Happy Sunday! It's been a relatively relaxing weekend, in which I was planning to do some yard work, but the weather today didn't cooperate, so amidst the cold rain I took the afternoon off and decided to watch movies and nap (sometimes simultaneously!). Tonight I've decided to cook indoors and needed something of an Italian flair, so I settled on a recent wine club selection from Reininger Winery, the 2014 Cima, well anticipated having been aged in barrel for the past six years. This wine is crafted in a style of a super Tuscan blend, mixing the classic Sangiovese with some Bordeax varietals. For this vintage the blend is Sangiovese (50%), Cabernet Sauvignon (25%), Merlot (17%) and Petit Verdot (8%) from the Pepper Bridge and Seven Hills Vineyards in the Walla Walla AVA of Washington. So let's see how this wine is tasting!
The wine is a lovely deep garnet color in the glass, a testament to the heavy doses of Sangiovese and Cabernet in the blend. The nose classic of a Tuscan blend, with aromas of cherry, raspberry and currant intermingled with green cedar, violet and dried spices reminiscent of an old Italian grocery in New York. The taste is a rush of tart cherry, with wisps of smoke and charred oak that transition to some blackberry and raspberry midpalate. The fine grain tannins offer a perfect base for the long voluptuous dry finish that lingers for a minute or more.
Overall, I would rate this wine a solid 9, as it's just a pleasant drinking and elemental wine, the speaks to its complexity as well. This wine would pair well with a variety of classic Tuscan dishes, from bistecca alla fiorentina, to classic pasta dishes to fava beans on Tuscan toast. Tonight I am going with a bit of a classic Italian dinner of fusilli with hearty meat sauce with hot Italian sausage with onions and peppers topped with shaved parmesan and fresh basis. The fruit and earthy notes of this wine are perfect with a spicy pasta, cheers!
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