2015 Maestoso 1.5L
Maestoso is the highest peak in the crescendo, that moment of majesty. It is our flagship wine and the jewel in the crown of LaStella.
Silk Gloves come on, no expense is spared, and we pulled no punches. Maestoso is the reason we get out of bed at the crack of dawn and continue the back-breaking work till late in the evening. Maestoso is always opaque in color and 2015 is no different. On the nose, one finds pronounced notes of dark bramble fruit, dark roast coffee, black cherries, forest floor and vintage cigar box. Huge mouth coating velvety tannins lead through to an astonishing finish lasting well over a minute. A monumental wine indeed that restores wine lover’s faith in Merlot. Even the biggest naysayers will be wowed.
Maestoso demands the very best cuts of meat available: grass-fed rib eye steak or a tomahawk steak would do this wine justice. Simple preparations with a rich sauce will let the wine sparkle at its brightest.
Vegetariano / Vegano
Roasted celeriac risotto folded with a variety of wild mushrooms or marinated tofu steak with lemon garlic brussel sprouts & potato pave.
|Osoyoos Lake District, Golden Mile
Glacio Fluvial and Fluvial Fan: Clay and Gravel mix, Alluvial deposit and Sand
|Age of Vines:
|18 to 23 Years
|3.4 tons per acre
|260 cases, 36 magnums, 12 double magnums
18 months in 100% French oak barrels, 33% new 56% second fill, 11% neutral
Maestoso is La Stella's flagship wine, and no moment is spared in its creation. This year pinnacle merlot is a blend of 82% Lumeno Vineyard in Osoyoos Lake District, plus 18 percent from La Feuille d'Or on the Golden Mile, and from vines 18-23 years old. The wine built structure through 18 months in French oak, one third of which is new. It was bottled unfined and lightly filtered. Do decant now to allow this big wine time to breathe. Dusky black plum, cassis, tobacco, anise is threaded with peppery spice and warming smoke, and housed with grippy tannins. There's a dark medicinal cherry that warms the finish. This serious red seeks cellaring. I'll revisit in five years time.