Above: Winemaker Fabrizio Bindocci of Tenuta Il Poggione makes all of the Mazzoni wines. He was quoted last week in the New York Times.
On Friday, wine writer Eric Pfanner of the New York Times called Tenuta Il Poggione’s Brunello di Montalcino one of “the best wines I have tasted on a recent trip to Montalcino.”
See also his article, “Keeping Up With Tradition in Tuscany,” in which he speaks with Tenuta Il Poggione winemaker Fabrizio Bindocci.
All of the Mazzoni wines are produced on the Tenuta Il Poggione estate by Fabrizio.
This just in from Montalcino Report, a blog authored by Alessandro Bindocci, the son of winemaker Fabrizio Bindocci (below) who produces Mazzoni on the Il Poggione estate in Montalcino, Tuscany, where Brunello di Montalcino is produced.
Today, we are sending the first direct shipment of our Toscana Rosso IGT 2009 MAZZONI to the United States. This wine is obtained from estate-grown Sangiovese and Merlot.
The wine — a belnd of 72% Sangiovese and 28% Merlot — was born as a celebration of the long partnership between our family and the Terlato family, who have imported our wines since 1976.
Sangiovese dominates this wine and gives it the classic flavors of wines from Montalcino while the Merlot smoothes the edges and makes this wine softer and more approachable in its youth.
The wine is a rounder and more approachable expression of the territory of Montalcino, geared for an audience of consumers who are looking for less tannic and more balanced, round wines.
It pairs well not only with classic Tuscan dishes but also with international cuisine.