Brancaia

Rich ruby red with slight brightening on the rim. Wild berries and tomato leaf on the nose, tones of coffee and dark chocolate on the aftertaste. Mouth-filling on the palate, with pronounced tannins, salty, has a warming effect, spicy finish.

Fortunately, I tasted this wine before I read the technical sheet, which showed the blend as a whopping 40% of Petit Verdot (along with an equal amount of Cabernet Sauvignon with Cabernet Franc filing out the rest) and weighing in at a stated 14.5% alcohol. And did I mention, it was aged in French barriques, both old and new? On paper it was a combination that’s not my style — too big, too oaky and too ripe. But on the palate it was none of those. Yes, it was a large wine, but balanced and not overdone. A creamy lushness with glossy tannins gave it a certain “modern” feel and made it remarkably accessible now. It was freshness and lively despite its size. It would be an excellent choice for a steak.