2013 La Massa "La Massa" Toscana

SKU #1217142 93 points James Suckling

 A solid and chewy young red with dried blackberries, licorice and hints of toasted oak and walnuts. A full-bodied, energetic red from the Chianti Classico region of Panzano. Needs two to three years of bottle age.  (8/2015)

93 points Vinous

 A dark, sumptuous beauty, the 2013 La Massa opens with superb depth and textural richness. Inky blue/purplish fruit, smoke, white pepper and violets are all super-expressive. Pliant, concentrated and deep, the 2013 is shaping up to be a real beauty. I especially like the delineation and focus here. This a gorgeous La Massa. (AG)  (9/2015)

92 points Robert Parker's Wine Advocate

 The 2013 La Massa is a delicious blend of 60% Sangiovese and 30% Merlot, with the rest being Cabernet Sauvignon and Alicante Bouschet. It opens to a bright ruby color with dark garnet intensity. This is a more feminine wine compared to Giorgio Primo, but the wine's inner complexity and finesse are really quite remarkable. Bold fruit layers show intensity and purity, and the wine is impeccably clean and forthcoming. That same sense of purity is transported to the palate where fresh acidity works in nice contrast to the natural heft and structure of this wine. Best of all, La Massa is a great value. (ML)  (9/2015)

90 points Wine Spectator

 A tightly woven texture embraces the black currant, blackberry and iron flavors in this red. Almost jammy, this is balanced, showing richness and a vibrant finish. Cabernet Sauvignon, Merlot and Sangiovese. (BS)  (2/2016)

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Price: $14.99
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Staff Image By: Gary Westby | K&L Staff Member | Review Date: 2/15/2017 | Send Email
If you love super Tuscans and expensive Napa Cabernet, this La Massa is a must try for you. This Toscana has all of the dark color, flashy richness and power of its more expensive neighbors, but not the price.
Drink from 2017 to 2023

Staff Image By: Rachel Vogel | K&L Staff Member | Review Date: 9/13/2016 | Send Email
I was lucky enough to try this wine twice, once when it first arrived last month and just today. And it was a great change! Giving the wine time to settle brought it back to the luscious wine it was meant to be. The big juicy, ripe nose on this wine had my mouth watering right away. When I took my first sip the deep fruit created a beautiful blanket for the dry spice and earth. The wine had smooth, yet prominent tannins and a long, dry finish with deep plum flavors. Easy to enjoy!

Staff Image By: Alex Schroeder | K&L Staff Member | Review Date: 9/9/2016 | Send Email
When winemakers in Italy started producing non-traditional Tuscan blends back in the 1970s, it was a huge leap forward for steak-lovers everywhere. Now, they could combine the wild-fruited savoriness of Sangiovese with the structure and substance of Cabernet Sauvignon and Merlot. La Massa is a fantastic version of this style of wine at a price miles below some of its counterparts. Pure flavors of blueberry and blackberry ride perfectly integrated tannins with just a touch of earthy savoriness. The finish keeps that dark-fruited sensation just going and going! If you enjoy a good steak, I think you’ll find this to be a flawless pairing.​

Staff Image By: Diana Turk | K&L Staff Member | Review Date: 9/7/2016 | Send Email
While I’ve always been able to count on La Massa to be crowd-pleasing and food-friendly, this vintage is more toned and focused, with greener aromatics, lovely acid, and slight spice notes. This is an elegant wine that manages to be both soft and structured. Fans of juicier California style will appreciate the dark berry fruit, but this outstanding bargain is solidly Tuscan.

Staff Image By: Keith Mabry | K&L Staff Member | Review Date: 9/6/2016 | Send Email
The 2013 captures the essence of what made the last several vintages so successful: a complex nose of cedar and spices with juicy black currant and blueberry fruit on the palate all framed by supple tannins. A touch more aromatic and lifted with a step back in density than the 2012, this is more my own personal style. For those in the know, this reads like a top Super Tuscan wine but for pennies on the dollar.

Staff Image By: Daniel Maas | K&L Staff Member | Review Date: 9/6/2016 | Send Email
For those of you unaware, my last name is MAAS. Why bring this up? Because, there is one thing that has happened at least once daily for the exactly 12,645 days that I have been alive. What happens? My last name is mistakenly spelled as MASS! No, I know, at this point you're asking yourself what does this travesty have to do with wine. Well, it's simple. Whereas I would previously roll my eyes at the ordered sequence of the letters M-A-S-S, I now find myself enthralled by them. Why? Because they are a large part of the name of what might be one of the best Italian wines I've tasted! That's a bold statement, to be sure, but well deserved, as the 2013 vintage of this perennial K&L favorite. Every factor that I look for in a wine is here: Loads of fruit, both black and blue, as well as the perfect amount of toasty oak, firm tannin, and even a hint of baking spice. And so, yes, my hatred of M-A-S-S, has finally come to an end. Most likely, for the NEXT twelve thousand days, I will celebrate these four letters for what they now represent: The AMAZING WINE that is La (MASS)a Toscana!

Staff Image By: Greg St. Clair | K&L Staff Member | Review Date: 9/6/2016 | Send Email
For me, this is really a superb reflection of all of Giampaolo’s vineyard work. The wine is a delicious blend of 60% Sangiovese, which gives the wine a structural backbone, 30% Merlot, which adds some meat, density and richness, with Cabernet Sauvignon lending authority and direction even at this small amount, while Alicante Bouschet adds some personality, spice and a little bit of nastiness—it kind of reminds me of Giampaolo—and it all seamlessly blends together. It is a superb blend, and once again, highly awarded.
Drink from 2016 to 2023

Staff Image By: John Downing | K&L Staff Member | Review Date: 7/19/2016 | Send Email
This vintage of La Massa strikes me as a benchmark as the wine has moved from a full-bodied international version to a more classic yet full-bodied and savory Tuscan style blend. It's exceptionally balanced with a smoothly textured palate of layered black and red fruits with bright acidity throughout. Giampaolo Motta continues his impressive streak of great "La Massa" wines and this may very well be his best yet.

Staff Image By: David Othenin-Girard | K&L Staff Member | Review Date: 7/13/2016 | Send Email
The absolute perfect Tuscan under $20. Not with the ripe dense intensity of last years, but with so much more depth and complexity it's impossible not to LOVE! It's soft and open, but very with this wonderful acidity that makes it ultra quaffable. The key here is balance and this beautiful red fruit that's almost impossible to describe properly. This bombastic nose is balanced by great herbal quality and this beautiful dried floral component. Maybe not as hedonistic as some would like, but for me this is the clearly best Massa I've tasted.

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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.


Specific Appellation:

Super Tuscan

Alcohol Content (%): 14