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| Drinking Windows and Values |
| Community Tasting History |
| Community Tasting Notes (average 88.9 pts. and median of 89 pts. in 19 notes) - hiding notes with no text | | | Tasted by partylikeakennedy on 2/13/2016 & rated 91 points: Not as deep, nuanced, or satisfying as the '79. I'll always be chasing that dragon. But this is still nice, albeit lighter. Fabulous danky, musty, crunky old barnyard nose. Drafty hint of anise. Palate is light; cranberry and leather and old floorboards. Mushrooms. I'm not sure if it's past its prime, or it needs another decade in the bottle. Oh well, I guess I'll never know....can't find older bottles of this stuff anywhere. This is my last one, and the last one my source had too! Guess I'll have to stock up on their current releases and stash them away for 30+ years.... (2109 views) | | | Tasted by palbe on 11/14/2014 & rated 89 points: Dense colour. Deep, dark cherry fruit, with notes of anise, leather and sandalwood. Still juicy and vibrant, with almost youthful substance, and a potent acidic backbone. Long. Perfect maturity in my view. (2250 views) | | | Tasted by AudunG on 1/26/2014 & rated 88 points: Includes Bucerchiale grapes. Cherry aromas. Tight and tart. Dry tannins with a bitter finish. This doesn't sound good, but it was actually a stylish, well developed and serious Chianti. (2568 views) | | | Tasted by paolonardi on 1/25/2014: Verticale Chianti Rùfina Fattoria Selvapiana (Radisson, Roma): (da magnum) Un naso balsamicissimo con una pungenza vegetale, mi ricorda il peperoncino fresco. Accanto un'altrettanto pungente mineralità. Non ricordo di aver sentito un naso così. Poi fiori, resina e rabarbaro. Di nuovo bocca perfetta, fresca e con nessun indizio ossidativo. C'è poi una leggera persistenza minerale molto bella. Pare una ballerina di danza classica tanto è fine. (3034 views) | | | Tasted by LWI on 3/15/2013 & rated 93 points: Tuscany Tasting: Deep fruit; chewy dark cherry fruit, but still some structure and grip, mature and spicy, still some tannins left, moderate+ length. Alas, my last bottle – but a point now. (3612 views) | | | Tasted by zovizule on 6/3/2012: Wow, great bottle. Tight, tart and tannic on opening - but with a lot going on fairly dark with some bricking. After time in decanter really opened up into a beautiful mature chianti. Still a lot of structure going on, cherry fruit very much changing to a darker, earthier tone. Kep getting bett through the last glass about 3 hours later, but needs that initial air. (1663 views) | | | Tasted by pfc on 12/9/2011 & rated 84 points: Over the hill, alas. (1687 views) | | | Tasted by hselte on 6/12/2011 & rated 91 points: Very nice wine, almost black in color and still full of life. (1411 views) | | | Tasted by LWI on 8/4/2007 & rated 90 points: Still a very good drink and the structure and depth in order. Very good acidity. Will keep very well. (1811 views) | | | Tasted by greenblanket on 3/3/2007 & rated 87 points: I found this to still be fairly youthful with a full rich palate and a long finish both of which featured black and red fruit and some major earthiness. The fruit was just beginning to veer towards dried flavors. This wine was enjoyed with dinner alongside a 95. One problem - it was served in juice glasses - so very eye-talian. I thought there was some earthy funk on the nose but it was hard to tell without snuffing the wine directly up my nostrils. Very nice but I think I will prefer it in 3-5 more years. (1919 views) | | | Tasted by Redteeth on 9/7/2006 & rated 88 points: Aging but still very nice. This is what you hope for in an older Chianti. (2042 views) | | | Tasted by chambolle on 1/8/2006: Reading the two other reviews of this wine, I wonder whether we are drinking the same stuff. I'm just getting into my second case of this -- the 1990 was so very wonderful (I have just a few bottles of that left, and it is still very good), so I had to have a couple cases of the very ripe and rich 1997 to go with my once in a while labor of love, osso buco swimming in a light brown veal sauce laced with butter-braised, finely diced root vegetables and topped with gremolata heavy on the citrus peel; accompanied by a creamy, cheesy risotto milanese, heavy on the Kashmiri saffron. Pieropan Soave Calvarino from a ripe vintage (or reasonable facsimile thereof) goes great with the dish, but so does good Chianti. Both have the requisite spice and bite to match the food. This wine is still quite a deep purple, almost barrel sample color. It has a spicy, very slightly peat mossy, classic sangiovese nose. On the palate, fat and supple, just a bit youthfully grapey, with red and black berry flavors, ample acidity and a bit of fine grained tannin still showing. A bit of bing cherry. Definitely not in the modish, extracted, sweetly oaky barrique style, it's classic, earthy Chianti, but it does have some of those pretty floral/rose petal/wild cherry notes of Chianti in early maturity going on. I'd give the wine another 5 to 7 years of interesting development in bottle, possibly more, assuming you have well stored bottles that were not stewed in transit. All in all, a joy to drink, true to type, great with food. "The 100-point rating scale" is against my religion, so I won't saddle the wine with a digitized "score." I will say it is pretty damned good $20 or $25 bottle of wine and proof -- as though that should be needed -- that keeping "modest" wines like this for 5 to 15 years is a worthwhile thing to do. (3324 views) | | | Tasted by Redteeth on 10/12/2005 & rated 88 points: This bottle was better than the last. It started out tight and then opened up to a full palate of dried plum and dried cherry with a bit of clove and oaky spice. There was also a fiar amount of the leather and earth representative of Chianti. The color was still red but with bricking around the edges. (2382 views) | | | Tasted by Redteeth on 4/13/2005 & rated 87 points: A nice aged Chianti. I've always liked this producer. In 1997 I also bought several other good Chiantis and this is not stacking up favorably. It seems a bit dried out. It has many of the classic Chianti characteristics of dried fruit and leather, etc. but is lacking a bit of depth. (2236 views) | | | Tasted by LWI on 9/4/2001 & rated 90 points: Moderate body, dark berries, good structure and tannins. (1772 views) |
| Fattoria Selvapiana Producer website
U.S. Importer (Addt'l Info)
Producer Location - Rufina (Google Maps)
Producer Location - Petrognano, Pomino (Google Maps)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.Italy Italian Wines (ItalianMade.com, The Italian Trade Commission) | Italian Wine Guide on the WineDoctorTuscany Tuscany (ItalianMade.com) | TuscanytChianti Consorzio Vino Chianti | Chianti (wikipedia)Chianti Rùfina Official DOCG website |
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