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“All of Bacio Divino’s wines are fermented with indigenous yeasts. A wine that Claus Janzen has always done well with, and it remains a great value, is his Pazzo Proprietary Red […] It is round, juicy, succulent and satisfying from a hedonistic perspective. At the same time, there is a degree of elegance and freshness as well to this bistro-style, entertaining and enjoyable wine.”
Robert Parker on Bacio Divino’s “Pazzo”, Robert Parker’s Wine Advocate, Oct 2016
Pazzo (“crazy” in Italian) marries the best features of Sangiovese with some of the usual Napa Valley suspects to create a unique and sophisticated blend. (A finishing touch of Cabernet from the winery’s estate vineyard rounds out the wine and heightens the mid-palate.) Bacio Divino’s Claus and Diane Janzen have been making wine near St. Helena since 1993, and embrace the element of mystery that comes with each vintage. This is funky, unpretentious wine made with care, fermented by indigenous yeast. The Janzens source each variety from a different vineyard. This ensures that each variety is grown in optimal conditions that meet distinct viticultural needs.
This is an aromatically dynamic wine that starts with concentrated dark fruit, subtle dried herbs, and leather on the nose. You’ll find rich, dark berry fruit with mocha and cocoa on the palate. The mouthfeel is exceptionally rich, and the tannin structure is well-defined. “Delicious” is easily the word most used to describe Pazzo. Drink it in its youth and enjoy.