Xiao-Li Meng, professore di Statistica Whipple V. N. Jones a Harvard e fondatore e direttore responsabile di Harvard Data Science Review, si è lasciato ispirare da uno studente per combinare vino e statistica — ottenendo intuizioni ben oltre quanto entrambi si aspettassero.

From wine tastings to data science, Xiao-Li Meng explores how statistics reveals simplicity in complexity – one glass, experiment, and insight at a time.

Wine, statistics & serendipity: A Harvard journey

Semplicità nelle statistiche, complessità nel vino, il resto nei biscotti della fortuna.

Group CEO Patrick O’Connor reflects on Bordeaux 2025: a hot, dry and early vintage defined by small yields, precise viticulture, restrained winemaking and a new wave of estates delivering wines of real distinction.

Patrick O’Connor, Group CEO, explores Bordeaux 2025: a hot, dry, early vintage shaped by precision, small yields and standout wines.

Bordeaux 2025 en primeur: vintage overview      

Bordeaux 2025: vintage overview               

There are times when you put a question to a winemaker and he puffs out his cheeks and rubs his chin and you know he’s thinking, ‘Journalists.’ When I ask Promontory’s David Cilli what exactly is meant by ‘interpretation of terroir’, he courteously describes the process of trying to get the wine to reflect the character of the land. But he gives the impression my question was like quizzing Monet on how he got his effects. If you don’t get it, you probably won’t. The character of Promontory, on the day I visit, is quite something. It’s early May and the rain, which has been falling steadily all night, has turned to a lashing downpour that has raindrops bouncing six inches off the windscreen. We’re in a jeep piloted by winegrowing director Cory Empting and since turning off the main road we’ve been climbing steadily through dripping stands of oak with pocket-handkerchief vineyards between them. ‘Shall we stay in the car?’ asks Empting. ‘If we could,’ Will Harlan suggests from the back seat. I’m here with Empting, Cilli and Harlan. Bill Harlan has appeared briefly but I don’t see him again until we sit down to taste. He formally handed over control of Harlan Estate, Promontory, Bond and The Mascot in 2021, appointing 37-year-old Will managing director. Cilli (44) arrived in 2012 and is in charge of vineyard and winemaking at Promontory. Promontory is an 840-acre fastness, a deep valley folded into the foothills of Mount Veeder, on the west side of the Napa Valley. From the highway, you think the looming ridge you’re looking at is the edge of Sonoma. But there’s another ridge beyond and between them this interesting domain. It’s remote, even by Napa standards (contrary to opinion, there are plenty of wild spaces in the county). The ultra-refined French Laundry is a couple of miles away but it might be in Wisconsin for all the relevance it has up here. Bill Harlan had come upon it hiking in the 1980s. ‘I used the Carmelite monastery [we’d passed it on the way up] as a base and just started climbing’. There were no vines but he was intrigued by its seclusion. It might be possible vineland for the Napa project he had in mind. In the end, Harlan Estate was founded less than a mile to the north but for 25 years Harlan kept the idea of that parcel tucked under his hat (he never mentioned it, Will says) before it came on the market in 2007 and he snapped it up. "Vineyards, some a mere half-acre, are etched into towering, wooded hillsides and drop down into cavernous combes dense with oak and fir" The owner – the Harlans don’t reveal who that is – had planted 80-odd acres of Cabernet Sauvignon. It was neglected, the vines overgrown. Trees had been felled and never collected. ‘It was a mess,’ Will says. ‘It looked like a logging operation.’ But it is magnificent. Vineyards, some a mere half-acre, are etched into towering, wooded hillsides and drop down into cavernous combes dense with oak and fir. The whole estate is thickly forested, the vines often shaded on three sides. An old drovers’ road, running through the woods, will suddenly open out on a wide vista of vineyard and scree. Everything is deeply, lushly green in the steadily falling spring rain. The geology of the land is unusual, in that it rests on two distinct fault lines and consists of all three soil types that are found in Napa: volcanic, sedimentary and metamorphic. ‘You get all three in the same soil pit,’ Cilli notes. This, combined with the wild variation in aspect and the microclimate of the valley-within-a-valley, gives credence to Harlan’s claims that this part of Napa is like nowhere else in California. When the celebrated soil scientists Claude and Lydia Bourguignon came, they found the experience ‘novel’. Cilli said he fell in love with Promontory at first sight. It reminded him, in part, of his native Tuscany, but it was the wildness that captivated him, ‘I love that character that you can see in the wines.’ He said it was probably ‘the only project that could keep me in the valley.’ You get the impression none of them can quite believe their luck. ‘It somehow redefined what looks beautiful,’ Will says. It also redefined their ideas of winemaking. He goes on: ‘We were used to control. Harlan in the 1990s was obsessed with organisation and uniformity but Promontory was wild.’ The theme of wildness recurs. Harvest times are key to ‘find a way for it to come through,’ Will says. Empting: ‘Pick too late and you lose the ruggedness.’ Ageing, in the magnificent Howard Backen-designed chai, is all in Stockinger Austrian oak barrels ranging in size from 10,000 to 46,000 litres, for up to 36 months. ‘The fine-yet-tight tannins required longer barrel-ageing but [we] didn’t want the wine to be overpowered by new oak’. It’s a constant process of refinement and improvement – ‘we learn something new each season’. Empting: ‘It has blown every expectation out of the water. We were excited and we were scared. We didn’t know what this beast would be. Our learning curve has been very steep, it remains very steep. At least now we’re starting to get our arms around it but at the beginning, it was like: God, we cannot figure this thing out.” "I found in the 2016 a moment where the various elements come together: the savoury nose, the fine tannins, the weight without heaviness" You have to remember we’re talking about winemaking here, not Wittgenstein. But ‘interpretation of terroir’, if it’s to mean anything at all, should be taken seriously. I’ve seen vineland all over the world – rock-strewn fields in the Andean foothills, rainless Spanish deserts – but I’ve never seen anything like Promontory. Were I to be tasked with bottling the soul of that vineyard, I’d reach for metaphor as well. And so we come to the missing shade of blue. This is the concept propounded by the 18th-century philosopher David Hume, that an idea can be formulated without a previous sensory impression to give rise to it. He asked, Could a shade of blue missing from a spectrum be imagined by an observer? Harlan says (with a smile – he does have a degree in philosophy) that Promontory is the missing shade of red. ‘Until you’ve seen and experienced it, you don’t know that it’s missing. And so for us this was that final piece. The piece that wasn’t there that we had the opportunity to understand and try to translate into the wine.’ The next morning, in gorgeous May sunshine, we gather to taste. It’s almost the same group, though smaller, that did the mighty vertical of Harlan estate from magnum in 2020. Bill Harlan is there (he sweetly thanks the team for allowing him to taste, saying it’s the first full vertical of Promontory he’s ever done), Will, Empting, Cilli and the journalist Elaine Brown. We wonder, at the end, if there is thread that runs through the wines. In my notes the words ‘deceptively light’ recur, as do ‘structure’ and ‘stone’. Reaching for metaphor again, Will Harlan compares the structure of the 2016 to cathedral stone, which has ‘both weight and lightness. It’s intricately carved and light filters through the windows.’ I found in the 2016 a moment where the various elements come together: the savoury nose, the fine tannins, the weight without heaviness. Will Harlan calls this vintage an ‘inflection point’ and notes how the tannins are the ‘main differentiators’. Yes, agrees Cilli, ‘and because of the character of levity and lift, we have to be precise with the tannins.’ The younger vintages have an astonishing latent energy, tannins under tight rein, aromas bursting, the fruit compacted. Brown and I were struck not by the sophistication of these wines but by their honesty. Brown WhatsApped me later. ‘Promontory is the most transparent to place. The wines are impressively well crafted and elegant while still offering an almost wild or primal complex of flavours.’ "The wines are unmistakeably Californian but they are also unlike anything I’ve tasted in Napa" ‘How do we take wine from a wilderness and have sophistication?’ Will asked. It’s a great question – with their resources, the Harlans could do anything they liked with Promontory. After all, they have to make a wine that will please their audience. But this was so unexpected. The tasting revealed a keen focus on the land and the vintage. The difference between the years was often marked – the challenge of 2015 for example showed in the wine – yet we could see that common thread running through, even as the wines increased in elegance. And what of Will’s quest for the missing shade of red? The wines are unmistakeably Californian – that splendid 2017 could come from nowhere else – but they are also unlike anything I’ve tasted in Napa, which is quite a claim, in the world’s most cultivated wine region. Perhaps the last word should go to Bill Harlan, who started the whole thing. He speaks hardly at all during the tasting, his Old Testament face giving little away. At the end of the morning, he talks of his fascination with the ‘ongoing discovery’ of the project. The wines have character, layers and depth, he says, and – by way of praising their authenticity – he notes, ‘You never know what’s coming next.’

Written for Club Oenologique, contributor Adam Lechmere visits California to trace the evolution of Promontory, one of Napa’s most magnificent sites, with a vertical tasting of 14 vintages revealing the wild beauty, elegance and remarkable evolution of its wines.

Written for Club Oenologique, contributor Adam Lechmere visits California to trace the evolution of Promontory, one of Napa’s most magnificent sites.

Wildness captured: tasting 14 vintages of Promontory

Few wine regions have seen a transformation as significant as Tuscany has over the last 15 years. These days the region regularly produces some of the finest wines found anywhere on the planet, while retaining a distinct sense of place.  Tuscany is the only region in the world to have truly tamed Sangiovese, with nowhere else able to grow this fussy grape variety and produce wines of the same level. At the same time, Tuscany has managed to produce some of the world’s finest renditions of the better-travelled international varieties such as Cabernet Sauvignon and Merlot; even Pinot Noir and Chardonnay are finding a foothold in this magical enclave of central Italy. Few have been as influential in this transformative journey than San Guisto a Rentennano’s Luca Martini di Cigala, who has managed to produce not one but two of the region’s most iconic wines – Percarlo (100% Sangiovese) and La Ricolma (100% Merlot). In his typically modest manner, however, he does not believe great wines are made by great winemakers – but by understanding where a vigneron must focus their attention in the vineyard. According to Martini di Cigala, winemaking can improve the quality of a wine by no more than 10%. “Great wine, however, is made with great fruit,” he says. So what is it about Tuscany that has resulted in the region’s recent renaissance? For Martini di Cigala, it has been understanding how the region’s unique soils and climate, if allowed, can produce wines where the character of the terroir prevales, rather than the varietal. “When it is the opposite and the varietal character is more evident than the character of the place, of the area, of the soil,” says Cigale, “to me it doesn’t make much sense.” It is the vineyard that must do the talking, not the grape variety, nor the winemaking. While the Tuscan wine renaissance began in the late 1970s and early ’80s, the meteoric rise of the region was far from linear. Among the new wave of pioneers, there was naivety too and, understandably, external influences started to impact how wine was being made. Back then, San Giusto A Rentennano didn’t have their own personal brand, and were selling wine to the big wineries like Antinori and Ruffino.  Following in the footsteps of the likes of Fontodi, Isole e Elena and Montevertini they decided to focus on improving the quality of their Sangiovese – which began, fundamentally, by reducing the yields in the vineyard. “Before that, we used to produce a good Chianti,” says Martini di Cigala, “a simple wine.” But, with these changes, “The stye completely changed and we began to focus on making wines for long ageing.” As the movement progressed, however, he began to sense a period of self-doubt looming. “Compared to today, where there is a big improvement in the culture of tasting wines and recognising the character of the different varieties,” he says, “people were used to drinking rounder, softer wines. And Sangiovese [made at lower yields] can be so aggressive, so hard with the tannins – especially when young. It was a problem.” At the time, many of the vignerons felt that in order to increase the wine’s ageing potential, the wines needed to be darker and more concentrated, while also exposing the wine to plenty of new oak and more oxygen – opting for smaller 225-litre barrels (barriques) rather than the region’s traditional larger casks. You could see the commercial attraction too, since this approach softened Sangiovese’s tannins. Emerging regions like Tuscany were all looking towards more established fine wine regions for inspiration. The use of new barriques was fashionable around the world but, most notably, part of the Bordeaux recipe of the time. Twenty years ago, Martini di Cigala believes, they wrongly followed these trends, producing intense, overripe, over-oaked wines. “It was a mistake because many wineries didn’t keep the character of the Sangiovese – either due to excessive use of wood, which does not integrate well with Sangiovese, or because it was blended with other varieties to build the wine’s intensity, while softening its aggressive nature.” For Martini di Cigala, even his Merlot plantings weren’t performing well – despite being a variety better suited to the current trends, with better resistance to new oak’s influence. The current recipe was not working for him – or for Tuscany. Early in its renaissance, the region began to stumble. Martini di Cigala’s success came when he realised that, despite sharing the same vineyards, his Merlot and Sangiovese had very little in common. To produce anything better than ordinary, he had to start treating the two varieties completely differently and let the vines do the talking. Sangiovese is a frustratingly fickle variety. It has the potential to produce wines as ethereal as the finest Pinot Noir and as rich and elegant as fine Bordeaux. Yet it has failed to make any real imprint outside Italy and, even today in Tuscany, it remains maddeningly inconsistent. “Compared to other varieties like Merlot, Cabernet Sauvignon and Syrah,” he says, “these varieties can produce wine everywhere. With Sangiovese it is hard because it needs calcareous soil in order to produce the right balance of tannins. In any other kinds of soil, it either increases acidity too much or the opposite, making the wine very flat. To produce a wine with a precise character with a lot of tannin but at the same time integrated with the fruit, Sangiovese needs calcareous soil.” But, he stresses, it is not only the soil but the climate that is important too. “It is difficult to have great Sangiovese that is very, very light, low in alcohol and low in polyphenols [tannins]. The wine must be rich,” he says. The region must be hot. The elegance and the precision, however, come from another distinct attribute of the hillsides of Tuscany: cool night-time temperatures. This, Martini di Cigala believes, is vital for the elegance of the wines – and something that can be lost in warmer vintages. “Sangiovese is very delicate, if there is too much concentration, the level of tannins risk damaging the wine’s natural elegance and the balance,” says Cigala. For me it is a great wine when the wine doesn’t need to show muscle. It is not important to be extremely concentrated or to have a lot of colour for a great vintage. It is more about the balance of the different factors.” He notes that some of the most celebrated vintages aren’t necessarily the longest-lived, highlighting that the cooler 2013 and 2014 vintages will outlive the much applauded, warmer 2015s – although he insists 2016 has proved to be spectacular. Percarlo evolved as Martini di Cigala gradually understood Sangiovese’s sensitivities. Up until 2008, Percarlo was aged 100% in barriques. First produced in 1983, the amount of new wood has been reduced over the years. Today he doesn’t use any barriques at all for Percarlo, or for any of his other Sangiovese wines (Chianti Classico and Riserva). He believes Sangiovese is too sensitive to oxygen to age in smaller barriques. Today it is matured 50/50 in large 5,000-litre and 3,000-litre barrels. Martini di Cigala didn’t start producing Merlot until 1993, but for the first 10 years, he managed the vines similarly to his Sangiovese – with mixed results. “Sometimes the vintage would be very Tuscan in style and then the opposite in other vintages – the aromas were more like Merlot from north Italy with more pepper on the nose. I was never convinced with the results,” he says. The Merlot in Chianti Classico is also very different to the Merlot grown on the Tuscan coast of Bolgheri. The bigger diurnal temperature shifts in the Tuscan hills produce Merlot with more acidity. The wines are, in Martini di Cigala’s words, “more vertical”. The real success of both Percarlo and La Ricolma, Martini di Cigala believes, lies in the bespoke adaptations he started to make in the vineyard for each variety. Sangiovese really benefits from an early green harvest in July – reducing the natural yield. Merlot, on the other hand, proves to be a disaster if you do the same thing and limit your yields so early in the growing season – causing a spike in sugar production at the expense of tannin development.  Martini di Cigala also painstakingly picks the Sangiovese destined for his Percarlo bunch by bunch, assessing each vine individually. Picking Merlot bunch by bunch, in contrast, makes no sense – “it is far too irregular”. While Sangiovese yields can be manipulated throughout véraison to its benefit, Merlot needs to be left alone. “The key for Merlot”, he says, “is to try to slow down its ripening. If the variety doesn’t have a long growing cycle, the wine remains short.” Over the years Martini di Cigala has moved his Merlot vines to the coolest parts of his vineyards. He admits his original La Ricolma Merlot plot is his worst, its west-facing exposition making it too warm. He much prefers his plots closer to the river where temperatures are lower. But the key viticultural work for both his Merlot and Sangiovese starts earlier – he is keen to point out that there is no recipe each year, the cultivation has to be very precise depending on the vines’ needs. “You have to be a good interpreter of the season. Often you don’t notice the stress in the vineyard until July, by which time it is too late. You have to follow the trends of the weather earlier – this is the most difficult point of our job and has become especially true in the last few hotter years.” Each viticultural step has to follow the trend of the season. That, for him, is the key. Over nearly 40 years Martini di Cigala has continued to make tweaks in the vineyards, further improving the wines. Up until 2004 he used to select the Percarlo grapes only from certain parts of the vineyard, but now the fruit is picked bunch by bunch – another fundamental reason, he believes, the wines’ quality has escalated. Martini di Cigala has proven that wines made from Sangiovese and Merlot can be both bold and beautiful, aligning the Tuscan hills’ unique climate with precision viticulture. The hot summers and cool night-time temperatures matched with the calcareous soils are the perfect combination for Sangiovese and are testament to Merlot’s adaptability. After a period of self-doubt and mixed results for the region, the Tuscan renaissance today has well and truly found its foothold and is on an extraordinary run. And it is Percarlo and La Ricolma leading the pack. “If you asked me to name 15 great wineries in Chianti Classico 20 years ago, I would be in trouble,” says Martini di Cigala. “Today I could arrive at 50 or 60.” What has changed most today, according to the winemaker, is a paradigm shift in focus from winery to vineyard. While he is a little disappointed more of them haven’t turned to organic farming (of which he is a longstanding proponent), he believes the change has been very positive. A noble name, a castle, or a famous winemaker today no longer makes the headlines in Tuscany. It is precision viticulture that has taken these distinct wines from the Tuscan hills to the top of many collectors’ wish lists. Keep an eye out for the latest releases from San Giusto a Rentennano, coming soon. Browse all current listings of San Giusto a Rentennano or read more Editorial

Luca Martini di Cigala, the man behind Percarlo and La Ricolma, is one of Tuscany’s viticultural pioneers. We spoke to the San Giusto a Rentennano winemaker about his role in the region’s renaissance and how he turned to the vineyard to reveal his wines’ true potential

Exploring how San Giusto a Rentennano’s Luca Martini di Cigala discovered Tuscany’s true wine potential with his iconic Percarlo and La Ricolma wines.


San Giusto a Rentennano's iconic Tuscan reds

Two titans of Tuscany: Percarlo and La Ricolma

When Au Bon Climat founder Jim Clendenen unexpectedly passed away on 15th May 2021, aged just 68, there was an outpouring of sorrow. FONDATA’s Gavin Lucas considers how the one-of-a-kind bon vivant shaped Santa Barbara and California’s wine scene today

Gavin Lucas looks back on the life and times of Jim Clendenen, California’s original wild boy and a pioneer of fine Chardonnay and Pinot Noir in Santa Barbara

The legacy of Jim Clendenen – Au Bon Climat

The legacy of Au Bon Climat’s Jim Clendenen

Highlights of the programme: Daniel Johnnes (right) and Brunello Cucinelli (middle) introduce the programme and present Michel Troisgros (left) as the guest chef of La Paulée in Solomeo. A vertical tasting of Castello di Solomeo, featuring the 2018, 2019, 2020 and 2021 vintages, was led by Michele Baiocco (enologist), Pietro Grelloni (winemaker) and Riccardo Cotarella (consultant winemaker) on the first night. From left to right: Cristian Rimoldi (Champagne Salon and Champagne Delamotte), Olivier Krug (Champagne Krug), Guillaume d'Angerville (Domaine Marquis d'Angerville), Saskia de Rothschild (Château Lafite Rothschild and Château L'Évangile), Brunello Cucinelli, Pierre-Henry Gagey (Maison Louis Jadot), Daniel Johnnes (La Paulée) and Jacky Rigaux (University of Burgundy) at the winery at Castello di Solomeo. View over the vineyards from the winery at Castello di Solomeo, inspired by a Renaissance garden. Sir John Hegarty tasting the 2022 vintages of Château Lafite-Rothschild, Château Duhart-Milon and Château L’Évangile. Brunello Cucinelli's CEOs, Riccardo Stefanelli (left) and Luca Lisandroni (right), at the tasting in the hamlet of Solomeo. Guests are gathering at the Cucinelli Theatre in Solomeo, waiting for the conference to begin. Olivier Krug, sharing how Champagne Krug embodies quality, innovation and a deep respect for tradition, while staying true to its enduring family values. Brunello Cucinelli (left) with Michelin-starred chef Michel Troisgros (right), who traveled from Roanne to Solomeo with his esteemed kitchen team led by César Troisgros. The remarkable lineup for the final dinner (from left to right): 2010 Chevalier-Montrachet, Grand Cru, Les Demoiselles, Maison Louis Jadot (from jéroboam) 1986 Château Cheval Blanc 2017 Volnay, Premier Cru, Clos des Ducs Monopole, Domaine Marquis d’Angerville 1988 Château Lafite Rothschild (from double magnum) 2018 Castello di Solomeo (from magnum) Champagne Krug Rosé 21ème Edition (from magnum) 1988 Château d’Yquem 2013 Champagne Salon Champagne Delamotte Brut (from jéroboam) All images by Enrico Galletti (Brunello Cucinelli).

FINE+RARE, in partnership with Brunello Cucinelli and La Paulée, hosted an exceptional gathering on 13th and 14th of November 2024. This exclusive event, inspired by Burgundy’s traditional end-of-harvest celebration, was held in the breathtaking village of Solomeo, Umbria—home to Brunello Cucinelli.

In November FINE+RARE invited to an exceptional gathering inspired by Burgundy’s traditional end-of-harvest celebration in Solomeo, Umbria.     

Castello di Solomeo Welcomes La Paulée

Percarlo and La Ricolma are two of Italy’s finest wines – both crafted by Luca Martini di Cigala at San Giusto a Rentennano. Percarlo is the Tuscan estate’s top Sangiovese bottling, made with the most concentrated and best fruit, picked in a third and final pass through their vines (with the previous passes used for the estate’s Chianti Classico and Chianti Classico Riserva). When Martini di Cigala first made the wine in 1983, however, it was illegal for Chianti Classico to be 100% Sangiovese, so he had no choice but to declassify the wine to an IGT. Although the rules have since changed, Percarlo’s reputation precedes that of the Chianti Classico denomination and remains an IGT.  La Ricolma is 100% Merlot – a variety with a very different temperament to Sangiovese. The fruit for this wine is picked all in one go; the secret to finding balance in Merlot, the Martini di Cigala says, is to slow its ripening – a challenge that must be tackled throughout the season.   The result is two completely different wines from two different varieties grown on the same estate in Gaiole – Chianti Classico’s southernmost district.  Last Thursday, we hosted a special dinner pitting these two legendary wines against each other. Luca Martini di Cigala returned to London for the first time in over 30 years, with his wife Bettina, to present some of the estate’s finest bottlings, with vintages back to 1998. Tasting these wines at full maturity was a privilege, made all the more special by the fact they were all served from magnum – and came from Martini di Cigala’s personal cellar. With so few magnums produced, many of the wines on show had never been commercially available – the large formats reserved for the family’s private consumption.   Martini di Cigala selected a range of vintages that he felt were in their sweet-spot and included the 2007, 2006, 2005 and 2004 of both Percarlo and La Ricolma – followed by a rare 1998 Percarlo. The wines were extraordinary.   Having been fortunate enough to have tasted the 2018 La Ricoma and Percarlo earlier in the day – which were stunning in their youth – it is mind-blowing to see how these wines develop with 15 years or more in bottle. With age, the purity of fruit found in the younger vintages takes on hedonistic, richer aromas that set the drinker’s pulse racing.   The aromatic appeal of La Ricolma is about as beguiling as wine gets and the 2007 (in what Cigala describes as a hot vintage) was arguably the wine of the night. It just shows how resilient Merlot is in San Giusto’s vineyards. A grape often seen as too alcoholic and overpowering in hot vintages, in the right place it produces a wine of outstanding purity. While having all the opulence the finest Merlots can muster (which is not dissimilar to Pétrus), the balance is impeccable. Tasting 2007 Percarlo alongside 2007 La Ricolma was a fascinating comparison – something that rang true throughout the vertical we tasted. Where the Ricolma was more exuberant, Percarlo was more austere, although this seems too stern a word, such is the wine’s finesse. The Percarlo certainly seems more vertical – yet it is one of the smoothest and most rounded Sangioveses you are ever likely to taste.   Martini di Cigala notes that the San Giusto vineyards are not that high in altitude compared to his neighbours at Castello di Ama. This means that during the day his vineyards are as hot as those in the more southerly, warmer Montalcino; the difference is that San Giusto has much cooler temperatures at night, allowing the fruit to retain vibrancy and cooler fruit tones – something that shone through in all the wines tasted.  Martini di Cigala is one of the most modest winemakers I have ever met. Asked what his secret is, he says he has none. But, as he talks about his wines, the terroir – and his amazing memory of weather episodes decades ago –  he clearly has an exhaustive understanding of his craft. It was a delight therefore to see him become so animated when the 2006 Percarlo was poured. Tasting the wine, he professed to the guests, with a big smile on his face, that this was one of the finest Percarlos he has ever made – this was the wine he always wanted to make. He recalls the harvest and said, “These were the best grapes I had seen in my life.” It was a joy to taste this wine 16 years on with its deservedly proud maker.  The 2005 vintage, noted Martini di Cigala, was a vintage full of expectation. Vignerons were very excited about the wines’ prospects, but then the vineyards were hit by wet weather during harvest. Despite this, the 2005 Percarlo and La Ricoma are magical. While they don’t have the concentration of the 2007 and 2006, they still capture the San Giusto magic. In my 2005 La Ricolma tasting note, it says “otherworldly” – so it must have been pretty special.  The 2004 La Ricolma is particularly elegant. The nose is again extraordinary – the palate texturally sublime and the wine has impeccable balance. The 2004 Percarlo is, as Martini di Cigala noted, “a particularly elegant vintage for Sangiovese”.  The wine has fantastic clarity to the fruit, mouthwateringly juicy but with amazing structure too. The tannins are just so fine – it is incredible. Just 18 magnums of the 2005 and 2004 La Ricolma were ever made – so it was a real privilege to have them at the tasting and for them to be showing so well.  After comparing the four vintages Martini di Cigala felt the 2005 and 2004 have reached optimum maturity, having fully opened and reached their peak. The 2006 and 2007 on the other hand, “still have a certain amount of coiled spring energy to the wine – they still have more to give”.  We begged Martini di Cigala to bring a very rare 1998 Percarlo from his cellar – providing a particularly grand finale. At nearly 25 years of age, the wine was magnificent. It captures all the character that runs through the previous vintages of Percarlo – with incredibly refined tannins, vibrant acidity and classic Sangiovese structure, while also being so smooth and rounded. Even with age, the structure was solid and had matured beautifully.  Looking back at the wines, it is the Tuscan terroir that clearly defines these two wines. La Ricolma has the opulence and complexity of Pomerol but with that austere edge, that vibrancy and verticality that you only get from Tuscan soils. In comparison, the Percarlo has the vibrancy and Tuscan verticality, but there is no astringent edge – such is the finesse of the tannins. Some preferred Percarlo’s more classic Italian acerbity, while others loved the uniqueness and profundity of La Ricolma. Tasting them side by side was such a joy, the wines offering two very different varietal expressions while also sharing a similarity of place. These wines – even the Merlot – just couldn’t be from anywhere but Tuscany.  It's fitting that Alessandro Masnaghetti – the man who created the groundbreaking viticultural maps of Barolo and Barbaresco – has just published his new book, mapping the terroirs of Chianti Classico. It’s a book Luca Martini di Cigala is immensely proud of, having championed the differences in sub-zones for decades; now he has the proof – and he brought a copy for both us and the River Café’s Ruth Rogers. Her late business partner and co-founder of the London institution, Rose Gray visited San Giusto many years ago – it was fitting for Martini di Cigala to be able to repay the favour for this special evening.  While the tasting might have been billed as Percarlo versus La Ricolma, it was a friendly battle. It was great to see them both showing so well and how complementary they were tasted side by side. One of the most notable takeaways from the evening was the outstanding consistency. Every wine on the table sang. Every wine was impeccably balanced. Every wine was full of character and complexity. It was a special, rare opportunity that will live long in the memory. I just hope we don’t have to wait another 30 years before convincing Martini di Cigala to come back.    Explore all listings from San Giusto a Rentennano or register interest in future events 

San Giusto a Rentennano is one of Chianti, Tuscany and Italy’s finest producers –best known for its iconic Percarlo and La Ricolma. After an incredible dinner tasting a vertical of these wines back to 1998, we report on what defines these special Super Tuscans 

Digging into San Giusto a Rentennano’s La Ricolma and Percarlo – with a vertical of the Super Tuscan icons with Luca Martini di Cigala

La Ricolma vs Percarlo vertical wine tasting

Tasting La Ricolma versus Percarlo: a special Super Tuscan vertical

It all started, as the best things in life often do, with a glass of wine and something of an epiphany. Budding Shanghai-based chef, Alex Xu, was holidaying with his then-girlfriend (now his wife) in New Zealand in 2012. It was their first trip together, and the pair had decided to do some tastings at wineries in Central Otago and Marlborough. One particular Pinot Noir they encountered awoke something in Xu. He didn’t know it at the time, but this was the first in a series of wine-tasting experiences that would change the course of his life. “We were on a tastings tour,” recalls Xu of the seminal moment. “There was a group of us travelling from winery to winery on a bus, but when we got to Aurum in Cromwell, our last stop of the day, the owner, Brook Lawrence, came and really spent some time with us. He walked and talked us through the vineyards, we tasted out of a barrel, and he opened a few bottles to taste. He talked about – in a very straightforward way – why each wine tasted a bit different even though they were all from the same parcel, essentially. He spoke to us about how there were different approaches to making wine from using whole-cluster or de-stemmed grapes, to oak, to length in barrel.” Sipping the wine as Lawrence spoke about the various methodologies and decisions that contribute to its flavour, made Xu realise in that moment, that the way wine is made – grown, picked and then prepared and vinified – is similar to the way a chef works. “I remember thinking, ‘Oh, making wine is like farming and cooking, but maybe the cycle is a bit longer.’” How flavours and textures work to deliver deliciousness in food is something that Xu was increasingly fascinated by, but his experience at Aurum that afternoon in 2012, opened his mind to the complexity of winemaking and the different elements at play in the glass and on his palate. “It was so fascinating to me to taste a wine made using 100% whole cluster and then compare it to essentially the same wine made using de-stemmed grapes. It was probably the first time I tasted wine and was simultaneously aware of how it was made. We’d visited maybe three wineries before Aurum, and I really remember how the tannins were entirely different, texturally, from anything else we had tasted. Those whole-cluster wines were much more expressive and seductive to me – specifically Aurum’s Madeleine Pinot Noir. It was spiced, really floral, lifted and bright. I already knew that I loved Pinot Noir, but that was a real ‘wow’ moment.” Shortly afterwards, Xu signed up to WSET, not because he knew he wanted to be a wine professional, “but simply to understand better what I was tasting and why I was enjoying those things,” he explains. The principles and tasting techniques he started to adopt soon began to feed into his approach to cooking.  “It gave me a kind of mental grid to help evaluate wines – colour, aroma, flavours, acidity, alcohol, tannin, body, intensity, complexity, length,” he explains. “On one super fun R&D trip to Tokyo to learn as much as I could about ramen, I applied that kind of thinking and rigour to how I evaluated a whole bunch of different varieties.” His interest in wine, it would seem, was sharpening Xu’s critical faculties and improving his ability to identify and appraise different elements of flavour. In 2015, just as he was making the final preparations to open his restaurant, Baoism, in Shanghai, Xu became ill with mononucleosis (glandular fever). Locked in a fever for days, he decided to head to the countryside to recuperate. More specifically, to his family’s country retreat in Yuhu Village in the foothills of the Jade Dragon Snow Mountain in rural Yunnan. Yunnan is one of China’s most southwestern provinces, lying south of Sichuan and bordering Tibet to the northwest, Myanmar to the west, and Laos and Vietnam to the south. There’s no heavy industry, making Yunnan one of the least polluted corners of China. Instead, its 394,000 square kilometres encompass snow-capped mountains, rice terraces, lakes, forests and agricultural land.  Xu describes Yunnan as ‘China’s breadbasket’, explaining that the variation across the province in elevation and climate means that the region enjoys a long growing season, yielding all kinds of gastronomic wonders that are prized throughout the country and beyond. As well as the tea, coffee and tobacco of central Yunnan, the province is probably best known for the wide variety of mushrooms it produces. Wild morels, porcini, truffles and a mushroom called matsutake or ‘pine mushroom’ in Japanese. Yunnan still exports tonnes upon tonnes of them to Japan each year, although they’re also enjoyed locally, sliced very thin and dipped in soy sauce and wasabi. The food of Yunnan reflects many influences. “I’m Han Chinese and that’s the majority ethnic group,” explains Xu, “but we have, I think, 25 different ethnic minorities in Yunnan. There are Tibetans, Laotians, ethnic Thai, ethnic Leong – and that’s just the tip of the cultural diversity iceberg. And even though we’re pretty far from Vietnam and Laos here in the Northwest, we still have a lot of lime and mint here. In the summer, the sun is really intense because of the high UV radiation at the altitude, so we eat a lot of foods that are very fresh. Our cuisine puts a lot of value on nuance and delicate complexity, rather than power and spice.” Xu’s Shanghai-resident parents holidayed in Yunnan in the early 2000s and fell in love with Yuhu Village. On discovering there was no running water, they helped the villagers build a pipeline from a glacier atop the mountain, and as a show of thanks, the villagers gave them some land on which they built a house.  Despite the abundance of beautiful fresh produce grown elsewhere in the province, the landscape around Yuhu Village is almost completely devoid of agriculture due to the barrenness of the soil. But its wide-open spaces and fresh mountain air (at an elevation of 2,800 metres) were the perfect tonic for Xu’s mononucleosis recovery. Within two days, he shook off the blanket under which he had been shivering for weeks and, almost suddenly, was back to rude health and able to enjoy being out in the sunshine and open countryside. And that’s when he saw something he’d never seen before: a group of villagers digging melon-sized rocks out of the ground. “I asked my friend what was going on,” says Xu, “and he explained that the rocky soil is so poor and so bad at retaining water that nothing really grows. So instead of harvesting crops, the locals dig up rocks that can be used for building projects.” Sloping landscape, poor and rocky soil, cool climate – something clicked in the back of Xu’s mind. “I remember thinking ‘Maybe we could plant vineyards here.’ It’s weird because there are no vineyards in that part of Yunnan, and I had never considered planting vines or making wine until that very moment.” Two weeks later, Xu was back in Shanghai, busier than ever as the head chef and proprietor of his just-opened restaurant. But he had made some calls, reaching out to friends about his ‘crazy idea’. He was introduced to David Tyney, an Australian viticultural consultant who had been working in New Zealand for around 15 years. Over the next 12 months, also working with Simon Clark and Feng Liu, they collaborated to establish whether or not growing vines would be feasible – installing a weather station, analysing soil samples and, ultimately, identifying a small parcel of land outside Xu’s village that had potential. Xu planted vines in May 2017 knowing that, at some point, he’d have to choose between the restaurant and the vineyard project. When his landlord got in touch later in the year to say that he was upping the rent at Baoism, it made the decision easier than anticipated. Now able to focus solely on the vineyard, Xu asked his viticultural consultant the best and fastest way to learn about making wine. The answer came: “Work vintages”. The memory of the Pinot Noirs he had tasted at Aurum called him back to New Zealand, where husband and wife team Brook and Lucie Lawrence welcomed Xu’s request to come and work the 2017 harvest with them as their only additional help managing their four-hectare site. “I’d heard from my consultants that making wine is very much like working in a kitchen,” says Xu. “It’s mostly cleaning but I would be there to work hard, observe and absorb. I was already used to a world where cleaning and physical labour were very much part of the job, but what I found on my first vintage, working with Lucie and Brook, was that winemaking has this incredible combination of intellectual curiosity and satisfaction.  You’re constantly thinking about how and why, trialling different things here and there, understanding how different viticultural or vinification decisions affect what ends up in the glass. Plus, you have this real satisfaction from doing physical labour that you don’t get in a lot of work. It had a pace that was a little bit slower than restaurants – still very intense – but it felt more sustainable. And at Aurum I saw that when people are really good at what they do, they kind of glide around the winery, the way great chefs glide around their kitchens. It made me want to become better. I understood that that’s what I want to be like, and I understood how the work would appeal to me. I also learned that this was a real business – that I couldn’t just throw myself into it without giving it proper respect.” One of Xu’s big learnings at Aurum was about quality over quantity. “They’d been hit hard in the economic crisis of 2008 and had to shed 10 hectares of their site, leaving them with just four. So they were down to bare bones. What they were doing, if they got it right, would just about support them.” A sobering thought, but Xu was inspired.  Despite the pressure they were under to make it work, he admired the decisions Brook and Lucie made in the field, in the winery and beyond. For example, as part of their uncompromising focus on quality, they held on to bottles for the amount of time they felt was necessary before releasing them. “While I was there, one of their 2014 Pinots (they make three) won Best Pinot Noir in New Zealand,” says Xu. “It was a testament to how good they are as winemakers.” Perhaps unsurprisingly, Xu trusted his tastebuds to lead him to his next vintage experience. In 2015, he had attended a blind tasting event in Hong Kong hosted by Jancis Robinson MW. One wine stood out. “The theme of the event was to blind taste Chardonnay and Pinot Noir wines from across the world,” says Xu, “and I look up to Jancis immensely, so I felt I had to be there. As everyone does at some point or another, Jancis called one wine completely wrong. What she had called as ‘a great, great white Burgundy’, turned out to be a Quartz Chardonnay by Australian winery, Bindi. When it was revealed, Jancis wasn’t surprised: ‘It’s a Bindi? Of course, that makes sense,’ and she spoke about how serious the work is there and how great the winemakers are.” As Xu contemplated the delicious liquid in his glass, he found himself thinking what a triumph it was for New World wine; that it in the unprejudiced environment of a blind tasting event, the Jancis Robinson had put an Aussie Chardonnay in the same quality bracket as top white Burgundy.  Having sought out and enjoyed Bindi wines on several subsequent occasions, Xu applied to work the 2018 vintage with owner-winemaker Michael Dhillon. Though almost twice as big in size as Aurum’s, Bindi’s operation was still small enough for Xu to have a hand in everything during the vintage. And beyond the day-to-day harvest and winemaking work, Xu got to taste and discuss wines with Michael and his family in the evenings. “What was wonderful at Bindi was, because I was living with the family, I cooked a lot for them – almost every night – and they opened a lot of very special bottles. I found that so valuable; that they shared so many incredible wines with me, that we talked about them, and they were able to articulate why those wines appealed to them. And the wines weren’t all monolithic, there was quite a bit of variation in how the wines were built, structurally, even in the grape varieties, but you could see that Michael had a very clear idea of what he valued, of what mattered in wine to him. I realised that I needed to do that too, that my responsibility to my work, to my dream, wasn’t just about becoming a technician – simply knowing how to make wine – because that’s not enough. I needed to figure out what matters to me, to understand it and to be able to articulate it, and to evaluate wine from that vantage point.” Xu still speaks to Dhillon regularly, having gained a mentor as well as invaluable experience. He has also stayed in touch with Brook and Lucie at Aurum. In fact, when he mentioned to them that he was keen to do a vintage at Domaine Dujac in Burgundy, they told Xu that they knew the Seysses family personally, and would be happy to write a recommendation. They did, and Xu was offered a spot on Dujac’s 2018 harvest crew. “That was such a nice moment for me and a really great example of how people in the wine industry are much less directly competitive than people in restaurants,” says Xu. “There’s a much greater sense of sharing knowledge, and I love that. It’s still amazing to me, not just how much information the best winemakers in the world are willing to share about how they make their secret sauce, but also that they’re willing to go out of their way to help people like me find opportunities to learn and grow.” Xu’s winemaking learning curve and his palate education continued apace at Dujac under the tutelage of Jeremy Seysses and his wife Diana (who splits her time between Dujac and Napa where she is the winemaker at both her family vineyard, Snowden, and Ashes & Diamonds). Xu was one of just four stagiaires along with a sommelier from a 3-star Michelin restaurant in New York and a young but experienced Australian couple, who were all encouraged to take it in turns to choose four bottles from the cellars to open in the evenings after a hard day’s work.  “They would give us the inventory for the cellar and say ‘Ok, pick four wines and we’ll blind taste them.’ It was so much fun! We would taste and talk – and the really cool thing was that most of the wines we were trying were made by the family’s friends at neighbouring domaines. When you blind taste with people, you start to understand what they like, what they don’t like, and particularly how they think about wine. Because we were in the winery tasting the fermenting wines every day, and also out of barrels – when it came to tasting these amazing bottles every evening, we really got a sense of what Jeremy and his father Jacques valued in wine. It was such a privilege – so many wines I’ll never taste again but will remember forever.” Xu particularly remembers the wine he tasted on the evening of Jeremy’s birthday. Diana asked him to cook a special birthday meal (Chinese dumplings from scratch), while Jeremy brought up some very special bottles from the cellar. Two bottles of La Tâche – a 1966 and a ’72 – for starters, and Xu’s eyes glaze over at the memory of them. “Those wines were magical to me. First of all, the Domaine de la Romanée-Conti (DRC) bottles in the Dujac cellars are direct exchanges because the families are close. Aubert de Villaine is the godfather of Jeremy’s son – he came to lunch one day, and I think I was slack-jawed the entire time – but you know, those wines had entered the cellars in the 60s and not moved. Talk about pristine storage conditions – they’d travelled only a few kilometres to get there! The next thing to say is that these tasting experiences were my first with Pinot Noir that old – around 50 years.  Tasting them was mind-blowing as I had no concept of what it would look and taste like at that age, but simultaneously a validation of all the things that I love about Pinot Noir. 1966 was one of those years, a bit like 2017, where the vintage produced wines that people just drank straight out the gate as it was so delicious.  People didn’t really know if wine like that would fare well over time. But tasting it confirmed that the ’66 La Tâche had retained the balance it started with. Yes, it had gained all the savoury, leather and undergrowth characteristics, but all the purity of fruit and aromatic expressiveness and complexity still formed the core of the wine. But maybe the roses had gone from fresh to dried, and strawberries from fresh to gently baked – but the sweetness and succulence, the perfume and the spice, everything was still there. The ’72 was interesting too because, unlike the ’66, it was a really difficult vintage. And yet the wine had aged remarkably gracefully – all the elements were there, it was just a bit quieter perhaps, less intense than the ’66.” Xu also remembers Jeremy opening a magnum of 1964 Clos de la Pousse d’Or – the first vintage made by Gérard Potel whom Jeremy’s father, Jacques, had worked with and learned a lot from. “The magnum was pristine, and the wine exhibited all the things I love about Burgundy: perfume, texture, massive complexity and spice. You know that way that Pinot Noir can be weightless without being light or lacking intensity or energy? It had this weightless intensity and a savoury complexity that was just stunning. So beautiful.” Through the wines Xu was tasting, he wasn’t just building a vision for the kinds of wine he hopes to make in Yunnan, he was starting to understand something much more profound – the kind of life in wine he wants to make for himself. At the end of his season at Dujac, when Jeremy asked him if he wanted to visit some other Burgundy domaines to do some tasting and maybe think about where next to approach to do a vintage (as a result of the subsequent tastings – and Dujac’s influence – Xu worked the 2019 vintage with Pierre-Yves Colin-Morey), Xu had perhaps the biggest epiphany on his wine adventure to date. He knew that he didn’t just want to nurture fruit on the vine and turn it into wine, but also – like his own mentors – nurture and encourage like-minded people to follow their noses, awaken and educate their palates, and start their own wine adventures. With just under three hectares of Pinot Noir and Chardonnay vines planted on the south-facing slopes of his Miao Lu vineyard in Yunnan, Xu is fully committed to maintaining more than a flow of vinified grape juice in the coming years. The knowledge and passion that flows freely around the vigneron’s dinner table, and the convivial spirit of generosity Xu discovered at each world-class winery, are just as important to his vision for Miao Lu. Yes, making exquisite, thoughtful wine with love and care is vital – but so too is the culture of sharing, savouring and celebrating good wine in good company, and raising a well-nosed glass – as often as possible – to hard work, friendship, and the magic you simply can’t bottle. This article was originally published in FONDATA, Issue One

FONDATA’s Gavin Lucas speaks to the restaurateur-turned-winegrower Alex Xu about the series of epiphanic moments in the company of great winemakers that completely reshaped his future

Restaurateur-turned-winegrower Alex Xu shares the series of epiphanic moments with great winemakers that completely reshaped his future

FONDATA: Epiphany Wines

Epiphany Wines 

Luca

Argentina

Account

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Questo è il prezzo di mercato dinamico dell'articolo al netto del margine di negoziazione.

Questo è l'importo del profitto che riceverai se la tua inserzione verrà venduta.

I pagamenti pre-autorizzati consentono transazioni automatiche per tuo conto, garantendo pagamenti fluidi e senza complicazioni. Questo permette di elaborare addebiti ricorrenti, abbonamenti o pagamenti programmati senza approvazione manuale ogni volta.

Il numero di casse che desideri mettere in vendita

Il tuo articolo del catalogo verrà archiviato. Sei sicuro di voler continuare?

I tuoi articoli del catalogo verranno archiviati. Sei sicuro di voler continuare?

Prima di richiedere la consegna, puoi modificare la quantità per ciascun articolo nella tua selezione qui sotto.

*Il prezzo di mercato è dinamico e può variare. Al momento della vendita, dal prezzo finale sarà detratta una commissione di negoziazione del 10%.

Prezzo di mercato totale*

Il prezzo fisso personalizzato al quale desideri vendere ciascun articolo.

Dividi in {caseSize} singole bottiglie da {bottleSize}cl.

Titolo

mostra tutti gli articoli che attualmente conservi con noi. Questi articoli possono essere venduti.

Disponibili per la vendita — gli articoli conservati con {name} sono idonei per essere inseriti nel marketplace.

Profilo

Questo articolo si trova presso FINE+RARE.

Questo articolo si trova presso FINE+RARE HOME Hong Kong, ed è disponibile per la consegna o il ritiro in sede. La maggior parte delle consegne a Hong Kong può essere effettuata entro 3 giorni lavorativi; la data esatta sarà comunicata al momento dell'organizzazione della consegna. Le consegne internazionali richiedono tempi più lunghi, ti preghiamo di contattarci per maggiori dettagli.

I vini venduti en primeur saranno rilasciati dal produttore dopo limbottigliamento, tipicamente 18 mesi dopo la fine della cosiddetta campagna. Il tuo vino sarà poi conservato da FINE+RARE in un deposito doganale fino a quando deciderai di richiederne la consegna.

Ci riforniremo di questo articolo al prezzo garantito dalla nostra rete di fornitori e organizzeremo una spedizione rapida a FINE+RARE.
 I tempi di consegna dipendono da molte variabili, ma in genere per un approvvigionamento rapido sono 2-4 settimane.
 Una volta confermato l'ordine, ti terremo aggiornato sulla data di arrivo prevista.
 Ogni articolo viene controllato all'arrivo dal nostro team di esperti e le fotografie sono disponibili su richiesta (si prega di notare che potrebbero essere applicati dei costi).

Reperiremo questo articolo attraverso la nostra rete di fornitori e ne organizzeremo la spedizione a FINE+RARE.
 I tempi di consegna dipendono da molte variabili, ma una stima media è di 6-12 settimane.
 Una volta confermato lordine, ti terremo aggiornato sulla data di arrivo prevista.
 Ogni articolo viene controllato al momento della ricezione dal nostro team di esperti, con fotografie disponibili su richiesta (si prega di notare che potrebbero essere applicati dei costi).

Luca

Filtro

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