2007 La Massa Toscana
Robert Parker's Wine Advocate
The 2007 La Massa reveals unusual harmony and grace. This expansive, generous La Massa offers plenty of perfumed red fruit, licorice, new leather and spices in a seamless, opulent style. The wine’s balance and sheer class are impeccable. In 2007 La Massa is 70% Sangiovese, 20% Merlot and 10% Cabernet Sauvignon that spent 12 months in oak, 10% new. La Massa remains one of the top relative values in Tuscany. Anticipated maturity: 2009-2017. (AG)
Delicate, subtle aromas of Indian spices, berries and flowers follow through to a full body, with fine, silky tannins and a fresh, caressing finish. Sangiovese, Merlot and Cabernet Sauvignon. Best after 2011.
2007 is just an outstanding vintage in Chianti and, for that matter, most of Italy. La Massa's owner/winemaker Giampaolo Motta's spectacular position in Panzano's legendary Conca d'Oro vineyard slope allows him to get the highest quality grapes on a regular basis, but for this year it was a embarrassment of riches. His 2007 La Massa is 60% Sangiovese, 30% Merlot and 10% Cabernet Sauvignon, and it spent 14 months in small French oak barrels (20% new) with bâtonnage and micro-oxygenation, emulating Giampaolo's favorite Bordeaux. The 2006 La Massa IGT was awarded 93 points from Wine Spectator and, after tasting the 2007, I'm sure it will be right up there again. The perfect ripeness of the fruit on the nose just floored me - complex yet luscious. Layers of spicy herbs, wild cherry and hints of vanillin burst out of the glass. On the palate, the Sangiovese gives a perfect backbone to the fleshy richness of the Merlot, and the Cabernet adds structure to give the wine a bolder palate feel. The finish is awesome, long, complex and supple as well. The 2006 sold out in a hurry so don't wait for the score to hit.