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| Drinking window: Drink between 2014 and 2024 (based on 74 user opinions) |
Community Tasting History |
| Community Tasting Notes (average 90.8 pts. and median of 89 pts. in 5 notes) - hiding notes with no text | | Tasted by SrMundo on 12/22/2019 & rated 88 points: Was expecting more from this given the age and 2 hr decant, but 2005 was not stat stellar of a year which showed. Still very enjoyable, but make me more excited for 2006 and 2012 vintages. (610 views) | | Tasted by oenophilip on 6/8/2012 & rated 89 points: Ripe and perfumed with plum and mint. A bit hot, but clean and balanced with chewy fruit and scratchy tannins. (3154 views) | | Tasted by Barbara B on 9/29/2008: I Cinquant'anni del Brunello delle Tenute Silvio Nardi (Hotel Cavalieri Hilton, Rome): Anteprima. Dark garnet (why?). Slightly balsamic, otherwise closed. Nice concentration of flavours (earth and mins), acidic, highish level of grippy tannins. Good length and complexity. Could be great at release... No rating. (3737 views) |
| By Ian D'Agata Vinous, July 2010 (Tenute Silvio Nardi Brunello di Montalcino Vigneto Manachiara) Subscribe to see review text. | By Antonio Galloni Vinous, New Releases from Montalcino (Apr 2010) (Tenute Silvio Nardi Brunello Di Montalcino Vigneto Manachiara) Subscribe to see review text. | By Walter Speller JancisRobinson.com (2/19/2010) (Silvio Nardi, Manachiara Brunello di Montalcino Red) Subscribe to see review text. | NOTE: Scores and reviews are the property of Vinous and JancisRobinson.com. (manage subscription channels) |
| Tenute Silvio Nardi 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) | TuscanytMontalcino Montalcino websiteBrunello di Montalcino Consorzio del Vino Brunello di Montalcino (Official DOCG website) |
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