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| Drinking Windows and Values |
| Drinking window: Drink between 2013 and 2021 (based on 53 user opinions) |
| Community Tasting History |
| Community Tasting Notes (average 91.3 pts. and median of 91 pts. in 4 notes) - hiding notes with no text | | | Tasted by Herschel Krustofski on 8/6/2020 & rated 92 points: Last bottle. Fully mature, tons of cherry.
Doesn't need to breath much, can be served immediately, but holds on nicely for an hour without fading.
Good performance, meets expectations. (624 views) | | | Tasted by NickA on 6/25/2020 & rated 91 points: Interesting one this - was expecting something leathery and mature but actually on night one it was hot and spicy and, whilst tasty, lacked freshness. After the second half of the bottle spent 24 hours in the fridge the wine much improved, with lovely black cherry and a lot more lift. (670 views) | | | Tasted by Dj6544 on 6/25/2013 & rated 90 points: Sundried cherry, herb, leather and floral nose. Lovely taut savoury sweet/sharp ripeness, with no lack of fruit, flavour, leathery complexity or fine distinction. This is a scrumptious wine for the price. Loosens up on day 2 and reveals more secondary notes. 90 points (1923 views) |
| Contucci Producer WebsiteSangioveseSANGIOVESE: (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.Italy Italian Wines (ItalianMade.com, The Italian Trade Commission) | Italian Wine Guide on the WineDoctorTuscany Tuscany (ItalianMade.com) | TuscanytVino Nobile di Montepulciano Website of the Consorzio del Vino Nobile di Montepulciano
Tenuta Trerose |
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