Winemaker Notes
Professional Ratings
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Robert Parker's Wine Advocate
The 2009 Tenuta di Valgiano is very, very young. Today, the wine comes across as extremely primary, with little in the way of aromatic complexity or nuance. The integration of fruit, tannin and acidity is gorgeous, which makes me hopeful for the future. This will be an interesting wine to revisit in another year or so. Dark raspberries, spices and licorice wrap around the fleshy, mid-weight finish. The 2009 Tenuta is 65% Sangiovese, 25% Syrah and 10% Merlot, aged in French oak, with just 5% new barrels. Anticipated maturity: 2014-2024.
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Wine Enthusiast
Sangiovese, Syrah and Merlot are blended to form a rich and supple red, with black cherry, chocolate, cinnamon and blackberry nuances. The mouthfeel is characterized by richness, softness and a touch of bright crispness.
Legendary in Italy for its Renaissance art and striking landscape, Tuscany is also home to many of the country’s best red wines. Sangiovese reigns supreme here, as either the single varietal, or a dominant player, in almost all of Tuscany’s best.
A remarkable Chianti, named for its region of origin, will have a bright acidity, supple tannins and plenty of cherry fruit character. From the hills and valleys surrounding the medieval village of Montalcino, come the distinguished and age-worthy wines based on Brunello (Sangiovese). Earning global acclaim since the 1970s, the Tuscan Blends are composed solely of international grape varieties or a mix of international and Sangiovese. The wine called Vine Nobile di Montepulciano, composed of Prognolo Gentile (Sangiovese) and is recognized both for finesse and power.