A classic mix of cherry-rich Sangiovese (90 percent) and firm Cabernet (10 percent), it reveals why Decanter, leading Italian guide Gambero Rosso, and noted critics like Jancis Robinson and James Suckling are also big fans of John’s wines. And, given that Wine Spectator names Sangiovese the leading performer in Tuscany’s “very good to excellent” 2013 harvest, you’re in for a real treat here. True to his detail-driven approach, John gave the premium fruit a six-month slumber in traditional oak botti and small French barriques, for a just-right mix of appealing spice and oak aromas and flavors. Perfect for enjoying with a plate of meaty pasta.
When we asked John for his favorite pairing with this ‘Super’ red, he suggested arrosto di agnello (roasted leg of lamb with fresh herbs and garlic). If lamb isn’t your thing, we recommend the Tuscan classic bistecca alla fiorentina (steak, often a T-Bone, grilled with rosemary and brushed with white wine and lemon juice). Marinara over pasta will also work.