PV Tasting Notes
It is difficult to say that a wine sometimes blows me away, and the Suisassi has been getting better and better each vintage, but the 2008 vintage was a difficult one for the Duemani Estate, being Biodynamic, they had two distinct problems to contend with, downy mildew on the Merlot crop and a plague of wasps boring into the Syrah grapes and sucking out the juice. This meant additional pickers and sorters to select each grape by individual grape which could be used and which could not, in the end 50% of the crop was discarded. The additional work was well worth the effort, the wine is fresh and vibrant with endless layers of perfumed fruit. Rich and opulent in the mouth, caressing the palate despite it's almost extrovert personality, this is a wine of superb clarity with a plushness which sets it above and apart from previous vintages. Black cherries, black currants, white flowers, fresh mint and traces of graphite fill every corner of the mouth, the finish is vibrant and dynamic, I think this will improve dramatically over the next 3-5 years and drink well for a dozen more. What score...96+? Interestingly in 2011, Suisassi for the first time ever is my favourite wine from this estate this year.Independent Review
95 Points Antonio Galoni The Wine Advocate Aug 2011
Blueberries, blackberry jam, mint, sweet spices and white flowers are some of the notes that flow from the 2008 Syrah Suisassi. The Syrah shows off fabulous richness and concentration, turning positively explosive on the finish. This needs a few years for the French oak to incorporate, but it is hugely impressive. Anticipated maturity: 2014-2024.
This is a stunning set of wines from Luca D’Attoma and Elena Celli. D’Attoma and Celli have really dialed in these wines over the last few years, but the 2008s are truly special. Peronospera was an issue in 2008 and took with it about 40% of the Merlot crop. The summer was dry and very hot, with 4-5 days of hot sirocco winds which caused the vineyards to go into hydric stress in July and August. D’Attoma and his vineyard crew dropped additional crop to give the vines a chance to recover. Whatever they did, it worked, as the flagships Duemani and Suisassi are both superb. As always the Duemani is fermented in oak vats, while the Suisassi is fermented in open-top French oak barrels. Both wines are aged in French oak, and the malos occur naturally.
Serve this superb wine with all manner of great foods like, Beef Tartare, Beef Carpaccio with spicy olive oil, Roast beef with Yorkshire pudding, Seared beef fillet, Beef Tagliata, 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, Seared beef fillet, Beef and shiitake mushroom stir fry, Salt beef and horseradish mash, Sweet tangy chilli beef, Braised shin of beef, Roast fillet of lamb, Navarin of lamb, Braised duck legs, roast duck breasts and red cabbage slaw, Duck with soy, diced plum and honey, Pan-roasted duck with cherry 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.
Trailblazing oenologist Luca d’Attoma is probably most well-known for the wines he makes at Tua Rita and Le Macchiole, two of Bolgheri’s leading estates. In 2001 D’Attoma and his partner Elena Celli purchased several hectares of land in Riparbella, located in the northern reaches of Maremma. The seven hectares of hillside vineyards, which lie adjacent to Castello del Terriccio on their eastern border, are densely planted and farmed biodynamically. Ours was was the first company to purchase from Duemani these are some of the finest wines made in the region solely due to the winemaking philosophy. Duemani is a very young property, and there is a great deal to look forward to here.