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| Drinking Windows and Values |
| Drinking window: Drink between 2013 and 2018 (based on 4 user opinions) |
| Community Tasting History |
| Community Tasting Notes (average 88.3 pts. and median of 89 pts. in 32 notes) - hiding notes with no text | | | Tasted by ChipGreen on 8/19/2017: Tart cherry with some spice. Paired well with Cavatelli Pomodoro. Starting to throw some sediment. (1712 views) | | | Tasted by Wineio on 12/23/2016 & rated 92 points: Near peak, though got better with some open time. Cherry fruit, second flavor of tobacco (not really sure). Really shines with food. (1965 views) | | | Tasted by hesnctrl on 10/15/2016 & rated 92 points: Light translucent ruby. Upon initial PnV, bright cherries and black pepper dominated the nose. After some air, it opens up to be rather perfumy and vanilla and ripe raspberries start appearing. Quite round and soft on the palate, with the typical tautness of Sangiovese on the finish. Nice and lively. Raspberries dominant on the palate.
A few years ago, the 2009 regular bottling was much more fruit forward and enjoyable, but after a few years, I could see how that was just more straightforward and simple, while this one has developed great complexity and a fabulous mouthfeel.
Completely agree with venicecalif about feeling vindicated for holding onto this one. Looking forward to see how the remaining two bottles develop.
Enjoyed in a Riedel Vinum Chianti Classico glass at 62F. (1980 views) | | | Tasted by VeniceCalif on 4/7/2016 & rated 92 points: Sometimes you are vindicated when you hold onto a wine: Decanted off of zero sediment and sampled over the next 90 mins. Medium-deep garnet, with a brick element visible. Very nice nose led by cedar, with cherry and orange flesh following, hints of white pepper trailing. Light-bodied on the palate, not tart, but firm, with delicious acid balance; it's made for pasta with a light red sauce. The finish is pleasantly long, with red-fruit tones, light grip, low tannins. Completely good. This bottle encourages me about the others that I have stored away and about future purchases. (2421 views) | | | Tasted by merryberry on 4/12/2015 & rated 90 points: Great red fruit, well integrated tannins, low acid, and a long finish. Just really good. Sad I don't have any more. (2729 views) | | | Tasted by hesnctrl on 10/4/2014 & rated 89 points: PnVnD. Medium ruby in color and very translucent. Bright cherries and cranberries on the nose. Lightly juicy on the palate with similar flavors. Some drying tannings still present. This bottling is not as up-front fruity as the regular 08 bottling but had a bit more going for it than just fruit.
The next day (after Vacuvin & fridge), tannins softened alot. Seemed to show best when it warmed to about 60℉ where it was clean and juicy.
Enjoyed in a Riedel Vinum Chianti Classico glass. (1818 views) | | | Tasted by Wineio on 8/30/2014 & rated 90 points: Fresh cherry flavor with medium tannin. (1475 views) | | | Tasted by scott w on 5/12/2014 & rated 88 points: Very nice...a little rough around the edges and not drinking as well as the 09. Cherry upfront grippy tannin good acid. (1819 views) | | | Tasted by merryberry on 4/26/2014 & rated 90 points: Consistent with prior note, but better. There's a lingering sweetness here that's probably intentional. I guess I'm a sucker for that. Enjoy! (1375 views) | | | Tasted by Rich S on 1/7/2014 flawed bottle: Slightly corked. (1356 views) | | | Tasted by fruitofthevine on 12/21/2013 & rated 88 points: Evenly balanced Sangio. Great introduction to an evening. (1165 views) | | | Tasted by joesi16 on 11/5/2013 & rated 88 points: Bright clear ruby red, strawberry/cherry flavor, some acid and a medium finish. (1277 views) | | | Tasted by MerlynXLII on 10/20/2013 & rated 88 points: Bright red cherries on both the nose and taste, with some complex spice mixed in. Some tannic bite on the back end which gave it some presence.
A little lighter bodied than the 2007... Looking forward to seeing what the 2009 has to offer. (1195 views) | | | Tasted by joesi16 on 8/16/2013 & rated 89 points: Ruby color, clear/light with strawberry flavor. Finished bottle 4 days latter (vac-vin) and it was still going strong, fruit was a bit muted but the wine was much more balanced. (1212 views) | | | Tasted by Schaeferr on 7/14/2013 & rated 89 points: Both vino noceto sangioveses are great. The "regular" bottle is a bottle that I could drink every day of my life. But this "riserva" is grand. (1311 views) | | | Tasted by merryberry on 6/22/2013 & rated 89 points: Translucent garnet-ruby. Strawberry basket, leather, and earth nose. Medium bodied, pomegranates, red cherries, pepper, dry sweet tannins, good acid, and a nice medium to long finish. Nice, but I think it'll be better with more time. (1246 views) | | | Tasted by WABonsaiGuy on 6/10/2013 & rated 74 points: Light red, cherry/berries on the nose, tart and sharp on the mouth. (1170 views) | | | Tasted by Rich S on 3/1/2013 & rated 90 points: Medium ruby color. Bright cherry nose with hints of spice and fresh herbs. Very red fruit driven on the palate with cherry, pomegranate and red licorice flavors along with a touch of sweet spices and oak. Juicy mouthfeel with medium tannins. Nice finish. Very enjoyable Cali sangiovese. (1473 views) | | | Tasted by mmccull on 2/3/2013 & rated 89 points: This wine poured very light looking (like a light Pinot). The initial taste is light on the fruit and heavy on the oak. The oakiness is not overwhelming on subsequent tastes and I am eventually getting a slightly salty taste as well. Overall a decent wine maybe slightly above the level of a daily drinker. (1454 views) | | | Tasted by VeniceCalif on 1/15/2013 & rated 88 points: Decanted 90 mins. ahead. Medium garnet color with a bare hint of orange. Nice nose of earth tones, cherries, plums, a bit of welcome mustiness. Juicy on the palate, medium-bodied, with good red-fruit acids (cranberry) and a touch of tobacco. Finishes with orange peel notes, low grip and light tannins. A medium-bodied and credible Sangiovese, this wine probably needs a few more years in the bottle. It wants to be elegant and stylish, but it is not there yet. The earthy notes are still a bit out of balance with the juicy fruit flavors. Both are there in fine proportion, so there is ample reason for hope. (1356 views) | | | Tasted by rjonwine@gmail.com on 9/9/2012 & rated 90 points: 2012 22nd Annual Family Winemakers of California Tasting; 9/9/2012-9/10/2012 (Festival Pavilion, Fort Mason, San Francisco, California): Medium dark red color; tart red fruit dried red fruit nose; tasty, very tart red fruit palate with medium acidity; medium-plus finish (3511 views) | | | Tasted by eldiabloazul on 8/4/2012 & rated 88 points: Nice wine...would buy again. Maybe Sierra foothills should drop Zin for Sangio...no raisins or extreme alcohol. (1797 views) | | | Tasted by rjonwine@gmail.com on 9/17/2011 & rated 88 points: Medium red violet color; spicy, tart plum nose; soft, tart plum, tart berry palate; needs 2 years; medium-plus finish (16 mos. in French oak) (1336 views) | | | Only displaying the 25 most recent notes - click to see all notes for this wine... |
| Vino Noceto Producer website
Vino Noceto is a family-run vineyard and wine business founded in 1987 by Suzy and Jim Gullett of Shenandoah Valley, Plymouth, California. We are Sangiovese specialists, currently producing over 9,000 cases annually of Sangiovese from estate and nearby small vineyards. We additionally produce Moscato Bianco, Barbera, and Zinfandel. We have twenty-four acres of producing Sangiovese and one acre of Syrah. 2008 Vino Noceto Sangiovese RiservaAlcohol 14.5%
pH 3.24
Total Acidity .78 gms/100 ml
Residual Sugar <.25%
Released August 2011
750 cases produced
The 2008 Riserva is Noceto’s 15th Riserva release. Grapes were sourced from five separate estate lots of two clonal selections. Each lot was harvested and fermented separately. The resulting blend is 100% Sangiovese, 100% estate – 87.5% is Sangiovese Grosso and 12.5% is Sangiovese Piccolo. The 2008 vintage began with a wet, cool winter followed by a dry spring. Summer was consistently warm with few prolonged heat waves. Harvest began on September 8th and ran through October 18th. The fruit was cold-soaked and then each lot is fermented using various techniques. About 60% was cold-fermented between 75-85 F in stainless steel for 7-10 days to preserve the bright varietal character. The remainder was barrel-fermented in French oak puncheons, one-third of which went through an extended maceration. It was then aged 21 months in French oak puncheons, allowing the wine to gently, slowly age.SangioveseSANGIOVESE: (Pronounced "sahn-joh-vhe-se").
Sangiovese - Italy's claim to fame, the pride of Tuscany. Traditionally made, the wines are full of cherry fruit, earth, and cedar. It produces Chianti (Classico), Rosso di Montalcino, Brunello di Montalcino, Rosso di Montepulciano, Montefalco Rosso, and many others. Sangiovese is also the backbone in many of the acclaimed, modern-styled "Super-Tuscans", where it is blended with Bordeaux varietals (Cabernet Sauvignon, Merlot, and Cabernet Franc) and typically aged in French oak barrels, resulting a wine primed for the international market in the style of a typical California cabernet: oaky, high-alcohol, and a ripe, jammy, fruit-forward profile.[16]
Semi-classic grape grown in the Tuscany region of Italy. Used to produce the Chianti and other Tuscan red wines. Has many clonal versions, two of which seem to predominate. The Sangiovese Grosso clone Brunello variety is used for the dark red, traditionally powerful and slow-maturing "Brunello di Montalcino" wine. The other is the Sangiovese Piccolo, also known under the historical synonym name Sangioveto, used for standard Chianti Classico DOC wines. Old vine derived wine is often used in the better versions, needing several years ageing to reach peak. A third clone, Morellino, is used in a popular wine blend with the same name found in the southern part of the province. Recent efforts in California with clones of this variety are very promising, producing medium-bodied reds with rich cherry or plumlike flavors and aromas. Among the available clonal versions are R6 and R7, derived from the Montalcino region of Italy, having average productivity/ripening and producing small berries on medium size clusters. R10 and R24 are well-recommended. R23, listed as deriving from the Emilia-Romagna region, has good vigor with medium-small clusters with earlier ripening. R102 derives from the Montepulciano region and reported to have average vigor with moderate productivity that results in higher sugar levels and good acidity from medium-small berries on medium-small clusters. Has synonym name of Nielluccio where grown in Corsica.USAAmerican wine has been produced since the 1500s, with the first widespread production beginning in New Mexico in 1628. Today, wine production is undertaken in all fifty states, with California producing 84% of all U.S. wine. The continent of North America is home to several native species of grape, including Vitis labrusca, Vitis riparia, Vitis rotundifolia, and Vitis vulpina, but the wine-making industry is based almost entirely on the cultivation of the European Vitis vinifera, which was introduced by European settlers. With more than 1,100,000 acres (4,500 km2) under vine, the United States is the fourth-largest wine producing country in the world, after Italy, Spain, and France.California2021 vintage: "Unlike almost all other areas of the state, the Russian River Valley had higher than normal crops in 2021, which has made for a wine of greater generosity and fruit forwardness than some of its stablemates." - Morgan Twain-Peterson Sierra FoothillsAmador |
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