1994 Giuseppe Quintarelli Valpolicella Classico Superiore

Community Tasting Notes (8) Avg Score: 92 points

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  7/9/2017 - Bourgognefreak Likes this wine: 91 Points

  This is one of the bottles that I should have been drinking years ago but here is was.
  After an initial fear that it was gone this wine opened up very nicely.
  Of course it was developed but in a nice way. Very smooth and sweet with nice complexity and balance which ensured the acidity did not make the sweetness too jammy; notes of red fruits in a robust body. Also a bit of tobacco.

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  4/30/2017 - forceberry wrote: 93 Points

  Technically this is a part-Ripasso, part-Amarone, not a "lowly" Valpolicella Classico. 50% of the harvested grapes are pressed directly, 50% of the grapes are left to dry for 2 months. The wine is fermented with indigenous yeasts 13,5% alcohol. The wines are blended in together and after the Amarones are pressed in February, this wine is racked over the remaining Amarone pomace to referment. Fermented to full dryness and aged in large Slavonian botti casks for 7 years.
  
  Moderately transculent dark cherry color with a developed maroon hue, very noticeable towards the rim. Very powerful, concentrated and dense nose with developed and slightly jammy aromas of earthy cherry tones, exotic spice, some raisin, a little bit of sweet balsamic VA, a hint of cherry marmalade and a touch of prune. Contrasting the bold nose, the wine is only medium-to-moderately full-bodied on the palate, yet still showing remarkable amount of power and concentration. There are rich flavors of wizened black cherries, ripe and succulent plums, some jammy dark berries, a hint of earthy spice and a touch of raisin. The wine feels medium-to-moderate in acidity with ripe mellow tannins, but the tannins seem to be piling up slowly, lending a rather grippy touch to the structure. The finish is noticeably bitter with spicy Amaro character and notes of sour cherries along with moderate tannic grip and persistent flavors of sour cherries, medicinal herbs, some jammy dark berries, a little bit of pruney fruit and a touch of exotic spice.
  
  It can be a feat for many an Amarone to survive over 20 years, but this wine - labeled as a lowly Valpolicella Classico (actually a Ripasso on steroids) - has not only survived, but instead aged beautifully all these years. The wine shows remarkable concentration and power, like you would expect from a Ripasso or Amarone, yet the wine is noticeably lighter and more sophisticated than any Amarone that I've come across. This wine feels and tastes like an Amarone, yet it drinks like a Valpolicella with its relatively light body, brightness and moderate alcohol level. Most likely at its peak right now, but not showing any signs of getting tired, so I assume the wine will easily keep for years more. A spectacular wine.

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  4/30/2017 - blaahhi Likes this wine: 93 Points

  (From memory) Ripe jammy red fruit, leather, mushroom, tobacco and earth on the nose and on the medium to full-bodied palate. The acidity and the silky tannins keep the ripe fruit in check and the whole is well in balance. Very long, lingering finish. The flavors and aromatics of Amarone, but in somewhat lighter (and much more drinkable!) format. Really classy stuff, and still going strong. This might still evolve a bit with time, although it is fully mature and drinkable now.

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  4/22/2012 - Bluespolo wrote: 92 Points

  A Valpolicella produced with the Ripasso method from one cult producer in the region. Better than many Amarone. Intense inky color. Layers of sweet jammy fruit at the nose: Black cherry, blackberry, blackcurrant, leather, tobacco, black pepper. An idea of exotic fruit - banana? On the palate it is velvety and opulent, with a very long finish. Still young after almost 20 years.

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  1/1/2011 - presterjohn Likes this wine:

  lovely. want more

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