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| Drinking Windows and Values |
| Drinking window: Drink between 2013 and 2017 (based on 11 user opinions) |
| Community Tasting History |
| Community Tasting Notes (average 87.4 pts. and median of 88 pts. in 8 notes) - hiding notes with no text | | | Tasted by Jkuryak on 1/17/2022 & rated 88 points: It was missing something. Kind of flat. (432 views) | | | Tasted by MattMauldin on 5/9/2013 & rated 88 points: Napa Valley winery visits April 26: Aromas of orange zest, mineral, tobacco and chocolate-covered cherry. Ripe and earthy on the palate with nice lively acid and supple tannins. (3744 views) | | | Tasted by Martin Redmond on 8/11/2012 & rated 89 points: Rutherford Grove Winery Tasting - August 2012 (Rutherford, California - Napa Valley): Garnet color with dark red fruits, violet and oak aromas. On the palate, it's medium-bodied with baked cherry, raspberry, and toasty oak flavors. Medium-long finish. Aged 18 months in 100% French Oak, 40% new, 60% 2-year old puncheons. 14.3% alcohol. (3557 views) | | | Tasted by rjonwine@gmail.com on 7/11/2012 & rated 87 points: A Day in the Dust: Rutherford Cabernet Sauvignons & Sauvignon Blancs (Raymond Vineyards, Rutherford, California): Medium cherry red color; tart cherry, spice nose; tart cherry, spice, red berry palate; medium-plus finish 87+ points (1252 views) | | | Tasted by Myron on 9/23/2011 & rated 90 points: While young, this bottle was quite a bit better than I expected. It already has the right balance of fruit and minerality without the metallic edge I would expect from a young Sangiovese. This was a pleasant and enjoyable surprise. (3894 views) |
| By Richard Jennings
RJonWine.com (7/11/2012)
(Rutherford Grove Sangiovese Estate) Medium cherry red color; tart cherry, spice nose; tart cherry, spice, red berry palate; medium-plus finish 87+ points 87 points |
NOTE: Scores and reviews are the property of RJonWine.com. (manage subscription channels) |
| Rutherford Grove 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.EstateIn the United States, "Wines with “estate bottled” designations must: a) also designate an appellation of origin or an AVA, and both the vineyards and the winery must be located there; b) the grapes must come from vineyards owned or controlled by the winery; and c) the wine must have been produced, from crush to bottle, in a continuous process without leaving the winery’s premises."
- WINE LABEL FAQS: A QUICK SUMMARY OF LABEL DESIGNATION RULES" by David E. StollUSAAmerican wine has been produced since the 1500s, with the first widespread production beginning in New Mexico in 1628. Today, wine production is undertaken in all fifty states, with California producing 84% of all U.S. wine. The continent of North America is home to several native species of grape, including Vitis labrusca, Vitis riparia, Vitis rotundifolia, and Vitis vulpina, but the wine-making industry is based almost entirely on the cultivation of the European Vitis vinifera, which was introduced by European settlers. With more than 1,100,000 acres (4,500 km2) under vine, the United States is the fourth-largest wine producing country in the world, after Italy, Spain, and France.California2021 vintage: "Unlike almost all other areas of the state, the Russian River Valley had higher than normal crops in 2021, which has made for a wine of greater generosity and fruit forwardness than some of its stablemates." - Morgan Twain-Peterson Napa Valley Napa Valley Wineries and Wine (Napa Valley Vintners)Rutherford Rutherford,
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