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| Drinking Windows and Values |
| Community Tasting History |
| Community Tasting Notes (average 88 pts. and median of 88 pts. in 38 notes) - hiding notes with no text | | | Tasted by brianofthevine on 5/3/2022 & rated 92 points: Who says Chianti Classico can't age? This is proof positive that the good ones can for sure. Still has a little backbone left with red cherry and strawberry fruit up front. Definitely tertiary notes left of earth, tobacco, cracked pepper, and stewed tomatoes. Decent acidity and good finish to it. Still very nice after all these years but probably time to drink up. (996 views) | | | Tasted by Machiavelli on 12/23/2014: Very ripe nose, almost rubber, black fruit and smoke. Low-medium acidity, short length. Maybe held too long? (3897 views) | | | Tasted by jerrysvino on 12/24/2013 & rated 91 points: Aged nicely, still has backbone, still has fruit, not long finish, classic Chianti. Excellent! (4510 views) | | | Tasted by poste244 on 3/22/2013 & rated 91 points: Couleur grenat sur le pourtour. Petit côté "basse-cour" au nez qui va s'estomper avec l'aération sans disparaître complètement. Des notes de cuir fin au nez aussi. La bouche est superbe. Très élégante avec un côté Bordelais. Les tannins sont encore présents, mais de texture veloutée, Assez long. Un très beau Chianti. A encore quelques années devant lui. (5199 views) | | | Tasted by Armando B on 1/6/2013 & rated 87 points: Good, solid performance, but nothing more. Slightly disappointing. (5357 views) | | | Tasted by N.Bonaparte on 11/22/2012 & rated 92 points: From Magnum- 120 min decant- light bodied- baroloesq finish- slight tang above average finish- I'm guessing this improved quite a bit over last two years based on previous comments. Overall very enjoyable. (5445 views) | | | Tasted by Paul S on 12/11/2010 & rated 89 points: Tasting at NK Yong's (Swettenham Road, Singapore): I had quite forgotten that I had tasted it before. No wonder too - this was a decent but rather nondescript Chianti made in the traditional style. nose was funky, with a bit of wet fur, some gamey meat, earth and dusky cherries - tones that were carried on in the palate, where they mingled with fresh, tomato-ish acidty and some dark plum and cherry notes. Finish had a decent length and grip. This would be a very decent food wine I think, but otherwise, I do not think it improved much from one year ago. (5314 views) | | | Tasted by acintheoc on 3/27/2010 & rated 88 points: Nice nose. A little sour on the first sip making your mouth pucker. After that goes down nicely with some italian food. (4069 views) | | | Tasted by fingers on 12/9/2009 & rated 87 points: Color is a blend of garnet/cranberry, about 85% saturated with slow, thick legs. Average intensity aroma of smokey petrol, baked cherry pie, vinyl seat, a little butterscotch. Big, brooding acidity and tannins of suede. Medium-big body. Dry and dark flavor profile reminiscent of Barolo with a medium finish. (4+10+16+7) = 87 (3753 views) | | | Tasted by Bmiller514 on 10/23/2009 & rated 86 points: Very nice, bold smell and taste. (4073 views) | | | Tasted by quagland on 10/13/2009: from 375mL
medium weight
cherries, strawberries, twizzler, and a touch of diesel
the acidity is pretty high
tannins are a little chalky right now (3975 views) | | | Tasted by bwillia on 8/28/2009 & rated 90 points: Just a terrific traditional bottle of Chianit. (3774 views) | | | Tasted by markfitz on 5/1/2009: As the glass was placed on the table a fantastic fruity waft leapt up and sucked me in. That was some introduction. Sour cherry flavour dominated with hints of liquorice and spice. There was a good lick of ripe tannins on the finish which really sets this out as a food wine despite its luscious fruit. I really enjoyed this one. (may ’09) (3068 views) | | | Tasted by MarkR on 4/4/2009: Decanted and drunk over a couple of hours.Lots of sour cherries, the wine filled out over time, quite big, i would not say easy drinking but good. (3758 views) | | | Tasted by gorm on 3/14/2009 & rated 88 points: Dark red. Nice nose of sour cherries and some dark spice. In the mouth there is nice acidity, hints of dusty tannins and soft fruit. Not terribly intense, but drinking nicely. Nowhere near the great 04. (4029 views) | | | Tasted by Paul S on 1/17/2009 & rated 89 points: Tasting at NK Yong's (Swettenham Road, Singapore): I did not quite like this as much as the 2006 that we tasted alongside. I found this rather less balanced. Nose was more expressive than its younger sibling, with grassy herbs, leathery barnyard tones and a cherry orchard underlayer. The acid and tannins rather stuck out on the palate though, rather noticeable grippy and a little spikey, with some sweet cherry cola and a touch of cheese tones as the wine wound into a medium-length finish. Not bad as Chianti Classicos go, and it should integrate better with time, but I expected more from this maker. (4729 views) | | | Tasted by Alex H on 1/17/2009 & rated 78 points: Giron 2nd Tasting (NK's Home): Compared to the 06 vintage, this has more flavours of spice accented cherries. More cherry acidity and cut to it. Sharper fruits. Mouth-coating tannins. (4980 views) | | | Tasted by beachbum on 1/11/2009 & rated 90 points: better and brighter than first bottle. full rich cherry and tobacco, decanted nicely for the evening (3927 views) | | | Tasted by Paul Lin on 12/29/2008 & rated 89 points: Notes of sour cherries, red cabbage, and leather. Light bodied and fruity on the palate with a refreshing acidity. Terrific with pasta. Might have been better with a decant, but alas, we were thirsty and this was too easy to drink. 89-90 points. (3877 views) | | | Tasted by Voss on 11/5/2008 & rated 92 points: Aroma: A mid section of butter scotch, deep, ripe strawberries and a tail end of fresh, dark cigar
Taste: Huge Refreshing acidity with overwhelming flavours of crab apple and green apple lollipop. Finishes with creme brulee and pecan tart. Strawberries linger a bit. (3962 views) | | | Tasted by PatrickinKW on 10/26/2008 & rated 89 points: Decent Chianti but quite brighter (acidic) than I expected. Should soften in a few yrs. (3984 views) | | | Tasted by 5laton on 4/23/2008: Fontodi Vertical Dinner (Acquerello, San Francisco): Nose of smoked meat, animale, sour cherry. Gritty in the mouth, with good freshness and lively acid. This is primary now and dominated by juicy sour cherry. Less concentrated and less structured than the 2004, but be approachable sooner. (4678 views) | | | Tasted by Zinny on 4/13/2008 & rated 90 points: Went great with lasagna and a fresh garden salad. Softer and more refined than some of the slightly less expensive chiantis I've been drinking lately. A good value and I would buy again. Fell apart after being open about 4 hours. (4291 views) | | | Tasted by wcacern on 4/5/2008 & rated 87 points: Mambo Italiano (wine Exchange): 13.5% alcohol. cocoa, spice, plum and cherry. dark fruit balanced by tart acid and firm tannins. (4947 views) | | | Tasted by EMichels on 4/5/2008 & rated 87 points: Wine Exchange - Mambo Italiano: A bit of alcohol on the nose; Bright; Fruit forward; Cherry (5290 views) | | | Only displaying the 25 most recent notes - click to see all notes for this wine... |
| By Antonio Galloni
Vinous, 2005 Tuscany – Ten Years Later (Dec 2015) (12/1/2015)
(Fontodi Chianti Classico) Subscribe to see review text. | By John Szabo, MS
WineAlign (7/7/2009)
(Fontodi Chianti Classico red) Subscribe to see review text. | i-WineReview.com, Report 15: The Wines of Chianti Classico (2/9/2009)
(Fontodi Chianti Classico Tuscany) Subscribe to see review text. | By David Lawrason
WineAlign (10/26/2008)
(Fontodi Chianti Classico red) Subscribe to see review text. | By Jancis Robinson, MW
JancisRobinson.com (7/18/2008)
(Fontodi Chianti Classico Red) Subscribe to see review text. | By Julia Harding, MW
JancisRobinson.com (6/24/2008)
(Fontodi Chianti Classico Red) Subscribe to see review text. | By Chris Kissack
Winedoctor, February 2008
(Fontodi Chianti Classico) Subscribe to see review text. | By Chris Kissack
Winedoctor, November 2007
(Fontodi Chianti Classico) Subscribe to see review text. | By Ian D'Agata
Vinous, July/August 2007, IWC Issue #133
(Fontodi Chianti Classico) Subscribe to see review text. | By Antonio Galloni
Vinous, Central Tuscany 2003 and 2004: A Tale of Two Vintages? (June 2007)
(Fontodi Chianti Classico) Subscribe to see review text. |
NOTE: Scores and reviews are the property of Vinous and WineAlign and i-WineReview.com and JancisRobinson.com and Winedoctor. (manage subscription channels) |
| Fontodi Producer website
Producer Location
Source: VinConnect (VinConnect.com)
One of the most admired and dynamic estates in the Chianti Classico area, Fontodi is located in the acclaimed “Conca d’Oro” (Golden Shell), an amphitheatre of vineyards just south of the hilltop town of Panzano in Chianti. The area’s particular terroir has been highly regarded for centuries for its quality wine production, thanks to a unique combination of altitude, soil composition, sunny exposure and ideal microclimate (warm and dry with a significant difference in day and nighttime temperatures). In 1968, the Fontodi property was purchased by the Manetti family, historically renowned for centuries in the Chianti area for its production of characteristic terracotta tiles. Since that time, the Manetti family has been continuously dedicated to the improvement and development of the entire estate, today under the guidance of Giovanni Manetti, from the state of the art production facilities to the meticulously tended vineyards.
The estate is certified organic and extends over about 130 hectares (320 acres), of which 80 (200 acres) are planted to vine. The property also farms about 40 hectares (100 acres) of olive trees, for the production of organic olive oil, and raises its own herd of Chianina cattle, utilizing the manure, mixed with vine cuttings, for organic compost. Every aspect of the activities carried out in the winery and vineyard are based on the principles of respect for nature and sustainability, essentially allowing the estate to operate autonomously by maximizing internal resources. The result is a wine that is a truer and more pure expression of the grape variety and the territory.
A new and modern cellar has recently been added to the property, constructed on descending levels to take advantage of gravity, a much softer process for the grapes, guaranteeing the utmost respect for the natural integrity of each berry. Vinification is carried out in stainless steel tanks or large wooden casks and ageing takes place in a combination of oak casks and French oak barriques, depending on the particular wine. Sangiovese-based wines make up the majority of the production with celebrated labels such as the Flaccianello della Pieve, Chianti Classico Riserva Vigna del Sorbo and Chianti Classico. Fontodi also produces several wines from international grape varieties including Case Via Syrah, Case Via Pinot Nero, and Meriggio Sauvignon Blanc.
Antonio Galloni of The Wine Advocate recently said of Manetti: “A maniacal attention to detail in both the vineyards and cellar sets Fontodi apart as one of Italy’s most inspired producers.”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.Italy Italian Wines (ItalianMade.com, The Italian Trade Commission) | Italian Wine Guide on the WineDoctorTuscany Tuscany (ItalianMade.com) | TuscanytChianti Consorzio Vino Chianti | Chianti (wikipedia) |
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