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Frescobaldi Pomino 2001

Winemaker's Notes:

Toscana, IGT 60% Cabernet Sauvignon, 25% Merlot, 15% Cabernet Franc, Mormoreto, a single-vineyard cru of Castello di Nipozzano, is a Supertuscan of great elegance produced from an assemblage of cabernet sauvignon, merlot, and cabernet franc. Serving suggestions Jugged hare, pot roasts, oven-roasted pork shoulder Tasting Notes A brilliant, deep ruby flecked with purple. Berry fruit fairly explodes on the nose, with crisp, fresh aromas seemingly squeezed straight from the bush; sweet, spicy notes of vanilla, cinnamon, and black pepper follow, crowned by elements of maturation such as leather and tobacco. It shows a tight-knit tannic texture and a powerful structure, the whole being impressively crisp, juicy, and full-flavoured. The finale is nicely lingering. Technical Information Yield/Hectare: 35 hl per hectare Harvest period: End of September 2001 Vineyard practices: Manual Fermentation vats: Stainless steel Fermentation temperature: <35° Length of fermentation: 15 days Length of maceration on the skins: 28 days Malolactic fermentation: Immediately after the alcoholic fermentation Maturation method: New French Oak barriques Length of maturation: 24 months

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Toscana, IGT 60% Cabernet Sauvignon, 25% Merlot, 15% Cabernet Franc, Mormoreto, a single-vineyard cru of Castello di Nipozzano, is a Supertuscan of great elegance produced from an assemblage of cabernet sauvignon, merlot, and cabernet franc. Serving suggestions Jugged hare, pot roasts, oven-roasted pork shoulder Tasting Notes A brilliant, deep ruby flecked with purple. Berry fruit fairly explodes on the nose, with crisp, fresh aromas seemingly squeezed straight from the bush; sweet, spicy notes of vanilla, cinnamon, and black pepper follow, crowned by elements of maturation such as leather and tobacco. It shows a tight-knit tannic texture and a powerful structure, the whole being impressively crisp, juicy, and full-flavoured. The finale is nicely lingering. Technical Information Yield/Hectare: 35 hl per hectare Harvest period: End of September 2001 Vineyard practices: Manual Fermentation vats: Stainless steel Fermentation temperature: <35° Length of fermentation: 15 days Length of maceration on the skins: 28 days Malolactic fermentation: Immediately after the alcoholic fermentation Maturation method: New French Oak barriques Length of maturation: 24 months

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