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Drinking Windows and Values |
| Drinking window: Drink between 2010 and 2014 (based on 22 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 rdorman on 9/19/2018 & rated 90 points: Consensus says I’m well outside the drinking window, but it still in great shape. Tiny tinge of brick on the edge but delicious with stuffed banana peppers and meat balls. Last bottle unfortunately. (523 views) | | Tasted by Rayas78 on 12/26/2010 & rated 90 points: Ready to drink but benefited from 1 - 2 hours decanting. Concentrated; Dark fruits, earthy, leathery flavors. Excellent wine, especially at this price. (2821 views) | | Tasted by bvwino on 10/24/2010 & rated 86 points: Easy drinking and nice lead in to the real thing. (2380 views) |
| By Ian D'Agata Vinous, October 2009 (La Poderina Rosso di Montalcino) Subscribe to see review text. | By Antonio Galloni Vinous, 2004 Brunello di Montalcino: A Vintage Full of Surprises (Jun 2009) (La Poderina Rosso Di Montalcino) Subscribe to see review text. | NOTE: Scores and reviews are the property of Vinous. (manage subscription channels) |
| La Poderina 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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