PV Tasting Notes
The 2006 Duemani Cabernet Franc is prodigious, a glass-staining opaque purple. Left open for three days the aromatics are nearly ethereal with the complexity of a great Saint-Emilion...Cheval Blanc perhaps, it’s fairly tight now and they will develop further with some bottle age. Exotic spices, wild blueberry, and mineral notes intertwine and mesmerize. Once on the palate, underneath the tannins lurks a wine of exceptional balance, layered, plush, and voluptuous. The wine’s sweet fruit is perfectly balanced by silky tannin and fresh acids, the finish lasts for over a minute. It will benefit supremely from 4-6 years of cellaring and provide immense pleasure through 2025. Tasted April 2008.Independent Review
94 points James Suckling - Wine Spectator, Sept 2009
Exotic aromas of smoke, meat, crushed berries and fresh herbs. Full-bodied and polished, with chewy tannins and lots of fruit. Built for aging. Very concentrated. Big, New World-like sort of red. Best after 2011.—J.S.
93 Points Robert Parker's The Wine Advocate Aug 2009
The 2006 Duemani (Cabernet Franc) is a massive, imposing wine packed with ripe, dark fruit, spices, sweet herbs and roasted coffee beans. The wine offers tons of style and richness, but it will require patience. A blast of tar, new leather, menthol and minerals comes to life on the long, powerful finish. Duemani was fermented and aged in French oak barrels. Anticipated maturity: 2011-2021.
Luca D’Attoma and Elena Celli are at the beginning of a new adventure in Riparbella, a part of Maremma that has attracted a lot of attention recently. The wines from these bio-dynamically farmed vineyards continue to improve, and judging by the young age of the vines, the best is yet to come.
Best served alongside Beef Tartare, Beef Carpaccio with spicy olive oil, Roast beef with Yorkshire pudding, Seared beef fillet, Poached fillet of beef on red peppers, Beef stroganoff, Blackened beef steak, Tournedos Rossini with Madera Sauce, Beef olives with kidney gravy, Slow roasted four rib, Roast fillet of lamb, Navarin of lamb, Moroccan lamb steaks with spicy sauce, Pork escalope, Rabbit with prunes and mustard, Stuffed saddle of rabbit with cranberry and cheese oatcakes, Pheasant with brandy cream sauce and mashed potato, Sautéed pheasant with wild mushroom, white wine and cream sauce, Pan-roasted partridge with creamed Brussels sprouts and chestnuts, Roast grouse with neeps, savoy sausage and whisky honey sauce, Honeyed crispy duck, Venison with blueberries, Roasted venison with chocolate vinaigrette, or simply find some delicious food to go with.
Fermented and macerated in Oak barrels of 30–40 hl for 15–18 days with a controlled temperature of between 26 and 30 degrees. Thereafter malolactic fermentation and maturation over 12 months in 50% new and 50% one year old French Oak.
100% Biodaynamic (Demeter)