La Massa - Giorgio Primo 2013 (RP97, Vivino 4.3)

La Massa

La Massa - Giorgio Primo 2013

Country - Italy
Region - Tuscany - Chianti
Vintage - 2013
Grape - 65% Cabernet Sauvignon, 30% Merlot, 5% Petit Verdot
Strength - 14.5% vol.
Bottle size - 750ml

Vivino 4.3 pts (286 ratings) as at 2020.12.28
Wine-searcher HK average reference price (ex-tax) - $748 as at 2020.12.28
Wine Spectator Vintage Charts- 2013 (93 pts)

Although located in the Chianti region, La Massa chooses to disregard local DOCG regulations (requiring a high proportion of Sangiovese, 80% for Chianti Classico). They would rather forgo DOCG status than compromise on their commitment to using a high proportion of Cab and Merlot to create a Bordeaux-style wine.
La Massa produces only two wines, with Giorgio Primo being their flagship. It received the highest Gambero Rosso award, Tre Bicchieri (three glasses), for eight consecutive years from 1993 to 2001, and is recognized as a Super Tuscan.
This Giorgio Primo 2013 was also awarded a high score of 97 points by Robert Parker.

P.S.
1. I personally dislike Chianti and will not feature Chianti or Chianti Classico DOCG wines.
2. Giorgio Primo is named after the owner Giampaolo Motta's grandfather.

----------------------------------------------------------------------------------------------- Robert Parker (97 pts)-

"This is a truly sumptuous wine that stands as a tall testament to the winemaking talents of Giampaolo Motta, his vision for interpreting this vintage and his specific vineyard site in Panzano in Chianti. This standout wine brings Fattoria la Massa to a new level of accomplishment and opens an exciting new chapter of possibility. The 2013 Giorgio Primo is dark and impenetrable on first impact. The aromas accelerate slowly and grow evenly in power and intensity after a few quick swirls of the glass. The bouquet peels back with dark fruit aromas, baking spice and Mediterranean herb. The effect is seamless and smooth. A velvety texture is accented by full-bodied richness and just enough freshness to keep the palate energized. And, of course, this is just the beginning of a long cellar life."