The 2017 Masseto is a spectacular wine in the making. Rich and sumptuous in the glass, the 2017 possesses off the charts intensity and plenty of structure as well. Red cherry jam, mocha, leather, licorice and a dash of new oak are all fused together in an opulent, seamless Masseto endowed with magnificent balance. The 2017 is quite simply a remarkable wine for such a challenging year. I can't wait to taste it from bottle.
The clarity of the ripe blackcurrants, black cherries and flowers in the nose is entrancing. Lavender, too. It’s full-bodied with firm, silky tannins that run long and straight through the wine, providing brightness and focus. Goes on for minutes. Strength with finesse Drink after 2024, but already wonderful to taste.
The Masseto 2017 Masseto puts on another exhilarating, knock-out performance for the third year in a row. The Masseto vineyard is a triangular-shaped plot tucked in at the back of the same property that houses the Ornellaia vineyards and winery. This special site is located at the base of the mountains that rise gently from the Tyrrhenian Sea, with the picturesque silhouette of the Castiglioncello castle at the top. The vines are planted at an altitude of 80 to 100 meters above sea level in blue clay soils that are unique to Bolgheri. That ideal position opens the vineyards to soft breezes, proximity to the sea, long daylight hours and cool diurnal shifts from the protective wall of low mountains at the back. It's a little garden of Merlot Eden. The center of the vineyard now is home to the new Masseto winery and an adjacent tasting room built into a pre-existing farmhouse. This wine was made in the old winery (the existing Ornellaia winery). Fermentation kicks off in a combination of steel and oak tanks before the wine is racked over to barrique, where it rests for two years. The wine then goes into bottle for 12 months before its release. Like most vintages of Masseto tasted this early in the game, the oak is omnipresent, and it grounds the wine in terms of texture and structure. It is powerful, but that's always the case with Masseto (this vintage records a 15.5% alcohol content). I tasted this wine next to the decidedly more playful Massetino, and the Masseto moves over the palate with substantial fruit weight and concentration gained over the course of this hot and dry growing season (which produced smaller, richer and more compact berries). Perhaps, what this vintage lacks is that profound varietal character that we saw in recent vintages like 2016 and 2015. If concerned that the hot vintage would draw out too many ripe fruit tones, the oak serves to soften some of the more volatile components of the fruit. Those distinctive notes of macchia mediterranea (wild bush) that I always associate with Masseto are less present in this vintage. You feel the oak tannins on the finish with toast and vanilla that will certainly shed as the wine ages. In fact, I went back to taste the wine 12 hours later, and they had already softened considerably. This 2017 vintage will be released in October 2020.
The 2019 Masseto is a remarkably potent wine woven with layers of incense, polished leather, and macchia herbs. The palate is full and refined, with well-managed and fine tannin structure. Luxurious with red and black fruits, it offers notes of pure red apple, blackberry, graphite, and lavender, and it is long and persistent while retaining a transparent nature with a refreshing feel. A beautiful wine, it is showing its pedigree now but should certainly be cellared, as this is going to be a wine to enjoy over the next several decades.The adjacent sister property to Ornellaia, the Masseto estate in Bolgheri produces benchmark wines based on Merlot, with its first vintage in 1987. Their new winery, which debuted in 2018, was designed by architects Hikaru Mori and Maurizio Zito of the ZitoMori Studio, who named it “The Quarry.” It is an impressive design, with the exterior blending into the landscape, only to reveal its true grandeur upon entering the winery beneath. One feature of the new winery has been to move away from the use of stainless steel, which they found could contribute to reductive qualities. Instead, 20 to 25% of the wine is now fermented in concrete tanks, with the remainder in oak barrels. The concrete also takes on some of the qualities of barrel fermentation, without adding the additional flavors that barrels would contribute. The oldest vines are currently approaching 40 years old, and in newer vintages, Cabernet Franc they planted more recently has been making its way into the wines. My tasting took place at the winery with the estate’s new winemaker, Gaia Cinnirella, and Axel Heinz, who has moved into an overseer role as the estate director. (Drink between 2023-2043)
