Heading to Rome in 3 weeks and I’m going with a group of foodies, who also love good wine. I don’t know much if anything about Italian wine, but would like to put together a list of Super Tuscan’s to help guide us during our culinary experience. I just read through the informative Barolo/Barbaresco Producers thread and documented many of those wines.
Please identify your Top 5 Super Tuscan producers. Any additional information about good vintages or anything else that could be helpful when scanning a restaurant wine list would be greatly appreciated.
By “Super Tuscan” should we assume you mean wines that are from Tuscany that are Sangiovese blended with international varieties and wines that are completely international varieties?
Super Tuscans is a very broad category; basically anything other than the traditional DOC and DOCG categories.
So without any other guidance (do you prefer ones based around Sangiovese or not, do you want something more traditional Italian in style or more crossover in style, etc.), it’s hard to be most helpful.
A standard-bearer that you probably shouldn’t miss is Fontodi Flaccianello (around $80-120 US depending on the vintage). 100% Sangiovese from the Chianti region, and one of the original small group of “Super Tuscans.” It actually could be labeled a Chianti Classico today (it couldn’t then because Chianti couldn’t be 100% Sangiovese at the at time), but of course doing so would only lower its value and prestige. Anyway, it’s a gorgeous wine in almost every vintage, and while it’s a good ager, you can enjoy it young as well. Possibly the prettiest label of any wine, as well.
A less expensive Sangiovese Super Tuscan is Felsina Fontalloro (around $45-50 US?). I really like that one. It has more fruit than a traditional Tuscan red, but it still has loads of Tuscan character to it.
Another one I like a great deal and which is less expensive than Fontalloro is Uccelliera Rapace (around $30 US?). I think it’s a blend of mostly Sangiovese with a little merlot grown on the estate. Uccelliera is one of the best producers in Montalcino, with a brilliant winemaker.
Chris, I think Dave wants to know more of the "aia"s.
So, Dave, there are the big ones, Sassicaia, Ornellaia, Masseto, but I don’t know them.
The 2006 Sassicaia is supposed to be da bomb.
I would look for the Flaccianello, or Percarlo. But I think you should look out for older vintages of Monsanto Il Poggio. People have been raving about the '74.
If you are talking about drinking wine in restaurants, I would rely on the staff to tell you what they have that fits the bill. I found after a week in Rome that approach to be the best. The following week in Tuscany, it also worked. We had a nice tour at tasting at Fontodi and bought some current release Flaccianello, which we promptly drank, but there is so much available in the restaurants with age on it that asking once you get there is a much better choice. You can buy almost all the current release well-known names here. Why go to Italy just to drink them. Look for the hidden gems. It’s more fun and rewarding.
Very good point. And wine lists in Italy tend to be very reasonable (less so in Rome than in wine country, but still good). Plus, they often have mature vintages of wines, without marking them up for their age the way a US restaurant would.
Chae - I had an '06 Sassicaia earlier this year and I agree it is wonderful.
Sorry I couldn’t be more specific in my original request… proves I know almost nothing in this category. My general experience with Italian wines have been that the young ones can have rip your face off tannin levels and pronounced acid levels. Having said that, as I mentioned the '06 Sassicaia was good and I’ve had some fantastic Chianti’s that were well integrated and not the least bit tannic. I do seem to recall that Sangiovese varietal is pretty dry.
Chris - Given my understanding of Sangiovese (pretty limited), it’s a pretty tannic in nature. The Fontodi Flaccianello sounds special, so it will go on my list. Any crossover recommendations would also be welcomed.
I’m traveling with a group of friends (8 of us) who all played rugby together at the American School of London. We’re going to see Ireland play Italy in rugby for the 6 Nations Tour. This is our annual “guys” trip.
I like your recommendation to see what they recommend at the restaurant. I can pull out the spreadsheet I’m creating and see if what they recommend coincides with what’s on my list. Just for fun.
I have very limited knowledge of any Sassicaia but at a dinner last night the 2006 was served. Think it had to be an off bottle, comments I heard…“nose falls off after half hour…another dude…nose more interesting than the palate…just a decent showing”.
Me. I enjoyed the 2000 Gruaud Larose served alongside.
There will be just about a completely empty intersection between the set of all restaurants with the best Super Tuscans and the set of all restaurants with the best babes*.
Also, if you’re taking a rugby team to drink the good stuff, in bulk, then be prepared for a wine bill in the many thousands of Euros after each meal.
8 rugby players, Michelin-starred restaurant, great Super Tuscans, maybe 8000 Euro wine bill per meal.
[*At least the best amateur babes. You might see some professionals near the good wine lists, although they’ll tend to be married.]
Not sure how much help I’ll be buy there is only one Tuscan wine that REALLY left an impression on me and it was only a small taste I was offered at the house of one of my friend’s fathers. It was a Tua Rita something… not ever sure of the full name. Haven’t seen it around again but I’m sure some berserker here will be able to fill in the rest of the name.
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