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| Drinking Windows and Values |
| Drinking window: Drink between 2011 and 2014 (based on 6 user opinions) |
| Community Tasting History |
| Community Tasting Notes (average 86.7 pts. and median of 86 pts. in 7 notes) - hiding notes with no text | | | Tasted by pernod on 6/14/2014 & rated 88 points: Cherry, red berries and oak on the nose. Tastes of cherry, oak, forest fruit and red berries. Still somewhat stringent tannins. (2094 views) | | | Tasted by CieloVista on 9/5/2013 & rated 88 points: a little more acidic than the last bottle. (2475 views) | | | Tasted by CieloVista on 4/14/2013 & rated 90 points: Ruby red with carmelized edges. It had light aromas of rich plums and cherries. It was balanced, had silky tannins and was full of rich dark fruit on the palate. It had a good long and rich finish. it is ready to drink (2788 views) | | | Tasted by shank on 8/8/2011 & rated 86 points: Still a bit tight, but has all the makings of a good wine. (3603 views) | | | Tasted by BBinSC on 4/24/2011 & rated 86 points: Decanted for 3 hours before a Tuscan tasting. This wine was very popular for the event, although my impression was it was so tight it never revealed much of anything. Big, dense, and loaded with oak, the wine has very firm tannins that need time to develop. Try again next year; drink now if you like overly assertive Tuscans. Seems like it is over-compensating for something. (3945 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 |
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