This stunning Super-Tuscan is very hard to find in the US, though it’s hugely admired in Europe (and especially the low Countries – which love these rich, smooth, Pomerol-style reds.)
Indeed, I love what this Vivino reviewer says:
The only merlot I drink is Pomerol. And this.
The secret is in the soil – which is rich in clay and limestone, perfect for Merlot. As Tim Atkin explains, it’s this galestro soil that’s found in most of Tuscany’s best vineyards. Plus this vineyard is right at the “sweet spot” of 250 to 300 meters.
Australian wine writer Monica Tindall says:
One of my favourites from Azienda Uggiano is the “Petraia” Merlot di Toscana IGT. Eighty-five per cent Merlot is blended with 15% Cabernet Sauvignon to produce a shadowy red hue and complex bouquet see-sawing between sweet and spice. The mouth brings further complexity with the fruit of the merlot and liveliness in the finish. It’s a wine that would age well; up to 10 – 15 years. Grilled red meats and wild game make good partners.
Merlot, in the clay-rich soils, is the most prized Bordeaux grape of Tuscany. Just look at Ornellaia. Their Cabernet-driven estate blend sells for $250, while the 90% Merlot Masseto is $800. Which explains why this, rather than the Brunello or luxury Cabernet blend is Uggiano’s top wine.
There are a lot more expensive Tuscan Aias (which ironically translates to “farmyard” – though most of these farms seem to be growing gold!) than this (Solaia, Ornellaia, Sassicaia). And you’ll pay a lot more for this one than $25 anywhere else.
But you won’t find a more delicious Super-Tuscan from this great vintage at anywhere near this price.
