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| Drinking Windows and Values |
| Community Tasting History |
| Community Tasting Notes (average 94.3 pts. and median of 94 pts. in 4 notes) - hiding notes with no text | | | Tasted by Tony Ling on 1/22/2021 & rated 95 points: Slow-oxed for 12 hours upon into Lucaris Bordeaux glass (“Fruit” day): Pale bright ruby to the eyes.
Ruby cherry fruits like Morello cherries that is highly detailed, mushrooms, dried herbs, savoury and leafy spices. Really good spectrum of secondary / tertiary notes. With time some more rose petals.
Highly structured with tons of acidity, minerality.
94 points.
3 hours upon first serving into Zalto Burgundy glass: white peppery and leafy spices, luxurious set of morello cherries, really awesome spectrum of flavours on palate.
94-95 points. (1253 views) | | | Tasted by Tony Ling on 1/30/2020 & rated 94 points: Incredible conditions. 8 hours bottle breathing prior to serving into Zalto Burgundy glass (“Leaf” day): Pale ruby to the eyes.
Razor sharp focus on nose with signature sour red cherries with superb details, dusty notes.
Superb fine boned and high acidity here, good minerality indeed, this is very refreshing. Quite dusty too. Good length to the nice sour red cherry finish.
94-95 points.
2 hours upon serving (10 hours upon first opened): Fruit is up with quite ripe red fruits, but on palate this is starting to past peak. Enjoy now. (1432 views) | | | Tasted by canan on 3/4/2016 & rated 95 points: BYO Italian Wines (Enomania): The wine is translucent but still very red in color which really surprised me.
The nose is classic aged Brunello with touches of red currants mixed with iron and earthiness.
Flavors are red currants, juicy cherry and just a little touch of age like leather and mushrooms. However, the wine is still extremely young and fresh and just so surprisingly good. Tannins are well integrated and the acidity is mouth-watering and piercing.
Truly an impressive bottle and a wonderful experience to taste this historical wine. (2521 views) | | | Tasted by Shapnyc on 6/10/2014 & rated 93 points: Remarkable for its age
there was a half hour moment that was just like heaven (2555 views) |
| Tenuta Greppo (Biondi-Santi) 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 websiteBrunello di Montalcino Consorzio del Vino Brunello di Montalcino (Official DOCG website) |
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