By: Greg St. Clair | K&L Staff Member | Review Date: 12/9/2013 | Send Email
I have to admit I wasn’t quite prepared for this wine having tried it at the end of a long tasting but its arrival was dramatic. The nose alone sent me over, I had to recheck the bottle, dumped my glass and started over, I haven’t tasted anything like this in a while. This is Masi Campofiorin with the character it had decades ago yet with more depth, power and the most complexity and balance I can remember in a Masi wine in this price range ever. It really is a step up from the regular Campofiorin and it really deserves its Brolo Campofiorin Oro added label distinction. The wine is made from Corvina, Rondinella and the addition of an indigenous grape just recently being cultivated again called Oseleta. The nose is full of spice and the complexity derived from the dried grapes that has to be experienced, it isn’t raisiny it’s just complex. On the palate the wine is impressive, while it has a bold, fleshy richness but it is the acidic balance that really makes the wine work. This wine has great tannic structure but this wine is in such harmony that you only feel the tannin a bit in the finish and that goes on for some time. The wine gives truly a layered feeling as flavors just seem to arrive one after the other again and again. Masi suggests you pair this wine with a Pumpkin (squash) risotto with Porcini mushrooms and Taleggio, while I wouldn’t disagree a nice, rare Prime Rib Eye will do you just fine.
Drink from 2013 to 2020