2005 La Massa Toscana Rosso

Fairly deep, saturated red. Pure, bracing aromas of ripe red cherry, milk chocolate and porcini mushroom are lifted by a pleasant balsamic edge and a hint of bell pepper. Sweet yet very refined on the palate, showcasing rich, ripe red and black fruits and extremely fine tannins. Finishes complex and clean, with a savory quality. I might have scored this even higher had it been a bit more persistent and had the bell pepper element gradually increased as the wine opened in the glass.


2004 La Massa Toscana Rosso

($25) Dark ruby. Captivating fresh aromas of ripe raspberry, mint, minerals and licorice supported by a bright acid and mineral underpinning. Nicely delineated, succulent raspberry and red cherry flavors are rich and fat yet convey a deft touch, thanks to the harmonious framing acidity. The finishing flavors are persistent and pure.


2004 La Massa Giorgio Primo Toscana Rosso

($60; a blend of sangiovese, cabernet sauvignon and merlot) Deep, saturated ruby. Lively, nuanced aromas of violet, sage and thyme. The garrigue-like notes complement bright red cherry fruit, but although this boasts good texture and ripeness, a bit more grip would have ameliorated its chunkiness on the soft, ripe finish.


2003 La Massa Giorgio Primo Toscana Rosso

($60; a sangiovese and merlot blend) Dark, saturated ruby. Brooding musky aromas of overripe black cherry, cocoa and underbrush lack lift and speak clearly of the hot vintage. Thick, dense and plump in the mouth, with ripe dark fruit flavors that avoid coming off as tough. But this conveys a high-pH mouth feel and finishes with less than pleasant, tough, palate-coating tannins. (Martin-Scott Wines, Ltd., Lake Success, NY)

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