Corzano e Paterno IL Corzano Toscana IGT BIO 2018

Falstaff 93/100

Dark ruby. Fragrant and inviting nose of ripe, rich forest berries, a hint of crème de cassis, then black leather and a hint of milk chocolate. Juicy and supple on the palate, it opens with an elegant, creamy melt, also full of tension, and robust tannin accompanies the finish. The Il Corzanello Rosso is aromatically intense and tasty; perfect for year-round enjoyment. This stylish blend of Sangiovese and Cabernet Sauvignon has a fervently fruity nose with hints of leather and tobacco. A concentrated, ripe-fruited mid-palate, combined with good structure, makes it an extremely versatile wine. A perfect match for grilled steaks or pork chops as well as pizza, burgers and simple pasta dishes.

Project Chianti 2000

The Chianti 2000 Project was initially designed by the Consorzio in 1987 to modernize viticulture in the region and improve the quality of future wines. … To measure the agronomic behaviour in the vineyard and enological value of selected indigenous red grapes already used in Chianti production. The enologists conducted experiments with multiple low yielding clones (the old clones were overly productive as the grapes were nearly worthless anyway) and tighter spacing in the vineyards. The implementation of their findings results in a new age of Chianti, wines that are fabulously fruity, aromatically sophisticated, and beautifully balanced. A handful of young vintners paid close attention to the work being done by Chianti 2000. And while most Chianti continues to age prematurely and lacks concentration, one new estate, planted almost entirely to the new clones is putting out wines that should close the doors of the old school. That estate is Aljoscha Goldschimdt’s Corzano e Paterno.

Forget the pale reds of the past, Chianti from this estate has evolved into a wine that combines the structure of Bordeaux with the aromatic intensity and complexity of Burgundy, infused with aromas of Tuscan herbs, and a slightly sour cherry and raspberry edge. And where 10 years ago producers would often look to Cabernet to add backbone or to Merlot for softness, now they’re able to achieve similar results by growing a number of different clones of Sangiovese