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2001 Aia Vecchia Sor Ugo Toscana IGT |
| Vintage | 2001 |  | |
| Type | Red | ||
| Producer | Aia Vecchia | ||
| Variety | Red Bordeaux Blend | ||
| Designation | Sor Ugo | ||
| Vineyard | n/a | ||
| Country | Italy | ||
| Region | Tuscany | ||
| SubRegion | n/a | ||
| Appellation | Toscana IGT |
| Community Tasting History |
Community Tasting Notes (average 91.5 pts. and median of 92 pts. in 17 notes) | |
| Tasted by lubitel on 11/5/2009 & rated 92 points: (177 views) | |
| Tasted by Employee500 on 9/25/2009 & rated 93 points: Terrific wine in a New World style with arugably heavh oak, but ripe fruit and lots of acidity and Italian character... (285 views) | |
| Tasted by CMCLR on 5/19/2009 & rated 87 points: Too raisiny and pruny. (553 views) | |
| Tasted by Employee500 on 4/13/2009 & rated 94 points: I still love this stuff....ripe blackberry fruit, soft tannins, lots of spice, some soy and leather. Great balance, though some may object to the oak, which is apparent but not distracting or overdone IMO. (509 views) | |
| Tasted by caldwell on 11/17/2008 & rated 92 points: This needed an hour or two, but came into focus. More like a Washington State wine than a big, bruising California cab. Thought this was nice. (512 views) | |
| Tasted by EricBe on 5/24/2008 & rated 92 points: rich, lush, and nicely balanced, with enough acidity and tannins to stand up to spicy spaghetti. (854 views) | |
| Tasted by astrauss on 5/10/2008 & rated 91 points: very nice bottle. decanted for two hours in my cellar. Good fruit (cherries, dark red beriies) profile with balance and some oak. No harsh tannins present but a good profile. Acidity means this goes well with food. (812 views) | |
| Tasted by Employee500 on 2/12/2007 & rated 94 points: Purchased from the wine list at Casanova Restaurant in Carmel....fantastic wine, full of dark, rich fruit--cassis, raspberry and cherry. Somehow, I am always impressed and with this wine and have never yet been disappointed by a bottle of this. (1694 views) | |
| Tasted by Deb293 on 1/1/2007 & rated 90 points: Intense dark ruby, virtually opaque. Spicy nose of annise and dark fruits, licorice, cassis, fennel, cigar box and menthol. Full bodied and still quite tannic; the mouthfeel is rich but the finish is a bit drying and not as long as I would have expected, with the cedar predominant over the fruit, and a little heat at the back. Probably opened too soon. For oak fans, and it will be interesting to see if age brings more harmony. Probably not the best pick to go with lasagna (whoops, bad call) but grilled steak might be just the ticket. (1817 views) | |
| Tasted by Employee500 on 9/29/2006 & rated 94 points: I loved this wine, but a caveat: several at the table did not, and found the fruit to be "odd". One person even thought it was a partly heat-damaged bottle. I have had the wine several times now, from different sources, and am confident that there was no flaw or damage to the bottle...just a divergence of tastes and opinions. Anyway, the wine is very tannic, with significant sweet/spicy tannins presumably from the oak. Loads of dark, rich blackberry fruit, with a very Italian character of velvety tannins, great acidity, and distinctive notes of leather, spices and earth. Great balance, with no hint of overripeness, heat, etc. To me, this wine is a terrific example of how "non-indigenous" varietals can be made into distinctively Italian wines, even in an arguably "Internationally-styled" wine (i.e. ripe, rich fruit, etc.). (2324 views) | |
| Tasted by JBVino on 8/23/2006: what new world cab based wines should be...well integrated wood with solid fruit and little leather showing through...restrained alchohol levels...solid wine (2466 views) | |
| Tasted by Veraison on 5/3/2006: Mostly Cabernet at Eden: 3 - Dryish nose. Older Cal Cab? Dry tobacco. Slightly funky. Sweeter than the nose suggests. Wintergreen. High-toned. Eh. John finally confessed that I had tasting this before and I knew immediately what it was. (369 views) | |
| Tasted by caldwell on 4/1/2006: This bottle was really good! Dense, attractive, tasty, spicy and extracted and sweet. Maybe a tad bit salty. This was pretty special stuff and worth the fare - I remember looking online for other bottles/vintages just after consuming it. (924 views) | |
| Tasted by Veraison on 1/6/2006: Tuscans at Campsisi's: Roasted pool water nose initially. Strong aromas of international-style oaking. Palate shows some tannin. Judgement reserved. (373 views) | |
| Tasted by JLeader on 1/2/2006 & rated 88 points: Still very young and tannic. Sweet cherry and cocoa nose. Very dense on palate, showing a lot of oak, with a long finish that is somewhat bitter at the moment. Could be interesting in a few years. (2975 views) | |
| Tasted by caldwell on 1/1/2005: Sort of strangely pruny, and salty (though that may be the power of suggestion.) Strong impression of tannins when first opened, though the fruit really does a good job burying those tannins as the wine grows. Left overnight in the glass, this didn't ch (929 views) | |
| Tasted by caldwell on 11/1/2004: First bottle was slightly oxidized - cork wet up to the top-hat top, which suggest provenance issues? (937 views) |
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About red wine
The variety Red Bordeaux Blend on CellarTracker implies any blend using any or all of the five traditional Bordeaux varieties: Cabernet Sauvignon, Merlot, Cabernet Franc, Petit Verdot and Malbec. As such, this is used worldwide, whether for wines from Bordeaux, Meritages from California and Canada, some Super-Tuscan wines etc. Italian Wines (ItalianMade.com, The Italian Trade Commission) | Italian Wine Guide on the WineDoctor Tuscany (ItalianMade.com) | Tuscany Here is the Wikipedia entry for Toscana wine. |
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