La Massa 2014, IGT, Tuscany

December 5, 2017

 

2014 La Massa gives classic black cherry and blackberry nose with tones of balsamic, cedar wood, vanilla and chocolates.  On first sip, fruit unmasked; nose sequenced, palate structured. The finish is velvety and richly texture. With some complexity and intensity, it is a blend of 60% Sangiovese, 25% Merlot and 15% Alicante showing beautiful concentration and colour saturation. Over time(3 to 4 hours after opening), the palate reminds tones of pork and beef jerky, returns to  and is intense. A good mid-palate, food wine. Excellent value for the score and price. 

 

 

La Massa is made up of grapes from 27 hectares of vineyards, all with southern exposure in the ‘Golden Basin’ of Panzano. The vines are planted at 360 meters above sea level. The soil is a mixture of scaly clay and galestro (loose marl and limestone). The grounds fall into three distinct geological formations: an undifferentiated complex of clayey schist and calcareous marl, a structure of scaly yellow and grey marl (galestro) and the third segment of large blocks or layers enclosed in a clayey matrix. The wine ages in 20 percent new French and 80 percent one-year-old French oak barrels for 12 months.

 

 

On websites, various sources quote that "The Fattoria La Massa estate is situated in the hills of Panzano, in the prestigious ‘Conca d’Oro’ (Golden Basin) of the Chianti Classico DOCG zone; the winery has been producing wine since the fifteenth century. Current owner Giampaolo Motta purchased La Massa in 1992 and bottled the first vintage of ‘Giorgio Primo’ (sold as Chianti Classico then) and immediately achieved the prestigious ‘Tre Bicchieri’ (three glasses) from the Italian wine guide Gambero Rosso. The praise of the international press has not stopped since." 

 

 It is a JS91. “Silky and savory red with light chocolate, cedar and berry character. Medium body, fine tannins and a flavorful finish. Subtle and pretty. Drink now or hold. Delicious.” James Suckling. 

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