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Sangiovese
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Sangiovese is a red wine grape variety from Italy that comes from the Latin phrase meaning “the blood of Jove.” Sangiovese is said to have originated in Romagna where wines were stored in caves inside the Mons Jovis. The grape variety is the most planted red wine variety in Italy, and is recognized in 53 provinces and authorized in 13 more. Sangiovese, when young, has fresh fruit flavors and spice, and includes strawberry, oak, or tar notes. Sangiovese was popular in the 16th century and may be possibly linked to Ciliegiolo and Calabrese Montenuovo, both Italian varities. Wines made from this grape variety typically have high acidity and high tannins, and produce a nice, light color. Most Sangiovese wines are sold and consumed while young, although the wine has the ability to age rather well. The wine pairs easily with food and is combined very nicely with tomato-based foods, such as pizza and pasta. Sangiovese varietal wines or Sangiovese wines blended with Cabernet also works well with dishes like roasted chicken and meatloaf. Sangiovese also pairs well with aromatic herbs, such as basil, thyme and sage. If the variety is dominated by Merlot, Syrah or Cabernet, then the wine should be paired with steak or heavy soups.
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All older vintage wines have been purchased from a single collectors cellar. Pictures can be requested before shipment.
All older vintage wines have been purchased from a single collectors cellar. Pictures can be requested before shipment.
Poggio Nardone Brunello di Montalcino is made from 100 percent Sangiovese Grosso.
The rich nose displays scents of spices combined with aromas of small red ripe fruits, blackberry and blueberry.
Well structured, determined and elegant, with round and silky tannins. Very nice finish.
Alcoholic fermentation was done in tank, maloactic fermentation in oak barrels. Wine was then aged for 3 years in French oak barrels.
Review:
Noble and decidedly balsamic in the primary profile alternating notes of peppermint, eucalyptus, green tea leaves and guaranà. A lot of very delicate dried cherries are housed in the background giving brilliance and crunchiness. Medium bodied, well extracted mature tannins and a finale which squeezes from the centre palate onwards. Better from 2025.
- WinesCritic.com 93 Points
Poggio Nardone Brunello di Montalcino is made from 100 percent Sangiovese Grosso.
The rich nose displays scents of spices combined with aromas of small red ripe fruits, blackberry and blueberry.
Well structured, determined and elegant, with round and silky tannins. Very nice finish.
Alcoholic fermentation was done in tank, malolactic fermentation in oak barrels. Wine was then aged for 3 years in French oak barrels.
Review:
Powerful and classic, it alternates in the best way the floral features of magnolias, gardenias and hawthorn with fruity notes reminiscent of plums, pressed blueberries and lemon juice. Medium-full body, smooth and relaxed in the sip, it closes harmonious and balanced. How beautiful! Better from 2024.
Raffaele Vecchione - WinesCritic.com 94 Points
A ruby red garnet color, ripe fruit aromas, dried fruits, hints of licorice and scents of vanilla. Robust and harmonious in the mouth, a rich texture. The wine is only produced in the best vintages.
The grapes are coming from a vineyard planted at 400 meters above sea level. The soil is mainly marl and limestone.
The density of vines per hectare is 5,000 plants, which is equivalent to 2,000 vines per acre.
The pruning technique used is cordon
The grapes used are 100% Sangiovese grosso
Alcoholic fermentation was done in tank, while the Malo-Lactic fermentation was carried in oak barrels.
Wine was then aged for one year in big French oak barrels and 3 years in Slavonian oak barrels.
Review:
Rich and very slender in the sensory profile alternating notes of black prunes, blackberries, sandalwood, incense, camphor, withered white flowers and vetiver. Hints of woodland undergrowth animate the secondary scene giving it a dark character. Full bodied, soft tannins and a solidly performing finale. Better from 2024.
Raffaele Vecchione - WinesCritic.com 93 Points
Poggio Nardone Rosso di Montalcino is 100 percent Sangiovese Grosso.
Intense ruby red color with garnet tints.
Intense and delicate aromas of fresh fruits with notes of cherry.
Dry red wine with a good strength and freshness, along with a nice aromatic persistence.
The 5 hectares of specialized vineyards in Montalcino are at an altitude of 350 meters above sea level and are surrounded by woodlands of ilex, oak and arbutus which are characteristic of Montalcino’s hillside habitat. The soil is predominantly composed of marl and limestone which renders this terrain particularly rich in mineral salts.
Pairs well with pasta prepared with meat sauces, mushrooms or truffles; complex rice, main courses of pork or veal with sauces.
Review:
"Aromas of red fruit, rosemary and white smoke. Medium-bodied with bright acidity. Pleasant, savory herbs on the palate. Wet-stone finish. Drink now."
- James Suckling (September 2021), 90 points
Showing 25 to 30 of 45 (8 Pages)
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This 100% Chardonnay blend is made from Tête de Cuvée, or first pressing of the grapes, considered superior in quality, with a high percentage of reserve wines for extra complexity, depth and richness, and a low added dosage to preserve purity and freshness.
Holocene The Black Square Cabernet Sauvignon is made from 100 percent Cabernet Sauvignon.
There is something ethereal about Cabernet Sauvignon grown in the cobblestone soils of the Walla Walla Valley. This region offers aromatic exuberance, elegance, finesse, a polished texture, layered complexity, and remarkable length. It is a place where one can craft a singular, stand-alone example of this varietal—unique not only in the United States but worldwide—while still echoing some of our favorite wines from Bordeaux.
In 2022, Winemaker Todd Alexander embarked on a new (yet familiar) journey that he had been patiently awaiting the perfect moment to explore. The Black Square is in its inaugural vintage, and this 2022 is 100% Cabernet Sauvignon grown in the Rocks District of Milton-Freewater, Oregon, which is part of the Walla Walla Valley.
The Black Square embodies elegance and grace framed by great structure, supple texture, and acidity to ensure longevity. It shows ample fruit with complex savory notes. This is not a heavy wine that is monolithic and dull—there are already plenty of those available. This wine offers a unique expression of Cabernet; it may be the most delicious wine Todd Alexander has ever crafted, venturing into new territory for Rocks District Cabernet Sauvignon.
Review:
As black as squid ink, The Black Square is balance personified. A concentrated blackberry aroma seems as dark as the wine's name, with equally dark espresso, olive and charred steak notes joining it in the abyss. A dark plum and ripe boysenberry flavor combo is accompanied by traces of salty Mission olives, wet slate and silky smooth tannins. The one bright feature illuminating the way is the wine's amped-up acidity. None so black
-Wine Enthusiast 98 Points Number 5 in the Top 100
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