FORTISSIMO IN 7 WORDS
Cherry, Plum, Meaty, Herbal, Cigar, Rustic, Bold
Fortissimo is our way of paying respect to the pioneers of Tuscany who challenged the traditions of winemaking in the 50s and 60s to gain recognition for their wines. 2020 Fortissimo is particularly charming for a young structured red and is more readily accessible than typical vintages. All the components are married seamlessly together. The large format puncheons and Hungarian/Slavonian oak are evident in the subtle way the oak is present with whispers of baking spice notes. Overall the wine has fantastic layers of fruit and savoury flavours. Bing cherry mingles with red and black cherry fruit. Aromatic herbs and cured tobacco leaves are also starting to emerge. The savoury profile in this wine is even more accentuated in this vintage. The palate is layered and while it is still young and somewhat morphed into itself, it still offers plenty of pleasure in youth.
Di Carne: This wine matched with Tuscan-style cooking is a match made in heaven.Tuscan wild boar stew or rabbit ragu over polenta are two of our favourites.
Vegetariano / Vegano: Potato tortellini with a hearty tomato sauce or a rich vegetarian Cacciucco with Tuscan seasoning are delicious pairings with this wine.
GRAPE VARIETY: 63% Merlot, 18% Cabernet Sauvignon, 13% Cabernet Franc, 6% Sangiovese
GROWN:VINEYARD: 77% Osoyoos Lake District, 23% Black Sage Bench
SOIL ORIGIN: Various
SOIL TYPE: Various
AGE OF VINES: Mostly in their late teens
YIELD: 2.9 Tons/acre
PRODUCTION: 1800 cases of 750ml, 90 magnums, and 24 double magnums
CLARIFICATION: Unfined, lightly coarse filtered
AGING: 15 months: 100% in French and Slavonian oak barrels, puncheons and botti. 6.6% new oak
Tasted three times this month, Fortissimo is as impressive as it is charming. Large format puncheons and Hungarian/Slavonian oak (only 6.6. percent are new) keep the oak influence to a dull roar while allowing what looks like a terrific vintage room to expand in the bottle. Plums, spiced fruitcake, and dusty, savoury, south Okanagan notes perfectly punctuate its fresh black and red fruit lined with desert scrub and tobacco, adding complexity throughout its long finish. Think richer foods, none better than braised veal shank, osso bucco, or Tuscan roast lamb with a rosemary crust. The blend is 63% Merlot, 18% Cabernet Sauvignon, 13% Cabernet Franc, and 6% Sangiovese, all grown on Black Sage Bench and in the Osoyoos Lake District. Drink or hold this bargain.
Anthony Gismondi 92 Points gismondionwine.com