January ’16 Imported Wine: San Felice Toscana Contrada di San Felice
January 2016
Imported Wine: San Felice Toscana Contrada di San Felice
Agricola San Felice: San Felice takes its name from a church on the property that is found in records dating back as far as 714 and was named for a local saint. The Grisaldi Del Taja Family began producing wine here and owned the land for several centuries; they were among the founding members of the Chianti Classico Consortium. The now late Enzo Morganti acquired the estate in the late 1960’s and expanded its reach in 1984 by purchasing the critically acclaimed Campogiovanni Vineyard in Montalcino, where they still produce excellent Brunello.
About: Enzo Morganti, like the great Sergio Manetti of Montevertine, was a pure Sangiovesist and was responsible for much of the Sangiovese we drink today. After spending two decades experimenting with clones of Sangiovese at Tenuta di Lilliano, this Tuscan wine pioneer took control of the famous Agricola San Felice Chianti Classico estate in 1967 and helped turn it into a national treasure that now includes a 750-hectare resort village, 180 hectares of vineyards, and a site dedicated to experimental viticulture and genetic improvement of Sangiovese. The perfection of Sangiovese continues here today in the capable hands of Leonardo Bellaccini, who keeps the Morganti spirit burning. The San Felice vineyards lie in the gently rolling hills of the Castelnuovo Berardenga area of Chianti Classico, where the vines benefit from two distinct soils: calcareous clay, which produces long-aging reds with excellent structure, and a combination of sand and lime that gives younger wines, both red and white. The Contrada di San Felice Toscana Rosso is a delicious blend of 50% Merlot, 40% Sangiovese and 10% Cabernet Sauvignon. Its vinification and ageing process includes nine days fermentation on the skins followed by malolactic fermentation and a brief maturation in stainless steel vats.
Varietal: 50% Merlot, 40% Sangiovese, 10% Cabernet Sauvignon
Alcohol: 12.5%
Food Pairings: Veal Osso Bucco, Veal Parmigiana, Lamb Shank, Stone Baked Pizza, Roasted Mushrooms, or an after dinner Crème Brule.
Tasting Notes: This is a gorgeous, modern take on a Tuscan wine with a ruby red color, aromas of ripe cherries and violets, structured with plush tannins and balanced acidity.
Jim Lutfy’s Thoughts: Rich, loaded with flavor, and a great mouthfeel; producing a long lingering finish. Serve with tomato sauced dishes, pork, or lamb.