Wine Spectator School: Tuscany and Sangiovese Part II
Minneapolis, MN
Tasted November 9, 2012 by GoBlue2002 with 251 views
Introduction
Non-blind tasting of 2 Chianti Classico's (one a Riserva) and 2 di Montalcino's (rosso vs. brunello) after progressing through 2 learning modules downloaded from wine spectator. The goal was to identify the effect of grape quality and oak aging on Tuscan sangiovese. All red wines were opened 2 hours prior to tasting and kept upright in a 55C wine fridge.
Flight 1 - Welcome Wine (1 note)
Wine drank while progressing through the learning modules.
Flight 2 - Chianti Classico (2 notes)
How much does aging in oak affect taste? Quite a lot, as it turns out! Less fruity and smoother.
Red
2008 La Maialina Chianti Classico
Italy, Tuscany, Chianti, Chianti Classico DOCG
Opened 2 hours prior to tasting. Light purple in color with moderately color intensity, this chianti exhibited mild aromas and moderate flavors of currant, blackberry, red cherry, and licorice. Low in tannin and body yet high in acidity, this would be an excellent wine to pair with tomato-based pasta sauce. The finish was simple yet quite long due to the strong acidity. Drink it with food.
Red
2007 La Maialina Chianti Classico Riserva
Italy, Tuscany, Chianti, Chianti Classico DOCG
Opened 2 hours prior to tasting. Ruby red in color with aromas of oak, blackberry, mineral, earth, and leather. The tannins are present but drinkable, and the acidity is balanced out by the oaked body. The primary flavor is striking oak, so if you aren't a fan of heavily oaked wines this wine isn't for you. However, if you are an oak fan then drink up! The finish is moderately long with some complexity. Good by itself or with food.
Flight 3 - di Montalcino Wines - Rosso vs. Brunello (2 notes)
How much does aging in oak and higher quality grapes affect taste? Once again, the smoother body of the brunello was the preferred wine.
Red
2009 Azienda Palazzo Rosso di Montalcino
Italy, Tuscany, Montalcino, Rosso di Montalcino
Opened 2 hours prior to tasting. Ruby red in color with pale color intensity. This rosso showed a strong rustic barnyard aroma, as well as some red cherry, earth, and leather. Light in body yet with significant tannin, acidity, and alcohol, this wine lacked balance. The finish was short and simple.
Red
2001 Azienda Palazzo Brunello di Montalcino
Italy, Tuscany, Montalcino, Brunello di Montalcino
Opened 2 hours prior to tasting. Intense dark purple in color with garnet on the rim. The aromas were of dark fruit, blueberry, floral, and subtle vanilla/oak. The tannins are very well integrated and completely in balance with the moderate acidity and medium/full body. The finish was quite long with a great deal of complexity, with a striking floral note. Drinking incredibly well right now!
Closing
The majority of the tasters preferred the smoothness given by the extra oak and bottle aging, while a couple preferred the fruitiness of the younger wines. However, the brunello was hands down the WOTN.
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