Description
91 Antonio Galloni – Vinous
“The Marion Cabernet Sauvignon is the most successful of the four 2007 reds I tasted from Marion this year. Oddly, it tastes like a cross between Cabernet and Amarone, which I suppose is not all that surprising given the estate’s history. Varietal plums, cassis, blackberry and grilled notes are given an extra dimension of volume and richness that screams of Veneto. The Martion boasts fabulous depth and persistence on the palate. It is a striking wine. Anticipated maturity: 2012-2019.”
“Stefano and Nicoletta Campedelli make some of the most compelling wines in Veneto. The current vintage for the estate’s flagship wines is 2007, a year that yielded soft, open reds. As good as the 2007s are, I don’t find the visceral thrill of the estate’s best years, which includes 2001, 2004 and 2006. The Valpolicella, Teroldego and Cabernet are made partly from dried grapes. Roughly 30% of the fruit is dried for 30-40 days, which gives those wines quite a bit of personality and class. Recent bottles of the 2006 Valpolicella and Amarone have been stunning.” (02/12)
Product Description:
Wine:
“Intense ruby red colour with a hint of violet, the bouquet recalls small woodland fruits and spices. A soft, round palate with an extremely large spectrum and an excellent, persistent aftertaste.” – Winery
Winemaking/Vineyard:
“An internationally recognised grape variety, new to this wine-growing area, combining local features such as microclimate, soil and partial drying methods of varying length to good advantage.”
“The soil composition is chalk with a little clay and stones – pH 7.80-8.50; organic fertilisation every four years, using microelements as required. The grapes are harvested between the second and third decade of September, collected in boxes and placed on tables in well-ventilated sheds for partial drying, which lasts 30-40 days. A further part is left hanging on the vines until it reaches super-ripeness, to be harvested, during the first ten days of October, and then pressed. After fermentation the wines obtained are aged separately in 350 litre oak barrels from Slavonia for about 30 months and lastly blended and bottled.” – Winery
Producer:
“The agricultural firm “Azienza Agricola Marion”, in the foothills of the Marcellise valley some 100 metres above sea level. The vineyards grow on gently sloping hills facing from north to south.” – Winery
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