Lornano Supertuscan Commendator Enrico 2015
- Rich, full-bodied
- Toscana IGT
Eddie the Wine Guy and I exchange knowing glances around the tasting bench. We both have impeccable taste in wine. Far, far better than almost anyone else on the planet. And when we’re on the same page with something like this, you know that it’s a wine that’ll set the earth a-quakin’, the walls a-shakin’, the smokers a-vapin’ and the curtains a-drapin’. This is beyond Super Tuscan. This feels like Ultra Tuscan.
A wine of such immeasurable complexity, power and dynamism that we’ve heard whispered it’s going to star in a Marvel movie all of its own. A wine with such long-term potential that, rumour has it, cellars themselves give in to time before it does.
Immediately cutting-edge, but imbued with the feel of timeless tradition, Commander Henry (as he’s known, somewhat underwhelmingly, in English) garnered an (oddly) perfect 99 points from Luca Maroni, Italy’s premier wine critic. Quite why Luca’s scale only goes up to 99 is a mystery. After reviewing this wine, he vanished. Some say he was driven mad upon tasting sheer perfection, his life’s work completed, and, having no further purpose, fled to the peak of Mt Chimborazo in the Ecuadorian Andes, for no other plausible reason than his knowing that it is the furthest point on the surface of the earth from the core (due to the equatorial bulge). Others say that it was Luca, his mind and body melted by the incomprehensible majesty of this wine, that formed the oddly glistening stain which his unknowing nonna promptly wiped up with a spray of ‘Sgrassatore’ (Italy’s number one degreaser) and a swift dab of the dishcloth, never to be seen again. She wonders where he vanished to from time to time.
She’s sure, though, that he’s still nearby somehow. Sometimes, in the quiet postprandial heat of the summer’s day, as she makes her ritual pre-nap espresso, she can hear his voice in amongst the burbling of the caffettiera. It whispers, “Commendatoreeeeeeee”.
I may not have spat at tasting.
It’s cool, we get it, you want to know absolutely everything about this wine. Well here you go, go nuts.
- Toscana IGT
- Alcohol by Vol.
- Bottle Vol
- Blend Info
- 50% Sangiovese, 25% Merlot, 25% Cabernet Sauvignon
- Serving Temp.
From the producer
Intense ruby red color and concentrated almost impenetrable. Bouquet of berry spice dominated by blackberry. The palate is decided, with stylish, velvety tannins, accompanied by a long finish with smoky tones.
Vineyards: Located at an altitude of 300 meters s.l.m. facing South-South/West Training system: Spurred cordon Age Vineyards: New planting vineyards with an average density of 5,500 plants per hectare Land: Medium-textured soil with presence stratified sands alternating with shales, stony alluvial origin mixed with limestone
Winemaking: From a selection of the best grapes harvested from the company on September 15 and October 27, carefully de-stemmed grapes are vinified in modern stainless steel tanks, with maceration on the skins for a median duration of 25-30 days at a temperature of about 26 ° Celsius. On completion of fermentation, the wine carries on malolactic fermentation, is then transferred to French oak barrels where it remains for about 20 months, plays an aging bottle of 6months
These are the rule breakers, the rebels of the Tuscan wine world. Busting out of the restrictive DOC rules had to happen, and it happened in style with Ornellaia in the late 70s with a sangiovese cabernet (what?!) blend named Sassacaia. Since then, it's been a melting pot of people making the wines they want to make, with the recognition they deserve, no longer striving to make wines that tick boxes to fit neatly in a marketplace definition. Rock on, IGT.
The rules are there ain’t no rules, but here are some foods we think will work pretty well with this wine...
Classic Beef Carpaccio
- 250g piece best-quality beef fillet, trimmed
- 2 tablespoons truffle oil or extra virgin olive oil
- 2 tablespoons toasted pine nuts
- 2 tablespoons finely chopped chives
- 1/2 cup (40g) shaved parmesan
- Wild rocket leaves and lemon wedges, to serve
- 1. Enclose the beef tightly in plastic wrap and freeze for 30 minutes (this will make it easier to thinly slice).
- 2. Unwrap the beef and very thinly slice, using a sharp knife. Place the slices of beef between sheets of plastic wrap and flatten them out with a rolling pin.
- 3. Arrange 4 or 5 slices of beef on each serving plate and drizzle with oil. Season well with sea salt and freshly ground black pepper, then scatter with pine nuts, chives and shaved parmesan. Serve with rocket leaves and lemon wedges.