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Community Tasting Notes (average 11 notes) - and median of 89 pts. in hiding notes with no text
| ||Tasted by NiklasT on 1/1/2014 & rated 89 points: Enjoyable Brunello mature and quite rustique. Soft tannins, a bit thin. Nice but not a wine I will remember as it did not make much of an impression. (564 views)|
| ||Tasted by jdrago on 12/14/2013 & rated 89 points: Aroma of charred raw beef, cedar, pumpkin pie spice. Taste of plums poached in wine; dried fig taste at the end that results in a long finish. Let breathe for 45 minutes. (516 views)|
| ||Tasted by Bakeman on 11/5/2012 & rated 89 points: Drank at wine club with the cheese course. It was paired against a Banfi Brunello di Montalcino 1999. The Fossacolle won by a consensus. (942 views)|
| ||Tasted by Krautrocker on 6/26/2012 & rated 91 points: Soft, delicate texture with a range I flavors pushing through in its prime. Leather, bread, tobacco, chocolate, black cherry and currants, black pepper... such a rich range of tastes and smells but still a tight structure and not overly bold. A great wine. Very compelling. (1297 views)|
| ||Tasted by jdrago on 4/29/2012 & rated 87 points: Initial opening aromas of anise spice; a lot of fruit; yeasty (like hot cross buns out of the oven); faint double bubble bubble gum. Need to let breathe for at least an hour to let the tannins soften. Well balanced; better with food than alone. (1276 views)|
| ||Tasted by FinMB on 4/2/2012 & rated 90 points: - Medium forming legs - Solid wine but was expecting more complexity. Decanted for 3 hours but was still lacking something. Would have scored at 88 but on day 2 the wine really opened up and gave me what I was looking for the night before. I would recommend decanting the day before. (968 views)|
| ||Tasted by discoverwine on 12/21/2011 & rated 87 points: Not as great as when I tasted in Montalcino in 2005. I should have had this one sooner. The flavor was straight forward sangiovese. I little weaker than Brunello should be. Subtle fruit, cocoa powder, leather. Easy drinking wine. But way expensive for the ultimate lack of pleasure. If you have any of this, drink it up. Its nice, but will not get better for sure. (1070 views)|
| ||Tasted by ron m on 3/19/2010: Very faint nose, pleasant mouthfeel, a bit out of balance, pretty long finish. Mediocre, over the hill or badly stored? Day 2: surprise! The wine came together nicely and while the nose is still very subdued, the palate filled up and the wine had a very nice mouthfeel. The finish is long and savory. Good. (875 views)|
| ||Tasted by GSW on 8/17/2008 & rated 90 points: Somewhat subdued nose, but a very enjoyable wine. Nose of black pepper, dark fruit and earth. Smooth palate and medium finish. (1042 views)|
Fossacolle Producer website
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.
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 WineDoctor
Tuscany Tuscany (ItalianMade.com) | Tuscany
Montalcino Montalcino website
Brunello di Montalcino Consorzio del Vino Brunello di Montalcino (Official DOCG website)