Masi Campofiorin 2015
This is the original Supervenetian created by Masi in 1964 and internationally recognised as a wine of "stupendous body and complexity", the prototype for a new category of wines from the Veneto inspired by the Amarone production method (Burton Anderson). Its own production method was described by Hugh Johnson as "an ingenious technique".
|Region||Italy, Veneto, Veronese|
Wine Advocatehis was a great vintage in Valpolicella, prizing dark and exuberant fruit flavors. The 2015 Campofiorin is made with the double-fermentation method, or ripasso, that is indigenous to this area, and the wine offers both fresh fruit aromas of blackberry and cherry as well as dried aromas of raisin and prune at the back. The blend is 70% Corvina, 25% Rondinella and 5% Molinara. This is a more accessible wine that would make a great pairing partner to a juicy burger topped with avocado, cheddar cheese and bacon. Production is huge at 1,700,000 bottles, but the wine delivers on a value promise.
Wine SpectatorA balanced, light- to medium-bodied red, with a crisp tannic frame, this offers kirsch and cherry fruit, lavender and anise flavors, underscored by a streak of loamy earth. Drink now through 2021. 125,000 cases made.