Fontodi Flaccianello 2006
Sangiovese from Tuscany, Italy
#8 Wine Spectator Top 100 of 2009
The vineyard from which this wine takes its name continues to produce a Sangiovese of superior quality year on year.
Wine Spectator - "Shows excellent color and richness for a Sangiovese, with aromas of sultana, coffee, toasty oak and vanilla bean. Full-bodied, with masses of fruit and chewy tannins. The concentration and depth of fruit and layers of tannins leave me speechless. A blockbuster."
The Wine Advocate - "The 2006 Flaccianello della Pieve (Sangiovese) is just as phenomenal as it was when I tasted it from barrel. This spectacularly ripe and concentrated wine reveals masses of dark cherries, plums, licorice, smoke, violets, French oak and minerals that coat the palate with extraordinary richness. The wine possesses plenty of structure, but the sheer density of the fruit provides stunning balance. The 2006 Flaccianello is one of the more primary wines of the vintage, and it will require considerable patience. Flaccianello continues to prove that Panzano's Conca d'Oro is one of the most privileged spots for Sangiovese in Tuscany. Anticipated maturity: 2016-2026."
International Wine Cellar - "Good full ruby-red. Initially reticent nose hints at flint and herbs, then becomes sweeter with air, displaying ripe red cherry and dark plum aromas. Dense, pure and rich on entry, with highly focused, very pure flavors of minerals, red cherry, dark plum and black pepper. Finishes very long, with bright acidity giving this the wine a slightly austere quality. A very impressive sangiovese that offers a gorgeous seamless quality and huge depth. You'll be enjoying this for another 25 years easily. "
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Fontodi is located in the heart of Chianti Classico precisely in the valley which lies south of the town of Panzano and is called the "Conca d’Oro" (the golden shell) because of its amphitheatre shape. A genuine and characteristc "Terroir," famous for centuries for its tradition of quality wine cultivation, thanks to a unique combination of high altitude, calcar clayschist soil, lots of light, and a fantastic micro-climate. View all Fontodi Wines
About TuscanyView a map of Tuscany wineries (TUSS-can-ee) Sangiovese. Most of the wine coming from Tuscany is made from some clone of this varietal, but a growing trend, started by the renegade winemakers of those Super Tuscans, is to incorporate more international varietals.
Notable FactsThe most well known sub-districts of Tuscany are Chianti, Brunello di Montalcino and Vino Nobile di Montepulciano (note that Montepulciano here refers to the local village, not the grape variety found in the Italian region of Abruzzi). Wine labeled from these regions is DOC-regulated and Sangiovese-based blends. Quality wine from these DOC areas has been on the rise for decades, with top-notch winemakers and wineries shedding the low-quality image once held for Tuscan wine by producing consistently outstanding bottlings that range from deliciously drinkable to highly ageable. Newer to the scene are regions like Bohlgeri and the Maremma, home to of what are now termed "Super-Tuscans," named for the wine coming from the Tuscany area, but not following all of the DOC or DOCG laws required in Italy. In the 1970's, some pioneer winemakers began buying land outside of Chianti and Montalcino, and planting not only Sangiovese, but also international varieties like Cabernet Sauvignon and Merlot. The wine they produced only fit into the lowest Italian category of "vina da tavola," but the winemakers sold the wine for high prices, creating an almost cult following, and spurning a new wine category called IGT.
A little ditty about Italy...This country has about as many wines as its had governments. With 20 different regions, hundreds of DOCs and even more indigenous varieties, the amount of wine made in Italy is mind-boggling. Most of the juice, however, remains in the country for thirsty Italians. Wine is food in Italy and its rare that a meal is consumed without a glass of vino. That said, it's not common to find many folks drinking wine without food either. In turn, it's a match, and a mighty good one at that. In fact, it's safe to say that Italian wine is a foodie wine – one that goes on the table for a myraid of meals.
For regions, the most popular are Tuscany (home of Chianti), Piedmont and the Tre-Venezie, which includes Veneto, Trentino Alto-Adige and Friuli. Other communes of note are in Southern Italy, and a few good wines are made elsewhere in the country. The islands of Sardinia and Sicily are members of the Italian winemaking community as well.
Customer ReviewsSign In to Add Your Review4.54.7 out of 5 stars
3 ratings, 2 with reviewsCarlos Arcentales - Miami, FL53/3/2014
Best Sangiovese I have tried so far…full palate…the flavour just stays in your mouth forever111ImNumber1 - Cambridge, MA46/21/2011
- Big & Bold
Actually 4.1+ stars. Color, this wine has a very deep ruby red color, very attractive. Nose, very complex nose, earthiness, dry leaves, toasty oak, a hit of vanilla, very aromatic, cherries, and some coffee. Midpalate, very voluptuous, dry, full bodied, beautiful texture. Finish, layers of very firm tannins are going on, the wine fills the mouth, lingering (45+ seconds and still feeling it), nice a acidity, some cherries are still dancing on my palate, well balanced, nice complexity. Overall, this is an exceptional wine. It is very well made. I am enjoying it very much. HOWEVER, this wine has not peaked yet! If you are going to drink it now, you will need to decant it for at least 6-7 hours! I would recommend to put it away for 19 more years. Bottled at 15%. I am 94+ on this effort now. I can see it as a 96 point wine in 18-19 years. Happy drinking!Jun Cho - Oakland, CA54/27/2011
- Big & Bold
- Pair With
- Cheese > Semi-Firm