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| Drinking Windows and Values |
| Drinking window: Drink between 2010 and 2015 (based on 17 user opinions) |
| Community Tasting History |
| Community Tasting Notes (average 91.2 pts. and median of 91 pts. in 6 notes) - hiding notes with no text | | | Tasted by foobarski on 1/28/2012 & rated 91 points: Perfect companion to homemade marinara. Nice touch of sweet cherries. (1687 views) | | | Tasted by pdh9 on 8/17/2011 & rated 91 points: Paired well with cavatelli and my marinara. Clean, dry with slight spice. I felt as if there was something ever so slightly lacking however. Regardless I would buy it again.
Day 2: I really wish I let this wine open more last night...today it is delicious! Notes of cherry on the front and spice on the back end, smooth and balanced. Rad fruit lingers on the finish. (1883 views) | | | Tasted by merryberry on 5/28/2011 & rated 90 points: Dark garnet. Strawberry, soil, leather, and some floral accents (Orange Blossom?) on the nose. Medium bodied, raspberries, slightly sour cherries, fennel, spices, smooth and well integrated tannins, good acid, and a medium finish. Another excellent Sangiovese from Vino Noceto. (1786 views) | | | Tasted by choey on 7/5/2010 & rated 92 points: Vinturi'd and had it with seafood alfredo pasta. Sweet plum, defined but mellow tannins, oak. Alcohol on the finish but pleasant. Good for sipping, as well. (2161 views) | | | Tasted by Steve Jones on 5/31/2010 & rated 92 points: Huge, young brunello clone. Intense coffee, black cherry, potting soil, earthen flavors. Cedar and oak. Beautiful (2051 views) |
| Vino Noceto Producer website
Vino Noceto is a family-run vineyard and wine business founded in 1987 by Suzy and Jim Gullett of Shenandoah Valley, Plymouth, California. We are Sangiovese specialists, currently producing over 9,000 cases annually of Sangiovese from estate and nearby small vineyards. We additionally produce Moscato Bianco, Barbera, and Zinfandel. We have twenty-four acres of producing Sangiovese and one acre of Syrah. SangioveseSANGIOVESE: (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.USAAmerican wine has been produced since the 1500s, with the first widespread production beginning in New Mexico in 1628. Today, wine production is undertaken in all fifty states, with California producing 84% of all U.S. wine. The continent of North America is home to several native species of grape, including Vitis labrusca, Vitis riparia, Vitis rotundifolia, and Vitis vulpina, but the wine-making industry is based almost entirely on the cultivation of the European Vitis vinifera, which was introduced by European settlers. With more than 1,100,000 acres (4,500 km2) under vine, the United States is the fourth-largest wine producing country in the world, after Italy, Spain, and France.California2021 vintage: "Unlike almost all other areas of the state, the Russian River Valley had higher than normal crops in 2021, which has made for a wine of greater generosity and fruit forwardness than some of its stablemates." - Morgan Twain-Peterson Sierra FoothillsAmador |
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