2016 La Massa "La Massa" Toscana

SKU #1423559 93 points James Suckling

 This shows some really impressive, herbal complexity, spanning a whole spectrum of rosemary and pine needles, before tile, crushed stones, blackcurrants and bay leaves enter the picture. The polish to the firm yet generous tannins captivates, as does the precision to the acidity and long finish.  (7/2018)

93 points Robert Parker's Wine Advocate

 The 2016 La Massa is a terrific blend of 65% Sangiovese, 25% Merlot and 10% Cabernet Sauvignon available at an accessible price. Alicante Bouschet was used in the blend until last year but has now been removed. The results are surprisingly complex and profound, although the wine's best asset is the fresh and straightforward approach it makes, especially on the palate. That inner depth will give this wine some proper aging potential I should expect. This vintage shows lots of tension and dimension. The warm 2015 vintage shows sunny softness, but 2016 has more overall freshness. (ML)  (10/2018)

92 points Vinous

 The 2016 La Massa is a gorgeous entry-label wine from La Massa and proprietor Giampaolo Motta. Grilled herb, leather, menthol, plum and blueberry notes literally explode from the glass as this extroverted wine shows off its flamboyant personality. The 2016 offers superb aromatic intensity, vibrant fruit and exceptional balance. In today's world, La Massa is also an exceptional value Don't miss it! (AG)  (2/2019)

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Price: $19.99

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By: John Downing | K&L Staff Member | Review Date: 8/10/2019 | Send Email
While the 2015 showcased the resulting ripeness and weightiness of the vintage, the 2016 has a more classic frame that highlights the Sangiovese (that is deftly integrated with Cabernet and Merlot) in a medium-to-full-bodied blend with a touch more acidity and liveliness. This may be my favorite of the recent vintages of La Massa and I'm confident that super Tuscan fans will love it as well.

By: Sharon Kelly | K&L Staff Member | Review Date: 8/4/2019 | Send Email
When it comes to smooth, delicious, drinkable red wine you can always count on La Massa to please a crowd. It's consistently approachable every vintage but I feel the 2016 is the best I've tasted yet. 2015 was deeper and more ripe but in 2016 great acidic balance has returned. There's plenty of plush fruit here but it's brighter and more lifted- it sings more like a second-soprano than the baritone of 2015. La Massa for the masses!

By: Tim Telli | K&L Staff Member | Review Date: 7/30/2019 | Send Email
This wine has lovely fruit flavors of plums and black currants. It has great weight and density all framed by nice acidity, making it very well balanced. I would love to lay some down and see it evolve over the next 5-7 years. A lot of wine for your money. Highly recommended!

By: Cameron Price | K&L Staff Member | Review Date: 7/30/2019 | Send Email
For the money, this is a whole lot of wine! Big and densely fruited nose that will continue to open with some time in the glass or a generous decanting. The palate is vibrant, rich and full of complexity. There is nothing little about this super "good" Tuscan wine.

By: Thomas Smith | K&L Staff Member | Review Date: 7/30/2019 | Send Email
I have customers coming into the store all the time looking for a great wine to take to dinner with their boss or in-laws, and need a wine that’s both extremely impressive, but at a great price point. Enter La Massa. This wine is a bullseye every, single time. Full bodied and bold, while well-balanced and full of black cherry fruit and fine tannin structure, this is one of the most consistent, hits-above-its-price-point wines in our Italian selection. You know you’re onto something good when those customers come back into the store a week later raving about how everyone at the table loved it.

By: Greg St. Clair | K&L Staff Member | Review Date: 7/30/2019 | Send Email
The nose of this wine is focused, layered and shows lots of complex herb, wild brush, leather and rosemary but behind that is a core of intense fruit. On the palate the wine shows structure, balance and excellent length. The hallmark of the 2016 vintage is a concentrated center and it is readily evident here adding a real depth and intensity. The flavors show a savory aspect more than a fruit forward character adding in that umami like soy, mushroom and salty tang while the fruit comes up in the back. While this wine sounds like it’s big and bold it is exceptionally well balanced and while it does have size it is so in harmony that you can drink it now or age it for another 7-10 years. This is the best La Massa that I’ve had, powerful, supple, smooth tannins, very complex this is one to stock up on. Bravo Gianpaolo!

By: Cameron Hoppas | K&L Staff Member | Review Date: 7/29/2019 | Send Email
This wine is stunning. The perfumed nose of ripe, dark fruit, sweet herbs, and warm leather tones shows beautifully right out of the bottle. The texture is incredibly elegant. Silky fine tannins delicately coat the palate as quickly as the fresh acidity washes them away--giving the impression of a dense wine that's light on its feet. The Merlot (25%) and Cabernet (10%) play their supporting roles expertly, giving density and structure to Sangiovese's bright and aromatic personality. This is a wonderful wine that's sure to please wine drinkers already acquainted with Italian wines as well as those just dipping their toes into Italian waters.

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