August 22, 2018, Bruce Sanderson
“Macerated blackberry, cherry, plum and tar flavors highlight this intense, muscular red. The structure is solid and compact, but gains elegance and length with air. Decant now, or age for two or three years. Cabernet Sauvignon and Sangiovese. Best from 2020 through 2032.”
January 1, 2018, Antonio Galloni
“The 2013 Camartina is a blend of Cabernet Sauvignon and Sangiovese, all from the Ruffoli sub-zone of Greve. It’s much less international in style than it used to be, or perhaps the Cabernet over the years has become domestic. Dense, creamy and beautifully textured in the glass, but in the restrained style that characterizes Querciabella’s wines today, the 2013 is a real winner. Even at this early stage, it’s is all finesse. I can’t wait to taste it with a few years of bottle age.”
August 28, 2017, James Suckling
“Aromas of blueberries, elderberries, herbs, ink and hints of orange rind as well as a touch of cedar and slate. The palate is full but so refined and beautiful with tight, polished tannins and a long, fresh finish. Such a well-made Super Tuscan. A blend of cabernet sauvignon and sangiovese. Made from organic grapes.”
Founded in 1974, Querciabella enjoys the acclaim of the world’s most discriminating critics and consumers for wines such as Camartina, Batàr, Palafreno and Querciabella Chianti Classico. In its uncompromising pursuit of quality, sustainability and authenticity, Querciabella has continually honed its approach to biodynamic viticulture for over a decade. With vineyards located throughout Tuscany’s Chianti Classico and Maremma areas, Querciabella exemplifies the mindful preservation of tradition through forward-thinking, albeit completely natural, winemaking.
Camartina is made and released only if the vintage reaches a very high quality level.
The vineyards where the grapes for Camartina are grown have been cultivated organically since 1988, and have been converted to a strict biodynamic standard in 2000.
The grapes are carefully selected in the vineyards and harvested by hand in 9-kilogram crates. The grapes are then destemmed, not crushed, and conveyed into temperature-controlled stainless steel vats or, just for the very best parcels, small temperature-controlled concrete vats. Here, alcoholic fermentation, maceration and malolactic fermentation take place. Macerations last about 12 days for the Sangiovese, and up to 20 days for the Cabernet Sauvignon.
The wine is then transferred to barriques. The different cépages undergo separate élevage for one year. At this stage, the best lots, selected through extensive tasting, are assembled into the final blend, and they undergo another year of élevage. The oak is 100% French, and comes from Nevers and Tronçais. It is 80% new and 20% one year old. The wine is regularly racked and tasted during the whole barrel maturation.
After bottling the wine rests for about six months before release. The wine is released no sooner than 30 months after harvest. Depending on the vintage, it reaches maturity between four and 7 years after harvest. The plateau lasts until at least 18 years after harvest.
The growing season included a cool spring with abundant rainfall, followed by moderate summer heat and warm autumn temperatures, allowing grapes to ripen gradually through the end of October. This extended, more traditional hang time, compared to recent vintages, produced harmonious and balanced wines.
Camartina should be served between 59°- 64°F.
Varietals: 70% Cabernet Sauvignon, 30% Sangiovese
Wine Alcohol: 13.5%
Titratable Acidity: 5.4 g/L
Harvest Start Date: October 4, 2013
Harvest End Date: October 12, 2013
Suggested Retail Price: $150.00