Tag Archives: sangiovese

Casalvento Chianti Classico Riserva 2009

18 Thursday Jul 2013

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Wow, a full power Chianti with years ahead of it.  Purple in the glass, the nose offers dark brooding fruits and a hint of earth.  On the palate, a very definitive tar component mixed with dark cherries and black berries.  A very powerful tannic structure is making my mouth pucker and the acidity is great.  This wine is 4 years young and will last another 10 at the minimum.  Mainly Sangiovese, it weighs in at 13.5% alcohol, a decent number these days.  It does not follow typical Chianti/Sangiovese profiles (which I love), instead there is a departure from the norm and you can tell this is a well crafted wine.  92 points I reckon, and a 4- perhaps 5 star rating for its $35 price point.  I think this wine needs another 3 years in cellar, and should absolutely rock any pasta dish you could throw at it.

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Diletto di Gellina Riserva 2009

10 Monday Jun 2013

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Served at a restaurant and I did not read the label or the wine list….  Not my favorite Chianti.  Some elements of cherry and oak on the nose and palate, with vibrant acidity and tannins.  Missing something though, and I can’t pick it out.  There seems to be a slight imbalance, but this wine is still very serviceable.  Served up with the biggest ever Veal chop, it was a great companion thanks to the acid.  The usual Chianti flavors are somewhat muted though and the wine does not show off the Sangiovese that I have come to love.  An 86 pointer that I cannot even rate with any stars due to the lack of pricing info.  I would imagine it will drink for another 5 years and hopefully come out of its shell.

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Ferrari Carano Siena 2010

02 Sunday Dec 2012

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A Californian blend whose majority is Sangiovese, made by the famed Ferrari-Carano winery. Instant pleasure for most people. It comes off as an easy drinker, yet has some depth and complexity to impress.
Strawberry and Raspberry form a bright attack, with good balance and some very hidden tannins. The structure surfaces after a while, as do some tertiary flavors, giving this wine some street cred. A dry finish lasts for a while, which is making my mouth water. I am digging this wine. 4 stars and 89 points IMHO.

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Felsina Fontalloro 2007

19 Thursday Jul 2012

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Made from the Sangiovese grape, I was expecting something smaller, lighter, more agile. Wrong- a beautiful nose of fruit bouquet giving way to a generous helping of sour cherry meets grass. At 5 years of age, still fresh, young, tannic and cellar worthy. Excellent balance and a truly unique flavor have got me really excited about this wine. I am loving it….5 stars- hurrah. 91 points if I were a pro.

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Guardia 33, Guardiolo 2007

01 Friday Jun 2012

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On a recent trip to Las Vegas we had dinner with friends at an Italian restaurant. I was tasked with the wine list and told that Zinfandel was her favorite varietal. After perusing the choices, $14,400 for 1982 Petrus was not an option. (did you know it is the most counterfeited wine in this town?). I asked if she liked Pinot Noir, to which she answered “I like tannic wines”. Done.
Aglianico is fast becoming one of my favorite wines. Google it’s pronunciation so you can get it right.
The waiter raved about the Guardia 33, so we decided to go for the $60+ Reserva. Without going into great detail, it’s a blend of 80% Sangiovese and 20% Aglianico- a fearsomely tannic grape that gives a purple punch right across the palate if not tamed and aged. You know how I love Sangiovese, so that’s a given. Mixed with the Aglio, a powerful combination that has been aged in the right amount of oak for the right amount of time. I’m not gonna mince around here folks, 5 stars in my book and an easy 90+ wine. Cherry on the nose, dark fruit on the well balanced palate and that ever present tannin structure inherent to Aglianico. Just beautiful, with a lingering finish that makes you want to lick your purple stained teeth. I need to find this at home, hoping its in the $20 range so I can stock up. Loved it….

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Fonterutoli ’07

21 Friday Oct 2011

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A Chianti Classico that I enjoyed a lot.  Not expensive, with typical Sangiovese (90% of the blend) character- this is my kind of Italian wine.  Sure, the Super Tuscans are challenging the traditional boys, but deep down, the Italians have something special with this grape.  Remeber my thoughts on the Sapnish with their indigenous grape, same applies here.  When you have something unique and good, go with it.  I had to look up what the big boys said about this one, and agree completely.  The average form the heavy hitters was 91, completely agree and add my 4.5 stars to it.  (I drank this one mid-summer and can’t recollect my exact details)fonterutoli chianti

Tignanello ’06

26 Monday Sep 2011

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Every once in a while you have to splurge. I mean go large in a big, big way. Hence this post.

In April we took the kids to Hilton Head for spring break, and stayed with our best friends. Coincidentally, it was my birthday. So, Moxie- being the all-around great gal that she is, made reservations at Red Fish restaurant. Turns out, they have a wine shop too. You can either order your wine off the menu, or browse their excellent shop and they simply charge you corkage! I was torn between several outstanding Pinots, a Bordeaux, or the chance of a lifetime- Marchesi Antinori’s Tignanello 2006.  Rated an average of 93 points by the pro’s, I couldn’t resist.  A blend of 85% Sangiovese, 10% Cab Sav and 5% Cab Franc (You know how much I like the Franc) this beauty is a monster.  Can you say TANNIC?  The peeps say to drink from 2012-2024, no doubt.  So, I committed wine-infanticide and took the plunge.  My buddy, Uncle T and I relished this wine and found it to be really complex, with depth and breadth.  The wine is fantastic, with ample fruit, body, tannins and the ability to age for a long, long time.  I would further the drinking window and say to cellar until at least 2016- patience will reward you well.  A five star wine that I would potentially rate 94 points, you need one or two in the cellar.

PS. I didn’t have to go too large as the folks at Red Fish know how to price wines and don’t stick it to the man, ensuring that their clientele will be back time and again.  Well done you guys…. Oh, and the food was awesome!

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