2011 La Massa "La Massa" Toscana
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.
The 2011 La Massa is drop-dead gorgeous. Blackberry jam, melted road tar, violets, licorice and cloves form the core in this deep, powerful rendering of the estate's entry-level wine. In 2011, La Massa overachieves with a rich, intense red that will blow away the vast majority of the higher-end offerings in Tuscany. This is an absolutely joyous wine from Giampaolo Motta, and one of the best values anywhere in the world. Can the Giorgio Primo be that much better? The answer, as I recently found out, is yes. The blend is 60% Sangiovese, 30% Cabernet Sauvignon and 10% Merlot with a dollop of Alicante. In 2011, heat spikes at the end of the harvest penalized Merlot, hence its lower presence in the blend in 2011, while the more resistant Cabernet plays a greater role. Sage, rosemary and lavender linger on the finish.
Robert Parker's Wine Advocate
92+ 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.