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| Drinking Windows and Values |
| Drinking window: Drink between 2007 and 2016 (based on 25 user opinions) |
| Community Tasting History |
| Community Tasting Notes (average 89.4 pts. and median of 89 pts. in 11 notes) - hiding notes with no text | | | Tasted by paulst on 7/16/2014 & rated 86 points: Little nose; some cherry with soft texture; light finish. (1720 views) | | | Tasted by paulst on 9/30/2012 & rated 88 points: Earthy and soft with light cherry-blackberry; earthy on the palate; light acidity and tannins. (2133 views) | | | Tasted by paulst on 8/24/2012 & rated 82 points: Cork breaks up; light fruit; little body. (2271 views) | | | Tasted by paulst on 7/28/2010 & rated 96 points: Deep rich opulent cocoa blackberry cherry; rich sweet tannins. (2609 views) | | | Tasted by paulst on 6/28/2009 & rated 83 points: Cork in bad shape; musty some eart and some cherry. (2562 views) | | | Tasted by Hollowleg on 3/27/2008 & rated 94 points: 95 point nose, with strawberry, oak, slight mint & eucalyptus aromas I was excited to try it for the first time in 13 months.
Unfortunately, there's way too much grip from the mid palate all the way through to the almost non-existent finish. Although I do think that another six months to a year will possibly cure these ills.
I decanted for a few hours & even though I filtered the wine there was still a bit of sediment that found its way into my glass.
Paired well with pan seared filet mignon steaks, dry rubbed, cooked in a white vinegar reduction sauce. (1688 views) | | | Tasted by Hollowleg on 2/24/2007: I went against my gut & opened another. This wine's ready to shutdown. I decanted this one for over ten hours & it never reached the same level as the 1st bottle which took only two hours to open. It didn't even reach the mediocre level of the 2nd bottle which took over eight hours for it to open up, but not fully. I'll let my other three bottles sit for a couple of years. (1698 views) | | | Tasted by Hollowleg on 12/31/2006: Not as good as the previous two. I'll hold off for six months to a year before opening another. (1826 views) | | | Tasted by Hollowleg on 11/26/2006: This bottle took almost 5 hours to open up. Compared with the previous bottle that took only 2 hours. However it was worth the wait. waves of chocolate & fruit in the mouth, and a fantastic finish. (1799 views) | | | Tasted by Hollowleg on 10/5/2006 & rated 95 points: Masciarelli Montepulciano D`Abruzzo Villa Gemma Riserva is one of the finest wines out there. This highly appoachable '99 is drinking beautifully right now & if you have the opportunity to stock up on it do so, as it will keep for at least 10 more years IMO. Ruby in color with berry flavors that open up beautifully well after two hours of decanting. The wife & I had it with porterhouse steaks, but a wine this big will match well with most any red meat. I'm tempted to try it with porkchops with a spicy dry rub, just to shake things up a little. (1923 views) | | | Tasted by Mlermontov on 9/12/2006 & rated 91 points: Martin Scott Wines (Fall 06); 9/11/2006-9/13/2006 (Lincoln Center): no notes - end of the day fatigue. good balance and power. needs a few more years to fully resolve. (3579 views) |
| MontepulcianoFor more information on this varietal, please visit:
Varietal character (Appellation America)Italy Italian Wines (ItalianMade.com, The Italian Trade Commission) | Italian Wine Guide on the WineDoctorAbruzzi Abruzzi (Italianmade.com)Montepulciano d'AbruzzoFrom Wikipedia:
Montepulciano d'Abruzzo is a type of wine grape as well as a type of red wine made from these same grapes in the Abruzzo region of east-central Italy. The grape is however recommended for 20 of Italy's 95 provinces. Up to 10% Sangiovese is permitted to be added to the blend. It is typically a fruity, dry wine with soft tannins, and as such is often consumed young. If aged by the winery for more than two years, the wine may be labelled "Riserva."
This wine should not be confused with Vino Nobile di Montepulciano, a Tuscan wine made from Sangiovese and other grapes, but not the Montepulciano variety.
The quality of Montepulciano wines produced in Abruzzo (especially in the provinces of Pescara and Chieti) has been constantly improving in the last ten years, making Abruzzi, once a backwater in winemaking, one of the most interesting locales in the Italian scene.
It is blended with the grape Ciliegolo to make the wine Torgiano. It is also used as the primary grape in Rosso Conero DOCG and is a major part of the Rosso Piceno DOC blend.
Over the past few years the Montepulciano variety has been successfully introduced into Australia.
For more information, please visit:
Montepulciano d'Abruzzo (Italianmade.com) |
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