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| Drinking Windows and Values |
| Drinking window: Drink between 2006 and 2012 (based on 144 user opinions) |
| Community Tasting History |
| Community Tasting Notes (average 87.4 pts. and median of 87 pts. in 14 notes) - hiding notes with no text | | | Tasted by Tony Molester on 8/12/2018: No formal note. Quite developed and definitely worth keeping for 10-12 years.
We enjoyed this on its own. Rich flavours of honey and some lemon. Refreshing acidity.
Drink up.
12% abv (448 views) | | | Tasted by ecola on 8/15/2011 & rated 87 points: Full body with a golden color. Fruit is fading but some stoney citrus remains. Good food wine. Drink now. (2345 views) | | | Tasted by dontime on 2/8/2011 & rated 85 points: Dark yellow in color - cork was stuck - not looking good. Lots of oak and vanilla on the nose. Fruity flavors of pear and peach in the mouth although out of balance. Coming down from its peak or past its prime. Took a chance and bought at close out from the state monopoly store. (2563 views) | | | Tasted by nzinkgraf on 1/10/2010: DAY 3. nose is showing nectarines and such beautiful waxy 'raisin air' off the nose. very bright and lively nose displaying white pepper and something a bit pithy. orange blossom honey. grapefruit pith really balances out that waxy note in the nose. much more subtlety across the palate. orange vitamin and hints at that white pepper on the palate, but this wine is really more of a mineral/floral expression. medium acid that does not attract attention to itself. elegant finish that leaves my tongue tingling for 20 seconds. (2598 views) | | | Tasted by Ben Christiansen on 1/8/2010: Lemon green color with very little hint of rim change or age note to the color. Nose is pronouced and developed with notes of honey, flowers, cream, lactic oxygen note if that is possible. Not over the hill but certainly showing a bit of waxiness as Italian whites are sometimes prone to due. Palate has a full, rich body with medium (clear) acidity. The taste follows the nose althogh just a bit of die off to the finish. The flavors don't pull all the way through the finish and they are brighter when the bottle is first opened. Probably time to drink up is my conclusion. Although beautiful the moment it is opened.
On second thought, I just had a bottle of La Rocca from 01 two weeks ago and that could have gone on longer... so maybe this is peaking? (2759 views) | | | Tasted by cos82 on 6/19/2008 & rated 84 points: Medium straw yellow with very little nose. Mineral and oak on the palate with little, if any fruit. First glass ok, but second went down hard. A good wine, but not to my palate. (2595 views) | | | Tasted by ews3 on 3/19/2007 & rated 88 points: Clear, medium intensity, gold color with some legs shoeing on the glass. Clean, youthful nose with floral notes and some pear or green apple. Dry, high acid, low tannin wine. Medium(-) body, medium alcohol level. Medium intensity flavors are largely green apple and pear, but also some floral notes. The finish is quite interesting -- I would call it medium(+) -- but it starts small and then crescendos, reaching a peak 20+ seconds after the initial attack. Good quality, drinking well now -- not the best QPR, but this wine is very enjoyable. (2071 views) | | | Tasted by cweiss on 12/13/2006: Excellent acidity without being screechy, great minerality, citrus notes, deft balance. very nice wine. Enjoyable but still young no doubt. (1835 views) | | | Tasted by cos82 on 11/1/2006 & rated 89 points: Pale yellow color. Some light citrus on the nose. Initial light citrus on the palate. I believe it was served too cold. Second glass began to open to more pronounced citrus and mineral flavors. Long time since I had a Soave. This seemed a lot better than I remember. Need to serve the next one slightly warmer. Nice wine. (1939 views) | | | Tasted by chbeaumont on 5/16/2006: Mid gold; spicey, exotic; full, ŌhotÕ finish, disjointed, v long. Another blowsy Ō03. 12 (1779 views) | | | Tasted by jrufusj on 4/15/2006: Catching Up: Couple of Dinners Out; 4/9/2006-4/15/2006 (Around Tokyo): Clear and bright light straw color. Nose of that distinctive Soave pear, highlighted by citrus and a light herbal infusion element. Palate shows fresh minerality – the cold water racing over rocks sort – combined with light clear white tree fruit. Thoroughly enjoyable and even a perfect foil with fried zucchini blossoms, but it is somewhat caught in the middle between style and vintage. As always, this shows a bit more of everything than the basic Pieropan Soave – more concentration, more finely chiseled detail, more ripeness and depth. But make no mistake, the Calvarino is always a wine that must win hearts through detail and freshness. In 2003, its detail and freshness fall a little short of (admittedly high) expectations. Cf. the Rocca below. (2758 views) | | | Tasted by otisabdul on 2/13/2006 & rated 90 points: Tasted at Sasso resturant in Helsinki for 8.90 EUR by the glass. The sommelier mentioned that this single vineyard is comparable to the more famous Pieropan La Rocca, but that it much more lightly oaked (probably in older used barrels). Minerally, with kiwi and lemon flavors. Very crisp and clean. I don't think I've seen this bottling in the US, but would not hesitate to purchase it if I did. Drink now. (2334 views) | | | Tasted by peternelson on 4/12/2005 & rated 90 points: Winery: Stainless; thick looking, grt thick mineral notes; lite peach, good a’s at end. Long legs, pear & flower nose later. Soave’s finest. (899 views) |
| Pieropan Producer Website
U.S. Importer (Addt'l Info)Garganega WikipediaCalvarino On weinlagen-infoItaly Italian Wines (ItalianMade.com, The Italian Trade Commission) | Italian Wine Guide on the WineDoctorVeneto Credit to WineCountry.it for this article
History and Tradition
The first human settlements of the lagoon and the surrounding areas maintained a simple social structure until the arrival of the Romans in the second century B.C. who divided the land into parcels of about 4,800 square meters and distributed those tracts among the locals to be cultivated.
The Romans founded the cities of Verona, Vicenza, and Padova, and named what was then the 10th imperial region, Venetia. Both the Veneto region and the province of Venice (Venezia in Italian) derive their names from the original Latin name of the area. The precursor of the city of Venice that we know today was founded during the Middle Ages when the locals escaped the barbaric invasions that followed the decline of the Roman Empire by taking refuge in coastal areas, islands, and the lagoon’s marshland.
The Venetian trade routes that connected Europe with Asia brought great wealth and general prosperity to the region. In many provinces, especially around Treviso, mulberry cultivation and the breeding of silkworms imported from China brought more affluence and prestige to local residents. With money pouring in from all quarters, Venice began its great building projects, chief among them creating the lagoon and canal infrastructure and systems still enjoyed and used today.
Between the end of the 19th century and the beginning of the 20th centuries following the opening of the Suez Canal, Venice once again became an important port city. Foreign investment financed the creation of the industrial infrastructure of Porto Marghera and freed the port of Venice from the burden of commercial navigation. Improved communications technology has allowed the rest of Italy and the world beyond closer ties to Venice, and has contributed to making Venice into an incomparable tourist destination.
The long period of power and splendor that blessed Venice encouraged the highest quality creations by local artisans. The ongoing request for jewelry, precious fabrics, lace, glass, wood and ceramic products by the noble Venetians shaped the development of typical stores along the narrow calli (streets) of Venice as well as factories both inland and on the lagoon islands. Up to today, popular tourist destinations are the Murano and Burano islands, famed for their glasswork and needlepoint products.
The Wines
Veneto is among the foremost wine-producing regions, both for quality and quantity. The region counts over 20 DOC zones and a variety of sub-categories, many of its wines, both dry and Spumanti, are internationally known and appreciated.
The three most well known DOCs are Bardolino, from the town with the same name and surrounding the shores of Garda Lake, Valpolicella, and Soave. Other noteworthy wines produced here are the white Bianco di Custoza, the excellent sparkling Prosecco, the Breganze, and the Amarone (a rich and powerful red from the Verona province). If you travel to the Treviso area, look for the little-known Clinton, a wine that is banned from distribution because it does not conform to the DOC standards, but is produced in limited quantities for local consumption.
The importance of winemaking in this region is underscored by the creation in 1885 of the very first Italian school for vine growing and oenology. In addition, Veneto was the first region to constitute the first strada del vino or "wine road". This first wine-touring road featured special road signs providing information on vines and the wines they were made into and joined the Valdobbiadene and Conegliano DOC zones crossing a series of hilly vineyards.
The most appreciated wines in the region come from the provinces of Treviso, Verona, Padova, Venice, and Vicenza. The area around Verona, with its temperate climate and hilly surrounding, is believed to have cultivated grapes since the Bronze Age.Soave Classico Geography on weinlagen-info |
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