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23.50 CHF 750ml
Rosso di Montalcino DOC 2009
External Reviews for Rosso di Montalcino DOC
Cellar Selections/ Solely Sangiovese Grosso grapes, this Tuscan wine is dark ruby with purple hues. Scents of black cherry and anise lead to a supple palate of fruit and spice. Less intense than Brunello, but just as good.
/ The infamous heat in Europe during the summer of 2003 makes selecting wines from that vintage hazardous. Some winemakers wound up with overextracted, tannic, unbalanced wines while others make glorious ones. Put this wine in the latter category. Extraordinary length and complexity, coupled with lip smacking acidity, make this easy to recommend highly. One of the best Rosso di Montalcino I've tasted!
/ Reluctant aromas of cherry blossom, wood spice and violets. Flavors of strawberry jam and bittersweet chocolate have very good balance, and gripping, though not painful tannins. Sweet-tart finish.
10 Wines Under $20/ Great bottles needn't break the bank. Of the more than 1,200 wines in the under-$20 price range we've sampled during the past year, these widely available selections represent some of the best values. Pure Sangiovese with black-raspberry fruit, from an estate owned by the Cinzano family.
Mighty Montalcino - Best Values/ It's hard to talk about economies where Brunello is concerned, since its price range runs from high in a normal year to higher in a better year. A consumer's best hope lies with Rosso di Montalcino. Brunello vineyards can also be used for Rosso - so in a hot, difficult year such as 2003, a lot of first-rate vineyards surrendered their grapes to Rosso. [One] of the best Rossos of the 2003 vintage.
Col d’Orcia is the feted producer of one of Italy’s most revered red wines: Brunello di Montalcino. Situated near the medieval hilltop village of Montalcino in Tuscany’s Siena province, the estate has a rich winemaking history that dates back to the 1700s. In the hands of the Cinzano family since 1973, Col d’Orcia is owned by Count Francesco Marone Cinzano, who oversees day-to-day operations with estate manager, Edoardo Virano. Winemaking is entrusted to chief enologist Pablo Harri, whom many contemporary wine experts credit with being Tuscany’s foremost expert in the art of making outstanding Brunello di Montalcino wines. Production Area From the Banditella vineyard in Sant’Angelo in Colle, a hilly area approximately 350 meters (1,200 feet) above sea level, enjoying a south-southwest exposure near Montalcino in the province of Siena, Tuscany. Soil here is of medium weight with some calcareous pebbles. The Banditella vineyard was planted in 1998 with clones of Sangiovese, chosen through a selection process that lasted 10 years in collaboration with the University of Florence, providing the basis for one of the finest expressions of Sangiovese. Grape Varieties 100% Sangiovese Vinification Grapes undergo maceration at controlled temperatures of less than 82°F (28°C) in short-wide tanks to maximize the conatact of the cap with the skins. Two daily pump-overs combined with 2 délestages (rack and returns) on the 3rd and the 5th day of fermentation give an efficient, but delicate extraction of color and tannins. After separation from the skins, the wine is transferred into new French oak barriques (Allier, Fontainbleue and Blois) where malolactic fermentation takes place. Color Dense ruby red with youthful violet reflections Bouquet The typical fruit of great Sangiovese (plum and lily) is elegantly balanced by the noble spices acquired by the aging in barrique Taste Its richness and complexity is worthy of a great Brunello while its varietal freshness is still remarkable. The typical intriguing fruit of great Sangiovese, gracefully framed by thepleasant spices of the barrique. Rich, harmonious and full-bodied, with supple tannins. Alcohol 13.4% Serving Suggestions Enjoy with stews, casseroles, red meat entrées, risottos and pasta in tomato-based sauces.
Food Pairings for Rosso di Montalcino DOC
(14,5 % vol.) on the nose it reminds of fresh hints of blueberries, cherries and raspberries well tied-in with cinnamon and leather. On the palate it is well balanced and warm with great structure and soft tannins.
40000 bottles produced.
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