Thorn-Clarke Shotfire Quartage 2008
It is nigh on certain that most - possibly all - of this estate-grown wine comes from the Eden Valley where three of the Clarke family vineyards are situated. Strong purple-crimson. This is yet another Thorn-Clarke wine with a glittering show record earned by prior vintages. It is an extremely powerful wine, laden with black fruits and firm tannins, and should prosper in bottle right up to its 20th birthday.
Polished, velvety and spicy, this is generous with its tobacco and loamy earth elements that surround a lithe core of dark berry and herb. Lingers softly. Cabernet Sauvignon, Malbec, Cabernet Franc, Petit Verdot, Merlot and Shiraz. Drink now through 2015. 10,000 cases made.
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The perfect intersection of bright fruit and savory earthiness...
The perfect intersection of bright fruit and savory earthiness, Sangiovese is the backbone variety in Tuscany. While it is best known as the chief component of Chianti, it reaches the height of its power and intensity in the complex, long-lived Brunello di Montalcino. Elsewhere throughout Italy, it can make inexpensive wines for daily consumption ranging from inoffensive to deliciously easy. On the French island of Corsica, under the name Nielluccio, it produces excellent bright and refreshing red and rosé wines with a personality of their own. Sangiovese has also enjoyed moderate popularity in California and Washington State over the last few decades.
In the Glass
Sangiovese is a medium-bodied red with savory flavors of tart cherry, plum, tomato, fresh tobacco, anise, thyme, oregano, and dried earth. High-quality, well-aged examples will take on notes of smoke, clay pot, leather, gamey meat, potpourri, and dried fruits. Corsican Nielluccio is distinguished by a subtle perfume of dried flowers.
Sangiovese is the ultimate pizza and pasta red—its high acidity, moderate alcohol, and grainy tannins create an affinity with tomato-based dishes, spicy meats, and anything off the barbecue.
Although it is the star variety of Tuscany, cult-classic “Super-Tuscan” wines may contain no Sangiovese at all! Since the 1970s, local winemakers have been producing big, bold wines (with price tags to match) that are typically monovarietal or a blend of one or more of several international varieties—usually Cabernet Sauvignon, Cabernet Franc, Merlot, or Syrah—with or without Sangiovese.