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| Drinking Windows and Values |
| Drinking window: Drink between 2008 and 2014 (based on 61 user opinions) |
| Community Tasting History |
| Community Tasting Notes (average 87.3 pts. and median of 88 pts. in 11 notes) - hiding notes with no text | | | Tasted by dsgris on 4/25/2012 & rated 87 points: Dark ruby, blackberry nose. Opened, a little raw and harsh, set aside for on other night. With a night under it's belt, much improved. Dry, bold and fruity, plum stones, some bitter, soft tannins, a little acid but starting to get flabby on the finish. Starts strong and then slide down the scale toward the finish with the bitter becoming more pronounced instead of less. Drink now. Another night and the wine has become more balanced, bitterness has subsided, dry tannins, dusty cherries. This was my last bottle, but if I had more, I would open and leave corked on the counter for three days before drinking. The last glass was the best. (2017 views) | | | Tasted by dsgris on 3/25/2012 & rated 87 points: Medium ruby, ripe berry nose, barnyard dominates. Dry, acidic, dusty berry, leather, medium fruit, light tannins, well aged, green stem tannins on the finish with just barely a hint of bitter. I would drink and not hold. (2160 views) | | | Tasted by dsgris on 2/23/2012 & rated 89 points: Medium ruby, rich barnyard nose. Dry, red berries, tart tannins, full body, sardines, rose hips, smoky stems, roasted meat, sour cherries with a tart finish, hint of bitter mineral. Second night the barnyard has diminished, nice acid/tannin balance with nutty/fruity tart finish. Best to drink now. this really epnded on a good note after three nights. I will give the next bottles an open night before drinking. It improved daily from 87-89 pts. (2000 views) | | | Tasted by microbox on 10/22/2010 & rated 86 points: this is the 'oldest' Baricci I have had so far. nose: cherry, strawberry, smoke, tobacco, cedar. palate: midweight, silky tanins, vivid acid profile. finish tends to get a bit watery after a while, this is an excellent terroir wine that makes you crave for each new sip. (2085 views) | | | Tasted by Biglama on 11/11/2008 & rated 84 points: licht rood, eenvoudig in alles, geur en smaak zijn niet opwindend, supermarkt wijn (2241 views) | | | Tasted by Biglama on 8/23/2008 & rated 88 points: verjaardagswijn, lekker bij de pasta, licht romig (1064 views) | | | Tasted by Winetex on 2/15/2008 & rated 88 points: Medium ruby in color; Smoke and spice aromas with cherry fruit, smoke and earth flavors. Medium-bodied and balanced. A well-done red wine that tastes like an Italian wine. Good value at ~$18-20. (1402 views) | | | Tasted by wabi47 on 9/4/2007 & rated 88 points: medium bodied nice red currant and pomegranate, sightly coarse but light on its feet, good acidity, good quaff (1669 views) | | | Tasted by DenisLee on 7/27/2007: pretty good for the price. Not blown away, but not disappointed either. (1691 views) |
| Baricci 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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