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| Drinking Windows and Values |
| Community Tasting History |
| Community Tasting Notes (average 90.3 pts. and median of 90 pts. in 27 notes) - hiding notes with no text | | | Tasted by acyso on 5/20/2023 & rated 93 points: Sangiovese study, Volume II (Chicago, IL): Served blind (with the producer known). Clearly lighter in palate presence than the Brunellos, so the Rosso was an immediate guess. Distinctly spicy, more so than any of the other wines in this flight. Lifted red fruit with a touch of reduction. Relatively large-scaled tannins had me think that this was from a relatively ripe vintage (right on that front) but I guessed that this was younger. (1305 views) | | | Tasted by Nanda on 12/2/2022: A little frizzante upon opening though that quickly blows off. Lovely earth, berry, floral with a hint of funk. Super silky and bright on the palate. Excellent with sausage pizza. (783 views) | | | Tasted by Brad T on 4/19/2018 & rated 91 points: Fully integrated and in peak drinking period, this well-crafted Rosso is light bodied and comes off on the fruitier side of Montalcino, but oh, that fruit screams "Brunello!" As with my first bottle a year ago, it opens up quickly, but this time the unmistakable hallmarks of its pedigree are quite evident on the finish. Perhaps one of maybe three Rossos I'd buy again. (2200 views) | | | Tasted by Outplaying on 5/28/2017: This needed some time to open up and blow off a slightly prickly feeling. Perhaps a little trapped gas. Lighter bodied and red fruited. An elegant Rosso that is very food friendly. Ann preferred this to the older Caparzo. Solid wine. (2907 views) | | | Tasted by Italiana on 9/28/2016: Gorgeous! Not a blockbuster--delicate fruit, elegant delivery. Well worth the cellar time. And very much worth the price. (3305 views) | | | Tasted by Outplaying on 8/3/2016: Slightly translucent with some rusty orange color starting to show around the edges. A little lighter in body than the Monsanto CCR we had a day or so ago. The fruit is also more red in tone and comes across as dried red fruits. Some mint and just a little charred, earthy note, too. Nice food friendly acidity. We both liked the wine but the QPR is questionable compared to some other Rosso's, Chianti and Brunello. Or for the Wine Berserkers, is it Brunelli? ;-) (3092 views) | | | Tasted by MAXIMUM SATISFACTION on 12/7/2015 & rated 94 points: Light to medium bodied but with nice intensity. Silky smooth texture with an unique effervescent quality too it. Black cherries, milk chocolate, dried herbs, and black currant. Just a really nice expression of Sangiovese. Definitely not overworked. Drink now or hold for a couple more years. (3678 views) | | | Tasted by Spencer on 3/25/2015: A bit spritzy, with noticeable VA. Nice fruit underneath, but hard to get past the VA. Made the wife gag. I have always enjoyed SdC Rossos, so hopefully this is not a representative bottle... (3008 views) | | | Tasted by up4wine on 12/21/2014 & rated 89 points: Very good rosso. As expected not as rich and full as a Brunello, but a very enjoyable entry. I think the extra time I gave this bottle vs. the last brought out more character and helped bring the wine together. (2309 views) | | | Tasted by GrandeSerataFuori on 12/11/2014 & rated 91 points: I absolutely loved this one. Berries and herbs. Beautiful acidity that paired with everything we had it with. Should be a regular a casa mia. (1983 views) | | | Tasted by Baudelaire on 11/30/2014 & rated 90 points: The slightly carbonated taste on first approach fades, but doesn't completely disappear, on day two. Lovely cherry, almost kirsch-like nose, with a hint of licorice and cedar along with the bright red cherry and black currant on the palate. (1882 views) | | | Tasted by damo2576 on 2/27/2014 & rated 90 points: Red fruit, cherry and savoury (leather?) nose. Medium acidity, well balanced red fruit, plum and herb notes on palate. Smooth tannins and medium finished. Very nice. (2184 views) | | | Tasted by MAXIMUM SATISFACTION on 12/17/2013 & rated 92 points: A wine with a lot of charisma. The 2009 possesses a light airy carbonated texture packed with bright cherries, dried herbs, strawberries, and stoney minerals. A slightly sour finish detracts slightly from what I consider a superb Sangiovese. Youthful yet approachable (2107 views) | | | Tasted by alion on 12/7/2013 & rated 94 points: I have always been a huge fan of this wine over a number of years and this - my first 2009 - is no exception. Farmyard on opening which quickly becomes leather, and hints of red cherry fruit and dried herbs and eucalyptus. Fantastic freshness; great acidity. You'd not know this was a 2009 - not overworked, and not overly rich even with the heat of the vintage. Burgundian but must be drunk with food, and a Burgundy or Italian large wine glass really helps is show at its best. Just love it. (1754 views) | | | Tasted by up4wine on 11/17/2013 & rated 87 points: I was expecting a little more, based on the build up I received for this winery. The wine was a little tart and almost seemed to be carbonated. It did have good, strong Sangiovese fruit and a little of the earthiness one hopes to find in Montalcino wines. (1759 views) | | | Tasted by Italiana on 9/7/2013 & rated 90 points: This bottle offered depth and richness, slightly detracted from by tolerable but pronounced sourness. (1892 views) | | | Tasted by PaulHig on 4/19/2013 & rated 89 points: Bright ripe red cherry, strawberry and plum fruit. Slight tea and tobacco note, oak much more integrated now, tannins softened. Balanced, fresh fruited, drinking well. (1747 views) | | | Tasted by antkorbel on 3/13/2013 & rated 93 points: Exceptional bottle or rosso. It's very red fruited, but it is the mineral thread that runs through the wine, along with the freshness that makes it so good. Modern and awesome. (1648 views) | | | Tasted by chablis28 on 1/11/2013 & rated 92 points: So far, I'm a bigger fan of the Rosso than the Brunello but, I've only had the 05 Brunello. PnP. This 09 Rosso is still youthfullly tanic but it impressive for its fruit and pungent depth. Semi translucent crimson color. Exceedly vibrant, fresh and pure. Impressive! If, I had more btls I've give them at least 2-3 yrs before trying another. Decant for few hours and give it more air than I did if you open one now. Do have a couple more 08s and glad I do. The 08 Rosso is more ready to go now. (1926 views) | | | Only displaying the 25 most recent notes - click to see all notes for this wine... |
| By John Szabo, MS
WineAlign (7/7/2013)
(Stella Di Campalto Rosso Di Montalcino, Rosso Di Montalcino red) Subscribe to see review text. | By Antonio Galloni
Vinous, Brunello di Montalcino 2007: A Worthy Successor to 2006 (Apr 2012)
(Stella Di Campalto Rosso Di Montalcino) Subscribe to see review text. |
NOTE: Scores and reviews are the property of WineAlign and Vinous. (manage subscription channels) |
| Azienda Agricola San Giuseppe 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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