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Tommasi Amarone 2009

Other Red Blends from Veneto, Italy
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15% ABV
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5.0 3 Ratings
15% ABV

Winemaker Notes

Tommasi Amarone is a deep ruby red color. The aromas are warm, ripe on the nose, intense and of great refinement. On the palate, the wine is complex, smooth, and full bodied, with lots of cherry notes and plum.

Critical Acclaim

All Vintages
JS 92
James Suckling
Very beautiful aromas of dried fruits, with hints of flowers and spices such as closes and dried lavender. Full body, with very fine tannins and a long and beautiful finish. It goes on and on. Similar to 2007.
RP 91
Robert Parker's Wine Advocate
From a warmer vintage, the 2009 Amarone della Valpolicella Classico is showing beautifully right now. Like all of Tommasi’s top wines, the signature style shows loads of dark fruit intensity and a brooding, textured mouthfeel. It also boasts the overt, chewy sweetness that Amarone is known for. Prune, plum cake and baking spice appear on the finish. Drink 2014-2021.
WS 90
Wine Spectator
Lightly juicy overall, with high-toned notes of plum brandy, kirsch, red licorice, tea rose and pekoe tea. Grainy tannins lend texture to the finish. Drink now through 2018.
WE 90
Wine Enthusiast
This classic Amarone has a fragrance of blackberry and spice. The palate delivers succulent but restrained black cherry flavor, with accents of white pepper, nutmeg and almond. It's structured, but also has just enough freshness.
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Tommasi

Tommasi

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Tommasi, Veneto, Italy
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Tommasi Viticoltori (Tommasi Vintners) is a family viticultural company founded in 1902. Tommasi is located in Pedemonte village in the heart of Valpolicella Classico region, on a small piece of land in the northwest part of Verona, between the Lessini mountains and their plains near Lake Garda.

From grandfather Giacomo's tiny vineyard, the Tommasi estate has grown steadily over the course of years and today extends over 135 hectares of vineyards blessed by mother nature not only by a magnificent landscape, but more importantly, by its perfect suitability for grapes. The estate is run by the 4th generation of the Tommasi family, 6 members working together in complete harmony

A large and diverse wine region in northeastern Italy, the Veneto is home to a vast array of different styles of wine. With no defining regional characteristics, it can be a bit confusing to the general consumer to parse through its many subzones, but the patient wine lover will find many treasures to be discovered here, typically at wallet-friendly prices. Red and white wines are produced here, with more emphasis on the latter, as well as the ultra-popular sparkling wine Prosecco. The region is sheltered from harsh northern European winters by the Alps, which form its northern border, but the climate is still relatively cool, making the Veneto ideal for white wine production.

Much of Italy’s Pinot Grigio hails from the Veneto, where it can range from neutral and inoffensive to crisp and refreshing. Soave, made primarily from the Garganega grape, has a reputation for producing relatively ordinary, bulk wines, but can be very elegant when yields are carefully monitored, with aromas of lemon, almond, and white flowers. Valpolicella is the region’s best-known red wine, with juicy, tart red cherry flavors derived from the Corvina grape. Recioto and Amarone wines made from dried grapes are a regional specialty and can be very intense, heady, and cerebral.

Other Red Blends

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With hundreds of red grape varieties to choose from, winemakers have the freedom to create a virtually endless assortment of blended wines. In many European regions, strict laws are in place determining the set of varieties that may be used, but in the New World experimentation is permitted and encouraged. Blending can be utilized to create complex wines with many different layers of flavors and aromas, or to create more balanced wines. For example, a variety that is soft and full-bodied may be combined with one that is lighter with naturally high acidity. Sometimes small amounts of a particular variety are added to boost color or aromatics. Blending can take place before or after fermentation, with the latter, more popular option giving more control to the winemaker over the final qualities of the wine.

YAO123452_2009 Item# 123452