Nicholas scored this wine: 90/100
I am reviewing this wine as paired with a duck recipe on my food blog which can be found here... http://braisedblue.net/2012/06/14/recipe-pan-roasted-duck-breast-with-blueberry-gastrique-and-mushroom-crostini/
This dish works on a bunch of different levels of flavour. The Duck is rich, dense meat with a smokey, and slightly spicy crust on the skin. The gastrique is sweet and sour but with a really deep dark flavour. I would recommend 2009 Brancaia Tre. It’s a blend of Sangiovese, Cabernet Sauvignon and Merlot from three different vineyards in Tuscany. There is light cherry notes with deeper dark berry notes in the mid to back palette really do well to soften the ample tannins with give a little bit of grip. There is a graphite note that lingers in the back palate that gives you a hint of Medoc styling to this wine which I love. The acidity of the wine is in balance but at the higher end of the spectrum for a super tuscan, which makes it really work well with food. Brancaia makes amazing wines and Tre prices around $24 at the LCBO.