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| Azienda Renieri in Montalcino |
I’ve been enjoying, and in fact marveling at, the consistent quality of the wines produced by the Bacci family at their three Tuscan estates. In no order, Castello di Bossi, Terre di Talamo, and Renieri are estates to have on your radar. The subject of today’s review, is once again the Montalcino estate of Renieri, but focuses on their Super Tuscan, “RE”.
The Renieri estate comprises 128 hectares in the southern quadrant of Montalcino, on slopes that face Mount Amiata. Thirty hectares are under vine at an elevation of about 1,100 feet above sea level.
After ripping up the old vineyards, new vines were planted in 1998, at a density of 6,000 vines per hectare that now yield the staggering low amount of only one kilo of grapes per vine; the equivalent of a single bottle of wine. The soils on the estate are poor in nutrients and largely volcanic, with strata of limestone and rock. The vines must struggle to survive in this environment and in doing so, produce excellent quality fruit. While Brunello may take center stage here, Merlot and Cabernet also thrive.
The 2009 Reniere “RE” is a lovely Tuscan blend of Merlot (60%) Cabernet (20%) and Petit Verdot (20%). It’s a lovely dark purple in the glass. The highlight of tasting this wine for me was the nose. The aroma is so delicate and intricately woven. Freshly crushed black plums, torn sage, rosemary, mint, lavendar, and flowers just combine to an absolute harmony. On the palate, the wine is more primary, and slightly monolithic at this stage. Perhaps to be expected. There’s a ripe, full bodied core of black fruits framed by exotic spices. The tactile quality of the wine is very seductive – in this sense the Merlot clearly asserting itself. The finish is long and velvety. Beautiful wine and at $38, a fair value. This one needs some cellar time to start developing palate complexity. Hold for 3-5 years. 91 points.
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| ~ 2009 RE di Renieri – Tuscan Blend of Merlot, Cabernet, and Petit Verdot ~ |
Allora!
Nice! Thanks for the suggestion… I noticed this one a few weeks ago at the store but I was hesitating since I had no clue what it tasted like and only know Renieri from reputation..
In fact, I find it's really hard to decide what to buy when it comes to "supertuscans", especially the ones with those types of blends (made exclusively or predominantly from international grape varieties). I have little experience with those wines (only tasted a few), but each time it was so unique and unpredictable, as I couldn't make any comparison with similar blends from Bordeaux. From the little that I know, I assume that the characteristics of soil and climate will influence the expression of a grape in a way that, for example, Merlot from Tuscany, Bordeaux or California will never develop the same aromas nor taste the same.
Anyways, I find an extra excitement opening or tasting those supertuscans because it seems to me that you never know what's inside..
Also had no idea for Re di REnieri if it was more a "drink now" or "better wait" wine so thanks a lot!
Raphaël Ioannoni makes some good observations, but getting a probative review on these wines is a main reason for viewing this blog!
John, I don't think many people understand just how much work you put into this:)
Raphael,
Thanks for the comments as always. I think if you wanted, you could easily approach this wine now. If I opened it again, I'd decant it for an hour or so. Buy one and do that, see if you like it.
I know what you mean about Super Tuscans. I'm starting to dislike that term more and more. Especially since many of the original "ST's" now have their own DOC. Generally, I like ST's that are either a) high in Merlot – I am addicted to Italian Merlot, or b) contain some indigenous grape, usually Sangiovese or Teroldego (think Foradori)
And Dennis is right, that's why I'm here! At least, I'd like to think so….
Salute!
Dennis,
I do appreciate what you say. Thanks much. It's certainly a passion, but yes, it still is work. Especially the researching about the wineries and for certain, the interviews. If it weren't fun, I wouldn't do it. So here's hoping I don't lose the fire.
I have a lot of good articles planned for the coming months. Especially as the weather cools and red wine season gains momentum.
But I'm not rushing summer by any stretch..