2013 Zenato Amarone Classico della Valpolicella Sergio Zenato Riserva

Year: 2013
Appellation: Veneto
Country: Italy
Wine Spectator: 92
James Suckling: 99
Wine Enthusiast: 93
Red Wine
Alcohol by Volume: 16.5%
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"An inky red, full-bodied and finely knit, layering lightly dusty, supple tannins with notes of black cherry coulis, date fruit, balsamic and iron. Long and silky on the palate, with the tannins emerging to firm the spiced finish. Corvina, Rondinella, Oseleta and Croatina. Drink now through 2028. 1,500 cases made, 100 cases imported. -AN" (WS)

"This is a huge and impressive wine, but somehow graceful and subtle. It packs an eclectic array of brambleberry compote, violet essence, eucalyptus, oyster shell, pure iodine, vanilla, resin, tar, cassis, plum liqueur and hot stones. You can only stand back in awe as one shade of fruit appears after the next and a barrage of tannin coats your mouth. Yet, this is gentle, agile and flowing. Nevertheless, its main attraction remains its unashamed, monumental power and muscularity. A haunting wine that sends chills down your spine. An epoch-defining wine for Veneto that harks back to the legends of the ‘50s and ‘60s. Perhaps the best Amarone ever made. Impossible to resist now, but better in 2022." (JS)

"Baked plum, fruitcake, underbrush and new leather are just some of the aromas you'll find on this generous red. On the concentrated palate, velvety tannins envelop fleshy Marasca cherry steeped in spirits, blackberry extract, baking spice and a confectionery note. A hint of tobacco lingers on the close." (WE)

Winery Notes:
Amarone Riserva “Sergio Zenato” is produced only in excellent vintages, from a selection of grapes Corvina, Rondinella, Oseleta, and Croatina coming from the oldest vineyards in Costalunga estate in Sant’Ambrogio di Valpolicella. The particular low yields have led to a wine of great concentration, with aroma of vanilla and fruits, an intense and long lasting taste.

80% Corvina, 10% Rondinella, 10% Oseleta and Croatina.

The grapes are left to raisin dry for 3-4 months in small trays (only one layer), well-spaced out to allow good air circulation. The wine pressing takes place in January through de-stemmer and pre-maceration of the skins on the must. Skin contact fermentation lasted 15-20 days, then the wine has been aged in 75 hl. Slavonian oak barrels for 48 months. Follows conditioning in bottle for 1 year before being released.

Ideal with roasted meat, game, grilled steak and aged cheeses, but perfect as a meditation wine.