Corte Medicea 'Eklektòs' Cabernet Sauvignon IGT 2014
- Textured, savoury
If Tuscan reds are up your alley, this ‘14 is about to throw down a strike. According to Luca Maroni, it’s a cab sav that belongs with “the elite of the Supertuscans.” With 99 points and a Gold Medal, he goes on to say it “proves what can be achieved by a passionate winemaker when he carefully proceeds with the right know-how.”
It’s dark. A deep black colour with blackcurrant, blackberry and elderberry on the nose, there are also notes of espresso, toast and black pepper. There’s an intense fruitiness, super ripe tannins and subtle flavours of vanilla, licorice and cocoa that make this one of the very best cabernets in Italy.
It’s cool, we get it, you want to know absolutely everything about this wine. Well here you go, go nuts.
- Alcohol by Vol.
- Bottle Vol
- Blend Info
- 100% Cabernet Sauvignon
- Serving Temp.
Ah...Tuscany. The home of rolling hills, extra virgin olive oil, Steak Florentine and, of course, Chianti. Everything here is about the earth, and it shows through in the produce. Earthy, vinous, purely rustic and unadulterated. Some of our most enjoyable experiences have come from here. They don't generally come cheap, but they're well worth it.
The rules are there ain’t no rules, but here are some foods we think will work pretty well with this wine...
Tagliatelle with ragu sauce
- Beef ragu sauce
- 1 tablespoon balsamic vinegar
- 200g green beans, trimmed
- 2 tablespoons fresh oregano leaves
- 2 tablespoons chopped fresh basil leaves
- 1/3 cup shaved parmesan
- Chopped fresh flat-leaf parsley leaves, to serve
- Cook pasta in a large saucepan of boiling salted water, following packet directions until tender. Drain.
- Meanwhile, combine ragu sauce and vinegar in a saucepan over medium-high heat. Bring to a simmer. Add beans. Cook for 3 to 4 minutes. Stir in oregano and basil. Season with salt and pepper.
- Add pasta to sauce. Toss to combine. Serve sprinkled with parmesan and parsley.