Brancaia Tre 2006

Tuscany, Italy
$33-37   +053884   available in BC Liquor Stores or select private stores

www.brancaia.com

I love cellar surprises. Hunting around in the racks this past weekend I came upon this lovely little Tuscan red that had been out of sight, out of mind. Though I remember well that TRE was drinking lovely upon release a couple of years back, a little bit of age dust has mellowed out the fruit and softened the tannins. If that’s more your drinking style, pop one away for a year or two. Or pick up the current release in the stores (2008) and enjoy the fresher and juicier cherry and blackcurrant of youth.

TRE, as the name suggests, is a blend of three grapes (Tre is three in Italian). This IGT is made up of 80 % Sangiovese, and 10% each Merlot and Cabernet Sauvignon, from Brancaia’s three estates: Brancaia (Castellina), Poppi (Radda) – both in Tuscany – and Brancaia in Maremma (Morellino di Scansano) – on the coast. Barbara Kronenberg-Widmer, daughter of the Swiss founders, oversees production with assistance from top Tuscan enologist Carlo Ferrini. TRE is the label’s third wine, and is exported widely.

As mentioned earlier, TRE is ready to go upon release, but was still lovely if you forget about it for a year or two. Dusty plum, light smoke, dried violets, spice and cherry aromas, and flavours of blackcurrant, bright cherry, anise and wild herbs. Mid-weight. I opened my bottle with cranberry and port glazed pork tenderloin, but this would also make an excellent wine to accompany red sauced and herbed pastas.

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Brancaia Tre 2006

TRE, as the name suggests, is a blend of three grapes (80% Sangiovese, and 10% each Merlot and Cabernet Sauvignon). TRE is ready to go upon release, but was still lovely if you forget about it for a year or two. Dusty plum, light smoke, dried violets, spice and cherry aromas, and flavours of blackcurrant, bright cherry, anise and wild herbs. Mid-weight. I opened my bottle with cranberry and port glazed pork tenderloin, but this would also make an excellent wine to accompany red sauced and herbed pastas.