Florence: Pisa, Siena, S. Gimignano, Chianti Wine & Lunch
Discover the rich history and art of the most iconic sights in Tuscany on a day trip from Florence. Experience Chianti's countryside landscapes as you explore Siena, S...
Profile
Structure
Drinking window
Latest scored vintage 2019: best 2027 to 2044.
vintage8 yrs25 yrs27 yrs
Critic scores
| Critic | Vintage | Score |
|---|---|---|
| Wine Advocate reviewed 2022 | 2019 | 97/100 |
| James Suckling reviewed 2022 | 2019 | 98/100 |
Scores as published by each critic for the vintage shown.
In the glass
Aroma: black plum, elderberry, sandalwood, tobacco
Palate: dark cherry, blackberry, cedar, sweet spice
A 50/50 Sangiovese-Merlot Super Tuscan from the historic Siepi vineyard at 850 feet. Black plum, sandalwood and tobacco over a firm cedar-and-cherry core.
What it pairs with
- Braised beef cheeks with red wine Long-cooked beef cheek finds a peer in the wine's volume and sweet cedar.More wines for beef stew →
- Wild venison with juniper Game fat meets the Bordeaux side; juniper mirrors the Mediterranean lift.More wines for venison →
- Hard aged cheese plate with mostarda Mixed pecorino and Parmigiano salinity sharpens the wine's dark-fruit core.More wines for cheese →
With cheese
How to serve Siepi
Allow 95 minutes from open to pour.
- Open and decant. Open 90 minutes before serving and pour into a decanter to aerate.
- Serve at 16-18°C. Cellar temperature (16-18°C) is the band for this style. Warmer pushes alcohol forward; colder dampens aromatics.
- Glassware. Use a large Bordeaux-style glass: the bowl shape rewards the wine's structure.
- Pair with. Braised beef cheeks with red wine, Wild venison with juniper, Hard aged cheese plate with mostarda. Match the wine's structure to the dish's fat and salt.
History
Siepi was first bottled in 1992 from the historic single vineyard at Fonterutoli that the Mazzei family has owned since 1435. Gambero Rosso later listed it as one of the 50 wines that changed Italian wine style.
- 1992First Siepi vintage
- 2015Gambero Rosso lists Siepi as one of the 50 wines that changed Italian wine
Facts
- Producer
- Marchesi Mazzei Castello di Fonterutoli · visiting guide
- Grapes
- Sangiovese (50%), Merlot (50%)
- Classification
- Toscana IGT
- Oak
- 18 months in small French oak with 70 percent new (Sangiovese in tonneaux, Merlot in barriques); three months in concrete tank before bottling
- ABV
- 14.5%
- Price
- EUR 100 to 150 at retail
- Drinking window
- 8 to 25 from vintage
- First vintage
- 1992
Frequently asked about Siepi
What does Siepi taste like?
On the nose, black plum, elderberry, sandalwood, tobacco. On the palate, dark cherry, blackberry, cedar, sweet spice. Structurally full-bodied, firm tannins, high acidity with a long finish. A 50/50 Sangiovese-Merlot Super Tuscan from the historic Siepi vineyard at 850 feet. Black plum, sandalwood and tobacco over a firm cedar-and-cherry core.
When should I drink Siepi?
Drink 8 to 25 from vintage. Young vintages benefit from 30-90 minutes of decanting; mature bottles should be handled carefully for sediment.
What food pairs with Siepi?
Braised beef cheeks with red wine is the canonical pairing. Other strong matches include Wild venison with juniper and Hard aged cheese plate with mostarda. Long-cooked beef cheek finds a peer in the wine's volume and sweet cedar.
What grapes are in Siepi?
The blend is Sangiovese (50%), Merlot (50%). The wine is classified as Toscana IGT.
Tags
Taste it where it is made: tastings near Marchesi Mazzei Castello di Fonterutoli
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