This is Brancaia’s take on a Bordeaux blend, and it succeeds on all counts, delivering a dry, food friendly style that would sit easily alongside its French counterparts. Blackberry, dried herbs, brown spice, a touch of saddle and earth are well knit together and linger long. Food is required — roast beef with blue cheese butter comes to mind. Contains 40% Cabernet Sauvignon, 40% Petit Verdot and 20% Cabernet Franc. A Platinum Award-winner at the 2016 Sommelier Challenge International Wine Competition.
Brancaia, Toscana IGT (Italy) 2011
By Rich Cook