Important Update From the Founder
Read message >
Kavana Wine Tasting
Seattle, WA
Tasted February 22, 2007 by Eric with 494 views
Introduction
I organized a tasting of Sangiovese based wines to help illustrate the differences between clones and different treatments within Tuscany. This was my personal reproduction of a tasting from 1999 that inspired my own passion in wine.
Flight 1 (5 notes)
As an experiment, we had the wines on their own and then with pizza. The food clearly helped the wines and vice versa.
Red
1999 Tenuta Friggiali Rosso di Montalcino
83 points
Very light color. Delicate notes of strawberry. A little tired on the palate but waking up. Delicate hints of cherry. Really pretty but really also time to drink up.
Red
2001 Poggio Salvi Vino Nobile di Montepulciano
81 points
Candied, lilac, ripe, tomato paste, VA, cinnamon. Somewhat oaky and dry, gaining sweetness, juicy, very forward, candied. Not so interesting.
Red
2001 Fattoria di Fèlsina Berardenga Chianti Classico
89 points
Saturated color. Nice boot leather, crushed blackberry, black/brooding character. Mmm, this rocks, chewy, vibrant acidity. Really wound up, tarry, intense, let this rest a bit. Opening up on the finish with more air.
Red
1997 Antinori Chianti Classico Marchese Antinori Riserva
93 points
Mmm, serious saddle leather, really nice mineral elements, "pine breeze", balsa, raspberry. Very acidic, mmm this is what I want in a Chianti. Long, chewy, beautifully leathery finish, horsey, gorgeous minerality.
Red
1997 Tenuta Friggiali Brunello di Montalcino
88 points
Reticent, slightly herbal, vitamins, bramble. Mmm, a HUGE palate, wow this really spreads out in the mouth. Chewy, powerful but a bit cumbersome.
Flight 2 (1 note)
And of course, how could you have a Tuscan tasting without a little Vin Santo to finish...
White - Sweet/Dessert
1998 Badia a Coltibuono Vin Santo del Chianti Classico
86 points
Nuts and some sherry. Clean. Moderate interest.