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| Drinking Windows and Values |
| Community Tasting History |
| Community Tasting Notes (average 88.8 pts. and median of 90 pts. in 17 notes) - hiding notes with no text | | | Tasted by Tig78 on 6/18/2015 flawed bottle: Corked. (4259 views) | | | Tasted by AWBryce on 1/26/2013 & rated 93 points: Maroon coloured with some bricking on the rim. Nose of cedar, plum leather and earth. On the palate were some subdued fruit, liquorice and earthiness. Medium bodied, with still some vibrant acidity, with nicely integrated soft tannins. A balanced, complex wine. Nice length with a chalk like quality at the very end. (5398 views) | | | Tasted by Eric on 8/1/2012: Mmm, this is definitely mature with a soft, loamy, forest floor aspect. Tobacco predominates and then delicate notes of cherry. While appealing, this is soft and a bit tired with more acid than fruit or secondary notes at this stage. (7646 views) | | | Tasted by CharlestonCellars on 7/24/2012 & rated 89 points: Was afraid to decant because we thought it was getting old, but it held up wonderfully. It opened up beautifully in the glass over the next hour. Moderate intensity, ruby color, nice balance. (5984 views) | | | Tasted by beej on 2/26/2012 & rated 88 points: Still going strong. Needs time in the glass to develop. Don't decant as it will peak and turn too quickly. (6249 views) | | | Tasted by MatsRahm on 10/29/2011 & rated 92 points: I was a bit afraid that this might be getting old but I was proven wrong. After two hours the nose was lovely with leather, cedar and dark fruit. In the mouth there vas no disappointment either. Lovely soft tannins made you dream... (2982 views) | | | Tasted by french16 on 1/11/2011: Brunello Blind Tasting (My Home): Right off the bat a different style than the Collemattoni and Rancia.More red fruits and more acidity. This is more about finesse than power.
Still, this bottle was showing some light TCA signs for me that did not bother other people. Too bad... (2744 views) | | | Tasted by MatsRahm on 11/6/2010: Ripe but not over the hill. (1915 views) | | | Tasted by odu83 on 3/12/2006 & rated 80 points: Scary on first opening - flavors of chalk to almost soap...After decanting for 30 minutes the flavors started showing of earth, tar, with a bit of herbacious undertones. The wine is showing bricking, so maybe this bottle oxidized, although there is no evidence of cork taint. I have one more in my cellar, I hope it's better. (3353 views) | | | Tasted by La Cave d'Argent on 1/14/2003 & rated 92 points: Consumed at Decos Restaurant (San Diego) on Ken Johnson's birthday. Bottle brought from the personal cellar of Frank Noble. Medium ruby robe with red rim. Clean nose, showing moderately intense cherry, plum and exotic spices. Medium-bodied on the palate and sporting medium sweet tannins, with flavors are similar to the nose. The good attack evolves nicely and finishes smoothly. (2772 views) |
| Poggio Antico Producer website
U.S. Importer (Addt'l Info)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) | TuscanytMontalcino Montalcino websiteBrunello di Montalcino Consorzio del Vino Brunello di Montalcino (Official DOCG website) |
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