Sangiovese is one of my favorite grapes. A very food friendly profile that combines high acid, small but grippy tannins and a touch of astringency makes for wine that are perfect for pairing at the table.
Brunello, Chianti, Vino Nobile, Morellino, ton's of Rossos and varietal wines from the west coast will make this a great GTi.
I'll kick off the Sangiovese GTi with
This opens with a big, wiry nose with subtle spice tones setting off the wild berry fruit. There are nice complicating notes of graham cracker, hot iron, smoke, shoe polish and a touch of milkiness in the background. Rich yet very vervy in the mouth. This is packed with fruit and structure but is a bit tight right now though the finish reveals succulent red fruits/ frutti di bosco notes. Real vibrancy on the long finish. Texturally this is great even now, balanced and almost plush yet with superb structure lurking. Give it 3-4 years then drink it over the following dozen. 92pts
Snooth GTI - Sangiovese - post your notes here.
- Reply by MTB, Feb 7, 2009.
I recently had the opportunity to try the Frescobaldi Chianti Rufino -
A full-bodied wine, more reminiscent of a Cabernet than what one typically expects from a Chianti. Slightly acidic, I tasted rich fruit notes, possibly plum. There also were strong notes of minerality, and the wine had a bite at the end when drunk by itself. It pairs exceptionally well with food, however; pairing with a sharp cheddar balanced the wine beautifully - and it really came alive in the mouth.
- Reply by MTB, Feb 7, 2009.
The Frescobaldi Brunello di Montalcino: A deep, deep red, the nose is earthy and robust, with notes of plum. The wine is intense, rich and complex - slight acidity, it is smooth with well-balanced tannins. There are rich notes of plum and other stone fruits. The wine would be beautiful on it's own, but will also pair exceptionally well with food, particularly beef or lamb.
- Reply by zuckerman, Feb 8, 2009.
As an absolute neophyte, I have nothing to add to this thread by my heartfelt thanks! On my most recent trip to NYC, I had a sangiovese at a restaurant and fell in love. I since bought another bottle, Antonelli Montefalco, I believe, and loved it. Anyway, I'm adding all these listed here to my "wine list" and hopefully I can find them somewhere down the road.
- Reply by Philip James, Feb 9, 2009.
OK, I think officially I missed the deadline, but am sneaking this one in:
Castello di Bossi Chianti Classico (2004)
"Very nice - opens up with a nose of bitter cherry and earth. Has just enough of that dirty, mineral taste to remind me for a baby Barolo. Mineral and tart on the finish, but very tasty, and complex throughout."
I dont drink a lot of Chianti, but have become fascinated by how some of the leaner, more mineral ones have a taste that reminds me of Barolo. I'd never noticed it before. Very nice, well priced and reminds me of a much more expensive wine.
- Reply by Gregory Dal Piaz, Feb 9, 2009.
And to bid farewell to Sangiovese I shared a pair of 1990 Chianti Classico Riservas with my co-workers this past Friday night;
The Fonterutoli Ser Lapo was faded if still chunky and lacked some acid but still was a fine old Chianti.
The Fontodi Vigna del Sorbo was completely singing and still youthful with great depth and solid complexity. It's not going to get any better so drink em up but it really delivered the aged Chianti experience!
And with that we say good bye to Sangiovese for awhile. See you soon my friend!