2012 Monastero Pinot Nero La Pineta Toscana IGT

Community Tasting Notes (2) Avg Score: 92.7 points

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  2/25/2018 - jviz Does not like this wine:

  NR here. The nose on this wine was really quite nice, with cool dark fruit mixed with some brighter red fruit, sous bois, however, a touch of formaldehyde on the back end made me suspect oxidation, and although I’m no expert, I’m worried this the bottle may have been heat damaged or spoiled of some other means. The forepalate seemed fine, but the finish was abrupt and austere, with a cooked prune vinegar impression. All acid and out of balance. Decanting helped a little but didn’t change the overall result. I’m sure a good bottle would be pleasing, but no sense in waiting to find out

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  4/29/2017 - Oh Dae-su wrote: 92 Points

  The Pineta's colour appeared a bit more garnet-red than ruby red and came with plenty vividly dancing particles in it. Its nose remined me of very clear fragrances of red currant, hints of very dark cherries, some lemon peel, plenty of foilage, pine cones, freshly grounded coffee beans, practically non-existent wormwood and a shy but very distinct Tuscan-Pinot feature which I like to associate with freshly grilled wild boar including its bristles. Sounds not so appealing, but it is. In this Pinot very subtle and highly reduced. Anyhow every nasal component of this Pineta seemed subtle, well tempered and already rather nicely balanced (considering its youth). Its taste went one or two steps further on the quality-complexity scale. At first I was hit with a proper portion of rough, but not too rough, tannin as well as very lively, non erratic, acid. No wonder, it was a young Tuscan Pinot after all. These impressions eased substantially after two to three hours in a decanter. However a firm and very distinctive – though much more integrated – touch remained during the tasting resp. drinking. The fruitful aromas appeared a bit more dark, but equally precise and clear. Herbs like thyme, wormwood, basil, dark olives, blood and boar (no herbs, I know) or pine needles came along very reduced and surprisingly subtle. Same for the much more present autumnal foliage, dark earthiness and fresh-from-limestone-quarry mineral features. Super convincing! The actual structure of the La Pineta made all the difference to other Pinots from Tuscany or Umbria. The structure was very filigree, totally elegant, sublime and downright airy (at least considering its origin, again) with a slight charm of pastoral gentry. No traces of truely rustic or brawny allures. Zero issues with the 100% new Allier oak either. It was a bit present, but this minor impression will perish within the coming years. I am certain! No real need to mention its captivating depth and long finish. Really touching stuff! This is surely very decent to fantastic and most importantly hyper-suspensful different Pinot! A kind a different which I might describe as a tremendously successful meeting of Italy and France (somehow a mix of Morey-St-Denis and Clos Rougeard ... maybe).
  
  http://wine-zeit.blogspot.de/2017/05/podere-monastero-la-pineta-pinot-nero.html

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