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| Drinking Windows and Values |
| Drinking window: Drink between 2012 and 2018 (based on 61 user opinions) |
| Community Tasting History |
| Community Tasting Notes (average 86.1 pts. and median of 87 pts. in 16 notes) - hiding notes with no text | | | Tasted by Paul D on 7/15/2016 & rated 88 points: 6/6. Pale/medium garnet core, wide pale mahogany rim. Nose is moderately intense, savoury, mellow red cherry, strawberry, florals. touch of spice. Medium bodied, mellow, savoury, lightly spiced strawberry fruit, florals, soft tannins, balanced acidity, medium/good length harmonious, savoury finish, light tickle of tannin. Very good indeed, fully mature, for drinking up over the next year or two. (1383 views) | | | Tasted by Paul D on 7/22/2015 & rated 89 points: Medium garnet core, pale garnet rim. Fragrant nose, red fruit, spice, touch of liquorice and earth. Medium/full, spicy red cherry, leather, florals, touch of fig, soft, caressing tannins, balanced acidity, very good length finish wth liquorice notes. Delicious, classic Rosso, drinking beautifully. (1728 views) | | | Tasted by Paul D on 2/26/2014 & rated 88 points: Pale/medium bright ruby core, medium pale garnet rim. Nose shows red cherry, spice, leather, earth. Palate is medium bodied with lovely, bright, almost crunchy red cherry fruit, quite leathery, fine if still grippy tannins, lovely fresh acids and then notes of soil on a good length grippy finish. Dry, savoury and tasty, a classic Rosso. (2245 views) | | | Tasted by Paul D on 6/18/2013: No formal note, but another great showing with sour, but pure red cherry, leather, notes of earth, lovely tangy acids, firm but fine tannins. (2531 views) | | | Tasted by ipwil on 3/19/2013 & rated 84 points: The potential just does not achieve..... pity. (2592 views) | | | Tasted by Paul D on 1/17/2013 & rated 89 points: No formal note, but this is a great, authentic Rosso, with lovely smoky fruit, liquorice and soil notes, lovely savoury acidity, refined tannins, and a good length, fresh harmonious finish. So drinkable! (1778 views) | | | Tasted by Paul D on 10/17/2012 & rated 88 points: Medium ruby/garnet core, wide pale garnet rim. Smoky red cherries on the nose which has good intensity and is pretty complex with notes of spice, earth and plum. The palate is medium/full bodied with earthy, spicy red cherry fruit, which is rich but with vibrant, tangy contrasting acidity and firm, yet surprisingly refined tannins, capped off with a good length, slightly liquoricey finish. This is an excellent Rosso with good complexity and balance. Drinking well but no hurry. (1714 views) | | | Tasted by nebre8 on 3/5/2012 & rated 78 points: mellowed out considerably a day after opening, but no more than average table wine (1406 views) | | | Tasted by ipwil on 2/11/2012 & rated 82 points: Not really the wine one was expecting given the lofty original price never mind the price actually paid. Bit thin and unambigious. Would not buy again. (1212 views) | | | Tasted by ajetnil on 9/26/2011 & rated 85 points: Great value. Perfect as everyday wine you can really enjoy. (1360 views) | | | Tasted by wabi47 on 8/6/2011 & rated 87 points: medium body; young tangy currant mineral and spice; has some upside (1175 views) | | | Tasted by rjonwine@gmail.com on 8/6/2011 & rated 85 points: Brunellos, mainly 2006 (K&L Wines, Redwood City, California): Dark ruby color with pale meniscus; roasted red berry, tart baked cherry nose; oak, smoke, roasted red berry, tart baked plum palate; medium--plus finish (1530 views) | | | Tasted by ipwil on 7/9/2011 & rated 87 points: Ruby red light in colour in the glass. Smooth, delicate and light to drink hiding its 14% strength, very fruity and bright yet not jammy in anyway, more strawberry like, with a spicy kick to go with it but not with the harshness of a Shiraz or Rioja would deliver. Not outstanding yet very well made and so very easy to drink given its hidden 14%.
Starter of garlic bread perhaps a little too salty (it was Aldi's own...ha) and harsh for this delicate wine in flavour, main was steak (raised my game - Sainsbury's Tast the Difference) with baked potato and summer veg (from my garden no less), worked admirally whilst being fresh and fruity the spice carried through with light tanins and a hint of chocolate. Not for game, that would require something a little more full bodied.
Giving it some cellar time might bring the spice and depth through...?? Unlike any Sangiovese i've had thus far which is often very dry and sharp. (1165 views) |
| By Richard Jennings
RJonWine.com (8/6/2011)
(Baricci Rosso di Montalcino) Dark ruby color with pale meniscus; roasted red berry, tart baked cherry nose; oak, smoke, roasted red berry, tart baked plum palate; medium--plus finish 85 points |
NOTE: Scores and reviews are the property of RJonWine.com. (manage subscription channels) |
| Baricci Producer websiteSangioveseSANGIOVESE: (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.Italy Italian Wines (ItalianMade.com, The Italian Trade Commission) | Italian Wine Guide on the WineDoctorTuscany Tuscany (ItalianMade.com) | TuscanytMontalcino Montalcino websiteRosso di Montalcino Consorzio del Vino Brunello di Montalcino |
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