Today’s Story: Montepeloso
Montepeloso is a small, 15 acre estate located in the Tuscan comune of Suvereto. Current owner and winemaker Fabio Chiarelotto purchased the estate in 1998, though Montepeloso was already producing world class wines under original owners Willi and Doris Neukom. When Fabio took the helm, he undertook an immense overhaul of the vineyards, reshaping them over the course of 8 years by retraining, pruning, and regrafting a significant number of vines. Fabio loved the wines of Montepeloso before this drastic feat, however he rightfully assumed that the terroir had so much more to offer in producing elegant and finessed wines rather than concentrated examples easy to make in the hot climate. Fabio’s wines are proclaimed as some of the greatest examples of Tuscany’s “new wave,” characterized as “beautiful, profound, and expressive.” Fabio practices biodynamic viticultural methods, relatively short macerations, fermentation using only native yeasts, and bottles his wines without filtration.
Today’s Wine: 2016 Eneo
45% Sangiovese, 35% Montepulciano, 15% Alicante, 5% Marselan; 14.5% ABV
The 2016 Eneo is opaque medium ruby in color with some purple hues. This needs at least 1-2 hours to really open up, but once it does the nose showcases aromas of plum, blueberry, black cherry, anise, lavender, cigar box, dry chalky soil, dried green herbs, light baking spice, milk chocolate, and light oak. Once in the mouth, this beauty displays notes of brambleberry, black raspberry, black plum, mild tobacco, scorched earth, slate, savory herbs, black pepper, and espresso. This is full-bodied with medium (+) acidity, fine-grained medium (+) tannins, and a long finish dominated by black fruit and purple/blue florals.
Price: $45. This is an outstanding value, and certainly one of the greatest out of Tuscany I’ve had in a long, long time. The finesse and depth this shows at such a young age is breathtaking, and I would love to stick this into a blind tasting lineup with wines twice it’s price. Pair with Bistecca alla Fiorentina, hearty red sauce pastas, or charcuterie and Parmigiano Reggiano.