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| Drinking Windows and Values |
| Community Tasting History |
| Community Tasting Notes (average 94.1 pts. and median of 94 pts. in 14 notes) - hiding notes with no text | | | Tasted by liber on 11/23/2022 & rated 93 points: Last magnum of 3, pnp, perfect cork and level, not quite up to last October's maybe affected by being opened after long journey, needs decanting as big deposit, flavours as previously described, classy and complex, plateau, 10+ years. F+ (18). (418 views) | | | Tasted by Papies on 7/5/2022 & rated 94 points: Magnum # 522. Opened, decanted and served.
We said we were going to keep this for another 5yrs ( Last Tasting May 2022 - Papies 94) but we failed to not open it... This is the best Italian wine you have never tried was how Nicol introduced it and very much the case. Easy 93-94 and almost a Bordeaux with a dollop of extra juicy, ripe sweet core. 93-94 (698 views) | | | Tasted by Papies on 5/7/2022 & rated 94 points: Magnum # 520 decanted for a good hour.
Nicol has this blind and said Bordeaux , 20yrs and albeit puzzled by the extra helping of ripe feel stuck to her guns. And indeed barring the softer color here the wine is very much a a St Julien. Silky, lovely fruit, light secondary notes , well balanced and now in the plateau of greatness. We have one more magnum and we shall wait for that another 5 years if we can. Very Solid 93-94 (636 views) | | | Tasted by liber on 10/1/2021 & rated 94 points: 2nd of 3 magna, perfect cork and level, deep dark ruby, quite dense, lightening rim; plum, bramble and earth, some mineral, rich, not particularly layered; full, long, concentrated, persistent, not particularly complex, but round and attractive, should last but little upside. F+ (18). (586 views) | | | Tasted by Papies on 8/7/2021 & rated 94 points: Magnum #521 decanted for a good 2 hours and we think needed albeit not strictly 2 hours .
Special and unique in every way and so undervalued vs it’s peers. To us this is among the best reds out Italy and ranks up there with sassicaia in terms of consistency elegance and complexity . Earthy, lovely herby edge , good lovely fruit and with a soft and silky texture. Difficult to judge how it goes from here but luckily we have 2 more magnums so we will get to see! 93-94+ (900 views) | | | Tasted by liber on 1/17/2020 flawed bottle: 1st of 3 but CORKED.….grrrrrrh!! (837 views) | | | Tasted by Caruso on 12/29/2019 & rated 95 points: Only a few notes. This is not unlike a mature old style bordeaux, intense in its flavors and scents but light on its feet, elegant and complex. Today we know, that the score from the WA in the early 2000s was to low and the proposed drinking window far to pessimistic (-2015). This is mature, but with a decade minimum of positiv evolution and for sure no need to hurry. 5/13/17/10 (878 views) | | | Tasted by NoTrollingerPlease on 11/23/2019 & rated 92 points: Best bottle (@Private location): Glass: Josephinenhütte White/Universal
Half of the Magnum decanted. This bottle went with the dinner and this might be the reason why I did not payed close attention.
Deep, tawny-garnet color, cloudy, unfiltered. Clean, medium+ intense, developing BDX nose, maybe a bit rustic and green, but very appealing.
On the palate silky texture and tannin. Some green pepper, wonderful red fruit, spicy, some extract sweetness. Nice length. This bottle seemed to me at its peak, but will stay at this level for another decade. 92-93 (1230 views) | | | Tasted by Zweder on 11/4/2017 & rated 94 points: Occational dinner group; Il Caberlot tasting. (Mei Wah): Beautiful, creamy and a bit rustic bouquet. On the palate red berries, some chocolate, good and fresh acidity and soft, mature tannin. No real hurry, but probably at its peak now. (1847 views) | | | Tasted by NoTrollingerPlease on 8/23/2014 & rated 94 points: Great wine, unfortunately I forgot to take notes. Deep, rich, yet elegant. Very Long. (2037 views) | | | Tasted by rjonwine@gmail.com on 2/6/2013 & rated 95 points: From magnum - very dark red violet color; mature, very appealing, mushroom, tart plum, cedar, light oregano nose, reminiscent of a maturing Pichon Baron; tasty, mature, velvety textured, elegant, tart black fruit, cedar, mineral, mushroom palate; lovely now and will go 20-25 years; long finish 95+ points (2290 views) | | | Tasted by SteveHyde on 7/11/2009: Kelly's TN and score are right on target. This may be a second wine, but it holds its own against many a first wine. Deep purple garnet, plush mouthfeel, lovely crushed black berry fruit with good backbone. (5093 views) | | | Tasted by KellyW on 4/27/2006 & rated 95 points: Dark showing no signs of age. Loads of dark fruits and garrique on the nose. Very full and round on the palate. Refined tannins this has taken on a classic French cabernet franc profile. (4249 views) |
| The World of Fine Wine, December 2014, Issue #46
(Il Carnasciale Il Caberlot) Login and sign up and see review text. | By Walter Speller
JancisRobinson.com (10/2/2014)
(Il Carnasciale, Il Caberlot IGT Toscana Red) Subscribe to see review text. | By Antonio Galloni
Vinous, Podere Il Carnasciale: Il Caberlot 1988-2004 (May 2007)
(Podere Il Carnasciale Caberlot) Subscribe to see review text. | By Richard Jennings
RJonWine.com (2/6/2013)
(Podere Il Carnasciale Il Caberlot) From magnum - very dark red violet color; mature, very appealing, mushroom, tart plum, cedar, light oregano nose, reminiscent of a maturing Pichon Baron; tasty, mature, velvety textured, elegant, tart black fruit, cedar, mineral, mushroom palate; lovely now and will go 20-25 years; long finish 95+ points 95 points |
NOTE: Scores and reviews are the property of The World of Fine Wine and JancisRobinson.com and Vinous and RJonWine.com. (manage subscription channels) |
| Podere Il Carnasciale Producer Website
Producer Location (Google Maps)
Source: VinConnect (VinConnect.com)
About Il Carnasciale
The idyllic hilltop estate of Podere Il Carnasciale is situated in the southern Chianti hills of the Valdarno, just outside of the Chianti Classico appellation and about 30 kilometers north of Siena and Arezzo. Wolf and Bettina Rogosky purchased the estate in 1972 with the intent of creating something extraordinary, an aspiration that years of commitment, precision and determination has undoubtedly proven successful. Today, the winery is run by Bettina and her son Moritz, in exclusive collaboration with enologist Peter Schilling.
Il Carnasciale is unique for many reasons, but the characteristic that truly sets it apart from any other winery in Italy, or the world, is the cultivation and vinification of the grape variety Caberlot. This variety was first discovered in the late 1960’s in an abandoned vineyard near Padua by the agronomist Remigio Bordini. Caberlot embodies the organoleptic characteristics of Cabernet Franc, while the ampelographic profile is closer to that of Merlot, leading to the assumption that this loose-cluster grape is the result of a natural crossing of the two varieties.
Following the bitter frost of 1985, which destroyed the main olive tree grove at Il Carnasciale, and after having met enologist and friend Vittorio Fiore and Dr. Bordini several years earlier, Wolf Rogosky embraced an opportunity and set out to produce a great wine of truly unique character. The first vineyard ‘Carnasciale’, a mere 0.3 hectares (0.74 acres), was planted in 1986 on the site of the old olive grove, a south-east facing slope with stony soil rich in iron. Vines were planted at an, at the time, astonishing 10,000 plants per hectare and gobelet trained, a system particularly adapted for low vigor varieties like Caberlot. Two additional parcels have been planted since, in 1999 and in 2004, for a total vineyard surface today of 2.1 hectares (5.2 acres). Outside Dr. Bordini’s nursery, the Caberlot varietal is cultivated exclusively at Il Carnasciale.
Since the first vintage of Il Caberlot was released in 1988, the wine has achieved a sort of cult status, particularly in Europe. It is not just the rarity and minuscule production quantities that drive this appreciation, however, but the extreme care, attention to detail, and pursuit of quality that imbues each aspect of production. Work in the vineyards is particularly gentle, with minimal intervention, and employing entirely manual labour. Pruning, budding and leaf-management are carried out by hand as well. No chemical fertilizers or pesticides are used, and all eventual sanitary treatments are natural. The harvest commences with phenolic ripeness of the grapes, in several passes depending on the vineyard and vintage, and is completed entirely by hand. To ensure that the grapes arrive at the cellar in perfect condition, a rigorous selection is carried out in the vineyard, berry by berry, following Bettina’s motto “what you would not put into your mouth will not go into the wine.”
Upon arrival at the cellar, the grapes are left to cool and, after destemming, begin fermentation in small stainless steel vats (10hl) with temperatures maintained below 30°C. The cap is punched down twice daily, also by hand, in order to allow the most contact possible between the skins and the juice. A philosophy of minimally invasive enology is applied at Il Carnasciale, allowing the fruit, the vintage and the distinctive characteristics of each vineyard to play the leading role. The malolactic fermentation in barrel is followed by 22 months ageing in French barriques, of which 70% are new, one third each Allier, Vosges and Tronçais oak, medium toast. The selection and implementation of barriques is approached with the same consideration applied to all other aspects of production, and frequent on-site tastings are conducted together with the coopers to work toward finding the ideal synergy between the barrel and the wine.
Podere Il Carnasciale produces two wines, both from the Caberlot variety and both in extremely small quantities. Il Caberlot is unfiltered and bottled (manually) exclusively in magnums, which spend an additional 18 months in the cellar prior to release. The second wine, Carnasciale, is released in 750 ml bottles after 6 months additional ageing, though the wine undergoes the same vinification and care as Il Caberlot. The selection is made after tasting each barrel blind to ensure the highest quality prior to bottling. The more ‘approachable’ wines are bottled as Carnasciale while the most complex wines, those that fully express themselves only after years of age, are bottled as Il Caberlot.
Italy Italian Wines (ItalianMade.com, The Italian Trade Commission) | Italian Wine Guide on the WineDoctorTuscany Tuscany (ItalianMade.com) | TuscanytToscana IGTHere is the Wikipedia entry for Toscana wine. |
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