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| Drinking Windows and Values |
| Drinking window: Drink between 2012 and 2016 (based on 63 user opinions) |
| Community Tasting History |
| Community Tasting Notes (average 88.3 pts. and median of 89 pts. in 30 notes) - hiding notes with no text | | | Tasted by rjquillin on 3/28/2015: #3 of 6, still no hurry here (3209 views) | | | Tasted by merryberry on 3/10/2013 & rated 89 points: Translucent garnet. Lots of strawberry and cinnamon on the nose. Medium bodied, pomegranates, bing cherries, white pepper, sweet tannins, zippy acid, and a medium+ finish. Drinks like a pinot, but a good one. (4572 views) | | | Tasted by citizen1 on 2/24/2013 & rated 87 points: Great tart cherry taste. Very good qpr. (4189 views) | | | Tasted by BlackIce on 6/10/2012 & rated 89 points: Agree 100% with "HitAnyKey". This is drinking extemely well now. Nice fruit, balanced flavor, not hot at 14.2% alcohol. Extremely drinkable. Will buy more Noceto without any hesitation. (5043 views) | | | Tasted by HitAnyKey on 6/5/2012 & rated 89 points: This wine is wonderful as always. I need to make sure to get more Noceto next time I see it, since I'm starting to run low on their Sangio. This is in perfect pop-n-pour stage with light fruits and balanced flavors. (5051 views) | | | Tasted by vaaccess on 5/9/2012 & rated 89 points: As always, very dependable with smooth tannins and a slight tart cherry flavor. Extremely well balanced. (2763 views) | | | Tasted by Steve Jones on 4/27/2012 & rated 90 points: This wine is drinking well. I began with a bottle in October 2010 (not ready), but it began to hit a stride in early February 2011. I drank the first case in a year and when the 2009 came out I ordered 4 cases of the 2008, 2 for me and two for my two brothers in law and two friends (6 bottles each). I am now down to 18 left.
The 2008 has all the traditional Noceto sour cherry, moist earth and beautiful dark red frutiness, complexity and depth one expects. The 2008 has a little smokiness, which may be from the 2008 fires in California. whatver it is, it is a nice wine and drinks a little better every time I try it.
My Cellar Tracker is grossly out of date, so this is catch up. (1830 views) | | | Tasted by joesi16 on 2/16/2012 & rated 88 points: needs at least 1 hr to open up, much better on day 2 (1463 views) | | | Tasted by woodwardcellar on 2/2/2012: Easy drinker, great with food. Perfect weeknight wine. (2163 views) | | | Tasted by joesi16 on 12/6/2011 & rated 88 points: a bit light in color a very good sango for the $ (1367 views) | | | Tasted by klezman on 9/19/2011: Initially a bit hot, spicy. Opened up well and was even better the second day after vacuum sealing. (2654 views) | | | Tasted by Steve Jones on 7/24/2011 & rated 89 points: Smoky, tart. Developing nicely. (2627 views) | | | Tasted by oog on 4/6/2011 & rated 88 points: Nose: Anise, cherry. Taste: Cranberry, transitioning to a bit of a wood note. Pleasant, but a bit of heat on the finish. Not the biggest mouthfeel, but could still probably stand to age for another year or so. Good QPR. (1604 views) | | | Tasted by tairanosaurus on 3/9/2011 & rated 90 points: Nose of good Central Valley mud, cherry and some smoke. In the mouth, bigger than expected. Smooth cranberry up front, then the oak and acidity come into play - fortunately without losing the fruit. Not astringent. With the exception of the Staglin version of this grape, I haven't found a CA sangiovese that I enjoy. now I have. (Not quite the Staglin, which I really enjoy, but a great surprise. Much better than I expected. Dave G is right again!) (1656 views) | | | Tasted by Steve Jones on 2/25/2011 & rated 89 points: Completely settled down now. Big forward flavor of black berry and cherry fruit hits you then you get lingering oak, earth, maybe even mushroom. Will develop a lot more, nice vintage. (2854 views) | | | Tasted by Steve Jones on 10/29/2010 & rated 89 points: I couldn't wait. The new case arrived a little after three PM, so I waited 4 hours and am now sampling the wine as it was newly opened. I will edit with comments as it has time to breath.
The nose is complex and a bit disjointed in youthful arrogance. I get some heat on the nose, but mostly I get a cranberry/strawberry/sour cherry/brambly fruit that is matched on the palate. The flavors are deep and complex but as with every new vintage I receive they are not as ready to drink as they will be in a few months. I can't yet score this, but it's at least in the range of 87-89 points as prior vintages. Seems bigger that the 2007 and 2005 were at this point. Perhaps more like the 2006 or even my favorite recent vintage, the 2004. There is also a minerality and spiciness that is traditional to Noceto's wine. The finish is medium to long, with a lot of fruit and perhaps what is a spicy leathery component. 2008 looks like it is going to be a winner year. 2007 was more of a sleeper, taking until almost March to fully settle down. This is closerto readiness and seems a bit bigger. More later...
This opened nicely. Intense, fruity, complex. Far readier to drink that the 2007 which had huge bottle shick and travel shock issues. And far more complex that 2007. Might be a great vintage. (3094 views) | | | Only displaying the 25 most recent notes - click to see all notes for this wine... |
| Vino Noceto Producer website
Vino Noceto is a family-run vineyard and wine business founded in 1987 by Suzy and Jim Gullett of Shenandoah Valley, Plymouth, California. We are Sangiovese specialists, currently producing over 9,000 cases annually of Sangiovese from estate and nearby small vineyards. We additionally produce Moscato Bianco, Barbera, and Zinfandel. We have twenty-four acres of producing Sangiovese and one acre of Syrah. 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.USAAmerican wine has been produced since the 1500s, with the first widespread production beginning in New Mexico in 1628. Today, wine production is undertaken in all fifty states, with California producing 84% of all U.S. wine. The continent of North America is home to several native species of grape, including Vitis labrusca, Vitis riparia, Vitis rotundifolia, and Vitis vulpina, but the wine-making industry is based almost entirely on the cultivation of the European Vitis vinifera, which was introduced by European settlers. With more than 1,100,000 acres (4,500 km2) under vine, the United States is the fourth-largest wine producing country in the world, after Italy, Spain, and France.California2021 vintage: "Unlike almost all other areas of the state, the Russian River Valley had higher than normal crops in 2021, which has made for a wine of greater generosity and fruit forwardness than some of its stablemates." - Morgan Twain-Peterson Sierra FoothillsAmador |
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