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| Drinking Windows and Values |
| Community Tasting History |
| Community Tasting Notes (average 88.2 pts. and median of 88 pts. in 80 notes) - hiding notes with no text | | | Tasted by JuliannaDHS on 3/23/2024 & rated 88 points: Nice again. (64 views) | | | Tasted by JuliannaDHS on 3/13/2024 & rated 88 points: Plenty of life in this. Primary plum fruit, touch of spice and oak. Simple but pure and easy drinking. (67 views) | | | Tasted by Oenecnist on 11/1/2022: Further to my Note of Aug 20, '21: this is #2. Consistent notes on sediment, color, nose, palate, mouthfeel--and adding a note about some raisins in the nose and palate. Still delicious, would like more. Outstanding-. (492 views) | | | Tasted by Oenecnist on 8/20/2021: Bought 2b for 12/b from WL almost 10 years ago; this is #1. Solid cork. Decanted with normal sediment for its age. Dark purple; subdued dark fruit nose; mature blackberry, black plum, some earthy richness, good mouthfeel; some persistence. Mature and delicious, glad to have one more and could handle more. Stored horizontally in a cool, dark basement since purchase. My evaluation (see earlier posts for my 4-category, non-point rating system): This is outstanding- when considering quality, age, and price. (603 views) | | | Tasted by Kentw on 11/29/2019 & rated 88 points: This bottle was fine vs the last one I opened last year January. It was full bodied, dark fruits notes of blackberry and currants with some intensity left. (902 views) | | | Tasted by Kentw on 1/19/2018 & rated 82 points: Past prime. Full body but fruit has faded. Soft but loss structure. Still drinkable but may use couple of bottles left for cooking. (1645 views) | | | Tasted by Altonplace on 4/24/2017 & rated 85 points: Past prime (2564 views) | | | Tasted by Kentw on 12/28/2016 & rated 89 points: Similar to last note. Great QPR. Still going strong. May have a couple of years left. (2406 views) | | | Tasted by Kentw on 12/26/2016 & rated 89 points: Smooth, dark, full body, easy drinker. Great QPR. Still drinking well. (2221 views) | | | Tasted by studleytrey on 7/11/2016 & rated 87 points: Pretty consistent w/ 2012 note actually. Still a pretty deep ruby to purple in color. Aromas of dark red and black fruits, earthy funk, cinnamon, and oak spice. Medium body, acid, and finish, and flavors of dark red and black fruits, spices, and a mineral streak. Fine option for red sauces and can't be mad at the price (~$11). (2631 views) | | | Tasted by ManuKey on 11/30/2015 & rated 85 points: Sur un fruité très mûre et légèrement sucré, note anisé, boisé subtil et épices douces. Le boisé est fondu et le vin est rond en bouche. Il manque cependant d'acidité pour compenser le sucre résiduel et le tout s'avère très facile à boire. Tout de même très acceptable avec la pizza mais on à mieux pour le prix. (2244 views) | | | Tasted by David_T on 2/8/2015 & rated 88 points: My last bottle. Largely matches my note from a year ago though the fruit is coming through more. Also some earth & a hint of grilled meat. Aged with medium acid/tannins - still pleased for the price; I would drink any remaining bottles by the end of 2015. (1898 views) | | | Tasted by WhannaBGV on 1/6/2015 & rated 90 points: Light tannins and medium acidity. Soft, smooth and a little fruit. Pleasant surprise, can't remember where or when I picked this up? Went well with Chicken, mushroom and artichoke in a light brandy cream sauce. Wife had Eggplant parm. (1840 views) | | | Tasted by Kentw on 1/4/2015 & rated 89 points: Aging well. Full body and dark fruit notes with soft tannins. (1736 views) | | | Tasted by redman77 on 12/28/2014 & rated 88 points: Wow great QPR. DavidT is right (1646 views) | | | Tasted by Adventr.us on 12/18/2014 & rated 88 points: Showing black cherries and - oddly enough - blueberries, with a touch of pepper and spice emerging on the back end with the prominent acidity. Drank a bit better before and with dinner - seems a bit more astringent sipping it after. A solid value.
Update (12/24): had the last 1/3 of the bottle vacuum-sealed, and now sipping that a full 6 days later while prepping the brick oven. It seems to have mellowed a bit, with a bit more depth to the fruit, and smoother on the finish. Hmmm. Interesting. (1146 views) | | | Tasted by Svengali_Luddite on 7/10/2014 & rated 89 points: Thick and rich, full bodied but very smooth tannins, almost creamy, with hints of coffee, and olive in the mouth. Plays well with red meat. Overall, very enjoyable. (1412 views) | | | Tasted by bechi on 5/25/2014 & rated 89 points: Sour cherries and leather. Not tannic, but good acidity. Excellent value. (1312 views) | | | Tasted by wari on 2/23/2014 & rated 87 points: Light acidity, dryness, semi fruit... if you like this style, this is agreat QPR (1588 views) | | | Tasted by David_T on 1/19/2014 & rated 89 points: Showing better than a year ago but I wouldn't hold these much longer. Still smoky/earthy/meaty notes up front but backed with very pleasant red & black raspberry notes. Light tannins and medium acidity add structure. Great QPR. (1606 views) | | | Tasted by Halfeel on 12/23/2013 & rated 91 points: Very good QPR for an Umbrian red blend. (1776 views) | | | Tasted by edmeisner on 8/22/2013 & rated 89 points: Great everyday drinker. (1998 views) | | | Tasted by Kentw on 6/23/2013 & rated 88 points: Similar to last tasting notes. (1832 views) | | | Tasted by Kentw on 2/13/2013 & rated 88 points: Good daily drinker. (2202 views) | | | Tasted by WinePT on 1/29/2013 & rated 86 points: Grape, blueberry, with a hint of cedar and tannins on the back end finish. Decent, but nothing special about this wine. (2164 views) | | | Only displaying the 25 most recent notes - click to see all notes for this wine... |
| La Carraia 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 WineDoctorUmbria On weinlagen-infoUmbriaumbaria |
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