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Fontodi Flaccianello 2009

Sangiovese from Tuscany, Italy
  • WS96
  • RP94
Ships Tue, Sep 26
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Currently Unavailable $115.00
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Winemaker Notes

#25 Wine Spectator Top 100 of 2012

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 vineyards from which this wine takes its name continues to produce a Sangiovese of superior quality year on year. Made with 100% Sangiovese.

Critical Acclaim

WS 96
Wine Spectator

The first impression of this red is purity and finesse, as black currant, raspberry and violet aromas and flavors stay focused and persistent. An earthy leather element and mineral notes chime in on the finish, backed by a vibrant structure. Sangiovese. Best from 2015 through 2032.

RP 94
The Wine Advocate

The 2009 Flaccianello della Pieve is a bit of a shock to the palate after 20+ older vintages. Still, it is impossible to miss the wine’s striking purity and finesse. Today the 2009 is a bit of a brute, but it should mellow out over the next 5-7 years as the tannins start to soften. Firm tannins frame layers of ripe, juicy fruit in this young, extroverted Flaccianello. Anticipated maturity: 2017-2029.

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Fontodi

Fontodi

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Fontodi, , Italy
Fontodi
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.

Home to some of America’s most celebrated Pinot Noir, Oregon benefits from a marginal climate where grapes must struggle to achieve full ripeness—a challenge that results in high-quality fruit. By far the most important region is the Willamette Valley, which is further subdivided into six smaller AVAs. Surrounded on three sides by mountain ranges, the Willamette Valley is characterized by warm to hot dry summers and cool, rainy winters during which cloud cover is a near-constant. Along with the warmer AVAs to the south, including Umpqua Valley and Rogue Valley, it benefits from cool Pacific breezes during the growing season. Further inland, Columbia Valley to the north and Snake River Valley to the east experience cooler, wetter conditions. Post-prohibition viticulture is a relatively new addition to the state, which had been previously deemed unsuitable for the planting of Vitis vinifera grape varieties. That all changed in the mid-1960s, when Pinot Noir was first grown successfully along with other Alsatian varieties. Over the next two decades or so, Oregon continued its ascent to become to Pinot Noir powerhouse we know it as today.

The obvious success story of Oregon is Pinot Noir, which here takes on a personality that could be described in general terms as somewhere in between the wines of California and Burgundy, and is often more affordable than either one. The combination of elegant balance, high acidity, and rustic earth plus bright red fruit places it solidly in the middle of the spectrum for this versatile variety. Other successful varieties here include Pinot Gris, Chardonnay, and Riesling.

Pinot Noir

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One of the most difficult yet rewarding grapes to grow, Pinot Noir is commonly referred to by winemakers as the “heartbreak grape.” However, the greatest red wines of Burgundy prove that it is unquestionably worth the effort. More reflective than most varieties of the land on which it is grown, Pinot Noir prefers a cool climate, requires low yields to achieve high quality, and demands care in the vineyard and lots of attention in the winery. It is an important component of Champagne and the only variety permitted in red Burgundy. Pinot Noir enjoys immense popularity internationally, most notably in Oregon, California, and New Zealand.

In the Glass

Pinot Noir Is all about red fruit—strawberry, raspberry, and cherry. It is relatively pale in color with soft tannins and lively acidity. It ranges in body from very light to the heavier side of medium, typically landing somewhere in the middle—giving it extensive possibilities for food pairing. With age (of which the best examples can handle an astounding amount), it can develop hauntingly beautiful characteristics of fresh earth, autumn leaves, and truffles.

Perfect Pairings

Pinot’s healthy acidity cuts through the oiliness of pink-fleshed fish like salmon, ocean trout, and tuna. Its mild mannered tannins don’t fight with spicy food, and give it enough structure to pair with all sorts of poultry—chicken, quail, and especially duck. As the namesake wine of Boeuf Bourguignon, it can even match with heavier fare. Pinot Noir is also very vegetarian-friendly—most notably with any dish that features mushrooms.

Sommelier Secret

Pinot Noir is dangerously drinkable, highly addictive, and has a bad habit of emptying the wallet. Look for affordable but still delicious examples from Germany (as Spätburgunder), Italy (as Pinot Nero), Chile, New Zealand, and France’s Loire Valley and Alsace regions.

VFAFOFL_2009 Item# 121171

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