Avignonesi 2011 Grandi Annate release

Eataly
Tasted Tuesday, March 3, 2015 by nzinkgraf with 985 views

Introduction

As presented by Viginie Saverys and Ashleigh Seymour of Avignonesi.

Founded by the Falvo family (who have an Avignonesi in the family somewhere, somewhen). A combination of a brother's quarrel and financial difficulties led to Virginie purchasing the estate outright in 2009, after having invested in the winery previously.

Vino Nobile de Montepulciano must be a minimum of 70% Sangiovese. Max 30% other varieties.

Now, purists in their VNdM and Grandi Annate. both now 100% Sangiovese, all estate and in 2010 started Organic and Biodynamic tests in the vineyards. They plan on getting their Organic Certification in 2016, although it will not go on the label.

In 2011, Virginie purchased an additional 165 acres, partially from Ruffino/Constellation. Now they have 495 acres of vineyard. They also purchased a vinification facility from Ruffino, as renovations of the existing winery would quite do the trick. This went into operation in 2013.

Also of note, they didn't make a VNdM in 2009 because of difficulties associated with the transistion due to the sale.

2014 is noted as having been a challenging year. Dry winter, wet spring, cold and wet summer.

They bottle their VNdM in one big lot. Not multiple lots (AKA previous experience with Poliziano VNdM).

Montepulciano is noted as having more clay and lower elevation relative to Chianti. The clay makes for a fruitier style of wine. Montalcino is a little closer to the sea. You can see it from there on a clear day. While Montepulciano is a more continental climate.

Flight 1 (5 Notes)

  • 2013 Avignonesi Rosso di Montepulciano

    Italy, Tuscany, Montepulciano, Rosso di Montepulciano

    this vintage is 100% Sangiovese. from sandier soils, younger vineyards.
    Modest aromatics, red cherry fruit. quite mineral to the palate. med/- tannin. flavors marry nicely with the fresh thyme and mushrooms in the salad.

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  • 2010 Avignonesi Vino Nobile di Montepulciano

    Italy, Tuscany, Montepulciano, Vino Nobile di Montepulciano

    A.) a more concentrated effort relative to the 2013 Rosso. More fruit concentration. plump and red cherry aromas. nuanced purple flower on the palate. still med/- tannin. hints at sweet green herb aromas. balsamic.
    fermented in stainless. "Sangiovese has delicate skins, so we're not doing loads of pump overs or punch downs.' They'll separate the juice from the cap for up to 8 hours and then reintroduce the juice from the bottom, so as to minimize the extra extraction from doing a pump over or similar. 2010 is noted as being an 'elegant vintage.' As in, it was a wet year.
    25-30 day maceration for the VN, 6-12 months in french oak depending on the year. and then an additional 6 months in boti before bottling.
    It is noted that in 2010 they started using an Optical Sorter. No comment.

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  • 2011 Avignonesi Vino Nobile di Montepulciano

    Italy, Tuscany, Montepulciano, Vino Nobile di Montepulciano

    200,000 btls.
    this wine really elevates the earthiness of the mushroom on the polenta. darker red cherry aromas. the garlic in the mushrooms and the wine make for pulling some Chinese brown garlic sauce from the room. 'a ripe full-bodied vintage. a warm year.'
    There's a mention of exposing Sangiovese to O2 during the first 6-12 months of its life to soften the tannin.

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  • 2012 Avignonesi Vino Nobile di Montepulciano

    Italy, Tuscany, Montepulciano, Vino Nobile di Montepulciano

    relative to the 2010 and 2011, there's more of an olive nuance to the nose. more (youthful) kernel to the aromas, makes for a rather more knock-out-style to the nose. Dark red fruit.
    2012 an excellent vintage 'with good color and phenolic structure.'

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  • 2011 Avignonesi Vino Nobile di Montepulciano Grandi Annate

    Italy, Tuscany, Montepulciano, Vino Nobile di Montepulciano

    This vintage is not labeled as Riserva as its 18 months in barrel and 18 months in bottle before release.
    6,000 btls.
    Old vines from the I Poggetti estate, 210 acres of Sangio here. oldest vines are from 1974, heavy clay soils, almost rocky clay.
    100% Sangiovese. Deeper color than the 2010-12 VNdMs. more fleshy and true cherry fruit aromas. dark aspect and a touch of nail polish. clay-ey aromas and marasca cherry. med/+ fine-grained tannin.
    Previous vintages contained some Cabernet.

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