Querciabella Batar 2015
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James
Suckling -
Wine
Spectator
Product Details
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Winemaker Notes
Ample rain and cool temperatures in the winter were followed by dry, perfect spring conditions which lead to even bud burst throughout the valley. Summer was dry with sporadic rainfall. Heat spike early in the summer kept bunches small resulting in a lower yield and beautiful fruit concentration with lively acidity.
Blend: 80% Chardonnay, 50% Pinot Blanc
Professional Ratings
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James Suckling
The nose is very involved showing green apples, preserved lemons, almond granita and vanilla. Full body, medium acidity and a creamy finish.
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Wine Spectator
Creamy in texture, with well-integrated oak, this shows off buttery peach, apple, honey and floral aromas and flavors. Fine length. Chardonnay and Pinot Blanc. Drink now through 2024.
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Founded in 1974, Querciabella enjoys the acclaim of the world’s most discriminating critics and consumers for wines such as Camartina, Batàr, Palafreno and Querciabella Chianti Classico. In its uncompromising pursuit of quality, sustainability and authenticity, Querciabella has continually honed its approach to biodynamic viticulture for over a decade. With vineyards located throughout Tuscany’s Chianti Classico and Maremma areas, Querciabella exemplifies the mindful preservation of tradition through forward-thinking, albeit completely natural, winemaking.
With 183 acres of prime Chianti Classico vineyards – located in the municipalities of Greve, Panzano, Radda and Gaiole – in addition to 79 acres in Maremma on Tuscany’s unspoiled Etruscan coast, Querciabella’s holdings represent the largest extensions of biodynamically farmed (certified organic) vineyards in Italy, contributing extraordinary biodiversity to local and surrounding ecosystems and serving as a sanctuary for thriving numbers of honeybee colonies.
With hundreds of white grape varieties to choose from, winemakers have the freedom to create a virtually endless assortment of blended white wines. In many European regions, strict laws are in place determining the set of varieties that may be used in white wine blends, but in the New World, experimentation is permitted and encouraged. Blending can be utilized to enhance balance or create complexity, lending different layers of flavors and aromas. For example, a variety that creates a soft and full-bodied white wine blend, like Chardonnay, would do well combined with one that is more fragrant and naturally high in acidity. Sometimes small amounts of a particular variety are added to boost color or aromatics. Blending can take place before or after fermentation, with the latter, more popular option giving more control to the winemaker over the final qualities of the wine.
One of the most iconic Italian regions for wine, scenery and history, Tuscany is the world’s most important outpost for the Sangiovese grape. Tuscan wine ranges in style from fruity and simple to complex and age-worthy, Sangiovese makes up a significant percentage of plantings here, with the white Trebbiano Toscano coming in second.
Within Tuscany, many esteemed wines have their own respective sub-zones, including Chianti, Brunello di Montalcino and Vino Nobile di Montepulciano. The climate is Mediterranean and the topography consists mostly of picturesque rolling hills, scattered with vineyards.
Sangiovese at its simplest produces straightforward pizza-friendly Tuscan wines with bright and juicy red fruit, but at its best it shows remarkable complexity and ageability. Top-quality Sangiovese-based wines can be expressive of a range of characteristics such as sour cherry, balsamic, dried herbs, leather, fresh earth, dried flowers, anise and tobacco. Brunello, an exceptionally bold Tuscan wine, expresses well the particularities of vintage variations and is thus popular among collectors. Chianti is associated with tangy and food-friendly dry wines at various price points. A more recent phenomenon as of the 1970s is the “Super Tuscan”—a red wine made from international grape varieties like Cabernet Sauvignon, Merlot, Cabernet Franc and Syrah, with or without Sangiovese. These are common in Tuscany’s coastal regions like Bolgheri, Val di Cornia, Carmignano and the island of Elba.