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| Drinking Windows and Values |
| Drinking window: Drink between 2013 and 2016 (based on 13 user opinions) |
| Community Tasting History |
| Community Tasting Notes (average 88 pts. and median of 88 pts. in 4 notes) - hiding notes with no text | | | Tasted by DSP on 1/24/2013 & rated 85 points: Helped make a fantastic risotto... Soft, fruity, pleasant, straightforward red fruit. I know this is a cheap wine, but I was expecting a bit more - the previous vintage had really bright crunchy fruit with snappy tannins. Not sure if this is a change in style for this bottling or just vintage variation. Still, this is a decent everyday wine and I think the price is fair for what it is. (3549 views) | | | Tasted by Charlie.Gail on 1/9/2013 & rated 89 points: Very nice Chianti, especially for the price. (3549 views) | | | Tasted by Tri Wine on 12/27/2012 & rated 90 points: Very good Sangiovese. Great QPR. Floral bouquet with a nice, smooth (albeit a tad sweet) midpalate...very nice wine. Not over-oaked at all. Very good QPR. Need to find more... (3734 views) | | | Tasted by TexasBob on 9/14/2012 & rated 88 points: Light garnet red. Muted red berries with similarly muted spices. Pleasantly sweet vanilla and ripe red fruits. (3501 views) |
| Corte alla Flora 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) | TuscanytToscana IGTHere is the Wikipedia entry for Toscana wine. |
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