2009 La Mozza "I Perazzi" Morellino di Scansano

SKU #1075933 Robert Parker's Wine Advocate

 The 2009 Morellino di Scansano I Perazzi is a tasty, vibrant red bursting with sweet dark cherries, flowers, spices and minerals. This is a decidedly fresh style for the Perazzi with excellent length and fine overall balance. Anticipated maturity: 2011-2013.  (8/ 2011)

Wine Enthusiast

 This Morellino di Scansano opens with tight, juicy tones of blueberry and black cherry backed by a plush, succulent mouthfeel. The wine oozes Tuscan sunshine.  (5/ 2011)

K&L Notes

"I Perazzi" is a primarily unoaked blend of 85% Morellino (the local name for Sangiovese in Maremma), 5% Syrah, 5% Alicante, 2% Colorino, and 3% Ciliegiolo. The objective here is simple: pure fruit aromas and flavors uninhibited by oak influences in order to acheive a clear, honest expression of terroir in an ultimately juicy, balanced and food-friendly wine with a sublte hint of natural spice. The name "I Perazzi" comes from the fruit trees that grow on the estate that bear the pear-like fruit represented on the label. From the winery: "The bright, ripe cherry and soft texture makes this a natural match with fresh Mediterranean flavors and dishes. Great with: Tomato-based pastas. Pizza. Roast turkey and pork. Barbecue."

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Price: $15.99

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Varietal:

Sangiovese

- 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.
Country:

Italy

- 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.
Sub-Region:

Tuscany