Caiarossa 2006 is a full-bodied Tuscan red from the Maremma region, showcasing a complex blend of Merlot, Cabernet Franc, Cabernet Sauvignon, Syrah, Sangiovese, Petit Verdot, and Alicante (Mourvèdre). The wine displays aromas of berries, flowers, and minerals with spice undertones. On the palate, it is rich and concentrated, with well-integrated dark fruit, lightly chewy tannins, and a balanced structure, reflecting the estate’s biodynamic practices and the unique terroir of Podere Serra all’Olio. Best enjoyed now.

Jamessuckling.com | JS 96
Published: Jun 7, 2013

A bouquet of berries, flowers and minerals, taking on some spice. Fascinating blend. Full-bodied, with plenty of pretty fruit and lightly chewy tannins. Sangiovese, Cabernet Franc, Merlot, Cabernet Sauvignon, Grenache, Syrah, Petit Verdot and Mourvedre.

The Wine Advocate | RP 91
Published: May 31, 2019
Drink: 2019-2024

The estate used more Sangiovese in this blend of Cabernet Franc, Merlot, Sangiovese, Cabernet Sauvignon, Petit Verdot, Syrah and Alicante because there was more of it at harvest time, and they liked the results of those higher blending percentages anyway. The 2007 was more evolved compared to the 2006 Caiarossa, which comes out much more balanced. There is good dark fruit with dark cherry. Now is the time to open this bottle if you have it.

During my sunset visit to the beautiful Caiarossa estate in Riparbella on the Tuscan Coast, we had an opportunity to open a few older vintages. You will find those reviews here along with notes on the current releases from this biodynamic estate. In 2004, Caiarossa was purchased by the Dutch entrepreneur Eric Albada Jelgersma (who sadly passed away in June 2018). He was also owner of third-growth Bordeaux estate Château Giscours and fifth-growth Château du Tertre in Margaux. He is survived by three children who oversee the estate today.

Jancisrobinson.com | JR 16.5
Published: Sep 2, 2015
Drink: 2011-2017

First vintage of Dominque Génot, who runs the estate. ‘Since then I changed my path a little.’ Less international? ‘Yes.’
Typical internationally moulded dark fruit and oak with notes of tobacco. It is a pretty whole but the oak is quite evident. Looks like there was a push for almost overripeness, but still holds up well. 

www.caiarossa.com

The purest expression of our vineyards, Caiarossa shows all the complexity and the nobility of our land. The seven varieties in the blend weave together a perfect tapestry of the estate's terroir. A true expression of the luxury of nature. 

VARIETIES: Merlot, Cabernet Franc, Cabernet Sauvignon, Syrah, Sangiovese, Petit Verdot, Alicante.

VINEYARD: Podere Serra all'Olio.

HARVEST: By hand, for about 6 weeks from the end of August until the beginning of October.

SELECTION OF GRAPES: A first time in the vineyard and then in the cellar on the sorting table before and after destemming.

VINIFICATION: Maceration on the skins between 20 and 30 days, with first a few days of cold maceration. Alcoholic fermentation for each different varieties in concrete and wooden tanks from 10 to 80 hectoliters (only indigenous yeast).
Two pumping-over a day for about 9 to 12 days, then once a day until the end of the maceration period. Malolactic fermentation in concrete tanks and wooden casks.