The grapes were harvested in October. Alcoholic fermentation, aided by racking and punching down, continued for 12 days at an average temperature of 26/28°C in temperature-controlled stainless-steel vats. Once malo-lactic fermentation is complete, the wine rests in stainless-steel vats until bottling.
Favorite - especially good with lasagna and beef.
This starts out like a blockbuster. Dark Ruby Red, a nose layered with dark cherries, blackberries, mulling spices, cedar and vanilla. But then you taste it... Unfortunately the palate is a layer of vanilla and oak. You can dig and find blackberry fruit fighting it's way to the front but losing badly. The finish is a bit dank with an oaky aftertaste. Short on the palate and a long woody aftertaste that's not complimentary to the wine. Too bad. I'd give the nose a 92 but the wine... 85
Almonds on the nose, this wine has a very madirized scent - this worried me, but it worked out well enough. Its very toasty and madirized throughout, but comes across well. Good solid acid, provide balance and its a robust dessert wine
Ruby red indeed. Interesting nose of herbs and almost a shiraz-like chocolate/leather tone. Some pepper. Layered and very full bodied, wild herbs, toasted oak, tobacco and sweet cherry. A nice blend of spicy and smooth. - Tasted at Marché Bacchus 1/16/10
Horse barn and rose garden, quite dry, quick finnish. I've never poured a bottle of wine out. This was the first. I liked the screw cap, that's why it gets a half-glass rating. This wine was recommended to me at the Carpinteria Wine Co., and I hauled it all the way back to Alaska.
a very pleasant, vibrant offering from ruffino, i was delightully surprised that this montepulciano holds up well to very spicy foods, not losing its flavor profile of plum, blackberry and a medium tannin. a great varietal if you're just starting to delve off the common path with red wines.
External Reviews for Ruffino
Colour: Ruby red with garnet hues Aroma: A very classic Chianti Classico bouquet with notes of violets, cherries, plums and inviting spicy sensations. It is elegant and lush, inviting yet subtle, featuring all the distinctive characters of a great Chianti Classico. Tasting profile: Full bodied, with a generous, fruity core, where the notes of cherries and small berry fruits intertwine with sensations of Mediterranean herbs, such as rosemary and thyme, and hints of oak. The alcohol is well-integrated in the structure and the tannins are impressive, yet round and soft. The aftertaste is very long and reminiscent of violets, nutmeg, plums and sweet tobacco.
Fonte Al Sole Ruffino Tuscany 100% Sangiovese gives this wine structure and grace.FOOD MATCH: Sweet Sangiovese fruit and crisp acidity make it a winning companion with a red osso buco.
I preferred the 1993 Ducale Gold Label Chianti Classico Riserva as it reveals more aromatics, as well as sweeter, riper fruit without the high level of astringent tannin. A complex nose of smoke, dried herbs, sour cherries, grilled meats, and herbs is enticing. Rich, with medium to full body, good acidity, and sweet tannin, it is close to full maturity, and should last for 10ndash;12 years.
Attractive aromas of lilacs and raspberries. Medium-bodied, with silky tannins and a fruity, vanilla aftertaste.
The estatersquo;s flagship 2003 Chianti Classico Riserva Ducale Oro is, as expected, a much more serious wine. It offers notable intensity in its sweet dark cherries, smoke and underbrush with a masculine, somewhat wild personality. Anticipated maturity: 2007ndash;2018.
Given the brand recognition of this wine, you might expect it to taste like a California cabernet, but in fact it is one of the more classic-seeming wines in this whole bunch. Crisp, almost tart in texture, with perfumed, cherry aromas. Lots of earth and funk on the palate.
Offers a good bead of crushed blackberry fruit, with hints of mineral and aok as well as dried fruits. Medium- to full-bodied, with velvety tannins and a medium, caressing finish. Nice even now. Best after 2009.
Food Pairings for Ruffino
Potato & Leek Gratin Recipe
Roasted Medley of Winter Roots Recipe
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Caramelized Shallot Butter Recipe
Potato Salad with Green Beans, Artichokes, Red Peppers & Olives Recipe
Quick-Roasted Winter Vegetables Recipe
Roasted Baby Squash, Carrots & Potatoes Recipe
Orzo & Grilled Vegetable Salad with Feta, Olives & Oregano Recipe
Artichoke Risotto with Lemon & Parsley Recipe
Color: Ruby red Aroma: The bouquet is fruity and inviting, with notes of plums, cherries, black berries, and mulberries. The Merlot adds pleasant spicy hints which intertwine with scents of undergrowth and Mediterranean herbs, characteristic of Sangiovese. Tasting profile: The taste is well-balanced, with a rich, fruity core and sweet, yet fragrant tannins. Elegant notes of nutmeg and cigar box meet with layers of wild cherries and blue plums, leading towards a refreshing and long-lasting aftertaste, where hints of fresh mint leaves and plain chocolate appear.
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