changed and the blend of the wine was changed. Sometimes hard decisions have to be made.
I think it’s noteworthy that most of these aren’t “big time big name” wines, they are just wines (some might even be described as “rustic”) that we’ve enjoyed, often on our travels.
As always thanks for the blog, it’s a great resource and pretty fun.
Thanks to you guys I circled around and bought the last two bottles today, bringing my total up to three.I’ll likely sit on them a while and try one later this year.
Side note, deciding to scoop up any good 2016 wines before the Brunello really start pouring in, this includes the Podere Sapaio offering, albeit a Super Tuscan.
Sapaio is still a crazy value from Maremma.
Steve,
Wow! Anagallis is indeed a blast from the past. I think maybe I had the 1990 but I’m certain I’ve never written about it here. I wonder if it’s still imported. Another wine I never see is Lamaione. Really enjoy that one too but I think some of these have large “on premise” footprints. I suppose that’s not so much the case lately. But…..
J