The new vintage –2010– of Rapsani Grande Reserve is to be soon released and one could argue that it has mighty big shoes to fill.
Indeed, 2009 had been an exceptional year for the flagship wine of the Tsantali Rapsani family; a spectacular 94 points rating and “Best Greek Red for 2015” distinction by WINE AND SPIRITS “Top 100 Wines” in November was to be followed by WINE ADVOCATE’s 92 points a month later. Great scores, great feedback, great satisfaction.
What is even greater is that the 6,000 bottles of 2010 Rapsani Grande Reserve that are spending their last days in our cellars, keep up the momentum of their predecessor according to renown wine critics who had tasted the first samples almost 4 months ago.
“… Classic old world red, savory and complex in its play of earth, herb and mature fruit. It gets fresher as it sits on the glass, more plum fruit emerging to meet the bay leaf and pomegranate tang” had been Tara Q. Thomas‘ note for WINE AND SPIRITS August issue; with 92 points the 2010 vintage was one of the 35 wines rated as “exceptional” out of at total of 249 new-release Greek wines tasted.
Another 90 points was given by Mark Squires in Wine Advocate”s “Great Red North of Greece” released on the last day of summer this year, who underlined then that this “…full in the mouth, creamy and smooth, with a lush, caressing feel” wine from the highest altitudes vines will certainly show much more with further cellaring.
No doubt, this will be a most intriguing new-release vintage.
MORE INFO ABOUT RAPSANI GRANDE RESERVE 2010
|ABV (alc by vol)
The grapes for Rapsani Grande Reserve 2010 are coming from Sub-Zone C in the Rapsani PDO region, nestled in the southeastern slopes of Mount Olympus. The best grapes are selected from a total area of 5 hectares, where some of the oldest Rapsani vines can be found.
- Harvest: handpicked in mid October
- The winemaking emphasizes in long extraction and oxygenation aiming at the full exploitation of the phenolic and of the aromatic dynamics of the grapes
- Traditional fermentation (10-12 days) in open top cement tanks
- Malolactic fermentation
- Maturation in 300Lt French oak barrels (40% new / 60% used – 2nd and 3rd fill ) for 18 months
- Further ageing for 18 months in the bottle before official market release