Sangiovese Flashcards
sangiovese
Sangiovese Wine Profile
FRUIT: Tart Cherry, Red Plum, Strawberry, Fig
OTHER: Roasted Pepper, Tomato, Leather, Clay, Brick, Tobacco, Smoke, Oregano, Thyme, Dried Roses, Potpourri
OAK: Yes. Usually light oak aging in neutral oak barrels.
TANNIN: High
ACIDITY: High
AGEABILITY: Yes. 4-7 years (normal) & 10-18 years (Brunello di Montalcino)
COMMON SYNONYMS & REGIONAL NAMES:
Vino Nobile di Montepulciano, Prugnolo Gentile, Sangiovese Grosso, Brunello di Montalcino, Nielluccio, Rosso di Montepulciano, Morellino, Rosso di Montalcino, Montefalco Rosso, Chianti, Morellino di Scansano
chianti classico and chianti ruffino and reserva
higher quality, historical regions, best examples of chianti wine
reserva is 2 years of aging, others just one
brunello di montalcino vs rosso di montalcino
both are 100 percent sangiovese, but brunello has to be aged for 3 years, rosso just one, the baby brunellos that help keep sales going while waiting for brunellos to come out.
vino nobile di montepuliciano
Vino Nobile di Montepulciano is a red wine with a Denominazione di Origine Controllata e Garantita status produced in the vineyards surrounding the town of Montepulciano, Italy. The wine is made primarily from the Sangiovese grape varietal (known locally as Prugnolo gentile) (minimum 70%), blended with Canaiolo Nero (10%–20%) and small amounts of other local varieties such as Mammolo. The wine is aged for 2 years (at least 1 year in oak barrels); three years if it is a riserva. The wine should not be confused with Montepulciano d’Abruzzo, a red wine made from the Montepulciano grape in the Abruzzo region of east-central Italy.
=Vino Nobile di Montepulciano is usually maroon-red in color and takes on a subtle brick-orange tint over time. It is characterized by its dark cherry and rich plum aromas, ripe strawberry and cherry fruit flavors, and a gently tannic ‘tea-leaf’ finish. It is also known for its medium body, firm tannins, and for the acidity which makes it a particularly age-worthy wine (well-made examples improve gracefully over one or two decades). Some have described the wine as having the perfume of Chianti Classico’s with the richness of Brunello di Montalcino’s richness.
la querciolina istricaia maremma
The ‘LA QUERCIOLINA’ farm is situated in an excellent position in the Maremma’s hinterland. In 1999, when Lorenzo and Luciano Sassetti bought the farm, it was in a state of abandonment. In 2000 they began work to reclaim the land and replant the vineyards, using the original varieties of vines. The brother’s project followed the philosophy of the family who has already been producing wine in the adjacent Montalcino area for no less than four generations.
La Querciolina is certified organic, as is its mother estate, Pertimali di Livio Sassetti.
Wines
Maremma Toscana “Istriciaia” IGT 2011
82% Sangiovese, 18% Ciliegiolo.The name of the wine means “the place where the porcupine lives” and it’s a wonderful blend of Sangiovese and another indigenous Tuscan grape called Ciliegiolo. Twelve months in 500 litre French oak barrels.
This wine isn’t that. It’s more of a New World-style, with loads of candied cherries and caramel sauce. In a way, it almost tastes like candy. Maybe toffee with cherries, if such a thing existed. Or a cherry pie with caramel sauce. Although these combinations may seem odd, they also seem like they’d be delicious, which this wine is. It’s just not what I look for in Italian wine. But you’ll probably like it, and there’s nothing wrong with that.
I would pair it with something rich – a meat ragu, grilled meats, or aged cheese. Despite the lack of Italian-ness, it’d probably go wonderfully with an aged Gouda.
Tasting Notes:
Leather, cherries, herbs on nose. Palate features candied fruits, vanilla and caramel, with a slightly sour note on the finish. Tannins and acidity are well-integrated. Do they serve cherry pie with caramel sauce? If so, this is what it would taste like. New world in style, and I would suggest bolder foods than most Sangios normally pair with.
Chianti Classico:
Barone Ricasoli Brolio:
Selvapiana Bucerchiale:
Mannucci Droandi Ceppeto Riserva:
Barone Ricasoli Brolio:
Intense ruby red. Fresh and floral bouquet with hints of quinine, violets and mimosa, followed by generous fruit sensations of blackberries, passion fruit kola and sweet mint leaves. Plush mouth feel, ripe red fruit and spicy taste. Silky tannins and well balanced palate.
Selvapiana Bucerchiale:
2010 of galestro, or schist, mixed with limestone and clay, combined with its proximity to the Apennines and vineyards at 750 to 900 feet, provide a microclimate favorable to longer ripening fruit with a higher acidity. This vineyard-designated Riserva is distinguished by aromas of dusty rose petals, smoke, crushed rock, and earth. On the palate, savory spices and dried red fruits dance along a structured mid-palate along with a resounding finish.
Mannucci Droandi Ceppeto Riserva:
This blend of Sangiovese and 10% Merlot opens with aromas of forest floor, ripe blackberry, cedar and menthol. The warm, evolved palate offers dried black cherry, licorice, mint, ground pepper and a gamy note alongside assertive, almost gritty tannins that leave an astringent finish.
Rosso di Montalcino:
Molino di Sant’antimo
San Giorgio Ciampoleto
Molino di Sant’antimo: Molino di Sant’Antimo 2010 Sangiovese (Brunello di Montalcino)
Price $35
Earthy aromas of game, leather, tilled soil and eucalyptus lead the nose. The concentrated palate shows some muscle, delivering ripe wild cherry, crushed raspberry, mocha, licorice and tobacco along with assertive but fine-grained tannins. Hold for complexity. Drink 2018–2028. — K.O. (5/1/2015)
San Giorgio Ciampoleto: This wine brings together sensations of tilled earth, espresso, oak extract, coffee, overripe black plum and vanilla. The palate displays tightly packed tannins but it’s low on fresh acidity so drink it soon.
Nottola Vino Nobile di Montepulicano
Tart, mouth-watering and full-bodied with vibrant aromas of sour cherry. The robust red wine is a blend of 80% Prugnolo Gentile (Sangiovese) grapes and 20% other red varieties.
Brunellos:
Ciacci Piccolomini:
Ciacci Piccolomini Pianrosso:
Lionello Marchesi:
Ciacci Piccolomini:
Ciacci Piccolomini Pianrosso:The 2007 Brunello Pianrosso is a more complex wine than the regular Brunello, although it is basically vinified in the same way. It displays a dark fruit character with pure rich aromas and flavors. Fermented in stainless steel and aged in Slavonian oak barrels for four years, it is a big structured wine with lots of fruit, spice and earth that will require time to integrate. Give this wine three to five years in bottle, at a minimum.
Lionello Marchesi: This Rosso displays a medium ruby color with aromas and flavors of dried cherry and plum with earthy nuances. It is light-bodied on the palate and reveals a nice soft texture, good concentration of flavors, round tannins and a long finish.
Selvapiana
Chianti Rufina DOCG: Sangiovese (with a small amount of Canaiolo) is
vinified in thermo-regulated stainless steel tanks at a fermentation temperature of
28° C. It then spends time in steel tanks (30%), Sessile oak casks (50%) and
barriques (20%). After blending, the wine is refined in French oak casks for two
to three months.
2004 Selvapiana Chianti Rufina Riserva “Bucerchiale”
SKU #1044905
92 points Robert Parker’s Wine Advocate: “The single-vineyard 2004 Chianti Rufina Riserva Vigneto Bucerchiale is an expansive, layered wine. There is a lovely vibrancy to the dark fruit, along with notes of tobacco, spices and leather that come forward in the glass. This is a refined Bucerchiale, with beautifully integrated tannins and finesse to spare. Why can’t more Chiantis be like this? Anticipated maturity: 2010-2022.” (06/08) 91 points Wine Spectator: “There’s a good thick layer of ripe black cherry on the nose and palate, with hints of cedar and citrus fruits. Full-bodied, round and silky, with clean fruit and a long finish. This is nice now, but should age gracefully as well. Lively. Drink now.” (10/08)
