For those of you who are not familiar with Lagrein, it is a dark extracted grape used in northern Italy to darken up Sangiovese and Nebbiolo wines. It is also used to make Rose. This varietal is very rare in California only being produced by a few vineyards. The famous French Camp Vineyard in Shandon, California is the only producer in this area supplying just a handful of wineries with this unique grape. By itself it makes a dark, extracted, very tannic, mineral like wine. Blended with super fruity Sangiovese or other like varietals makes a beautiful wine with one-of-a- kind flavors that have become extremely popular within the Maloy O’Neill lineup. The 2005 Enzo is very unique with Lagrein’s mineral like quality and big extracted fruit. Raspberry and boysenberry flavors with flinty earth tones, and a smooth cedar finish. Very similar to the 2004 Enzo, but with a bit more backbone a slightly more “ageability”.

Of the three Italian Super Tuscan blends Maloy O’Neill produces each year, the Enzo is always one of the most popular. Named after Shannon’s great uncle Vincenzo Infante from Gioi Italy. Enzo was a master painter who recently passed away at the ripe old age of 98. He painted frescos in the famous churches in Naples, Florence, Rome, and countries in East Africa when Italy occupied Africa in the 1930’s. I am lucky enough to own nine of his originals painted in the 50’s and 60’s. One of these can be seen on my new release of ‘Easy Ed Red” which was painted of my father in the early 1960’s. Despite my Irish last name, I am actually half Italian with my mother being 100% Italian and growing up in an Italian household. Enzo was the most famous person from the town of Gioi but was also well known throughout Europe and Africa. This wine could actually be considered a Super Alto Adige, because of the unique varietal blender used called Lagrein.

13.8% alc, 170 cases produced

50% Aglianico, 25% Sangiovese, 25% Syrah

Essere Grato in Italian means Be Thankful or Be Grateful, and that is how we all feel at Maloy O’Neill. This is a brand new Italian blend in the Maloy O’Neill portfolio. In 2005 French Camp Vineyards in Shandon had just one and a half tons of Aglianico in their vineyard and asked if I would like to try it. Being the experimenter that I am, how could I say no? Aglianico is a very rare varietal in California with only a few acres planted throughout the state. It originated from Central Italy and is similar to Zinfandel in its flavor and profile. Aglianico has big fruity berries with thin skins and a mineral tannin structure. The 2005 Essere Grato is another style of Italian Super Tuscan. Aglianico and Sangiovese give this wine cherry, pomegranate and raspberry flavors and the Syrah gives it a more jammy profile adding some structure and ageability to the blend. This is a great appetizer wine but can also hold up to turkey, chicken and meat dishes. We expect this to be a natural choice for our Thanksgiving table. Enjoy this new wine and Essere Grato, “Be Thankful.”

13.9% alc, 200 cases produced. 

 65% Sangiovese, 25% Cabernet Sauvignon, 10% Merlot

After being sold out for over six months, the 2005 vintage of Gioi is finally released.  Our Italian Super Tuscan is one of the most popular wines in the Maloy O’Neill portfolio and consistently sells out first every year.  The 2005 Gioi could be our best vintage yet.  It has big juicy cherry and raspberry notes with a hint of oaky vanilla all followed by a smooth fine grain finish.  This wine was barrel aged in a mix of new and 2 year old American and French Oak barrels lending to a complexity of New World and Old World styles.  The Cabernet and Merlot beef up the blend with color and tannins that will allow this wine to cellar for 5-7 years. This is what is known as a pizza and pasta wine because it goes great with anything Italian.  Lasagna, eggplant parmesan, ravioli, any kind of pasta, or pizza will be complimented with the 2005 Gioi.  There are only 180 cases of this wine produced and our wine club members will be the first to try it.

15%alc,  180 Cases Produced.