Have you ever gone to a restaurant and wondered how you would find that knockout wine you just had with dinner but had never heard of?  You go to your local wine shop, and they don’t even have the label, much less, the wine you’re looking for.  Well, during our gallivanting through the Newport Mansions Wine and Food Festival (ok, not quite a restaurant) Gary was invited into the booth of the Wilson Daniels wine distributors, where he was introduced to a number of wonderful, unknown (to him) wines. When we wrote our review of the Festival, we discussed the Coltasalla from Fattoria Castello di Volpaia (Sangioveto and Mammolo grapes) and raved about the quality and non-stop finish on this outstanding Tuscan red.  

But the true star of the Newport wine show was a Super Tuscan (in both meanings of that word) Castello Di Volpaia Balifico.  Gary’s first words after tasting the Balifico were “wow” and “magnifico!!”  (Not exactly Robert Parker expressions, but from the heart.)  Balifico is truly a great example of fine wine making, blending Sangioveto di Volpaia (a native clone) with Cabernet Sauvignon into a wine that’s characterized by its elegant, smooth palate and long finish. This deep ruby, mysterious wine has a nose combining some tar, blackberry, and blueberries. We tasted medium dark fruits, vanilla, and cedar notes and a long, satisfying finish.
        
After the show we had a heck of a time finding Balifico, despite its 90+ reviews from Wine Spectator, Wine Advocate, and the like.  Nothing on the shelves, nothing in our regular wine shop’s database.  Fortunately, a new arrival on the Lexington wine scene, Crushed Grapes,
tracked it down for us and ordered a six-pack.  

Tonight we opened the first bottle of Balifico, hoping it tasted as good at home as it did at the show. We paired it with some Italian food from I-Chef, our local, family-style establishment in Arlington Heights.  The eggplant and chicken Parmesan is a “house” favorite and it paired beautifully with the wine. Even with this “down home” Italian fare, the Balifico transformed I-Chef’s food into a gourmet feast.  

This is easily the best Tuscan red we’ve had in while.  Its $40 - $45 price is well worth it and we suggest you make the effort to find it.