External search
Google (images)
Wine Advocate
Wine Spectator
Burghound
Wine-Searcher
Vintages
2018
2017
2016
2015
2014
2013
2012
2011
2010
2009
2008
2007
2006
2004
From this producer
Show all wines
All tasting notes
|
| Drinking Windows and Values |
| Drinking window: Drink between 2017 and 2021 (based on 4 user opinions) |
| Community Tasting History |
| Community Tasting Notes (average 91 pts. and median of 91 pts. in 1 note) - hiding notes with no text | | | Tasted by isaacjamesbaker on 3/3/2015 & rated 91 points: Vino Nobile di Montepulciano - Bourbon Steak (Bourbon Stea - Washington, DC): My wine of the night, this is the whole package: depth, elegance, complexity, a food-friendly and contemplative wine. Spicier on the nose, I get black cherries and currants accented with plenty of sweet baking spices, cola, pepper and dried flowers. Young, but it opens up on the palate to show a lot of depth and intrigue: exotic roses, cola, cinnamon and tobacco on top of crunchy red berry fruit. Graphite, dusty soil, hazelnut and cola add complexity, while fine tannins and fresh acid form a silky frame. Really opens up with air and gets more and more complex. Gorgeous now, but will develop well over the next three to five years for sure. I was surprised to see this wine is 15% alcohol, as it is incredibly well-balanced. (1437 views) |
| 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) | TuscanytVino Nobile di Montepulciano Website of the Consorzio del Vino Nobile di Montepulciano
Tenuta Trerose |
|
