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Drinking Windows and Values |
| Drinking window: Drink between 2012 and 2019 (based on 19 user opinions) |
Community Tasting History |
| Community Tasting Notes (average 86.6 pts. and median of 88 pts. in 6 notes) - hiding notes with no text | | Tasted by BlancdeBlanc on 11/26/2014 & rated 88 points: Aroma: musty, forest floor Palate: sour cherry, coffee, smooth, light, black maybe green olives (1335 views) | | Tasted by Wijngek on 2/25/2014 & rated 88 points: Clear red with a brown hue. Subdued nose with cherries, barnyard, oak, almonds, coffee and alcohol. Cherries, oak, ripe tannins, licorice and hints of leather, ending with a warm finish. Needs 30mins to open-up. Quite balanced, medium bodied, somewhat thin in the middle. Less fruity than 1.5 years ago, drink now. At the lower end of PQR. (1570 views) | | Tasted by sojoknuckle on 12/24/2012 & rated 89 points: A bold wine that was enjoyable as a cocktail. It's wine needs to open up a little and would be better if it was pair with a meal. (2024 views) | | Tasted by greven83 on 8/19/2012: Swe: Vinprovning på "LeCantine" vin nr 3 Fint lätt röd i färg och elegant doft av jordgubb och vanilj. Len smak med fin balans i taniner och en sammanhållen elegans. (1802 views) | | Tasted by Sid_Mac on 3/26/2011 & rated 84 points: OK, but a bit light for a VNdM in body and depth of flavor; nothing unpleasant. Probably would not buy again. Decanted about 30 minutes. (2585 views) |
| Poggio alla Sala 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) | TuscanytVino Nobile di Montepulciano Website of the Consorzio del Vino Nobile di Montepulciano
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