Sangiovese has been a real challenge in California, but not because it's a newly planted varietal there as many think. Actually, it probably arrived as early as the 1850s with Agoston Haraszthy's cuttings from Europe. At any rate, it has long been a component of the field blend red wines made by California's Italian family wineries.
Sangiovese excels, of course, in the iteration of Brunello di Montalcino and Chianti Classico. Because of this inherent challenge, numerous California winemakers have attempted to elevate Sangovese to the successes achieved by the many storied Napa Valley Cabernets that have been produced in homage to great Bordeaux. So far, there hasn't been much luck.
The reasons why I won't go into now, but I will say that this Ca' del Solo from Bonny Doon is a step n the right direction. While too many domestic Sangioveses arrive flat-footed — i.e., lacking in acid — this one does not suffer from that problem. Indeed, it possesses the requisite amount of fruit and tannin as well. What it lacks is a sense of maturity, both from the vineyard and the cellar. How to get there is a matter beyond what I can easily and quickly discuss here.
In sum, sip and enjoy this wine for its (and the vineyard's) potential. With wishful thinking, hard work and attention to detail, perhaps one day California will produce a challenger to a great Brunello di Montalcino.
Do you find this review helpful? Yes - No
/ Comment
Quite a bit better than I was expecting, although generally sweet, simple, and tannic, this also has a basketful of concentrated cherry-driven fruit with fine black pepper, black raspberry, cassis and tobacco notes. I suspect this wine was cut with Syrah (probably for the best).
Do you find this review helpful? Yes - No
/ Comment
Open nose, strawberry red raspberry, minerality. Slightly rich on the palate. Red cherries, minerals, medium body, medium+ tannin and acid. Good QPR at $13.
Do you find this review helpful? Yes - No
/ Comment
Very very peppery, almost too much so. There was some solid cherry fruit and earth in there but the black pepper taste was borderline overpowering. A few in the group hated it.
Do you find this review helpful? Yes - No
/ Comment
Had the complexity and layers to break the 90 point glass ceiling. I was pleasantly surprised by the depth and body of this wine. The color was quite dark for thin skinned grape like Sangiovese. The nose had plenty going on with some of the barnyard, with wet tobacco and some cranberry red raspberry fruit. Very balanced style, new world ripe fruit, accented by some interesting minerality and mustiness. Plenty of bing cherry. Reasonably long finish. This is a well conceived, well made wine
Do you find this review helpful? Yes - No
/ Comment
3/11/2014 - Mauest wrote: 89 Points
Really aged well. Drank with a great pasta sauce. Outstanding Doon Sangiovese.
Do you find this review helpful? Yes - No / Comment
2/10/2014 - Mauest wrote: 90 Points
This wine aged brilliantly. Wonderful example of the varietal.
Do you find this review helpful? Yes - No / Comment
4/24/2013 - YoRi Likes this wine: 88 Points
Apparence rouge brique
aromes de cerises, de cèdre et de noix. Tanins toujours bien ferme.
A maturité
Do you find this review helpful? Yes - No / Comment
11/21/2012 - YoRi wrote:
pas de notes
Do you find this review helpful? Yes - No / Comment
2/18/2011 - oakville72 wrote: 88 Points
Sangiovese has been a real challenge in California, but not because it's a newly planted varietal there as many think. Actually, it probably arrived as early as the 1850s with Agoston Haraszthy's cuttings from Europe. At any rate, it has long been a component of the field blend red wines made by California's Italian family wineries.
Sangiovese excels, of course, in the iteration of Brunello di Montalcino and Chianti Classico. Because of this inherent challenge, numerous California winemakers have attempted to elevate Sangovese to the successes achieved by the many storied Napa Valley Cabernets that have been produced in homage to great Bordeaux. So far, there hasn't been much luck.
The reasons why I won't go into now, but I will say that this Ca' del Solo from Bonny Doon is a step n the right direction. While too many domestic Sangioveses arrive flat-footed — i.e., lacking in acid — this one does not suffer from that problem. Indeed, it possesses the requisite amount of fruit and tannin as well. What it lacks is a sense of maturity, both from the vineyard and the cellar. How to get there is a matter beyond what I can easily and quickly discuss here.
In sum, sip and enjoy this wine for its (and the vineyard's) potential. With wishful thinking, hard work and attention to detail, perhaps one day California will produce a challenger to a great Brunello di Montalcino.
Do you find this review helpful? Yes - No / Comment
6/30/2010 - silton wrote: 86 Points
Quite a bit better than I was expecting, although generally sweet, simple, and tannic, this also has a basketful of concentrated cherry-driven fruit with fine black pepper, black raspberry, cassis and tobacco notes. I suspect this wine was cut with Syrah (probably for the best).
Do you find this review helpful? Yes - No / Comment
2/13/2010 - joshwoodward wrote: 89 Points
Open nose, strawberry red raspberry, minerality. Slightly rich on the palate. Red cherries, minerals, medium body, medium+ tannin and acid. Good QPR at $13.
Do you find this review helpful? Yes - No / Comment
10/12/2009 - jmoskow wrote: 86 Points
Very very peppery, almost too much so. There was some solid cherry fruit and earth in there but the black pepper taste was borderline overpowering. A few in the group hated it.
Do you find this review helpful? Yes - No / Comment
9/13/2009 - Mike Kopanski wrote: 90 Points
Had the complexity and layers to break the 90 point glass ceiling. I was pleasantly surprised by the depth and body of this wine. The color was quite dark for thin skinned grape like Sangiovese. The nose had plenty going on with some of the barnyard, with wet tobacco and some cranberry red raspberry fruit. Very balanced style, new world ripe fruit, accented by some interesting minerality and mustiness. Plenty of bing cherry. Reasonably long finish. This is a well conceived, well made wine
Do you find this review helpful? Yes - No / Comment
8/23/2009 - dke wrote: 88 Points
This has a sangio funk (mustiness) surprising for a new world wine. Spicy, high toned, good acidity and very dry finish. Nice wine, good QPR.
Do you find this review helpful? Yes - No / Comment
6/4/2009 - sdwineguru wrote: 88 Points
Berries, flint/steel terroir on the nose; round, ripe, balanced on the palate; slight residual sugar? Good food wine.
Do you find this review helpful? Yes - No / Comment
5/20/2009 - Stevestouffer wrote: 87 Points
Spicy, cherry blast.
Do you find this review helpful? Yes - No / Comment
1/2/2009 - gdykema wrote: 85 Points
Younger version of the '05. Quite acidic, a bit green yet. Needs more time.
Do you find this review helpful? Yes - No / Comment