Under The Tuscan Sun


Our Discovery Boxes are a great way to try a new varietal or to simply stick with something you know and love!

The six bottles will be packed in one of our beautiful wooden boxes, wrapped and ribboned and ready for you to collect, or we will deliver it to you, free of charge

Included is an information sheet (or cheat sheet), with a description of each wine and which food to pair it with.  Impress everyone at your next dinner party!

Food, wine, and romance; these are the main things that pop into my head when I think of Tuscany. There are many regions with many different flavour profiles to match all different cuisines. Depending on the regions and DOC’s and DOCG’s there are different ageing requirements and some wines can live for over 10 years in bottle before they reach their peak.

Sangiovese reigns king in Montalcino, where it called Brunello and is a different ‘clone’ of Sangiovese with a slightly thicker skin. In Montepulciano it is has adopted the name ‘the Noble grape,’ and in Super Tuscan or Bolgheri blends it is accompanied by international varieties such as Cabernet Sauvignon, Merlot, Cabernet France, and Petit Verdot.

Chianti as a region is also where Sangiovese thrives! The main flavour profiles of Sangiovese are cherries, in all their forms, sweet, sour, red and black. The more sunlight the grapes see the more-ripe flavours they produce

1. Mastrojanni Rosso di Montalcino 2016

The shining bright colour announces the rich perfume and the fragrant taste of red undergrowth berries 100% Sangiovese (Brunello). An intense entry with a pleasantly tannic and savoury ending on the palate. Spending less time in oak then classified Brunello this wine is approachable young.

Food Pairing: Enjoy with lamb ragu, Bolognese, or puttanesca, essentially anything with a tomato base.

2. La Braccesca Vino Nobile di Montepulciano 2016

Intense ruby red in color, the wine offers fruity aromas with violet and vanilla notes on the palate, the wine is ripe, supple and balanced with tannins supported by a vein of acidity that brings out flavors of blackberry and cherry. 100% Sangiovese, the wine is persistent and mineral on the finish and aftertaste.

Food Pairing: Enjoy with pork sausages and cured meats, pizza, and even hard cheeses.

3. Cordella Brunello di Montalcino, 2011

Tilled soil, forest floor, mature black-skinned fruit, leather, and a truffle note come together in this glass of 100% Sangiovese. The firmly structured palate presents juicy black cherry crushed raspberry, cinnamon, vanilla and an earthy hint of game while assertive close-grained tannins provide support. Decant to see it at its full potential sooner.

Food Pairing: Enjoy with lasagne, Filet Mignon, or rack of lamb and tomato sugo.

4. I Veroni, Chianti Rufina Riserva, 2013

This wine is organically grown, leaving chemicals at the door the wine and terroir shine true. The wine opens with red plum, new leather, and underbrush aromas. The full-bodied palate delivers crushed raspberry, black cherry, pipe tobacco and a hint of black pepper, with polished tannins.

Food Pairing: Enjoy with peppered T-bone, sausage, sage and tomato fettuccini, or prosciutto and arugula ciabatta.

5. Olivi Le Buche Tuscany 2010

This blend of 70% Sangiovese, 10% Merlot, 10% Cabernet Franc and 10% Petit Verdot is ripe and exotic, with sweet spices enhancing the black currant and pomegranate flavors. Its dry finish is based on a nice presence of tannins making it smooth and spicy at the same time.

Food Pairing: This wine is calling out to be paired with a juicy piece of steak chargrilled or on the barbeque.

6. Toliani, Valdisanti, Tuscany 2011

Youthful, rich dark fruit, berry and cassis aromas meld with notable French oak spice. On the palate, Valdisanti is full-bodied with deep but reserved fruit flavors framed by rich oak. The excellent balance of fruit intensity with fine tannins indicates a cellar-worthy wine.

Food Pairing: A very versatile to be paired with ragus, stews, grilled red meats, and roast red meats.




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