2012 Masi 'Campolongo di Torbe' Amarone della Valpolicella Classico Veneto

Winemaker Notes: Impenetrable, deep ruby red colour. Intense and complex aromas of baked fruit and spices on the nose with hints of spices such as cloves and cinnamon with coffee beans. Remarkable on the palate for its imposing structure and soft, silky tannins. Warming alcohol is well balanced with pleasing acidity. Long finish dominated by marasca cherries.

CRITICAL ACCLAIM


Robert Parker's Wine Advocate - "This important wine pours from the bottle with very rich and attractive concentration and a sultry dark garnet color. The Masi 2012 Amarone della Valpolicella Classico Campolongo di Torbe certainly knows how to make a grand statement. Density and elegance, power and balance all come into play no matter how contradictory those descriptors might appear. This wine pulls it off, and it also manages to hide some of the overt ripeness and heaviness that commonly appeared in other wines from this very hot and dry vintage. You sense that the fruit is ripe, for sure, but the wine does not reveal too much sweetness. In fact, the finish is quite dry and even that 16% alcohol is well managed. The blend is 70% Corvina, 25% Rondinella and 5% Molinara. The wine ages in traditional Veronesi casks (measuring 600-liters) for three years. The personality of Campolongo di Torbe is dry, austere and strong. It's always a toss-up every year that I taste these wines, but in 2012, I prefer this wine over the Mazzano. "


Wine Enthusiast - "Underbrush, ripe black-skinned fruit, purple flower and baking spice are just some of the aromas you'll find on this velvety, savory red. Smooth and concentrated, it's also weightless, doling out succulent black cherry, baked plum, licorice and tobacco set against enveloping, polished tannins. Drink through 2030. Cellar Selection. "


James Suckling - "Lots of dried berries, leaves, violets and lavender with some sandalwood on the nose. It’s full-bodied with chewy, rich tannins and plenty of fruit to coat them. It’s layered and flavorful. Pretty now, but another year or two will make it even better. "