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| Drinking Windows and Values |
| Community Tasting History |
| Community Tasting Notes (average 89.7 pts. and median of 90 pts. in 83 notes) - hiding notes with no text | | | Tasted by Durabond72 on 2/14/2024 & rated 93 points: Pnp. Great stuff, has some life left but would drink now. Not too much alcohol for an amarone which is nice. Jammy and berries, soft. Liked it (222 views) | | | Tasted by nanoose on 11/21/2022: Sadly too long in the tooth. (969 views) | | | Tasted by Mr.Fossan on 3/25/2022 & rated 50 points: Too old! Nothing left! (1240 views) | | | Tasted by OferOr on 12/7/2019: Color - dark red with brown marks of maturity.
Nose - classic scents of Amrone raisins and black tan.
The truth that I was expecting more than I received but it is already a personal matter.
In the mouth - after two hours at Decanter, the tannins were very soft to nonexistent. The palate is full of flavors. In my opinion, it is very suitable for heavy meals like asado or as savory meats as wine.
i think that now is the time for this wine. you can keep for more 1-3 years but not more. (2797 views) | | | Tasted by vdv115 on 10/12/2019 & rated 89 points: Decanted for about an hour, no sediment present. Nice dark red in color, hints of old world funk, cherries and raisins on the nose. Dried fruit (cherries, raisins and plums), also a slight hint of vanilla. Nice level of acidity, softer tannins than I would have expected, but this wine has a good balance. (2750 views) | | | Tasted by bottledpoetry on 9/15/2019 & rated 91 points: Intense red with nose of raisins and earth. Well balanced without excessive sweetness (2716 views) | | | Tasted by Casa HeRo on 6/8/2019 & rated 89 points: God i glasset og god til biffsalat. (2411 views) | | | Tasted by Casa HeRo on 6/17/2018 & rated 91 points: Ost og skinke, Amarone er aldri feil�� (3248 views) | | | Tasted by WeimanA on 5/19/2018 & rated 90 points: A good Amarone, IF you are an Amarone fan. Drank it with grilled pork, just to try a fruity wone along with spicy pork. It worked surprisingly well together. A good stand-alone as well. (2175 views) | | | Tasted by David J Cooper on 11/26/2017 & rated 88 points: Darkish red. A nice slightly ripe nose of dried cherry, raisin and earth. Nice ripe flavours of dried fruit and vanilla. The finish was just a bit sweeter then I would like on it's own bit with the braised brisket I made it seemed balanced.
I'm not really sure these wines are for me. (2576 views) | | | Tasted by Loren Sonkin on 3/25/2017 & rated 91 points: Wines with friends (Richter, Haut Brion, Tommasi, Pott, Saxum +) (Pine Lake Trout Club): This had been open for a half hour I think before I tried it. Purple in color, ruby at the rim. The nose is nice with plums, dark cherries, just a hint of raisin/prune (in a good way for Amarone) with a bit of spice. On the palate, this has a nice back bone of acidity. It already is showing a bit of layered complexity and the fruit has calmed down in a good way. It is dry but the fruit is also ripe. Plums and dark cherries mix with the slightest "old wood" note. Very interesting. Worked much better with food. (4156 views) | | | Tasted by yelnak on 11/8/2016 & rated 88 points: Aging shows less raisin fruit and softer tannins of course. Very nice. (3901 views) | | | Tasted by timmer57 on 10/1/2016 & rated 94 points: Drinking nice- silky smooth (3121 views) | | | Tasted by Casa HeRo on 7/2/2016 & rated 92 points: Fantastisk og allsidig vin, denne gang servert til tradisjonell biff middag. (3503 views) | | | Tasted by pkatz on 3/21/2016 & rated 91 points: Initial attack is kind of sweet, but settles down. A good but not great Amarone especially considering the price. (3714 views) | | | Tasted by Umay Ceviker on 3/6/2016 & rated 92 points: Pale ruby with brick highlights. Evolved with smoke, brewed tea and dried figs seasoned with scents of autumn leaves, blood and iodine. Nicely mellowed and poised now with a silken texture and good, sweet, incense on the palate. (2921 views) | | | Tasted by JB12 on 4/19/2015 & rated 92 points: Always good. Opened for a few hours and let it breath. We consumed it with a manly style dinner of sghetti and meatballs. The wine was perfect. Lots of that great raisiny flavor with well developed smoothness. Very full bodied wine. Highly recommend.
Everyone liked it over the Campogiovanni Brunello, even though that was nice too. (3807 views) | | | Tasted by Gurto on 11/22/2014 & rated 85 points: Doft: Rätt svulstigt med mörka mörka körsbär, kännbar alkohol, örter och mörk choklad.
I munnen: Fruktig och fyllig med örtig beska och alkoholhetta.
Inte min kopp te men visst är det ett dugligt vin. (4299 views) | | | Tasted by Motz on 8/2/2014 & rated 93 points: Attractive bouquet of elements that impart the impression that the wine will be sweet. Rose petals, ripe red fruits and berries, earth, dustiness, and nuttiness are also prominent. Caressing mouthfeel from the attack through the generous finish. Ripe red fruits, earth, and dust make an impression throughout. Lively, with exceptional balance, and very long. 92-93. (4720 views) | | | Tasted by Mad Dog Mikey on 6/13/2014: Slightly corked.. Will return to vendor. (4261 views) | | | Tasted by martcouz on 6/10/2014 & rated 93 points: We had this as our 7 or 8th bottle of the night (right after a '07 Chateauneuf-du-Pape) and it came out outstanding. My judgement may have been imparaired (!) but everyone agreed this one the wine of the night. Very approachable. (4226 views) | | | Tasted by markellen.foodies@gmail.com on 4/5/2014 & rated 93 points: Several thought it + or better than the Bussola Alto! (3433 views) | | | Tasted by JB12 on 2/23/2014 & rated 89 points: Need a lot of time breathing. The tannins died down after 2 hrs. Then the flavors smoothed out. Ate with lamb, and it went well.
(2880 views) | | | Tasted by ManuM on 11/7/2013 & rated 93 points: The 2007 Vintage of the Tommasi Amarone is very vell balanced. On the nose tobacco and fruit. Very nice balanced tannins and a "mid-long" aftertaste. Not very cheap, but its money worth. (2352 views) | | | Tasted by markellen.foodies@gmail.com on 5/18/2013 & rated 93 points: Decanted for 1-1/2 hrs, kept improving over 2 hr dinner. Tar, dark notes, ripasso balanced, not overdone. Have consistently loved this during the past 2 years. (4362 views) | | | Only displaying the 25 most recent notes - click to see all notes for this wine... |
| Tommasi Producer website
U.S. Importer (Addt'l Info)
Producer Location (Google Maps)Corvina BlendPrimarily Corvina and Corvinone (45% to 95%), and Rondinella (5 to 30%). Sometimes includes Molinara, Oseleta, Negrara, Pelara, Spigamonti, etc, and, in small quantity, international red grapes allowed in the Valpolicella region.Italy Italian Wines (ItalianMade.com, The Italian Trade Commission) | Italian Wine Guide on the WineDoctorVeneto Credit to WineCountry.it for this article
History and Tradition
The first human settlements of the lagoon and the surrounding areas maintained a simple social structure until the arrival of the Romans in the second century B.C. who divided the land into parcels of about 4,800 square meters and distributed those tracts among the locals to be cultivated.
The Romans founded the cities of Verona, Vicenza, and Padova, and named what was then the 10th imperial region, Venetia. Both the Veneto region and the province of Venice (Venezia in Italian) derive their names from the original Latin name of the area. The precursor of the city of Venice that we know today was founded during the Middle Ages when the locals escaped the barbaric invasions that followed the decline of the Roman Empire by taking refuge in coastal areas, islands, and the lagoon’s marshland.
The Venetian trade routes that connected Europe with Asia brought great wealth and general prosperity to the region. In many provinces, especially around Treviso, mulberry cultivation and the breeding of silkworms imported from China brought more affluence and prestige to local residents. With money pouring in from all quarters, Venice began its great building projects, chief among them creating the lagoon and canal infrastructure and systems still enjoyed and used today.
Between the end of the 19th century and the beginning of the 20th centuries following the opening of the Suez Canal, Venice once again became an important port city. Foreign investment financed the creation of the industrial infrastructure of Porto Marghera and freed the port of Venice from the burden of commercial navigation. Improved communications technology has allowed the rest of Italy and the world beyond closer ties to Venice, and has contributed to making Venice into an incomparable tourist destination.
The long period of power and splendor that blessed Venice encouraged the highest quality creations by local artisans. The ongoing request for jewelry, precious fabrics, lace, glass, wood and ceramic products by the noble Venetians shaped the development of typical stores along the narrow calli (streets) of Venice as well as factories both inland and on the lagoon islands. Up to today, popular tourist destinations are the Murano and Burano islands, famed for their glasswork and needlepoint products.
The Wines
Veneto is among the foremost wine-producing regions, both for quality and quantity. The region counts over 20 DOC zones and a variety of sub-categories, many of its wines, both dry and Spumanti, are internationally known and appreciated.
The three most well known DOCs are Bardolino, from the town with the same name and surrounding the shores of Garda Lake, Valpolicella, and Soave. Other noteworthy wines produced here are the white Bianco di Custoza, the excellent sparkling Prosecco, the Breganze, and the Amarone (a rich and powerful red from the Verona province). If you travel to the Treviso area, look for the little-known Clinton, a wine that is banned from distribution because it does not conform to the DOC standards, but is produced in limited quantities for local consumption.
The importance of winemaking in this region is underscored by the creation in 1885 of the very first Italian school for vine growing and oenology. In addition, Veneto was the first region to constitute the first strada del vino or "wine road". This first wine-touring road featured special road signs providing information on vines and the wines they were made into and joined the Valdobbiadene and Conegliano DOC zones crossing a series of hilly vineyards.
The most appreciated wines in the region come from the provinces of Treviso, Verona, Padova, Venice, and Vicenza. The area around Verona, with its temperate climate and hilly surrounding, is believed to have cultivated grapes since the Bronze Age.Valpolicella Consorzio of Valpolicella
The Crus on weinlagen-info
Amarone della Valpolicella Classico Wikipedia article
Classification of Amarone Vintages, according to Davidef:
1997 ****1/2
1998 ***1/2
1999 ***1/2
2000 ****1/2
2001 *****
2002 **
2003 ***1/2
2004 ****1/2
2005 ***
2006 ****1/2
2007 *****
The slopes facing the sunset are the best ones in Valpolicella Classica for producing high-quality Amarone. Here, where the day is longer, the vines that face Lake Garda benefit from the reflection of its light and from its mild climate. Amarone is a unique wine due to its origin, ancient grape varieties and production method (vinification of grapes that have been semi-dried for 3-4 months on bamboo racks). The Costasera Amarone expresses a particular majesty and complexity. Ideal with red meats, game and mature cheeses. An excellent wine for the end of the meal and for ageing. |
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