2013 Antinori Villa Antinori Toscana Rosso

SKU #1287099 91 points James Suckling

 A silky and delicious red with tile, berry and walnut aromas and flavors. Medium body, firm tannins and a fresh and clean finish. Linear and structured. Affordable quality Super Tuscan. Drink or hold.  (7/2016)

90 points Robert Parker's Wine Advocate

 Here is one of Marchesi Antinori's battleship red wines. The 2013 Villa Antinori is among the estate's most accessible wines with some 200,000 cases (of 12 bottles each) produced in this vintage. The wine is a blend of Sangiovese fruit sourced from various points in Tuscany (Chianti Classico, Maremma and Bolgheri) with other red grapes. Indeed, this wine serves as testament to the various levels of dry extract and ripeness that can be achieved with Sangiovese depending on where it is planted. What this wine offers most of all is impressive consistency throughout each new vintage released. (ML)  (12/2016)

Vinous

 The 2013 Villa Antinori is an attractive entry-level red from Antinori. Sweet red cherry, plum, spice and new leather are pushed forward in a plump, fruity wine to drink now and over the next few years. The 2013 is a lighter, floral style for this wine. (AG)  (10/2016)

Wine Spectator

 Rich and firmly structured, supporting black cherry, plum and spice flavors. Leans toward the dry side, with enough fruit for balance. Sangiovese, Cabernet Sauvignon, Merlot and Syrah. (BS)  (6/2016)

K&L Notes

Antinori and Sassicaia are largely credited with coming up with the Super Tuscan blend. Before these two wineries championed blending, most Italian wineries were making wines only from indigenous grape varietals or 100% Sangiovese with no blending—or not admitting to any blending. Antinori’s original Super Tuscan blend was called Tignanello, and its quality soon led to an almost insatiable demand by wine lovers for Italian blends that integrated Sangiovese with Bordeaux varietals and Syrah. The 2013 Villa Antinori Toscana Red is a blend of primarily Sangiovese with smaller percentages of Cabernet Sauvignon, Merlot and Syrah. It was aged for twelve months in a combination of French, Hungarian and American oak. The resulting wine is gorgeous, loaded with aromas of cherries, spice and volcanic rock on the nose. The palate displays wonderful red cherry, black licorice, roasted meats and bitter chocolate flavors. Pair this wine with any and all Italian cuisines and most red meat dishes.

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Price: $13.99
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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