Sommelier’s Recommendation

2008 Chianti Classico Chiantigiane Loggia del Sole, Tuscany
PHP 1,700
Arguably the world’s most food-friendly red wine; ever so diplomatic, snug comfortably in the middle of the road, unobtrusive and really easy to drink without being mediocre

2007 Chianti D.O.C.G. Riserva Chiantigiane Loggia del Sole, Tuscany
PHP 1,900
A classy version of the friendly Chianti Classico, more wood in the pot of flavors, still friendly to a wide variety of food but demands to be taken a bit more seriously

2007 Barolo, Giribaldi, Piedmont
PHP 3,900
King of wines and wines for kings, do you agree? Foot off the brakes kind of wine, really Italian, arguably at its best; crisp acidity enables the wine to cut through thick sauces and fat, making it a good match up even with heavy food.

2007 Barbaresco, Giribaldi, Piedmont
PHP 2,150
Same grape – the notoriously difficult Nibble – but different terroir produces a full-bodied red wine with a fruity personality but quite rich and structured, a serious wine for serious food

2010 Nero d’Avola Vendemmia Loggia del Sole Sicilia, Sicily
PHP 1,300
One of Sicily’s pride and joy, Nero d’Avola is a fruit-driven, plumy, spicy and full-bodied red wine; big and forward, nothing shy about this one, frequently enjoyed with equally bold food, not just pasta but also quite ideal with steaks and grilled meats

1996 Castello di Ama Vigna l’Apparita Toscana, Tuscany
PHP 15,000
"L’Apparita became a cult wine right from its first vintage in 1985, and brought Castello di Ama to the attention of wine collectors throughout the world. An impressively-structured monovarietal merlot, it is immediately recognizable for its truly extraordinary elegance. The Apparita vineyard is formed by several small parcels (numbers 23, 24 and 25 in the estate’s vineyard register) situated at the upper end of the Vigneto Bellavista. The area amounts to 3.844 hectares (9.495 acres).
Canaiolo and Malvasia Bianca were planted in 1975 but Merlot clone 342 was redrafted to the rootstocks in 1982-1985. The vines are trained in the open lyre system and the soils are particularly rich in clay. Both factors make this small cru a jewel of world enology."

1995 Brunello di Montalcino, Carpineto, Tuscany
PHP 6,700
Following fermentation, Carpineto Brunello di Montalcino is aged in oak barrels followed by refinement in bottle in temperature-controlled cellars. This Brunello possesses a complex bouquet of nuts and spice, accented by hints of vanilla, cherry, and raspberry. It is a richly proportioned beautifully aromatic wine with violet/dark cherry/ tobacco/roasted chestnut aromas, superb sweet fruit flavors’ and fine grained touch grippe tannins. The wine offers a warm, smooth finish and pairs well with hearty meat and pasta dishes.

1995 Brunello di Montalcino, Cecchi, Tuscany
PHP 5,900
Brunello di Montalcino Cecchi has a ruby red color with garnet overtones, the nose is broad and determined with typical varietal aromas. On the palate the wine is structured and harmonious, with a persistent finish. The bold, raisened nose introduces clean, fruit-driven flavors’ and firm tannins. Not at all in the style of the pioneering Biondi-Santi, is this fragrant, almost floral, with some judicious use of French oak.

1994 Cepparello, Isole e Olena, Tuscany
(M) PHP 26,000
Isole e Olena is a winery estate in the Chianti Classico wine region in Tuscany made up of two farms, Isole and Olena purchased by the De Marchi family in the 1950. The estate Isole e Olena has not only the indigenous Sangiovese grape for making Chianti Classico, but has international grape varietals as well including Cabarnet Sauvignon, Syrah and Chardonnay. Isole e Olena Cepparello is Paolo’s flagship wine, introduced in 1980, a pure Sangiovese wine which set the standard for the pure Sangiovese movement.

1994 Brunello di Montalcino, Argiano, Tuscany
(M) PHP 15,000
For its “Brunello” Argiano selects grapes from its noblest vineyard plots, and ages their wine in two types of wood: for the first year in French barriques (225-litres) to reinforce the wine’s inherent structure, and then for at least another one and half year in larger Slovenian oak casks (botti) to ensure the wine’s concentrated fruit flavors’ are beginning to soften just as the wine is bottled. The combination of fermenting ripe, concentrated grapes at carefully controlled temperatures, coupled with careful ageing in a selection of different oaks, produces red wines that retain the incredible ageing potential for which Brunello di Montalcino is famed, while keeping the wine flavors’ as vivid, accessible and appetizing as possible.

1994 Sassicaia D.O.C., Tenuta San Guido, Bolgheri, Tuscany
PHP 32,000
A wine made mainly from Cabernet Sauvignon was a fundamental change to the Tuscan and Piedmont tradition of Sangiovese and Nebbiolo, respectively. The innovative decision to plant this variety at Tenuta San Guido was partly due to the similarity Mario Incisa had noted between Tuscan terrain and that of Graves in Bordeaux. The blend of 85% Cabernet Sauvignon and 15% Cabernet Franc was aged in 50% new French Oak.

1993 Brunello di Montalcino, Biondi-Santi, Tenuta Greppo, Tuscany
PHP 13,000
Biondi-Santi’s outstanding Brunellos are best known for their incredible ability to age. It is even possible for a 100-year-old Biondi-Santi Brunello di Montalcino to show remarkably well. It was Ferocious pioneering spirit—embracing experimentation with clones, low yields, long maceration periods, long aging in wood, and cellar aging—that would author the history of Brunello. A pale ruby wine made entirely of the sangiovese grape; it was typically stern and angular in its youth. But those with the patience to age it for 15 years or more were rewarded as the wine revealed a purity and complexity that belied its austere youth.

1993 Brunello di Montalcino, Castelgiocondo, Tuscany
PHP 7,900
Already one of the top-quality producers of Brunello di Montalcino in the late 19th century, the tenuta of Castelgiocondo yields massively-structured wines of great complexity and balance. This Brunello exhibits layered aromas of wild blackberry, red currant and sour cherry, closely followed by floral notes of sweet violets and spicy characters of black pepper, clove and tobacco leaf. Cocoa, roasted espresso bean, vanilla and a slight mineral character add to the complexity of the nose. The palate exhibits a velvety mouth feel, bright, crisp flavors, and noticeable tannins, with all of the components in fine balance. Fruit-driven flavors dominate the long finish.

1 4 月, 2014 in Sommelier Selection 2013, Wine List