The nose was comparatively closed. Quite a lot of dark fruit on the nose and palate. Tons and tons of luxardo cherry. Very pure and intense effort with respect to fruit, but seemed unidimensional next to its table mate.
I'm not sure how much it stands to gain in time, and don't get me wrong, it's absolutely delicious, but stands as a striking example of the effect of the vintage
Introductory Remark: It looks like that this wine is becoming the Chateau Pavie of Italy (i.e., very controversial amongst professionals). In the 2010 vintage Monica Larner of Wine Advocate gave it 100 Pts. and Antonio Galloni of Vinous (and former Wine Advocat Italy taster) a rather lackluster 88. Last time we had such a spat at the highest level was when Robert Parker and Jancis Robinson were battling it out over the 2003 Pavie. Just as with Pavie the question revolves around: How much ripeness/concentration/oak is too much? I am in the critical camp on this wine as you can see from my tasting note below. If you are into Sangiovese I encourage you to buy a bottle of this, drink it next to the elegant high end Brunellos (eg, Salvioni, Cerbaione, Poggio di Sotto) and decide for yourself. Tasting note: Medium-dark brownish garnet. The nose is distinctively spicy and oaky and the 15% alcohol is noticeable, pepper, anise and torrefaction also come into play. On the palate this is very hot and spicy, absolutely painful to taste, hot finish... 2 hour decanting only made it marginally better as oxidative tones started to appear. The issue is not the concentration per se. The issue is that Sangiovese, a lighter, elegant grape does not seem to support that much of concentration and oaking. I am not religious on this but you have to have Chateauneuf kind of fruit stuffing to make this concept work. A pity what they did to this fruit. I think if they picked a tad earlier and dialed down on oak and extraction a good Brunello would actually come out on the other end. As Giulio Gambelli, the Maestro among Italian oenologists used to say: “Sangiovese should whisper, not shout”.
Beautiful clarity in the glass. Raspberry and cherries, with a long, lingering finish. Drank with beef stew in a blind tasting against Campogiovanni 2006. This was pick of group, but all agreed that it is at the beginning of its evolution and will be really good in five to ten years. Needed a two hour decant to even begin to open up.
Le vin a été carafé 2 heures avant d'être consommé sur 2 à 3 heures.
À l'ouverture, le vin était fermé et les tannins prenaient toute la place.
C'est seulement après 3 heures que le vin s'est vraiment révélé. Au nez c'est très puissant, on sent un peu l'alcool, une fraicheur, un peu d'eucalyptus ainsi que des notes boisées.
En bouche, on est sur la cerise, les épices, un peu de poivre, de la torréfaction. C'est d'une belle complexité et la finale est vraiment très intéressante. Les tannins sont encore très présents. Il faudra encore quelques années pour que le tout s'assouplisse.
Le millésime 2008 pour ce vin n'est pas aussi intéressant que le 2007, mais il reste que c'est un excellent rapport qualité/prix.
Ce vin a encore certainement une dizaine d’années devant lui.
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