Toby Owen's multivintage Rosso no1 is an absolute corker. When described by an eminent wine writer as "delicious, delicious, delicious" after they have tasted hundreds of wines over 7 hours, you look smart! 63% Sangiovese, 18% Cabernet Franc, 11% Merlot, and the remainder two indigenous varieties. 60% 2019, 8% 2018, 18% 2017, 12% 2016 and the remainder 2015.
We firmly believe Monte Amiata is possibly the last great outpost of Tuscany yet to be discovered by the wine cognoscenti and it's here that we found Scotsman Toby Owen. Quite a wonderful story really – Toby used to run a wine shop in St Andrews and always dreamt of making wine. He studied in the UK and worked for several years for an English sparkling producer before making the move to Italy. He was mentored by one of Brunello di Montalcino's top producers, San Polino, for several years and worked at another top estate, Casa Raia. A few years ago, he stumbled upon some vineyards in a less fashionable area that were in danger of being abandoned due to their low yields and the back-breaking work it took to farm them due to the steep slopes of the “Coste”. With a gift of a few bottles of wine, he convinced their owners for him to take them on, and has since been responsible for 5 small vineyards close to the villages of Seggiano and Castel del Piano totalling 2.5 ha. He farms organically and almost entirely by hand, and very low intervention in the cellar too. The name Coste del Vivo refers to the rugged slopes that form the picturesque valley of the Vivo - a narrow tributary of the River Orcia.
FROM THE PRESS
“Superb. The acidity is geometric, triangular, feisty, orange-blossom fragrant, direct. The fruit is orange and passion fruit bleeding into plums and tea leaves and sage and mint and thyme and scribbles of pencils and late-summer nights and the finish is like walking through a just-harvested hay field when the first cool rain of autumn is falling soft as mist. Love this. It's delicious, delicious, delicious. I tasted it right at the end of a very long tasting – seven hours on my feet – and it quite literally revived y flagging soul. 17.5. Drink 2021-2026”Tamlyn Currin, Jancisrobinson.com
“This is a very cunning non-vintage blend of fruit harvested in 2016, 2017 and 2019. Made by Toby Owen and employing Sangiovese, Cabernet Franc and Merlot along with little-known Pugnitello and Cillegiolo, this is one of the most complex and rewarding reds of the season. Imagine a flavour amalgam of Bordeaux, Chianti, Brunello di Montalcino and Chinon and then give it a little age and also some well-seasoned oak, and you have a flavour that twists and turns on the palate triggering every taste bud imaginable.”Matthew Jukes, Moneyweek