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Amarone Della Valpolicella Classico Bg. Tommaso Bussola 2011

Editorial Review by Gregory Dal Piaz:

Meaty, leathery, and spicy on the nose with big dried cherry fruit. while showing some wood in the mouth this remains smooth and polished, and attractively a little light bodied, if rich with alcohol. Attractive flavors of candied bitter cherry fruit are rather refined with a dusty mineral note and good length. Large scaled and elegant is ultimately a touch simple. 88pts

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Editorial Reviews for Amarone Della Valpolicella Classico Bg. Tommaso Bussola

Snooth User: Gregory Dal Piaz
89065238,750
3.50 5
Vintage: 2008 02/02/2014

Meaty, leathery, and spicy on the nose with big dried cherry fruit. while showing some wood in the mouth this remains smooth and polished, and attractively a little light bodied, if rich with alcohol. Attractive flavors of candied bitter cherry fruit are rather refined with a dusty mineral note and good length. Large scaled and elegant is ultimately a touch simple. 88pts


Snooth User: Gregory Dal Piaz
89065238,750
4.50 5
Vintage: 2007 02/02/2014

Super meaty on the nose with a spicy note that recalls freshly grated ginger along with notes of leather and a vegemite earthiness. In the mouth this is richer than the 08, smooth and more pliant and obviously fruity with spicy dried fruit character and less minerality. A bit more drying tannin is wrapped in the dark dried fruits that feature an accent of bright red berry acid, through the fantastic finish, which is long with great freshness. This is complex and quite complete. 93pts


Member Reviews for Amarone Della Valpolicella Classico Bg. Tommaso Bussola

Add your review
Snooth User: torbjorn222
1400802135
0.00 5
Vintage: 2007 02/05/2014

93


Snooth User: VegasOenophile
20275912,203
3.50 5
Vintage: 2006 04/02/2012

This had been open a day or two... or three by the time I got to taste it. The nose was oxidized, but sometimes Amarone is this way. Big cassis and liquor on the nose also. Intense anise and stewed dark fruit on the palate. Flavors of plum, clove, cinnamon and other dried berry notes as well as sage. Interesting. 3/10/12


Snooth User: dlellis
1053158726
5.00 5
Vintage: 2006 01/05/2013

Five glasses


Snooth User: dlellis
1053158726
4.00 5
Vintage: 2006 10/11/2012

Four glasses


Snooth User: Alex Hammerstad
11859058
0.00 5
Vintage: 2005 11/22/2013

Øhhhcviknnv


Snooth User: ccarte2
90992572
5.00 5
Vintage: 2005 10/02/2011

Five glasses


Snooth User: nickr23
119182102
3.50 5
Vintage: 2002 02/28/2009

Three and a half glasses


1 2

External Reviews for Amarone Della Valpolicella Classico Bg. Tommaso Bussola

External Review
Vintage: 2008 11/04/2014

Varietal notes:65% Corvina and Corvinone30% Rondinella5% Other varietiesVineyard: Sourced from vineyards ranging from 260-300m in elevation.Orientation: Southeast.Soil: Toar (basalt) & chalky gravel. Terraced steep hillside vineyards.Viticulture: Work in the vineyard is measured by the months and the seasons. In order to avoid excessive impoverishment of the lands, the various soils are periodically analysed and a programme of interventions with organic fertilizers is drawn up.Vinification: The grapes crushed in October ferment in stainless steel tanks; there follow requent pumpings over. Following this the wine is racked off the coarse lees. It remains in tank until the time comes for bottling The dried grapes are first crushed in January, and continue macerating and fermenting for from 55/60 days up to 80 days, according to the year.Aging: The Amarones and Reciotos, after being racked, are separated from the coarse lees after 15 days. They are then put into tonneaux and barriques of oak from various provenances. Here the fermentation proceeds slowly for 24 months or longer. It may even continue as long as 30 months, always on the fine lees. Batonnage is carried out when necessary until the moment of bottling.Production: Because of Bussola's demanding standards, production of each cuvee varies dramatically from vintage to vintage.Notes: Tommaso Bussola began working at his uncle Giuseppe's estate in 1977. His uncle Giuseppe still works the vineyards. - Winery


External Review
Vintage: 2008 08/14/2014

Veneto, ItalyBussola Amarone della Valpolicella Classico is a classic red wine gem made from the Veneto region in the northeast of Italy. This beautiful blend of Corvinone, Corvina Grossa and Rondinella is the perfect red to enjoy with good friends over a rich meal. When Veneto legend Giuseppe Quintarelli was asked years ago to name the region's next superstar, he didn't hesitate: Tommaso Bussola. Today Bussola's wines have become world-famous for their incredible intensity of fruit and he has been awarded numerous Tre Bicchieri honors from Gambero Rosso. In the words of Antonio Galloni in Wine Advocate, "These are remarkable wines of the highest level." We find it a true red wine gem!Bussola Amarone della Valpolicella Classico is dark ruby red in color with an enticing nose of blackberries, raisins, leather, cedar and chocolate. It is full in body with soft acidity and silky tannins, offering rich flavors of black raspberry, dates, coffee, cedar, and spice. Bussola uses different barrel sizes, woods (oak, cherry, chestnut, acacia) and aging for each wine, and is always experimenting to add depth and complexity to the wine. The finish is long, smooth and velvety.Enjoy Bussola Amarone della Valpolicella Classico over the next 15-20 years with osso bucco, roast lamb, lasagna, and aged cheeses.


External Review
Vintage: 2008 02/02/2014

Four and a half glasses


External Review
Vintage: 2007 03/20/2013

Varietal notes:65% Corvina and Corvinone30% Rondinella5% Other varietiesVineyard: Sourced from vineyards ranging from 260-300m in elevation.Orientation: Southeast.Soil: Toar (basalt) & chalky gravel. Terraced steep hillside vineyards.Viticulture: Work in the vineyard is measured by the months and the seasons. In order to avoid excessive impoverishment of the lands, the various soils are periodically analysed and a programme of interventions with organic fertilizers is drawn up.Vinification: The grapes crushed in October ferment in stainless steel tanks; there follow requent pumpings over. Following this the wine is racked off the coarse lees. It remains in tank until the time comes for bottling The dried grapes are first crushed in January, and continue macerating and fermenting for from 55/60 days up to 80 days, according to the year.Aging: The Amarones and Reciotos, after being racked, are separated from the coarse lees after 15 days. They are then put into tonneaux and barriq...


External Review
Vintage: 2007 02/02/2014

Four and a half glasses


External Review
Vintage: 2006 01/03/2012

The 2004 Amarone della Valpolicella Classico is the wine that formerly carried the ldquo;BGrdquo; designation as the estatersquo;s entry-level Amarone. This is an accessible, fresh style of Amarone with well-delineated aromatics and plenty of clean, focused fruit. Medium in body, it offers outstanding finesse and depth on the palate. This bottling is aged in a combination of small and large barrels of various sizes. Anticipated maturity: 2008ndash;2014.


External Review
Vintage: 2006 01/10/2013

A ripe, velvety red, with a fine frame of supple tannins, displaying flavors of prune, kirsch, bitter herbs and loamy earth, with just a hint of savory-sweet sun-dried tomato. Thereandrsquo;s a subtle juiciness, with a sweet, smoky note that builds toward the long finish. Drink now through 2026.


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