2010 La Massa "La Massa" Toscana

SKU #1132944 92 points James Suckling

 This is a juicy wine with a lovely balance of acidity, fine tannins and lovely fruit. Long and savory. You want to drink it immediately! Fruity yet meaty and juicy. 60% Sangiovese, 30% Merlot, and 10% Cabernet Sauvignon  (11/2012)

92 points Robert Parker's Wine Advocate

 The 2010 La Massa is gorgeous. Freshly cut flowers, mint and juicy red berries flow from this gracious, effortless wine. The 2010 impresses for its vibrancy, focus and purity. This is a great showing for the entry-level La Massa. The 2010 is 60% Sangiovese, 30% Merlot and 10% Cabernet Sauvignon/Alicante, aged in French oak barrels, 20% new. Anticipated maturity: 2012-2020.  (6/2012)

91 points Wine Spectator

 Dark, with blackberry, floral and spice flavors, this red is also juicy and intense. Its solid structure is well-integrated as the fruit and spice notes play out on the long finish. Sangiovese, Merlot, Cabernet Sauvignon and Alicante Bouschet. Best from 2014 through 2024. 12,500 cases made. -BS  (10/2012)

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Staff Image By: Greg St. Clair | K&L Staff Member | Review Date: 11/14/2013 | Send Email
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2010 La Massa is a vibrant, focused wine,yet its supple, well knit texture is incredibly inviting. This unique expression of Sangiovese, Cabernet & Merlot from the middle of Chianti Classico shows how truly special wines from Panzano can be. French enologist Stephen Derencourt now guides the wineries growth while visionary owner Giampaolo Motta continues to produce outstanding wine. Sangiovese provides the backbone for this wine and the Cabernet & Merlot the warmth and body that flesh out the wine. Drink now with bold grilled meats or age and have with aged Pecorino cheese.
Drink from 2013 to 2020

Additional Information:



- The most widely planted grape in Italy is Sangiovese, a high-acid grape with moderate to high tannins, apparent earthiness and subtle fruit. It is thought to have originated in Tuscany and its name, which translates to "blood of Jove," leads historians to believe it may date all the way back to the Etruscan period, though historical mentions only go as far back as the early 1700s. Though planted all over modern Italy, the most significant wines made from Sangiovese still come from Tuscany: Chianti and Brunello di Montalcino. Sangiovese must make up 75% of a blend from the Chianti DOCG t be labeled as such, traditionally allowing for Canaiolo, Trebbiano and Malvasia for the remainder, though more recently small proportions of Cabernet Sauvignon or Merlot have been allowed. In Brunello di Montalcino the wine must be made entirely of Sangiovese. Prugnolo is Montepulciano's name for Sangiovese, and it is used there for the Vino Nobile di Montepulciano wines. In the DOC of Carmignano Sangiovese can be blended with 20% Cabernet Sauvignon. There are also Super Tuscans, IGT wines that blend Sangiovese with large proportions of Cabernet or Merlot. Elsewhere in Italy it is a workhorse grape, though it does find some success (though not the longevity) in the Montefalco and Torgiano wines of Umbria as well as the foundation of Rosso Piceno and a significant element of Rosso Conero from the Marches. Like Nebbiolo, Sangiovese has struggled to find footing outside of Italy, though in recent years California wineries have been having better fortune with grape plantings in the Sierra Foothills/El Dorado County, as well as Sonoma County and the Central Coast.


- Once named Enotria for its abundant vineyards, Italy (thanks to the ancient Greeks and Romans) has had an enormous impact on the wine world. From the shores of Italy, the Romans brought grapes and their winemaking techniques to North Africa, Spain and Portugal, Germany, France, the Danube Valley, the Middle East and even England. Modern Italy, which didn't actually exist as a country until the 1870s, once produced mainly simple, everyday wine. It wasn't until the 1970s that Italy began the change toward quality. The 1980s showed incredible efforts and a lot of experimentation. The 1990s marked the real jump in consistent quality, including excellence in many Region that had been indistinct for ages. The entire Italian peninsula is seeing a winemaking revolution and is now one of the most exciting wine Region in the world. For our entire Italian wine selection, click here. Click for a list of bestselling items from all of Italy.


Specific Appellation:


- Chianti is the most famous wine name in Italy is not the name of a grape but actually a region. Chianti lies in the 35 miles of hills between Florence and Siena, a complex geological region as well as geographically. The extraordinary geography makes grape growing a very challenging feat with multiple exposures and soil types on the same estate. The region comprises 9 different communes not dissimilar to Bordeaux wherein each commune has a particular characteristic that shows in the wine. The wine is made predominantly Sangiovese, the grape must comprise at least 80% of the blend. Chianti Classico is the "classic" region, though many other nearby regions now use the name "Chianti" to make similar wines. The "Gallo Nero" or Black Rooster on many of the Chianti Classico bottles is a private consortium of producers who try and control the direction of production and quality amongst their members.