Wine

[ikileo]

Bought this wine yesterday for a birthday dinner tonight - Vino Nobile di Montepulciano by Ruffino, 2007. Fair value, I thought, at a price of many entry level Chianti/Classicos by other major producers. Of course, there are Chiantis and there are Chiantis; there's a wide range of style and quality levels of this famous wine. Anyway will taste it and find out tonight.

ikileo - do you have any impressions of this wine? I entered it into my cellartracker and found you gave some tasting notes! From a Culina tasting.
Will decant it for at least two hours before drinking over a long dinner, hopefully.

i recall it being rather fruity and straightforward but i think it was just opened prior to tasting. but i also recall not being very impressed by it.

u should try to get your hands on some good chianti from reputable producers. Try your hands on Felsina or Fontodi, even their basic Chianti Classicos are superb with classic varietal character. You can get Felsina at ENOTECA while Fontodi is available at 1855 IIRC. Let them breathe for a while before consumption. target the 2004, 2006, 2007.

Btw I opened the Vinaceous Red Right Hand wine I bought at Le Vigne. Shiraz - Grenache - Tempranillo blend. A very approachable, easy drinking - is this what you call 'quaffable'? - wine with a juicy, delicious quality, full of red fruit and candy notes. Nice, but apart from the beautiful label, and unless I'm entertaining some casual wine drinkers, don't think I'll get it again. I prefer something more dark-fruited. Funny this was, I was having it with bakuteh (black type) and the wine brought out lots of spice and pepper flavours on the finish. Dunno if it's the soup or the wine, cos black bakuteh does not have that much pepper as the white type.

It does sound rich and fruity. Any breathing time? I use the term quaffable for something that's tasty and possibly delightful but not impressive but neither is it bad or mediocre: quaffable.

when you say dark fruited, what did you mean? more brooding and earthy? or really you prefer dark fruits like black plums and blackcurrants versus strawberries, redcurrants, cherries etc...

Usually for wines with a spice/pepper note, eating spicy foods or foods with a base flavour of pepper will accentuate that pepper note. Shiraz characteristically has a pepper/spice note so that could be the case.

 

[looiwte]

Yeah, I would really like to try these Chiantis from traditionally outstanding producers, like Felsina, Fontodi, as you mentioned, and Castello di Ama and Monsanto that you visited. Especially the Felsina Rancia, wonder when I will be able to taste this legendary Chianti..

But the pricing puts me off a bit. The Felsina and Fontodi Chianti Classicos are retailing at about 60 plus. That puts it in a different price league, so as much as I'd like to try them, will wait for them to be on offer or something before I take the leap. In comparison I was able to get Vino Nobile at under 40 bucks at NTUC. I probably shouldn't compare wine prices this way but given I hadn't tried the Nobile wine before, I just thought I'd give it a shot. Had it just now, while not being the most complex of wines I thought it had a decent finesse and robustness; firm but not harsh tannins and a marvellous bouquet. Excellent food wine. Decanted 1.5-2 hours.

Ok, trying to get the wine terms correct here, yes when I say dark fruited I mean black berry, blackcurrant flavours as opposed to strawberries and cherries, as you said. Think I should refer more to the wine aroma wheel things to get the descriptions right.

I breathed the wine about half hour before drinking. After which I recapped and put it in the fridge. The flavours and 'delicious' quality really opened up on the second day.

 

[reign]

looiwte, i also agree with u on the taste for dark berries as i can only detect this. except for riesling and sav blanc. where the favor are more obvious. eg apricot.

 

[ikileo]

Yeah, I would really like to try these Chiantis from traditionally outstanding producers, like Felsina, Fontodi, as you mentioned, and Castello di Ama and Monsanto that you visited. Especially the Felsina Rancia, wonder when I will be able to taste this legendary Chianti..

But the pricing puts me off a bit. The Felsina and Fontodi Chianti Classicos are retailing at about 60 plus. That puts it in a different price league, so as much as I'd like to try them, will wait for them to be on offer or something before I take the leap. In comparison I was able to get Vino Nobile at under 40 bucks at NTUC. I probably shouldn't compare wine prices this way but given I hadn't tried the Nobile wine before, I just thought I'd give it a shot. Had it just now, while not being the most complex of wines I thought it had a decent finesse and robustness; firm but not harsh tannins and a marvellous bouquet. Excellent food wine. Decanted 1.5-2 hours.

Ok, trying to get the wine terms correct here, yes when I say dark fruited I mean black berry, blackcurrant flavours as opposed to strawberries and cherries, as you said. Think I should refer more to the wine aroma wheel things to get the descriptions right.

I breathed the wine about half hour before drinking. After which I recapped and put it in the fridge. The flavours and 'delicious' quality really opened up on the second day.

- Chiantis
If u so get the opportunity to taste them please do. While not inexpensive, if it's within your budget $60 IMO is a fair price for quality wine that's for long aging. U don't need to spend >$100 for a good Bordeaux producer when u can get a top world class Italian producer.

ENOTECA carries half bottles of felsina so u can check that out.

- Tasting Terms
Dark fruits are fine. I asked cos I have met some people who use that term to reference the heaviness of the wine rather than the flavours; so I am just checking.

U should try to get your hands on good Spanish wines made from tempranillo. Chock full of delicious red fruits.

- 24hrs
That's the beauty of wine in that it keeps changing. Sometimes if I know I can't finish a bottle, I pour out half of the wine into an empty half bottle and cork it back and put it in my chiller. It had a slow oxygenation period in the half bottle such that I have been able to find them drinking well even 3-5 days later!

 

[ikileo]

btw, here's one of my weekly updates from my italian supplier. good stuff. that's where i got my 1985 bottle from.

Matteo Correggia Nebbiolo d'Alba La Val dei Preti 2000 (Magnum) (1500ml) (OWC) Usual $250 Now $138/Magnum
Nebbiolo d'Alba La Val dei Preti is a soft, seamless Nebbiolo that impresses for its fine overall balance. Soft and seamless on the palate, the wine offers up a gorgeous array of red cherries, dried flowers and spices in an accessible and attractive style.

Aurelio Settimo Barolo Rocche 2001 WS 92 pts Usual $125 Now $95/bt
This is really seductive on the nose with plums, perfume and cedar box aromas. Full-bodied, with big velvety tannins and a long, long finish.

Boeri Moscato d'Asti "Ribota" 2010 Usual $42 Now $38/bt
One of the finest moscato d'asti and we dare say so because we have sold lots of this wine and many are repeat orders. Why ? Simply because this wine is not cloying and has good underlying acidity, freshness and simply delicious. Giorgio Boeri says the essence is in determining when is the best time to harvest the fruit - at the right balance of sugar and acidity and taking on the fermentation process with lightning speed to prevent oxidation and maintaining maximum freshness. Sounds easy but many Piedmontese producers failed to observe these steps as they focus more time and effort in their other higher value products such as barolo. Also at Costiglione d'Asti, that same piece of vineyard (Bricco Quaglia) have always produced high quality moscato and for 3 generations now, nothing have changed.

Ceretto Barolo Grignore Serralunga 1999 Usual $145 Now $95/bt (3 bts avail)

Mascarello Giuseppe Barolo Monprivato 2000 Usual $165 Now $125/bt - Retasted by WA June 2011 – rated 94 pts ! Release cost in the USA S$135/bt
Mauro Mascarello’s 2000 Barolo Monprivato is a pretty wine laced with red berries, rose petals and licorice. Sweet spice notes appear as the wine shows off its gorgeous inner perfume. The 2000 is a beautifully open, expressive Monprivato yet it appears to have enough density to age well for another decade-plus. Anticipated maturity: 2011-2025.

Monfalletto Barolo Bricco Gattera 1998 WS 93 pts Usual $160 Now $125
Mouthpuckering. Fascinating aromas of ripe fruit and tar. Full-bodied, with chewy tannins and long, rich finish. Big and powerful. Best after 2007

La Spinetta Barbaresco Starderi 2000 WA 93 pts Usual $215 Now $125 ! Release cost in the USA S$120/bt
The 2000 Barbaresco Starderi, as in the past, is a potent offering. The intense nose is traditional, with the expressive notes of tar, anisette, and kirsch, and the powerful tarry, mineral flavors are deep and delineated, with an important acceleration and expansion, a rise in the volume and richness from the mid-palate right through to the finish. Anticipated maturity: 2005-2020.

Bissoni Sangiovese di Romagna Riserva DOC 14% 2006 - 2 Glasses - GR Usual $65 Now $55/bt
Raffaella Bissoni is determined and emotionally connected to her vineyards as only someone who spends her days working among the rows can be. This small estate’s wines are important ambassadors for Bertinoro and their value goes beyond objective quality.

IL Poggiarello Malvasia Perticato Beatrice 2006 Usual $38 Now $30
This wine shows the exotic, floral qualities typical of this indigenous white grape. Clean, mineral notes frame the long, precise finish. This is a beautiful, restrained style of Malvasia that is highly appealing. A match with fresh seafood seems obvious. The Malvasia also happens to be an exceptional value.

Antinori Brunello di Montalcino Pian delle Vigne 2004 Usual $125 Now $95 WA 90 pts / WS 91 pts
Antinori’s 2004 Brunello di Montalcino Pian delle Vigne is a sweet, perfumed offering. Medium in body, the wine offers up scents of tobacco, wild cherries, spices and flowers in an elegant, restrained style for this bottling. The silky, finessed tannins frame the fruit nicely and carry through all the way to the long finish. Anticipated maturity: 2011-2019.

Biondi Santi Rivolo Sauvignon Blanc 2004 usual $65 Now $42

Caciorgna Pietro Macchie IGT Toscana 2004 Usual $95 Now $85
Readers looking for a top class pure breed sangiovese should not miss this wine, especially at this discounted price. Made by Paolo Caciorgna, one of the top enologist in Italy, at his own family owned boutique estate. Made from selected clone of tuscan sangiovese, miniscule yield and enlighten hand in French oak ageing for 18 months.

Castello di Monsanto Nemo 1990 Usual $125 Now $85/bt (2bt left)
Lovely balance of fruit and new wood. Aromas of violets, berries and toasted oak follow through on the palate. Medium body and fine tannins. Drink now or hold for a couple of years. Cabernet Sauvignon.

Antinori Villa Antinori 2004 Usual $55 Now $48
Balanced and silky, with blackberry and raspberry character. Medium-bodied, with fine tannins and a fresh finish. Needs to soften a little. Give it time. Sangiovese, with a dash of Cabernet Sauvignon, Merlot and Syrah. Best after 2008.

Antinori Muffato della Sala 2005 (500ml) Usual $90 Now $78
The 2005 Muffato della Sala is a blend of botrytised Sauvignon Blanc, Grechetto, Traminer and Riesling. This medium-bodied wine is redolent of fresh, perfumed jasmine, cloves, passion fruit and camomile. The bright, high-toned aromatics and flavors are best suited to soft, fresh cheeses and fruit-based desserts.

San Filippo Brunello di Montalcino Le Lucére 2003 Usual $120 Now $115
This brunello is pure and clean with very intense red / blackberry bouquet and great inner perfume. No hard edges on the palate. Superb. Le Lucere is made from the property’s oldest Sangiovese plants and aged in a combination of cask and smaller French oak barrels. The Brunello di Montalcino Le Lucere is an intense, full-bodied wine packed with ripe, dark fruit. There is plenty of stuffing here.

Velenosi Lacrima di Morro d'Alba DOC Usual $40 Now $32
Medium bodied. Uniquely rich and intense bouquet of pleasantly fruity (strawberry, marasca cherry), flowery (violet, rosebuds) and dried cherry fruit profile. The tannins are bright and ripe, fine grained, smooth, astringent, and lingering, like a tasty dust. 100% Lacrima di Morro d’Alba variety from owned vineyards in the municipalities of Marcelli (Ancona). Vineyards located at 100-150 meters above sea level. Yield per vine : 2 Kg approx.

Imparato Montevetrano 1999 Usual $195 Now $145 (1 bt left) WA 95 pts
The 1999 Montevetrano is a rock-star wine. Still remarkably fresh and vibrant, the 1999 bursts from the glass with layers of dark berries, grilled herbs, leather and tar. There is a level of richness, depth and sheer power to the fruit here that is simply mind-bending, while the wine’s overall sense of balance is breathtaking. Another decade-plus of fine drinking seems like a sure bet for the 1999 Montevetrano. Imparato describes 1999 as a hot vintage in which the harvest began in late August. Curiously, the wine shows no evidence at all of heat, but instead comes across as exceptionally well balanced. Anticipated maturity: 2010-2022.

Dettori Dettori Rosso 2004 Usual $140 Now $115 WA 95 pts
Simply put, Dettori’s 2004 Rosso rocks. An intense, full-bodied wine, it sweeps across the palate with awesome richness, showing generous dark fruit that fills out its large frame beautifully. As it sits in the glass, mint, spice and licorice flavors develop, adding further complexity. This stunning, breathtaking red was made from 120+ year-old Cannonau vines and aged in cement and steel. It too is not to be missed. Anticipated maturity: 2010-2024. Alessandro Dettori makes some of the most exciting wines coming out of Sardinia, and Italy for that matter. The wines are made in a very natural, unmanipulated manner. The top bottlings – Tuderi, Tenores and Dettori Rosso – are all 100% Cannonau (Grenache) aged exclusively in cement and steel prior to being bottled without fining or filtration.

Caciorgna Pietro N'Anticchia Etna Rosso Sicilia (Nerello Mascalese) 14% 2005 Usual $95 Now $85

some of the stuff are not cheap but they are considered value buys considering the vintage and quality of producer. the moscato is a high quality one that should be delicious. if you have the money and it's within your budget, do try to hit one of these.

u can contact them at info@intervino.com.sg

 

[looiwte]

Yeah I like that wine breathes and ages, showing that it is a dynamic and 'living' product.

Yes, I will like to get the half bottles of Felsina, both to try and also so that I can use the half-bottle for leftover wines like you recommended!

I've left wines in the fridge for up to a week, and it's interesting to see which kind of wines can 'live' longer, but it can be a bit of a waste once you push it to the limit haha... but it's a learning process all the same. I do notice that white wines don't usually last more than 2-3 days, maybe it's the lack of tannins or something?

Totally agree on the Bordeaux comparison. I also feel Italian wines are totally under-represented here, especially in the supermarkets. You always get the same few producers; Ruffino, Batasiolo, Fontanafredda, and mass producers like Zonin and Folonari. To an even stronger degree, you may say the same for Spanish wines, in that you see even less of them, and consequently, may get better value due to their 'unpopularity'.

I guess that's where these wine specialists come in. Yes, intervino, bumped onto their website once, pretty impressed!

Btw is the Marquis De Riscal producer any good? See their wines at NTUC. Have my eye on the Reserva.

 

[ikileo]

Yeah I like that wine breathes and ages, showing that it is a dynamic and 'living' product.

Yes, I will like to get the half bottles of Felsina, both to try and also so that I can use the half-bottle for leftover wines like you recommended!

I've left wines in the fridge for up to a week, and it's interesting to see which kind of wines can 'live' longer, but it can be a bit of a waste once you push it to the limit haha... but it's a learning process all the same. I do notice that white wines don't usually last more than 2-3 days, maybe it's the lack of tannins or something?

Some red wines don’t last (especially the simpler ones) don’t even last 6 hours. But generally (very generally) reds last longer than whites. That being said, I’ve had whites that only started showing well into their 3rd day. It probably ‘cos the ave white oxidizes faster than your ave red.

Totally agree on the Bordeaux comparison. I also feel Italian wines are totally under-represented here, especially in the supermarkets. You always get the same few producers; Ruffino, Batasiolo, Fontanafredda, and mass producers like Zonin and Folonari. To an even stronger degree, you may say the same for Spanish wines, in that you see even less of them, and consequently, may get better value due to their 'unpopularity'.

I guess that's where these wine specialists come in. Yes, intervino, bumped onto their website once, pretty impressed!

I don’t look at supermarket wines at all for Italian wines, except for the Folonari Soave white wine that I use in cooking some of my Italian dishes. And even then most regular wine retail stores don’t have a strong focus on Italian as our local market leans towards French and aussie.

You do have to hit the retailers/distributors that specialize in Italian wines. But for our local market, don’t except to find good producers going for under $50.

For Spanish wines you just have to look out for people that really only bring in Spanish wines or bigger retailers/distributors that bring in the more famous Spanish producers. That being said, I haven’t bought Spanish wine locally for a while as I still have a stash of a couple of bottles in my chiller.

Btw is the Marquis De Riscal producer any good? See their wines at NTUC. Have my eye on the Reserva.

IMO it’s an OK producer. You should try your hand at the isetan supermarket wine section. They have a small but decent wine selection; but most of them are $50> so take note. For these less popular countries, you have to consider stretching your wallet open a little more, but if you are comparing top producers in these countries versus your classic regions of Bordeaux and burgundy, the prices are hard to beat.

 

[Baggio10]

there is a German booth at Scotts Lido supermarket selling white wine

tried the riesling, not bad..

 

[ikileo]

do u know the name?

 

[Baggio10]

didn't really caught it as gf was hurrying me and the German lady was quite attractive lol..

its from German Bistro..a makan place near chinatown she said..

 

[ikileo]

Oh right I know. The wines are brought in by magma. U may have tasted their haart to heart riesling

 

[ikileo]

are u guys intending to open/buy anything this weekend?

the carrefour fair is still on until next week!

 

[yehosaphat]

Saw this in my mail box

 

[ikileo]

are u going for the tasting session?

 

[ikileo]

enjoying my 2009 Van Volxem Riesling at home right now.
painfully young, those of you that have this, please hold on to this for a couple years more.

 

[reign]

Is this the one which u helped us to buy? i think mine is somewhere in my storeroom...still waiting for chance to clear the younger wine...

 

[Baggio10]

Oh right I know. The wines are brought in by magma. U may have tasted their haart to heart riesling

yeah..magma..now i remember..maybe will go grab a bottle tomorrow..price seems reasonable..less than $50

 

[looiwte]

enjoying my 2009 Van Volxem Riesling at home right now.
painfully young, those of you that have this, please hold on to this for a couple years more.

Thanks for the tip. How do you know if a Riesling is too young? I've managed to work this out for reds - young/harsh, old/smoother, but not sure about the whites.

 

[ikileo]

Thanks for the tip. How do you know if a Riesling is too young? I've managed to work this out for reds - young/harsh, old/smoother, but not sure about the whites.

It depends on varietal to varietal but generally it's about integration of flavors and knowing what the secondary notes are.

In this case, the acidity didn't mesh fully with the flavours and it felt like everything was all over the place and not balanced. Naturally there weren't any secondary or tertiary notes but that's fine. It was more of an integration issue. Just wait a couple more years for the various elements to settle down.

It tasted nice and I think it has good potential to develop into something ver good, considering the good producer and vintage

 

[andice2]

Hi Everybody,

Chanced upon this thread and glad to find so many wineovers in Sg! I'm a Bordeaux fan, thou the wines r getting outta reach for me due to the Chinese contingent.

Do feel free to drop by my Blog to have a look

sgbordeaux.blogspot.com