Knowing what a finicky grape Pinot Noir can be, it takes a special personality to make it thrive in Tuscany, and Federico Staderini uses his agronomy experience, his passion for Tuscan history, and his incredible intuition to accomplish the feat. Seemingly weightless but densely packed with rich, complex flavors, this wine evokes oddly paired descriptors that in this case are perfectly apt: spicy yet velvety, crisp on the attack with a long, round finish, plums on the nose but sour cherry on the palate. Federico likens it to “the elegance and the levity of a sail blown by the wind on a luminous ocean.” Try it with homemade tapenade topped with an abundance of the best-quality olive oil you can get your hands on.
Giuseppe and Elisa Sesti estimate that 2019 will be remembered as one of the best—if not the best—harvests in the history of Brunello. The climatic conditions produced supernaturally healthy grapes, and the maturity at harvest was second-to-none. Boasting a surprising melon color and aromas of anise and rose, Sesti’s rosato is refreshing and bold enough to stand up to winter fare, with notes of jellied quince that would marry perfectly with foie gras. Here at KLWM, we know what a treat a good rosé can be in January. You don’t have to be seasonally correct. Just enjoy.
Determined to prioritize the unique soil and microclimate of their prized grand cru vineyard, Castagnoli bottles the Salita separately from their Chianti Classico and Riserva. Named for the sun it attracts all day long thanks to its high altitude and exposition, the vineyard is planted along ancient stone terraces, each vine cohabitating with the olive trees that contribute to the estate’s signature olive oil. Rarely have I been so aware that a well-made wine is indeed alive: after some time in a decanter, the profound ripe cherry and vanilla flavors flourish before settling into something warm and altogether delightful.
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