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Giacomo Mori Chianti 2008

Sangiovese from Chianti, Tuscany, Italy
  • RP90
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Winemaker Notes

Purple color, nose of black cherries and underbrush. Medium body, sweet and clean at first taste.

Critical Acclaim

RP 90
The Wine Advocate

The 2008 Chianti is a fabulous wine. There is nothing showy here; just gorgeous varietal red fruit intermingled with floral, spiced notes in a fresh, accessible style. The inner sweetness and sheer purity of the fruit add up to an absolutely delicious wine that is impossible to resist. A friendly price tag makes this is a terrific choice for a house wine or by the case purchase. The estate's Chianti is predominantly Sangiovese with a dash of Colorino and Canaiolo, and is aged in oak. Readers who enjoy traditionally made wines will flip out over Mori's Chianti in 2008.

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Giacomo Mori

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Giacomo Mori, , Italy
Giacomo Mori
The Mori family has owned this estate since the 18th century and have been growing grapes and selling wine to the local cooperative since the 1830s. However, it was not until the mid 1990s that Giacomo Mori renovated the vineyards and cellar and began estate bottling. Mori refurbished the family’s spectacular cellar and re-equipped the ancient winery and cave. The cellar is dug into live tufo rock and is built on three different levels, in... View More

Cabernet Sauvignon

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A noble variety bestowed with both power and concentration...

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A noble variety bestowed with both power and concentration, Cabernet Sauvignon is sometimes referred to as the “king” of red grapes. It can be somewhat unapproachable early in its youth but has the potential to age beautifully, with the ability to last fifty years or more at its best. Small berries and tough skins provide its trademark firm tannic grip, while high acidity helps to keep the wine fresh for decades. Cabernet Sauvignon flourishes in temperate climates like Bordeaux's Medoc region (and in St-Emillion and Pomerol, where it plays a supporting role to Merlot). The top Médoc producers use Cabernet Sauvignon for their wine’s backbone, blending it with Merlot and smaller amounts of Cabernet Franc, Malbec, and/or Petit Verdot. On its own, Cabernet Sauvignon has enjoyed great success throughout the world, particularly in the Napa Valley, and is responsible for some of the world’s most prestigious and sought-after “cult” wines.

In the Glass

High in color, tannin, and extract, Cabernet Sauvignon expresses notes of blackberry, cassis, plum, currant, spice, and tobacco. In Bordeaux and elsewhere in the Old World you'll find the more earthy, tannic side of Cabernet, where it's typically blended to soften tannins and add complexity. In warmer regions like California and Australia, you can typically expect more ripe fruit flavors upfront.

Perfect Pairings

Cabernet Sauvignon is right at home with rich, intense meat dishes—beef, lamb, and venison, in particular—where its opulent fruit and decisive tannins make an equal match to the dense protein of the meat. With a mature Cabernet, opt for tender, slow-cooked meat dishes.

Sommelier Secrets

Despite the modern importance and ubiquity of Cabernet Sauvignon, it is actually a relatively young variety. In 1997, DNA revealed the grape to be a spontaneous crossing of Cabernet Franc and Sauvignon Blanc which took place in 17th century southwestern France.