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| Drinking Windows and Values |
| Drinking window: Drink between 2014 and 2017 (based on 12 user opinions) |
| Community Tasting History |
| Community Tasting Notes (average 86.2 pts. and median of 87 pts. in 10 notes) - hiding notes with no text | | | Tasted by elyaz on 2/18/2020: Lighter and less serious than the Poggiarellino, this should be ready to go right out of the bottle. Drink through 2015. (303 views) | | | Tasted by up4wine on 3/23/2013 & rated 87 points: Very light Rosso with good leather and earthiness. There is also bright cherry fruit, typical of Sangiovese. However, this wine seemed thin and there are a lot of tannins to wade through on the finish. The guy in the store said it would take 3-5 more years in the bottle to tame the tannins, but I am not sure the fruit will last that long. (3407 views) | | | Tasted by urban_dk on 2/18/2013 & rated 90 points: First experience with a 2010 Montalcino wine, and a good one. This is drinking like a baby Brunello - strong dose of smoked meat on the nose, carrying over to the palate with bright cherry flavors. Medium-bodied but well-rounded, with minimal acidity. Paired beautifully with a NY Strip Steak. Bodes well for this vintage in general... (3322 views) |
| La Velona 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 websiteRosso di Montalcino Consorzio del Vino Brunello di Montalcino |
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