Sangiovese, the heart and soul of Tuscany, is best known as the varietal in Chianti and Brunello wines. But in the 1970’s Italian winemakers discovered that blending Sangiovese with other varietals such as Cabernet Sauvignon, Merlot or Syrah made a better wine than bland tasting “1970 style” Chianti.
The blend became known as Super Tuscan and today it’s “marketing speak” for Tuscan wines that are not 100% Sangiovese. “Rock Star” Super Tuscans such as Masseto, Sassicaia and Ornellaia are priced in the stratosphere but there are many affordable Super Tuscans.
MAZZEI Poggio Badiola 2014 $12
Sangiovese 70%, Merlot 30%
James Suckling 90 rating says “Aromas and flavors of burn orange peel, walnut skin and cherry. Medium body, soft tannins and a fruity finish. Drink now.”
Cheers, Bob the WineGuy
Bob the WineGuy on FaceBook and Instagram
If you wish to receive posts by email, click this link http://BobtheWineGuy.net
I have no idea what “walnut skin” taste like! And I am not sure if i like ‘burn orange peel’! should i really want to try this wine? It is only $12, so i guess there is no reason not to try it, but “walnut skin”, REALLY?
Gordon, this is how wine writers speak – you don’t know what they are saying!