Arrival is expected in Spring/Summer 2024

Size: 750mL

Biodynamic and Organic

Tuscany, Italy

From the Winery: 

"The purest expression of our vineyards, Caiarossa shows all the complexity and the nobility of our land. The seven varieties in the blend weave together a perfect tapestry of the estate’s terroir. A true expression of the luxury of nature.

Merlot, Cabernet Franc, Cabernet Sauvignon, Syrah, Sangiovese, Petit Verdot, Alicante.

• VINEYARD

  Podere Serra all’Olio.

• HARVEST

  By hand, for about 6 weeks from the end of August until the beginning of October.

• SELECTION OF GRAPES

  A first time in the vineyard and then in the cellar on the sorting table before and after destemming.

• VINIFICATION

  Maceration on the skins between 20 and 30 days, with first a few days of cold maceration. Alcoholic fermentation for each different varieties in concrete and wooden tanks from 10 to 80 hectoliters (only indigenous yeast).

  Two pumping-over a day for about 9 to 12 days, then once a day until the end of the maceration period. Malolactic fermentation in concrete tanks and wooden casks.

• AGEING

  Into tonneaux and barrels from new to 3 years old, about 30% of new oak. From 11 months for the most delicate grapes, Alicante, until 20 months for the most powerful ones, Petit Verdot and Cabernet Sauvignon.

  Then 6 months in concrete tanks before bottling.

• FIRST YEAR OF PRODUCTION

  2003.

Reviews:

95 Antonio Galloni for Vinous

"The 2020 Caiarossa is the best wine I have tasted off this property in some time, perhaps ever. Rich, deep and yet not at all heavy, the 2020 offers up an exotic mélange of dark cherry/plum fruit, mocha, licorice, new leather and incense. All the elements are so nicely balanced. I was deeply impressed with these new releases from Caiarossa. There was a time, a few years ago, when the wines were far less interesting. Since then, the team led by estate manager Alexander Van Beek, winemaker Jérôme Poisson and well-known Bordeaux consultant Axel Marchal have cleaned up the cellar and increased their focus on quality. The oldest vineyards here are just over 20 years old, so there is every reason to believe the best is yet to come. It's interesting to see that the trajectory at Caiarossa more or less tracks a similar increase in quality at Château Giscours in Margaux, Caiarossa's sister property, also owned by the Albada Jelgersma family."

95 James Suckling

"This is aromatic with dried cherries and plum skins as well as spiced chocolate, lilacs, walnut shell and nutmeg. Some wet stones, too. It’s full, structured and wide on the palate with super-fine tannins. It’s powerful but not heavy with freshness and crunchiness. Shows intensity and richness. Give it time. Made from biodynamically grown grapes with Demeter certification. Try from 2026"

95 Decanter

"Scented herbs and warm, sun-kissed black fruit on the nose - no surprise given it was the warmest summer since 1800 but with significant rain in June and at the end of August that allowed the grapes to ripen correctly. This smells like baked blackcurrants and roses. Supple and ample, generous and filling with gorgeous plump, but also quite defined, tannins that give the structure and the sense of tension. Fruit is tangy and ripe and with the acidity you get a push-pull of sharpness and ripeness. Round, direct, forward, this has energy and sculpting and I love the freshness that really lingers on the tongue. Well executed with lots of fragrance and a mineral, stone grip on the finish alongside dried herbs and liquorice spice. A delicious Tuscan wine with French flair (same owner as Château Giscours in Margaux, AJ Domaines). Jérôme Poisson general manager of both estates since 2020 and Axel Marchat consultant since 2016. A blend of 28% Cabernet Franc, 23% Syrah, 18% Cabernet Sauvignon, 13% Merlot, 13% Sangiovese, 4% Petit Verdot and 1% Grenache. Each plot and variety was vinified separately and spontaneously in concrete and wooden tanks. After malolactic fermentation the wine was blended and aged for 14 months in barriques, 30% new, before spending two months resting in concrete and a further year in bottle before release. - Georgina Hindle"