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| Drinking Windows and Values |
| Community Tasting History |
| Community Tasting Notes (average 93.4 pts. and median of 93 pts. in 19 notes) - hiding notes with no text | | | Tasted by hamiltoncd on 11/23/2023 & rated 90 points: Honestly underwhelmed, stored at 55, decanted and drunk over several hours. Was missing some wow factor that I cant put a finger on. It was very good, but not a good value. And I thought it would be more unique. Very drinkable and well made, but not one I would purchase and hold again (298 views) | | | Tasted by cortoncharlie on 9/7/2022 & rated 93 points: Drinking great already with decant. Nicely balanced between acidity, dark fruit and minerality. The wood/tannins were very well integrated for this vintage. Very drinkable. I may be underrating this as I had it on its own and it has been awhile since I had a merlot/cab franc. (773 views) | | | Tasted by Eric Becker on 4/10/2022 & rated 94 points: Il Caberlot Vertical at Summa 2022 (Weingut Alois Lageder, Margreid, South Tyrol): Probably the wine with the highest potential. Ripe blackberry fruit, slightly liqueured, some balsamic notes, hardly grassy. In the mouth ripely fruited and powerful, yet still rather closed and dry on the finish. In double-magnum probably three years away from maturity. Very good potential. (1121 views) | | | Tasted by Zweder on 11/4/2017 & rated 95 points: Occational dinner group; Il Caberlot tasting. (Mei Wah): Beautiful bouquet with dark berries, herbs, autumn and some rustic impressions. On the palate a very harmonious, juicy and youthful wine. Good acidity and sweetness, some licorice. Creamy and well balanced. Round and ripe tannin. Already a great pleasure, but it will be a true feast 8+ years from now. (4329 views) | | | Tasted by rossi.wine on 6/4/2016 & rated 96 points: From magnum. Tasted next to the 2012. Quite similar on the nose, but slightly more open and expressive and I think also at a slightly higher level of intensity and concentration. Lots of herbs and spices, floral notes, dark fruit, a hint of wood smoke as well as earthy notes. On the palate really spicy and intense. Fresh, mineral, earthy with very pure fruit and a gentle tannic bite. Elegant and harmonious. Very very long. Superb. Approachable, but likely to improve. 95-96+ (4800 views) | | | Tasted by Rezy13 on 3/22/2015: Summa15 Day 2 (Magré (Margreid), Alto Adige, Italy): Dark core, duller rim; high toned oak, deep red purple fruit, berry, pepper, meaty, good structure, a bit sharper acid than the '11; very good. (5665 views) | | | Tasted by sortcode on 3/14/2015 & rated 93 points: Pro Wein 2015:++ unheimlich samtig, leicht salzig, elegant und würzig, toll. (3835 views) | | | Tasted by axisx on 3/10/2015 & rated 94 points: 93+. Floral, cherry nose, but if you swirl some gentle green note (some would say citrus) comes out. Silky fine on palate, carressing with good acidity. There is some unintegrated oak on the back palate, but not annoying. I tend to leave it in my mouth for quite some time before swallow. It reminds me of Ella Fitzgerald singing. On the 2nd day the wine seems to have grown a bit in size. Really interested to see how it will involve. Overpriced? Maybe. But it's a special one and I'd love to buy a bottle.. (4402 views) | | | Tasted by dcwino on 11/7/2013 & rated 95 points: World Wine Symposium 2013 - Kevin and Kelly's excellent adventure; 11/6/2013-11/14/2013 (Villa D’este, Lake Como): Dusty note which I associate with young Il Caberlot, floral, red and black fruits, blackberries, and exotic spices. Medium concentration, seamless silky palate and lovely finish. More approachable and prettier wine than the 09. Already enjoyable and uniquely Il Caberlot. (5529 views) |
| By John Gilman
View From the Cellar, Nov/Dec 2021, Issue #96, More Recent Vintages of Il Carnasciale’s Beautiful Il Caberlot IGT
(Il Caberlot- Podere Il Carnasciale) Login and sign up and see review text. | By John Gilman
View From the Cellar, Jul/Aug 2021, Issue #94, Recently-Tasted Italian Wines Summer 2021
(Il Caberlot- Podere Il Carnasciale) Login and sign up and see review text. | 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, In a Tuscan State of Mind (Aug 2013)
(Podere Il Carnasciale Il Caberlot) Subscribe to see review text. |
NOTE: Scores and reviews are the property of View From the Cellar and The World of Fine Wine and JancisRobinson.com and Vinous. (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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