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| Drinking Windows and Values |
| Community Tasting History |
| Community Tasting Notes (average 88.7 pts. and median of 89 pts. in 36 notes) - hiding notes with no text | | | Tasted by Tim Heaton on 6/3/2020: A bit tired at this stage, with the acids poking into the medium(-) bodied fruits. I think its best days are behind it. NR
https://www.ItalianWine.blog (2238 views) | | | Tasted by nick.dean on 10/6/2015 & rated 89 points: - Ruby color and aromas of hay/straw, black currant, black pepper and dusty. It's lacking fruit and has flavours of hay/straw, black currant, black pepper and dusty with a light/medium body. Narrow texture with a medium finish. (4120 views) | | | Tasted by theronware on 4/30/2015 & rated 91 points: Second of two bottles. Lovely cherries still here and nice bright acid, married to more mature characteristics of leather and christmas cake flavours...dried fruits and marzipan and allspice. Drinking wonderfully. Be sure to decant carefully though -- lots of sediment. (4183 views) | | | Tasted by cephomer on 11/6/2013 & rated 91 points: Drank this at WWS Ned Sangiovese tasting, and tasted blind alongside '99 Fontodi Chianti Classico Vigna Del Sorbo Riserva, and 2003 Seghesio Sangiovese.
The Riserva showed a medium garnet color, bricking apparent at ages/wine is showing it's age. Nose of sweet round fruit, with earth and leather. Still plenty of fruit/sour cherries here, though very subtle, with fruit well-integrated with tannins that are mostly resolved, but still retaining some grittiness. Many tertiary qualities popping up here: earth, forest floor, mushrooms, with a nice long finish, & round mouthfeel. Overall, an excellent wine that has aged wonderfully. 1 of the stars of this nite's tasting for sure (my 2nd fave).
The Chianti Classico was also a very pleasant surprise. The wine showed great at this tasting, with loads of sweet cherries, soft tannins, and a pungent floral nose, that also exuded tertiary aromas: forest floor and mushrooms. The wine had great balance, with its fruit offset by a decent acidity level and fully resolved tannins. At first, I thought this wine was the Vigna Del Sorbo when tasted blind (though, drinking it later on it was quite apparent that the Riserva was the superior bottle). Still, a very enjoyable wine.
The 2003 Seghesio was easily discovered to be the lone domestic Sangiovese in this flight, given its darker color, sweeter, fruitier, oakier nose. The wine had many of the expected qualities of this grape, though perhaps just a bit more pronounced or obvious, and not so subtle or nuanced as the Italians. Still it was a good example of what Calif can do with this grape, and was far better than I expected. (5123 views) | | | Tasted by cephomer on 11/1/2013 & rated 89 points: Drank at Gisondis for Halloween, along with a 1997 Fontodi CC, in preparation for a WWS sangiovese tasting next week. The Riecine was in far better condition: Darkish ruby color, with slight growing at the edges--though not nearly as much as I had expected. Still excellent fruit--primarily ripe cherries. Nice earthy quality, some leather and coffee notes too. Overall, a very nice wine, with good complexity & good length: a wonderfully mature CC that far exceeded my expectations.
The Fontodi was the 2nd bottle that I've had recently, and this one was better than the last. Much paler, pinkish color than the Riecine, more flowery scents on the nose though. This wine likely peaked awhile back, but still has decent fruit levels, some minerality and leather evidence. Not particularly long, slight bitterness at the back end. Overall, though, a pleasant CC, if not particularly complex or memorable, and also better than I had expected. (5078 views) | | | Tasted by cephomer on 10/27/2013 & rated 86 points: Medium pale cherry color. Feint nose of leather & earth. The fruit has faded from this wine, and it's clearly not what it once was. Still, there are some interesting tertiary element coming thru--some barnyard, leather & earth, as well as a certain lingering sweetness to the remaining fruit. Still, the wine tastes more vegetal than fruity now. Alas, I waited a bit too long to open this, and still have a few others remaining which I'll open directly. (4308 views) | | | Tasted by MdCC on 1/2/2011: Bottles were frozen on a way to me so can't say too much about the wine. From what I was able to test that were probably good wines (3670 views) | | | Tasted by DanB on 9/3/2010: Drank w/lasagne. Still fresh & dark but some secondary flavors coming out. Nose of leather and dark sour cherries echoed in the palate. Very good food friendly wine - wish I had more - should hold for many years. A (3544 views) | | | Tasted by ikkaariainen on 1/17/2010 & rated 91 points: Outstanding wine drinking very well right now, one of the better chiantis we have had, enjoyed with Kim two nights ago as the second wine at the Bartolotta Italian seafood restaurant at the Wynn in Las Vegas. Very dark, heavily sedimented, meaty wine, very well balanced, significant body, smooth, really a nice soft long lingering aftertaste. Double decanted at the restaurant table side by the sommelier, really improved with this, would definitely recommend a decant. Nose initially muted then almost explosive, cherry / garnet / pepper / dark fruit, primary flavors included terroir, dark fruit, iron / blood, pepper and loam. Outstanding QPR at the CT average price point, highly recommend this, this is a great chianti drinking very well right now, would drink up holdings soon. (3125 views) | | | Tasted by JBVino on 5/22/2008: was screaming tonight...much better than previous two occasions (release and a couple of years later)...all the pieces are working together now and the age has added complexity, mouthfeel and secondary flavors (bordeaux like maybe...earth, saddle)...absolutely enjoyed (3373 views) | | | Tasted by mellison on 12/18/2007 & rated 88 points: Ok. after decanting but nothing to write home about. (3669 views) | | | Tasted by mellison on 11/8/2007 & rated 91 points: Nice light bottle. Tastes of strawberries and cherries. Took to restaurant for pasta which it complemented well. Probably at its best now and will not improve with age. (3224 views) | | | Tasted by mellison on 10/30/2007 & rated 89 points: Ok wine for everyday drinking. Had with paste and Italian sausage. Did not knock my socks off. Kind of light with tastes of cherry. Much lighter and less body then most sangiovese based wines. Would not serve to guests. Have more bottles so will see and report how they do. (3234 views) | | | Tasted by nmorse on 8/21/2007 & rated 90 points: Excellent. Drink NOW (3432 views) | | | Tasted by beachbum on 5/12/2007 & rated 90 points: this was kicking on all cylinders tonight - full and rich with enough acidity to balance with the pasta - yum (3834 views) | | | Tasted by kmack on 9/14/2006: Deep garnet with slight purplish hue. Lovely nose with dark fruits and plenty of earth. Medium bodied with blackberry, black cherry, and some licorice flavors. Just a touch of vanilla on the finish. Very nicely balanced with good acidity and some soft tannins. A good food wine. Seems to be mature and drinking great. I don't know how long this will last and it's my last bottle. If I had more, I'd certainly drink them now since it's drinking so well, but I wouldn't panic about them going downhill too soon. (3844 views) | | | Tasted by The Wine Bum on 9/9/2006: My favourite vintage for this cuvee, rich and earthy with a wonderful Chianti typicity, perfect with food and delicious as an everyday pour, have high hopes for the 2004. (3846 views) | | | Tasted by otisabdul on 7/19/2006 & rated 87 points: Fully mature. Very soft in the middle, but pleasant leather and blackberry notes on the periphery. Drink up. (3949 views) | | | Tasted by umazz on 12/29/2005 & rated 85 points: Big, chewy, like a California wine, but a very good one. Had a little of the characteristics of a chianti. (2579 views) | | | Tasted by DougLee on 11/26/2005 & rated 84 points: Dark ruby hue. Nose was wonderful, showing lots of cherry, leather, thyme, and floral notes. On the tongue, though, it was a disappointment. Somewhat dilute, with more leather than cherry fruit. Slightly astringent finnish. Not sure what happened here. Maybe had heat damage. (4380 views) | | | Tasted by marka on 8/21/2005 & rated 89 points: This would fall into the excellent category. Oak and a little leather on the nose and maybe some hints of dark cherry. After 30 minutes it started to open and the sangiovese started coming through nice and strong. Had with spaghetti and it is my last bottle of Fontodi :-(. (4377 views) | | | Tasted by beachbum on 2/4/2005 & rated 92 points: My poi8nt scores continue to go up as the wine gets better. I think it is in the sweet spot right now, as it is a close to the 97 as it has ever been. Huge cherry cough syrup nose and pallette. Quite deep black colour, sweet. The CC acidity is still around, however it has integrated allowing the creamy fruit to come forward. Really superb. (4825 views) | | | Tasted by Eric on 1/1/2005 & rated 85 points: This was showing much more leather than my last tasting with hints of fennel. On the palate this is a little shrill showing bitter black cherry, but otherwise fairly simplistic and somewhat lean characteristics. Perhaps this is just a bit closed, but I did follow it for about 6 hours without a noticeable change. The finish is nice, with both perky acids and a leathery, tannic finish. I had somewhat higher hopes for this bottle.
DAY 2: This was DOA, almost totally devoid of aroma and lifeless on the palate. Perhaps this was a weak bottle, but I am very disappointed. Dropped from 87 to 85. (4503 views) | | | Tasted by Vino Me on 9/1/2004 & rated 90 points: had this wine at a tasting last weekend. It has really changed into something very different than when I first had it. An oily nutty nose with stewed fruit. Still has cherry and floral notes. Much more refined now. Still drinking very well. 89-90 points. (3104 views) | | | Tasted by beachbum on 6/27/2004 & rated 88 points: Had it at the cottage with burgers, but the wine was lacking. I had left it up for 3 weeks, maybe i like it served colder.... (5214 views) | | | Only displaying the 25 most recent notes - click to see all notes for this wine... |
| Fontodi Producer website
Producer Location
Source: VinConnect (VinConnect.com)
One of the most admired and dynamic estates in the Chianti Classico area, Fontodi is located in the acclaimed “Conca d’Oro” (Golden Shell), an amphitheatre of vineyards just south of the hilltop town of Panzano in Chianti. The area’s particular terroir has been highly regarded for centuries for its quality wine production, thanks to a unique combination of altitude, soil composition, sunny exposure and ideal microclimate (warm and dry with a significant difference in day and nighttime temperatures). In 1968, the Fontodi property was purchased by the Manetti family, historically renowned for centuries in the Chianti area for its production of characteristic terracotta tiles. Since that time, the Manetti family has been continuously dedicated to the improvement and development of the entire estate, today under the guidance of Giovanni Manetti, from the state of the art production facilities to the meticulously tended vineyards.
The estate is certified organic and extends over about 130 hectares (320 acres), of which 80 (200 acres) are planted to vine. The property also farms about 40 hectares (100 acres) of olive trees, for the production of organic olive oil, and raises its own herd of Chianina cattle, utilizing the manure, mixed with vine cuttings, for organic compost. Every aspect of the activities carried out in the winery and vineyard are based on the principles of respect for nature and sustainability, essentially allowing the estate to operate autonomously by maximizing internal resources. The result is a wine that is a truer and more pure expression of the grape variety and the territory.
A new and modern cellar has recently been added to the property, constructed on descending levels to take advantage of gravity, a much softer process for the grapes, guaranteeing the utmost respect for the natural integrity of each berry. Vinification is carried out in stainless steel tanks or large wooden casks and ageing takes place in a combination of oak casks and French oak barriques, depending on the particular wine. Sangiovese-based wines make up the majority of the production with celebrated labels such as the Flaccianello della Pieve, Chianti Classico Riserva Vigna del Sorbo and Chianti Classico. Fontodi also produces several wines from international grape varieties including Case Via Syrah, Case Via Pinot Nero, and Meriggio Sauvignon Blanc.
Antonio Galloni of The Wine Advocate recently said of Manetti: “A maniacal attention to detail in both the vineyards and cellar sets Fontodi apart as one of Italy’s most inspired producers.”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.[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) | TuscanytChianti Consorzio Vino Chianti | Chianti (wikipedia) |
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