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Flat front label of wine

Fontodi Flaccianello (1.5 Liter Magnum) 2007

Sangiovese from Tuscany, Italy
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0% ABV
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Winemaker Notes

#8 Wine Spectator Top 100 of 2010

Flaccianello combines all the wild and old-world characteristics of the Sangiovese grape with the modern vinification techniques of what may be the top winemaking house in Tuscany today. The wine is like a taming and training of a beautiful black mustang stallion that has spent just enough time in the wild to retain its fiery disposition. It opens up with brambly notes of berries and currants, cloves, lavender, violets and a hint of bittersweet chocolate. I wonder at the grace of the wine as I delight in the first sip that is supple and cool on the mouth but full of warm flavors that light up the palate with bright notes of cherries and strawberries, tempered with touches of earthy leather and cherry-nut chutney. The wine crashes into the mid-palate on a wave of currants, blackberries, and more, riper straw-berries as it balances itself at the same time on pure tannins and pinch or two of new, vanilla oak. The finish…oh the finish…Well made Sangiovese never disappoints and the Flaccianello rolls on and on seemingly forever. Finally it fades with light herbal notes…a hint of mint…a dash of licorice basil…then it's gone like a shooting star winking out in the night sky.

Critical Acclaim

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RP 96
Robert Parker's Wine Advocate
I tasted the 2007 Flaccianello a number of times from barrel and tank before it was bottled. The 2007 is a bold, extroverted Flaccianello that sweeps across the palate with sensual layers of candied cherries, violets, spices and minerals. Dark, mentholated notes develop in the glass, adding further dimensions of inner sweetness, weight and complexity to this Tuscan thoroughbred. While so many 2007s are forward and open, Flaccianello remains muscular, taut and in need of significant cellaring. Still, the round, enveloping finish augurs extremely well for the future. Flaccianello is a selection of the estate's finest Sangiovese and is aged in French oak. Anticipated maturity: 2017-2032.
WS 95
Wine Spectator
A generous Sangiovese, with loads of blackberry, dark cherry and berry on the nose and palate. Full and long. Chewy. The new wood could stand to have a little less barley flavor, but the fruit is fabulous. Takes off on the finish. Best after 2012.
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Fontodi

Fontodi

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Fontodi, Tuscany, Italy
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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.

One of the most iconic Italian regions for wine, scenery, and history, Tuscany is the world’s most important outpost for the Sangiovese grape. Ranging in style from fruity and simple to complex and age-worthy, as well as in price from budget-friendly to ultra-premium, Sangiovese makes up a significant percentage of plantings here, with the white Trebbiano Toscano trailing far behind.

Within Tuscany, many esteemed wines have their own respective sub-zones, including Chianti, Brunello di Montalcino, and Vino Nobile di Montepulciano. The climate is Mediterranean and the topography consists mostly of picturesque rolling hills, perfect for Sangiovese as it ripens most efficiently on slopes with maximum exposure to sunlight.

Sangiovese at its simplest produces straightforward pizza-friendly wines with bright red fruit and not much more, but at its best it shows remarkable complexity. Top-quality Sangiovese-based wines can be expressive of a range of characteristics such as sour cherry, balsamic, dried herbs, leather, fresh earth, dried flowers, anise and tobacco. Brunello in particular is sensitive to vintage variation, performing best in years that are not too hot and not too cold. Chianti is associated with tangy and food-friendly dry wines at various price points. A more recent phenomenon as of the 1970s is the “Super Tuscan”—a wine made from international grape varieties like Cabernet Sauvignon, Merlot, Cabernet Franc and Syrah, with or without Sangiovese. These are common in Tuscany’s coastal regions like Bolgheri, Val di Cornia, the island of Elba and more inland, in Carmignano.

Sangiovese

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The perfect intersection of bright fruit and savory earthiness, Sangiovese is the backbone variety in Tuscany. While it is best known as the chief component of Chianti, it reaches the height of its power and intensity in the complex, long-lived Brunello di Montalcino. Elsewhere throughout Italy, it can make inexpensive wines for daily consumption ranging from inoffensive to deliciously easy. On the French island of Corsica, under the name Nielluccio, it produces excellent bright and refreshing red and rosé wines with a personality of their own. Sangiovese has also enjoyed moderate popularity in California and Washington State over the last few decades.

In the Glass

Sangiovese is a medium-bodied red with savory flavors of tart cherry, plum, tomato, fresh tobacco, anise, thyme, oregano, and dried earth. High-quality, well-aged examples will take on notes of smoke, clay pot, leather, gamey meat, potpourri, and dried fruits. Corsican Nielluccio is distinguished by a subtle perfume of dried flowers.

Perfect Pairings

Sangiovese is the ultimate pizza and pasta red—its high acidity, moderate alcohol, and grainy tannins create an affinity with tomato-based dishes, spicy meats, and anything off the barbecue.

Sommelier Secret

Although it is the star variety of Tuscany, cult-classic “Super-Tuscan” wines may contain no Sangiovese at all! Since the 1970s, local winemakers have been producing big, bold wines (with price tags to match) that are typically monovarietal or a blend of one or more of several international varieties—usually Cabernet Sauvignon, Cabernet Franc, Merlot, or Syrah—with or without Sangiovese.

DOB107379_2007 Item# 107379