Acclaim

No verbiage given with score

“Well-knit and fresh, with dusty tannins and ground spice layered with flavors of crushed mulberry, mocha, bergamot and herbes de Provence. Silky in texture and appealing, this is lightly juicy through to the expressive finish. Drink now through 2021. 15,000 cases made.” –A.N., WIne Spectator, Jun 2016

No verbiage given with score

No verbiage given with score

No verbiage given with score

“Good full ruby. Smoky dark fruits and dried flowers on the precise, pure nose. Densely packed, juicy and focused, with energetic strawberry and black cherry flavors lifted by peppery acidity and framed by silky tannins. At once rich and fresh, this wine finishes with excellent grip and lingering minerality. One of Italy’s most dependable red wine buys every year, the Rocca Rubia never seems to disappoint. Simply put, when it comes to red wines this is one of Italy’s two or three best social cooperatives. In fact, there aren’t even many familyrun estates anywhere in the country that make two reds with the stature of Santadi’s Rocca Rubia and Terre Brune Carignano bottlings. That’s no small feat, given the fact that this coop oversees more than 600 hectares of vines and produces roughly 1.7 million bottles of wine each year. One of the secrets to quality here is that the coop’s members own some of the best, oldest Carignano vineyards planted on the sandy soils of the Sulcis, where this variety is elevated to another quality level, far removed from bland examples long associated with other Mediterranean countries.” — Ian D’Agata, Vinous, Jan. 2016

No verbiage given with score

“Fully saturated ruby-red. Expansive, highly perfumed scents of raspberry, cherry-cola, sweet pipe tobacco and potpourri, lifted by bright spice and mineral notes. Palate-staining flavors of red cherry, grilled herbs and exotic spices are complemented by delicate smoky minerality. Finishes extremely suave, with lingering sweetness and outstanding length. I don’t think I have had too many young Terre Brune vintages better than this one. Simply put, when it comes to red wines this is one of Italy’s two or three best social cooperatives. In fact, there aren’t even many familyrun estates anywhere in the country that make two reds with the stature of Santadi’s Rocca Rubia and Terre Brune Carignano bottlings. That’s no small feat, given the fact that this coop oversees more than 600 hectares of vines and produces roughly 1.7 million bottles of wine each year. One of the secrets to quality here is that the coop’s members own some of the best, oldest Carignano vineyards planted on the sandy soils of the Sulcis, where this variety is elevated to another quality level, far removed from bland examples long associated with other Mediterranean countries.” — Ian D’Agata, VInous, Jan. 2016

“Made with very old, ungrafted vines, this intense wine opens with aromas of toast, leather, espresso, ripe blackberry, spice and tobacco. The concentrated palate delivers ripe black cherry, dried plum, clove, leather and licorice alongside solid tannins and the warmth of alcohol.” — Kerin O’Keefe, Wine Enthusiast, Feb. 2016

“Good medium-dark red. Primary aromas of blueberry, graphite and cherry cola. Smooth, ripe and expansive on the palate, offering precise dark fruit and botanical herb flavors, with nicely integrated acidity providing lift and cut. The fresh, vinous finish offers early accessibility. Although this wine has the stuffing to last a few years in a good cellar, why defer gratification? Simply put, when it comes to red wines this is one of Italy’s two or three best social cooperatives. In fact, there aren’t even many familyrun estates anywhere in the country that make two reds with the stature of Santadi’s Rocca Rubia and Terre Brune Carignano bottlings. That’s no small feat, given the fact that this coop oversees more than 600 hectares of vines and produces roughly 1.7 million bottles of wine each year. One of the secrets to quality here is that the coop’s members own some of the best, oldest Carignano vineyards planted on the sandy soils of the Sulcis, where this variety is elevated to another quality level, far removed from bland examples long associated with other Mediterranean countries.” — Ian D’Agata, Vinous, Jan. 2016