2011 La Massa "La Massa" Toscana

SKU #1138857 93 points James Suckling

 Aromas of smoked meats, blueberries and violets. This is full-bodied with fine tannins and a beautiful finish. Silky textured and savory on the finish. Better in 2014.  (9/2013)

92 points Robert Parker's Wine Advocate

 The 2011 La Massa is 60% Sangiovese with Cabernet Sauvignon, Merlot and Alicante. The wine produces beautiful intensity and purity of fruit with dark notes of blackberry, leather and moist chewing tobacco. It glides over the palate with enormous richness and fleshy density. Anticipated maturity: 2014-2022. The spirited and opinionated Neapolitan Giampaolo Motta had a falling out with the Chianti Classico Consorzio years ago -- hence the small picture of a barbecued Black Rooster on the black of the label. Even though he has some of the best vineyards in Panzano in Chianti, he chooses to bottles his wines as IGT Toscana instead. 92+  (8/2013)

92 points Vinous

 The 2011 La Massa jumps from the glass with dark red cherry, raspberry jam, plum, spices, violets, smoke and cloves. A rich, sumptuous wine, the 2011 delivers superb quality for the money, not to mention tons of vintage 2011 exuberance. There is a lot to like here.  (9/2014)

92 points Wine Spectator

 Rich and harmonious, this offers black cherry, chocolate, spice and tobacco aromas and flavors. Lively and firmly structured, with a lingering aftertaste of fruit and spice. Sangiovese, Cabernet Sauvignon, Merlot and Alicante Bouschet. Best from 2015 through 2023. (Web-2013)

90 points Stephen Tanzer's International Wine Cellar

 Good dark ruby. Rather full-blown, superripe aromas of chocolate-covered blueberry, mocha, tobacco, beefsteak tomato and truffley underbrush. Supple, sweet and open-knit, with ripe plum and milk chocolate flavors lingering nicely on the aftertaste. Those who like their wines big, rich and round will have a field day with this. It's not my favorite style, but it's hard to argue with the wine's quality.  (9/2014)

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Price: $19.99
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Staff Image By: Greg St. Clair | K&L Staff Member | Review Date: 10/23/2013 | Send Email
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La Massa’s flagship wine is a powerful, complex and overtly flavorful wine. On the palate its texture is supple yet balanced and well structured and it is eminently drinkable. It shows a density for wines in this price range that is astounding. Yet while the density is obvious it still shows a lively energy, this is no couch potato of a wine it is vibrant, fresh and has a superb finish. Plus this is easy drinking on its own!
Drink from 2013 to 2020

Staff Image By: Shaun Green | K&L Staff Member | Review Date: 10/23/2013 | Send Email
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Wow! What a deal in a rich modern Super Tuscan. This is a super unctuous, wonderfully deep fruited Sangiovese based beauty with a lovely modern character. It's the Caymus Special Select of Tuscan Sangiovese blends! Nicely layered and smooth on the palate with blackberry, blueberry and black plum fruits with a little touch of smoke and savory to tell you its origin. It drinks too well right now to convince anyone to save much, but will be fine with a few years too. Big points, little price, delicious wine - you can't go wrong.
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:

Super Tuscan

Alcohol Content (%): 14