Doctor Wine: 91 points for Cantele 2014 Salice Salentino

Doctor Wine, one of Italy’s leading tasting note portals, awarded 91 points to the 2014 Cantele Salice Salentino this month.

Here’s the tasting note (translation by Cantele):

Cantele 2014 Salice Salentino
91 points

Made from 100 percent Negroamaro grapes, this wine ages for six months in small casks and then finishes its aging stainless-steel tanks. Garnet red in color, it offers a wide spectrum of aromas on the nose, with hints of balsamic, currants, sour cherry, and rhubarb. The wine is rich and smooth in the mouth, with evolved, velvety tannin.

Doctor Wine
April 2018

Cantele Salice Salentino “a fantastic value” according to top wine blogger Cara Rutherford…

We were thrilled to see this tasting by Cara Rutherford, one of our favorite wine bloggers in the U.S. right now.

“Aromas of wild berries, herbs and earth. Layers of dark fruit (think plum, blackberry and black cherry) over black pepper and a wisp of smoky earth. Silky tannins and good acidity fuse into more fruit and spice on the lengthy finish. Well balanced, easy drinking and easy to pair, a fantastic value.”

Thank you, Cara!

Check out Cara’s awesome blog here.

Cantele Salice Salentino: “Lovely with cherry, dark plum and blackberries as well as some leather, mineral, and spice.”

What a thrill for us to read this wonderful post by the Corkscrew Concierge, aka Katrina Rene, a (mostly) wine and food blogger based in Houston. We had the great pleasure of meeting her in October of this year when she added a wine dinner hosted by Paolo in Houston at Mascalzone, one of the city’s leading Italian restaurants.

Here’s what she had to say about our Salice Salentino:

“These wines are known as the some of the highest quality in Puglia and are known for the their baked and ripe red and black fruit, medium alcohol, medium, well-integrated tannins, and high acidity. Again, that acidity makes it great with food. This one was lovely with cherry, dark plum and blackberries as well as some leather, mineral, and spice. Braised and roasted meats are the name of the game here. We had it with a sauced stuffed pork served with spinach.”

Check out the rest of her post for notes on all of the Cantele wines we served that night and the fantastic pairings created by chef Angelo Cuppone especially for the occasion.

Thank you, Corkscrew Concierge, for joining us that evening and thanks for the kind words about our wines. We’re so glad you enjoyed them and we’ll look forward to tasting with you in March 2018 when we get back to your awesome city!

“Plus, it looks beautiful on the summer table. A rare jewel of a rosé.”

“This is a terrific food wine, perhaps the most food-friendly rosé I’ve tasted in a year,” writes top U.S. wine blogger Meg Houston Maker.

“It has enough heft to stand up to grilled foods but enough freshness to pair with salads, cold seafood, and young cheeses. Plus, it looks beautiful on the summer table. A rare jewel of a rosé.”

We’re always thrilled to see Cantele wines in the media. But it was a special treat for us to read her impressions: she’s a U.S. leading wine educator and blogger and her writing (including her contributions to Palate Press) stand apart in our view as some of the best and most informed wine writing in America today (her background is in creative writing).

You can call her a “wine writer.” But we call her a damn good writer who just happens to write about wine…

Click here for her post.

For your Father’s Day consideration: Cantele Amativo 90 points Robert Parker

Happy Father’s Day, everyone!

Here’s what Monica Larner, Italian critic for Robert Parker, Jr.’s Wine Advocate, had to say about the 2012 Amativo:

2012 Cantele Amativo
90 points

The 2012 Amativo is an IGT Salento blend of 60% Primitivo and 40% Negroamaro from the “heel of the boot” of Italy. The wine is aged in oak for one year (90% French oak and 10% American oak) and displays a dark, impenetrable consistency with aromas of dark fruit, leather, tobacco and spice. Amativo shows great textural richness with soft tannins and a long, opulent mouthfeel. This mighty Puglian red should continue its evolution for another five years.

Cantele is one of the most reliable producers of value wine from Puglia. The estate makes use of a wide selection of grape varieties to represent the many winemaking options of this sunny peninsula in the south of Italy.

Click here to learn more about this extraordinary wine.

Robert Parker 90 points for 2012 Amativo: “great textural richness with soft tannins and a long, opulent mouthfeel”

Here’s what Monica Larner, Italian critic for Robert Parker, Jr.’s Wine Advocate, had to say about the 2012 Amativo:

2012 Cantele Amativo
90 points

The 2012 Amativo is an IGT Salento blend of 60% Primitivo and 40% Negroamaro from the “heel of the boot” of Italy. The wine is aged in oak for one year (90% French oak and 10% American oak) and displays a dark, impenetrable consistency with aromas of dark fruit, leather, tobacco and spice. Amativo shows great textural richness with soft tannins and a long, opulent mouthfeel. This mighty Puglian red should continue its evolution for another five years.

Cantele is one of the most reliable producers of value wine from Puglia. The estate makes use of a wide selection of grape varieties to represent the many winemaking options of this sunny peninsula in the south of Italy.

Click here to learn more about this extraordinary wine.

“This devilish-red rosato was certainly made for food.” Wine writer Katherine Cole on Cantele Rosato

We couldn’t be more thrilled to learn that Cantele Rosato was featured in Katherine Cole’s newly released book, Rosé All Day (Abrams, April 11, 2017).

Katherine is one of the best wine writers working in North America today (and she’s one of our faves!).

Here’s what she had to say about our wine. And please check out her book and site here.

The Cantele family is a prominent part of the Salento success story, with their chic tasting room and “synesthetic laboratory” called iSensi, where cooking classes and wine-pairing meals are curated to stimulate the eyes, the ears, the nose, and the tongue. This devilish-red rosato was certainly made for food. The Negroamaro grape skins give it tart astringency and a botanical aroma that beg for a pairing with peppery arugula.