• Piaggia comes to Bothell w/ Special Guest on 4/21

    Saturday at 3pm
    Here's a tasting that has been on the books for some time now. Not only will be tasting some of my favorites from Tuscany but we'll have a special guest pouring for us. You know what that means right? I get to screw off and drink!!! Okay maybe not but it does mean someone will be there to answer questions about the estates and the vines

    Silvia Vannucci is producing some pretty serious wines these days and I very happy we can bring these to you all. We do carry them time to time but now that we can get the lineup...why not?

    Also...we'll start tasting some 2017 rosé this week!

    2017 La Spinetta Rose - Bursts of red fruit and citrus makes this a summer sipper to enjoy at the dinner table or while watching a late sunset from the deck.

    2014 Piaggia Pietranera IGT - Intense and thick ruby red colour. Complex on the nose, reminiscent of fruits of the forest jam, sweet spices, thyme and cocoa. Full-bodied. Excellent balance between alcohols and polyalcohols, acids and tannins, with a persistent nish and a pleasant sweet, fresh and fruity follow-through. It goes well with mature cheeses, red meat and game.

    2015 Piaggia Il Sasso Carmignano - Made of 70% Sangiovese, 20% Cabernet Sauvignon and 10% Merlot, this opens with black currant, leather and underbrush aromas. Black cherry, clove and white pepper flavors come forward on the palate, with a polished edge to the tannins.

    2013 Piaggia Carmignano Riserva - Dark-skinned berry, leather and underbrush aromas come together in this blend of 70% Sangiovese, 20% Cabernet Sauvignon and 10% Merlot. The dense palate doles out black plum, clove and toast flavors, supported by dusty, assertive tannins.

    2012 Piaggia Poggio de Colli IGT - Savory herbs, crushed flowers, expressive red toned fruits are some of the many notes that take shape in the 2012 Cabernet Franc Poggio de' Colli. Today the 2012 is incredibly raw and unformed, almost as if it needed more time in barrel to come together. Readers will have to compensate by cellaring the wine for at least a few years. At this stage the flavors remain remarkably primary, but there is a lot to look forward to.
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