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| Drinking window: Drink between 2010 and 2017 (based on 11 user opinions) |
Community Tasting History |
| Community Tasting Notes (average 88.3 pts. and median of 89 pts. in 3 notes) - hiding notes with no text | | Tasted by Palette49 on 4/2/2013 & rated 90 points: Palette49 A few years ago I sat in a restaurant in Montepulciano and had pasta with asparagus and this wine of a more recent vintage. Today I try to duplicate the magic of that occasion: Same dish and the 2004 Poggio alla Sala Riserva. Although I do miss the ambiance of that occasion, the wine stands on its own and genuinely measures up to that event. I decanted the bottle two hours ago and I'm glad that I did. No rough edges. Full fruit flavors with perhaps one of the most enjoyable finishes. Definitely a food friendly wine. When I grow up I want to be an Italian, live in Tuscany and immerse myself in all their local wines. (2231 views) | | Tasted by Thorhansen on 10/25/2010 & rated 86 points: Dekanterer før en hjortesteksmiddag :) (2733 views) | | Tasted by ews3 on 1/4/2010 & rated 89 points: Synygy Wine Tasting Club - Italy (Turbine Hall, Chester PA): very nice red fruit profile with light floral notes. medium tannins. I think this is as good as it will get, but it is a nice wine today. (4082 views) |
| Poggio alla Sala 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) | TuscanytVino Nobile di Montepulciano Website of the Consorzio del Vino Nobile di Montepulciano
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