Casa Emma
Harenae Sangiovese
Tuscany, Italy
Having some previous experience with this wine, I knew it was going to need some significant air so I opened the night before and Audouzed until just before our dinner of Cacciucco (a traditional Tuscan seafood stew). So we’re talking close to 20 hours and I think that was just about perfect.
The 2018 “Harenae” pours a deep ruby color with a translucent core. No signs of sediment. Medium viscosity and just a slight staining of the tears. On the nose, well…I’m already swooning. The freshest Morello cherries with a mix of Tuscan herbs, black tea and dry earth. On the palate, the wine is dry with firm tannins and quite a stiff spine of acidity too. Again, the sour cherry fruit is predominate but it’s so perfectly ripened. There’s other crunchy red fruits too: some cranberry and some pomegranate along with some limestone minerals. The finish lingers for well over a minute.
It’s been 15 months since my last note on the 2018 “Harenae” and I find myself just as smitten as I was in late 2020. I’m captivated by its energy and purity of expression. Evolution has been slow and considering the structure, I fully expect this to be drinking well for at least another 8-10 years. But the freshness is really quite something to behold so I have to recommend getting that experience for those who are curious. Just give it plenty of air before you settle down with it. For what it’s worth, we drank this alongside the 2015 Paolo Bea “Santa Chiara” and both were a lovely accompaniment to the Cacciucco.
Having some previous experience with this wine, I knew it was going to need some significant air so I opened the night before and Audouzed until just before our dinner of Cacciucco (a traditional Tuscan seafood stew). So we’re talking close to 20 hours and I think that was just about perfect.
The 2018 “Harenae” pours a deep ruby color with a translucent core. No signs of sediment. Medium viscosity and just a slight staining of the tears. On the nose, well…I’m already swooning. The freshest Morello cherries with a mix of Tuscan herbs, black tea and dry earth. On the palate, the wine is dry with firm tannins and quite a stiff spine of acidity too. Again, the sour cherry fruit is predominate but it’s so perfectly ripened. There’s other crunchy red fruits too: some cranberry and some pomegranate along with some limestone minerals. The finish lingers for well over a minute.
It’s been 15 months since my last note on the 2018 “Harenae” and I find myself just as smitten as I was in late 2020. I’m captivated by its energy and purity of expression. Evolution has been slow and considering the structure, I fully expect this to be drinking well for at least another 8-10 years. But the freshness is really quite something to behold so I have to recommend getting that experience for those who are curious. Just give it plenty of air before you settle down with it. For what it’s worth, we drank this alongside the 2015 Paolo Bea “Santa Chiara” and both were a lovely accompaniment to the Cacciucco.
Served double-blind, the wine presents a deep ruby color in the class with a slightly watery rim. On the nose, highly attractive notes of red cherry fruit, dried herbs, tea had my mind immediately headed towards Sangiovese…but there was a depth here, an elegance that seemed…well…special. I think my question to our host was, “Is this from some producer in Chianti doing something beautifully different?”. The palate didn’t disappoint and, in fact, doubled-down on delivering the goods. There is a purity and deftness in delivery that was quietly understated and yet truly remarkable at the same time.
When the wine was revealed, I was hit with excitement and disappointment at the same time. Excitement because I was able to identify the variety and the place; not a very easy thing to do in double-blind fashion with other opinions in the room suggesting Syrah (which I didn’t quite get based off color alone). The disappointment was my knowing that I would have no access to any more of this as it was considered an experimental wine, their first wine aged 100% in amphora, hence the IGT designation. That being said, there is hope. I was told that more is being made and thank God for that. This is a flat out gorgeous representation of Casa Emma philosophy and vines being highlighted in the very best of ways. Bravissimo!
Served double-blind, the wine presents a deep ruby color in the class with a slightly watery rim. On the nose, highly attractive notes of red cherry fruit, dried herbs, tea had my mind immediately headed towards Sangiovese…but there was a depth here, an elegance that seemed…well…special. I think my question to our host was, “Is this from some producer in Chianti doing something beautifully different?”. The palate didn’t disappoint and, in fact, doubled-down on delivering the goods. There is a purity and deftness in delivery that was quietly understated and yet truly remarkable at the same time.
When the wine was revealed, I was hit with excitement and disappointment at the same time. Excitement because I was able to identify the variety and the place; not a very easy thing to do in double-blind fashion with other opinions in the room suggesting Syrah (which I didn’t quite get based off color alone). The disappointment was my knowing that I would have no access to any more of this as it was considered an experimental wine, their first wine aged 100% in amphora, hence the IGT designation. That being said, there is hope. I was told that more is being made and thank God for that. This is a flat out gorgeous representation of Casa Emma philosophy and vines being highlighted in the very best of ways. Bravissimo!
Amforajäst ren sangiovese, nerklassificerad Chianti. Mycket bär och frukt i samspel med kryddiga och lite charkiga toner. Finkorniga tanniner och bra syra. Något för volatil för min smak.
Amforajäst ren sangiovese, nerklassificerad Chianti. Mycket bär och frukt i samspel med kryddiga och lite charkiga toner. Finkorniga tanniner och bra syra. Något för volatil för min smak.
May 8th, 2021