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| Drinking Windows and Values |
| Drinking window: Drink between 2024 and 2031 (based on 56 user opinions) |
| Community Tasting History |
| Community Tasting Notes (average 92.3 pts. and median of 92 pts. in 6 notes) - hiding notes with no text | | | Tasted by MAXIMUM SATISFACTION on 3/25/2024: Corked. (332 views) | | | Tasted by viniferatu on 1/18/2024: Gorgeous nose, beautiful cherries and flowers, a little fennel and other wild herbs too, but that cherry is simply fabulous... bright and fresh on the palate, easy tannins, lively fruit, great energy and refreshment here... probably not getting a whole lot better, but surely worth following a few more years, such a pleasure now (494 views) | | | Tasted by Es7e2003 on 10/17/2023 & rated 92 points: See previous notes. Cherries, menthol, and violets. Paired it with pizza and appetizers. Good qpr. Drink now or hold. (636 views) | | | Tasted by Es7e2003 on 7/8/2023 & rated 92 points: Medium ruby in glass. Medium plus intensity on the nose. Cherries, pomegranate, balsam and camphor. Medium acidity and medium plus tannins with a bite. Elegant finish for a rosso. I’d give it 1-2 years until the next bottle. (639 views) | | | Tasted by Rgentile on 3/13/2023 & rated 92 points: Really liked the material here, will seek out again and the Brunello. (1043 views) | | | Tasted by MAXIMUM SATISFACTION on 9/27/2022 & rated 93 points: Open from the start but still a good amount of acidity. Red berries, tobacco, dried earth and mineral. Denser and fuller than your typical Rosso. Good as always. (1350 views) |
| Cerbaiona (Molinari) 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) | TuscanytMontalcino Montalcino websiteRosso di Montalcino Consorzio del Vino Brunello di Montalcino |
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