(2026) Schiava is historically an over-cropped variety, but now Kurtatsch makes the wine very carefully with lower yields, and only six months in concrete tank with gentle extraction. This wine does not carry a UGA designation at present as grapes do not come from just one location. Harry suggests chilling this lightly. Vines are at 300- to 400-metres, on sandy, loamy soil with limestone and clay. It's such a lovely old vine wine, redolent of cherries, pomegranate and orange, the sweet, creamy ripeness of the palate is juicy, with perfectly pitched and discreet tannins and acidity.
(2026) Composed of 90% Sangiovese plus Merlot, this spends 12 months in French oak barriques, of which 50% are new. It is blood-streaked but bright with shiny blueberry and blackcurrant, plus tobacco to the fore. The palate has a sheen of creamy French oak that adds gloss and modern sophistication. Very attractive, and long.
(2021) Darker in colour, but not dense, this was fermented with wild yeasts and had 10% whole bunches, fermented in concrete fermenters, then into barrels, all French and 20% new, for 12 months. A more crisply defined nose compared to the Ocean Eight, crunchiness to the fruit, cranberry and redcurrant firmness. The palate has lots of fruit too, savoury and spiced, XX puts its freshness down to the concrete ferementers, it finishes with real briskness and meaty, savoury qualities to be very food-friendly with its lip-smacking acidity.
(2011) >From the Var region, a blend of Grenache, Rolle and Syrah with 13% ABV. Very delicate salmon pink, with lovely fruit: cherry and raspberry, with a delicious orange blossom and spice lift. Lovely palate, the clean, dry flavours and watermelon freshness ending with lovely focus and length.
