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| Drinking Windows and Values |
| Drinking window: Drink between 2021 and 2026 (based on 3 user opinions) |
| Community Tasting History |
| Community Tasting Notes (average 89.8 pts. and median of 89 pts. in 4 notes) - hiding notes with no text | | | Tasted by mkeichstadt on 1/22/2022 & rated 75 points: Berry, light mouth feel, short, semi dry (512 views) | | | Tasted by sid_loves_wine on 1/20/2022 & rated 92 points: A lot of wine here for $15- feels like a sort of "light" and playful style, but it's a surprisingly complex (and very well-balanced) Chianti Classico.
Plenty of red fruit on the nose, some closer to bright wild raspberry with a touch of *slightly* richer candied black cherry- that "candied" thing isn't like a Beaujolais might be, it's more of an unusual but not-unwelcome little suggestion of...honey? It's faint, and not a typical red wine note, but I couldn't shake it. That pretty red fruit is nicely accentuated with pops of new leather and touches of dark earthy/herbal shades, adding convincing complexity. Not much noticeable oak, but there were occasional notes of vanilla that I enjoyed too.
Palate is about the same, a wash of ripe red fruits and a great acidic presence- it's easy for inexpensive Italian reds to lean so hard into their natural acidity that they become super "puckery" but here the energy felt more integrated and friendly. Same with the tannins, showing enough structure to avoid feeling hollow, but ultimately this is a soft wine, meant for immediate and highly enjoyable drinking. Help up fine against a ribeye too. It's not a wildly expressive or deep wine but it's a really finely-crafted one, and considering the low price I might be underrating it. (804 views) | | | Tasted by 3daywinereview.com on 11/27/2021 & rated 89 points: Day 1: Rustic in character featuring earth, black olives, twigs, leather and dark fruits. A bigger style Chianti and flavorful. Medium plus finish. Nice wine for $15. 88 points
Day 2: A bit better. A little funk along with red fruits, green olives, leather, twigs and earth. Day 1 was a little bigger wine but this has mellowed out nicely into a more balanced effort. 89 points
Recommendation: Good value for $15.00. (791 views) | | | Tasted by Taronti on 8/14/2021 & rated 89 points: Not bad at all. Decent aroma, acidity, and grip. Good PQR. Good wth pasta and red sauce. Drink over next year. (610 views) | | | Tasted by isaacjamesbaker on 4/23/2021 & rated 89 points: Cultusboni tasting: Deep ruby color. Lovely nose of smoked meats, paprika, rose petals, chestnut, over top of tangy red currants. The acidity is bright and crisp, with dusty, light tannins. Tart cranberry and spicy currants mix with notes of grilled meat, leather, black olives, earth and clay tones. Vibrant, spicy, approachable, this has a whole lot of character for a wine at this price point. Sangiovese aged in oak. (852 views) |
| 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) |
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