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Chianti Colli Fiorentini Terre Di Corzano Corzano e Paterno 2023 NJ
Tasting Notes: In the glass, the wine has a saturated, dark ruby color, with flashes of bright crimson just at the edge. Aromas of brambly wild raspberries, sun ripened black cherries, fresh peo... nies, and sotto bosco appear at first, with pine needles, grilled crimini mushrooms, and cuoio fiorentino (the fine Florentine leather always called to mind in the aromatics of great Tuscan wine) emerging as the nose evolves over time. On the palate, the wine is warm and Pinot Noir-like, with mineral saturated flavors of ripe red and black fruit that echo the nose, then give way to grilled figs and sweet Tuscan herbs, all bracketed by silky coffee-infused tannins and softly integrated acidity. It’s hard to imagine a wine more insistently evocative of the Tuscany landscape. Drink now–2030. Read More
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When Swiss architect Wendel Gelpke bought Corzano in the early 1970s, he promised the Marchese Ippolito Niccolini that his run-down seventy-hectare estate would remain intact forever. He made the same covenant with the Marchesa Rangoni-Machiavelli when he bought her Fattoria di Paterno. Together, they form a 140-hectare estate that produces some of the finest olive oil, sheep’s milk cheeses, and wine in all of Tuscany. A member of Wendel Gelpke’s family manages every activity, including the holiday rental of the beautifully restored farmhouses and apartments. Aljoscha Goldschmidt, the managing agronomist and winemaker, is Wendel Gelpke’s nephew. If you ever meet “Joschi,” you are as likely to be charmed by his musical, Dutch-accented English as by his irresistible wines.
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Tuscany's influence on viticulture has been profound and indelible. Etruscan artifacts and the fossilized remains of indigenous vinifera rootstock indicate an advanced wine culture as far back as 800 BC. Their methods profoundly influenced the Romans, whose tenacity spread them throughout most of the Mediterranean and as far north as the Rhine. Rome's penchant for agricultural inventiveness refined the Etruscan techniques (mostly how vines were best pruned and trained) and set the stage for succeeding developments in the wine trade. The Rinaiscimento brought to prominence many of the noble Tuscan families: Antinori, Ricasoli, and Ruffino became symbols of Tuscany's political and economic importance and were responsible in good part for the expansion of trade and increased respect for Florence's wines. References to Chianti as a "wine from a particular place" appear in the trading documents of Francesco Datini in the fourteenth century, but its present boundaries were not defined until Cosimo III, Grand Duke of Tuscany, issued an edict in 1716. The same boundaries still define Chianti "Classico" today. Chianti Colli Fiorentini nearly surrounds the Classico zone, and covers many old, distinct Chianti designations such as Chianti di San Pancrazio.
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Sangiovese is a widely planted variety in Italy, and depending on the region and selection in the vineyard, various clones are grown, which notably include Brunello and Prugnolo Gentile. In order to produce its best wines, Sangiovese requires careful clonal selection based on soil type, strict control over yields (grapes per vine), and diligent work in the winery. A long growing season contributes to the production of high-quality Sangiovese grapes, since this is an early-budding and slow ripening variety. Sangiovese wines are generally full-bodied, with flavors of cherry fruit, spice, and earthiness, as well as a lively acidity. White wines produced from this grape are rare, but there are very interesting examples.
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Grilled rib eye, pork shoulder roasts, and grilled veal chops are all delicious with this wine. Sage and Provençal herbs are recommended.
