Tenuta di Ghizzano

Tenuta di Ghizzano | Tuscany, Italy

Il Ghizzano Rosso

January 2017

90

Decanter

Irresistible wine with a lot more personality than you'd expect from an entry-level red. The estate does make flashier wines, but you can't beat this for sheer drinking pleasure. Floral and berry aromas, soft but full of energy.

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Tenuta di Ghizzano | Tuscany, Italy

Il Ghizzano Rosso 2014

November 2016

90

James Suckling

Lots of blueberry character with tangy fruits and spices. Medium body, firm tannins and a fresh finish. Drink now.

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Tenuta di Ghizzano | Tuscany, Italy

Nambrot

November 2016

93

Vinous

Ghizzano's 2013 Nambrot is another gorgeous wine from Ghizzano. Black cherry, blackberry, menthol, licorice, lavender and cloves are some of the many notes that develop. There is lovely succulence to the fruit, yet the 2013 remains mid-weight, gracious and highly expressive. The blend is 60% Merlot, 20% Cabernet Sauvignon and 20% Petit Verdot.

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Tenuta di Ghizzano | Tuscany, Italy

Nambrot

April 2017

91

Wine & Spirits

Nambrot offers enticing aromas of violet and anise, its flavors of blackberry and plum showing a ripeness characteristic of this estate’s sun-drenched slopes near the Tuscan coast. Predominantly merlot with 20 percent each of cabernet franc and petit verdot, the wine aged for 18 months in French oak barriques, where it picked up notes of baking spices as the tannins mellowed. It feels balanced and pliant, finishing on a pleasant smoky note.

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Tenuta di Ghizzano | Tuscany, Italy

Nambrot

April 2016

90

Wine & Spirits

Raspy tannins rein in flavors of blackberry and plum, layered with notes of leather, tobacco and spice. Comprised of merlot with 20 percent cabernet franc and the remainder petit verdot, the wine reminded one of our tasters of a Bordeaux, “but with more Italian happiness.” Its fruit will catch up with the tannins in another year or two, when it will make a good partner for wild boar ragù.

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Tenuta di Ghizzano | Tuscany, Italy

nambrot

November 2016

92

James Suckling

A firm and silky red with blackberry and dark chocolate notes. Medium to full body, velvety tannins and a savory finish. Drink now.

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Tenuta di Ghizzano | Tuscany, Italy

Nambrot

April 2018

92

Wine & Spirits

Notes of nutmeg and spice nod to the 18 months this wine spent in a mix of new and used barriques, but the wood influence is subtle: You can feel the presence of merlot (60 percent) in the wine’s supple tannins and vibrant flavors of plum and raspberry; cabernet franc and petit verdot complete the blend in equal parts, firming up the structure and adding delicate violet scents.

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Tenuta di Ghizzano | Tuscany, Italy

Veneroso

April 2017

90

Wine & Spirits

Flavors of black plum surround this wine’s red cherry core, hinting at the influence of 30 percent cabernet sauvignon in this predominantly sangiovese blend. The wine rested in tonneaux for 16 months, picking up notes of vanilla and spice that swirl through the juicy fruit flavors. It gains volume with time in the glass as its raspy tannins begin to soften. Decant it for veal Bolognese.

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Tenuta di Ghizzano | Tuscany, Italy

Veneroso

November 2016

94

Vinous

The 2013 Veneroso is one of the most compelling wines I have tasted from Tenuta di Ghizzano. Powerful yet weightless, the 2013 presents a beguiling interplay between the aromatic lift of Sangiovese and the darker flavors the Cabernet Sauvignon adds. Sweet tobacco, licorice, dried herbs, tobacco and menthol wrap around the striking, delineated finish. The 2013 is 70% Sangiovese and 30% Cabernet Sauvignon. The Sangiovese is so expressive here, I can only wonder what it might be like on its own.

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Tenuta di Ghizzano | Tuscany, Italy

Veneroso

October 2015

93

Vinous

The 2012 Veneroso wraps around the palate with gorgeous depth and resonance. Today the flavors are naturally quite primary, but there is a lot to like in this Sangiovese/Cabernet Sauvignon-based blend. Dark plum, cherry pit, mint, spice and licorice blossom as this succulent, expressive wine shows off its personality. Sweet floral and spice notes add finesse on the silky, perfumed finish. The 2012 could use more time in bottle to develop further complexity, but it is quite delicious, even today.

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