The following appeal to Montalcino producers by Master of Wine Nicolas Belfrage (above) was posted today, August 29, 2011, on Franco’s blog Vino al Vino. Franco has asked me to repost it here and I was happy to oblige (photo via the Adelaide Review).
I understand that, on Wednesday Sept 7, 2011, a vote will be held in the Assemblea of Montalcino wine producers on whether to allow a small but significant percentage of other grapes, which everyone understands to mean Merlot and/or Cabernet and/or Syrah, into the blend of Rosso di Montalcino DOC, which is of course at present a 100% Sangiovese wine.
I would urge you in the strongest terms not to support this change. Rosso di Montalcino, like Brunello di Montalcino, has created for itself a strong personality on international wine markets based largely on the fact that it is a pure varietal wine.
In these days when more and more countries are climbing on the wine production bandwagon it is more important than ever to have a distinctive identity, to make wine in a way which no one else on earth can emulate. It is my belief that the strongest factor in the identity of Rosso di Montalcino (and of course Brunello di Montalcino) is the fact that it is 100% Sangiovese.
I am not disputing the fact that Merlot, Cabernet and Syrah are excellent grape varieties, but it is their very excellence, their very strength of personality, which threatens to compromise the unique character of Rosso di Montalcino.
Who could ever imagine the producers of Bordeaux voting to allow 15% of Sangiovese into the Bordeaux blend? The idea is absurd — or would be treated as such by the Bordeaux producers. There are many who think that a reverse situation, in Tuscany’s finest vine-growing area, would be equally absurd.
Yes, in many cases it may improve the wine — especially in weak vintages or where Sangiovese does not succeed every year. But it will fatally undermine the personality of the wine.
I am aware that a lot of Merlot and Cabernet are planted in the Montalcino growing zone, and that there may be a need in the short term to find a commercial use for these grapes. But there are the options of St. Antimo or IGT Toscana.
Perhaps, instead of compromising the purity of one of Montalcino’s unique wines, there should be more effort in the irection of promoting these other wine-types.
You will be aware that many of us fear that a compromise in regard to Rosso di Montalcino would constitute an opening of the door to a compromise, farther down the line, of the purity of the great Brunello — one of the world’s great wines.
Whether or not that might be the case, I am convinced that it is against the long-term interests of Montalcino to allow any other grape variety, including any Italian or Tuscan variety, into the Rosso, just as it would be fatal to great Burgundy, for example, to allow Syrah to be blended with Pinot Noir, as was once widely practised — with, one might add, some notable successes, but with the inevitable distortion of the style.
You, the Montalcino producers, hold the fate not only of your own future market in your hands. You are the representatives of all of us who will not have a vote on September 7th. We urge you, please, to vote NO.