Eyes: clear, med- garnet, legs
Nose: clean, med+ intensity, developing, red fruit, earthy, sour cherry, floral, pine, dried herbs, mineral, strawberry, savoury, meaty
Mouth: dry, med body, high coarse tannin, med+ acid, med alcohol, med+ flavour intensity, med+ length, sour cherry, earth, red fruit, herbal, strawberry, spice, savoury, leather, dried fruit, orange peel, baking spice
All in all: Very good quality: the acid is high and the generous tannins are rough but are well woven into the wine, giving good structure for more ageing and further complexity. Persistent. Can drink now, but has potential for ageing.
Identity Guess: High-priced (Barbera/Sangiovese/Nebbiolo) from Tuscany, Italy; 3 years old.
Is really: High-priced Sangiovese from Tuscany, Italy; 5 years old.
[Tasted during WSET Diploma class – Section 1 – Week 11]
Had to read out my nose notes for this one. Needless to say I think I nailed it but I it’s possible I replaced memories of my instructor laughing and throwing wine at me. It’s a mystery!
I appreciate Sangiovese. I’m not sure I’m crazy about it, though. In its noble home in Chianti (Classico), in central Italy, it classically shows its sour red notes – think sour red cherries and cranberries – along with a typical earthy and dried herbal or floral scent. Tannins can be deceivingly on the high side, and the acidity can often be mouthwatering. These components can be really disjointed in lower quality wines, when the grapes call for such rocky qualities – even truer for Nebbiolo.
This one in particular was quite unique – I picked up some petrol-reminiscent notes on the nose, which I reported was a “strong minerality”, while the instructor called it something reminiscent of clay. The nose was both classic and moderately complex, but also direct in its acid and tannin. Some age would do it well.
Producer: Badia a Coltibuono
Sub-Region: Chianti Classico DOCG, Toscana
Tasted: June 19, 2013