• The following 2017 Rocca del Macie ‘Famiglia Zingarelli – Reserva’ Chianti Classico is a blend of primarily native sangiovese fruit with a bit of cabernet sauvignon and merlot. It matured for 24 months in French oak barrels.
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Rocca delle Macie ‘Famiglia Zingarelli – Reserva’ Chianti Classico 2017
DOCG Chianti Classico, Italy $24.95 (930966) 14.5% alcohol
This is an interesting, well balanced, delectable red blend—mostly sangiovese with a small amount of cabernet sauvignon and merlot—offering up aromas of sharp spice, mixed field berry fruit and red cherry. It bathes the palate with myriad palate flavours—predominantly pie cherry and black plum intertwined and enhanced with mocha, grilled savoury herbs and exotic spice. This showcases creamy smooth mouthfeel, persistent purity of fruit, some depth and quite good value. Give this a go with lasagna, osso buco or manicotti. (Vic Harradine)
• The following 2016 Lungarotti ‘San Giorgio’ Rosso was created in the mid-1970’s and was one of the first and most successful cabernet sauvignon/sangiovese blends in Umbria with its 50/50 split. It was fermented in stainless steel tanks with almost a month of maceration followed by 12 months maturation in oak barriques then 12 additional months in bottle before release.
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Lungarotti ‘San Giorgio’ Rosso 2016
IGT Umbria, Italy $51.95 (62877) 14.0% alcohol
Heady aromas—exotic spice, rich dark berry fruit and dark chocolate—introduce a value-packed wash of palate flavours with black currant, black plum and cassis to the fore adorned with a soft tug of ripe tannin and plenty of pizzazz and tang. It’s nicely balanced with plenty of fruit flavour, good texture, refreshing acidity and plenty of charm. Aerate/decant a couple of hours to ameliorate the soft, ripe tannin and serve now to 2026 with grilled rack of lamb. (Vic Harradine)
• The following 2018 Vicente Faria ‘Gloria’ is a blend of über-premium Port grapes—40% tinta roriz/30% touriga franca/30% touriga nacional—with both this table wine and all Port wine sourced from the historic, friendly and picturesque Douro wine region. The winemaker opines that the fruit was hand-harvested at or near the apex of its organaleptical perfection. It matured 12 months in oak barrels before bottling. It shouldn’t be around LCBO shelves long at this quality-price ratio, pick up a few; if you’re flush, more than a ‘few’.
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Vicente Faria ‘Gloria - Reserva’ 2018
DOC Douro, Portugal $16.95 (146522) 13.5% alcohol
Piquant spice, cherry/berry fruit and wisps of earthy and gamy note aromas abound. It blankets the palate with a full-bodied, full-flavoured, full-Monty surge of palate flavours—rich, ripe black raspberry and cassis robed in spice, herbs and lip-smacking tang persisting through the lengthy finish and aftertaste. There’s deft balance, depth, concentration of flavours and careful cellaring potential—drink now to 2030 with a thick, prime cut of beef, grilled to (your) perfection. (Vic Harradine)