2015 Montepeloso Eneo
$65.95 btl / $395.70 cs (case of 6 x 750ml)
2015 is a spectacular vintage for Super Tuscans. On the Tuscan coast it was a warm and generous growing season that produced ripe and juicy grapes. The reds are fruity forward yet maintain tannin tension and backbone. Approachable now, but can be cellared for years to come.
Montepeloso is a small 15-acre estate on the windy site siting above the famous Tua Rita estate in Suvereto producing red wines that are among the region’s most sought after. The Eneo is Montepeloso’s “grand vin”, and produces a truly distinctive wine from native varieties which expresses the particular qualities of the Montepeloso terroir. This assemblage of Sangiovese, Montepulciano, Alicante Bouche, Malvasia Nera is matured for 15 to 18 months in neutral French oak barrels, to preserve the fruit character, and then for a further 18 months in the bottle. Annual production is very small at 4,330 cases.
The colour is dark and dense and has a beautiful and opulent nose of rich red fruit, spice, smoke and minerality. The palate is powerful. Darker red fruit comes through, yet it’s silky with soft tannins, great acidity and is well balanced with an extremely long length. This is a wine fit for a gastronomic meal!
Price: Case of 6 at $395.70 ($65.95 per bottle)
Drink: Drink now or cellar for up to 12 years
Variety/Body: Blend of 45% Sangiovese, 35% Montepulciano, 15% Alicante Bouschet, 5% Malvasia Nera, full-body
Service: Best served at a temperature of 18°C. Decant for at least 1 hour before tasting
95 points, Monica Larner, Nov 2017 for RobertParker.com:
“The 2015 Eneo is a beautifully saturated and concentrated wine. The unusual blend used here is Sangiovese with Montepulciano, Malvasia Nera and Alicante Bouschet. The bouquet is profoundly bold and exuberant, with generous integration and beautiful power. The warmth of the vintage further adds to the overall intensity of this carefully crafted red wine. The mouthfeel is seamless and soft.”
Food Pairing: Grilled meats, aged cheeses, robust pasta dishes
Why are Montepeloso’s wines so good?
We can thank Fabio Chiarelotto for the beautiful wines of Montepeloso. With a PhD in history he has lived all over the world teaching and conducting research. His love for food, wine and the region (his mother is from Suvertos) brought him to visit Montepeloso in 1998. He fell in love, and within a month purchased the winery from the previous owners. His initial intent was to put the money earned from the winery towards funding his academic research, but he quickly learned that winemaking is a labour of love, and not necessarily a major money maker. When he took over the winery in 1998, great things began to happen. It wasn’t easy, for many long and hard years Fabio painstakingly reshaped the estate’s vineyards. Retraining, pruning, and even re-grafting many vines, Fabio was committed to perfection, pulling up thousands of low quality vines and replacing them with varietals more suited to the windy warmth of Suvereto. Looking back, he made the right decision, as today Montepeloso has few rivals on the Tuscan coast for producing wines of riveting complexity and great elegance. Fabio has emerged as one of the prominent winemakers of the Tuscan coast and his wines are some of the highly prized coming out of Tuscany today.