Brancaia Ilatraia 2012

$59.99
$50.99

SKU 32352

750ml

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Brancaia ILATRAIA is a modern and terroir-typical blend of 40% Cabernet Sauvignon, 40% Petit Verdot and 20% Cabernet Franc. The wine ages 18 months in French barriques - half of them are new - and then matures for 12 months in the bottle, prior to release. After working on our new estate in the Maremma for 10 years we have learnt a lot. Moreover the today's age of the vines and new varietals provide us with additional opportunities. Based on this we have reconsidered the blend of Brancaia ILATRAIA - the wine is now even more elegant than before, composed by grape varietals that ripen optimal every year in the Maremma even without irrigation. Brancaia ILATRAIA is an intense, elegant and terroir-typical wine.
Category Red Wine
Varietals
Country Italy
Region Tuscany
Appellation Maremma Toscana
Brand Brancaia
Alcohol/vol 14.5%
  • ws94

Wine SpectatorTop 100: 2015, Rank: 52. Dense and tightly wound, with a beam of black cherry and blueberry fruit. Cedar, smoke, tar and tobacco notes add nuance, giving this a complex impression overall. Balanced and long, with a compact finish that should expand as this integrates more fully. Cabernet Sauvignon, Petit Verdot and Cabernet Franc. Best from 2018 through 2032. 3,750 cases imported.

Bruce Sanderson, October 31, 2015
  • wa93

Wine AdvocateThe 2012 Ilatraia is a blend of 40% Cabernet Sauvignon, 40% Petit Verdot and 20% Cabernet Franc that sees an 18-month oak regime with new and used barrique. This is a massive wine that smiles bright with Tuscan sunshine. Its appearance is dark and dense and the bouquet peels back with thick layers of black fruit and integrated spice. The tannins are supple, soft and seamless.

Monica Larner, October 2014
  • we92

Wine EnthusiastMade from 40% Cabernet Sauvignon, 40% Petit Verdot and 20% Cabernet Franc, this has inviting aromas of ripe black-skinned fruit, forest floor and a whiff of cedar. The dense, polished palate delivers ripe black cherry, clove, licorice and tobacco. Firm, refined tannins provide support.

Kerin O'Keefe, March 1, 2017