February 2025 | Opt-in Terroir & Enthusiast
by Caileen BrisonMontesecondo 2022 Rosso Toscana
Crafted from a certified biodynamic estate in San Casciano on the northern edge of the Chianti Classico zone, this cuvee comes from two juxtaposing climates for Sangiovese. The fruit is mostly destemmed and fermented in large concrete with minimal maceration, leading to a more delicate expression of (what can be) a hearty wine. Right off the pop, the wine is very delicate and pretty, but also slightly wound up and angsty. After about 30 minutes of air, the wine opens to exuberant tones of raspberry tea, sorbet, and cracked pink peppercorn. The body of the wine is very mineral forward - almost aggressively so - and gives rise to a wine with immense potential for food pairings Due to how prevalent the iron like minerality is, I would pair this with medium-rare red meats or very cooked down vegetables with fresh herbs and tomato. On day two the wine holds remarkable structure and is only slightly less aromatic, making it a great wine to enjoy over days. Drink now – 2032 and serve in all-purpose stemware at cellar temperature.
Ricci 2012 “San Leto” Timorasso
The San Leto vineyard from Daniele Ricci comes from the border of Piedmont/Liguria and is therefore severely influenced by the marine layer. Timorasso is arguably the iconic white varietal of Piedmont (sorry Arneis) and can create wines of immense magnitude. This wine spends three days macerating on skins and creates and absolute beast of a bottle. Given the age of the wine, there is noteworthy persistence on the body and presence of the wine. In the glass the wine is dark golden with notes of golden apple, sunflower seeds, pear skins, and an almost marsala like salinity. On the palate the wine is white peach filling, cream, sherry, and almond skins with an overt sense of maturity. After time the wine doesn’t change a ton regardless of length (amazing for 2012), but if anything, I could say the wine becomes more cohesive and lower in tone. These gorgeous notes of orgeat, salted cracker, and cookie dough dance all over your palate in a dominating manner. Serve alongside very hearty and dense foods like porkchop, roasted vegetables, quiche, roast chicken, etc. Drink now – 2027 and serve in all-purpose stemware just above cellar temperature.