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sarapci , MacBlythe

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2007 Castiglioni - Toscana Rosso Proprietary Blend - Italy - Tuscany - Red

Italy - Tuscany

Red Proprietary Blend
Score
93
Drink Dates
Comm: 2010-2015 VF: 2009-2017
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Author Rossboss
Site / Blog   Trust Rating 100%
Tasted On 05/03/2014
Drink Dates 2010-2016

This was everything it was supposed to be - it's right at optimal drinking time 7 years after vintage. Tannins are all but gone, luscious black cherry, currant, very new world in style, and as a blend it was not obviously cabernet or merlot or sangiovese, but all played off each other nicely. Drinking way better than in 2010 - superbly cut through the acid and paired with everything we ate. Not hefty but still very complete.

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Author dozman3
Site / Blog   Trust Rating 98.218%
Tasted On 07/31/2013
Drink Dates 2013-2018
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Author Pino M
Site / Blog   Trust Rating 99.057%
Tasted On 01/01/2011
Drink Dates 2011-2012

Confirm my previous tasting. This is an amazing blend of French and Italian varieties which result in a delicious, balanced and structure wine. Very mild tannins, beautiful aroma and it improved over dinner.

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Author sarapci
Site / Blog   Trust Rating
Tasted On 03/14/2010

Vintage Report During the 2006-07 winter, vineyards in Tuscany benefited from very mild weather. The previous autumn too was very favourable, so that the vines kept their leaves until quite late, excellent conditions that allowed the vineyards to build up reserves that ensured an excellent and promising harvest. The spring months were mild, with scarce rain and little heat stress, conditions that produced sound, healthy fruit on the vines. Thanks to summer-like conditions in April, the growth cycle received a great push, and began a good 2-3 weeks earlier than preceding years. At the beginning of July the temperatures were high, dropping around mid-July with good rains during the month of August. Low night-time temperatures relieved any heat problems that would have caused premature ripening of the grapes, thus lessening the complexity of the wines. Vintage Report As it began, the harvest 2006 looked very encouraging, since the growing season had been so favourable. The spring months brought temperate conditions, with little rain and no heat stress; this in turn contributed substantially to sound, healthy fruit. At the end of May there was a sudden drop in temperatures; although it did no damage, the vine growth process was slowed and fruit set affected negatively. The result was looser clusters, with fewer grapes, but the clusters were healthier.July brought high temperatures, but August turned cool, with moderate rainfall, temperature phenomena that ensure, in both red and white grape varieties, excellent concentrations of aromatic compounds, both intense and complex.Light rains during the summer provided the vines with enough moisture to undergo veraison (change of colour) without problem. Sunny, crisp, dry days in September and October were crucial in developing in the grapes all of the qualities necessary for the production of wines of unsurpassed quality and fine structure. Vintage Report The 2005 harvest began September 1 and ended on a very positive note, showing high quality in the grapes brought in to the wineries. Sunny days and light breezes in late September allowed the fruit to gain targeted concentration levels and overall excellent condition. After a fluctuating growing season that required attentive vineyard supervision, particularly in certain areas, this year's was a fine harvest indeed. Vintage Report The sunny days of the second half of September have been further favoring flavor and color concentration in grapes. Furthermore the deep thermal variations between day and night have given the wine complex and different aromas. Tannins contained in the grape stones take advantage of sun and mild temperature of this period and allow a slow and organic evolution of the grapes, which result in high elegance of the wine. Vintage Report At the Castiglioni estate, a family property since the 1300's located in the Colli Fiorentini area of Tuscany, the season was very good for all of the main varieties. After the racking off, the Sangiovese appears soft and intense in color, with fresh and fruity fragrances. The Merlot and Cabernet Sauvignon grapes have high levels of alcohol, and intense,almost purple colors. Vintage Report The harvest at the Castiglioni estate was initiated on August 29 with the first sections of the Merlot vineyards, and was brought to a conclusion on October 21st with the Cabernet Sauvignon. The losses caused by the frost amounted to around 30%. This natural "thinning out" process served to enhance the value of the varieties at the Castiglioni Estate. The Cabernet Sauvignon from the estate also has an excellent concentration, intense color and beautiful aromas. With its concentration of anthocyanins and polyphenols, the Cabernet Sauvignon is also full bodied and intense. Vintage Report The grapes, of excellent quality, ripened slightly earlier (7/10 days sooner than usual). The season was rather difficult; heavy spring rains induced fungal diseases that Frescobaldi, however, was able to prevent, thanks to its pest control management system. Yields were low, between 40 and 60 quintals per hectare, but similar to 1996's in terms of quality. Scarce summer rainfall, accompanied by the use of thinning and pruning techniques to achieve greater concentration, had a decisive impact on the reduced quantities. Tasting Notes The eye is first impressed by a dense, violet-flecked purple red, and the nose is no less complex, releasing clean-edged impressions of dark cherry, wild strawberries, and raspberries, attractively complemented by spicy nuances of roasted espresso bean, cocoa, baker's chocolate, and vanilla. The palate shows alcoholic warmth, silky texture, and remarkable depth, with a mouth-filling suite of fine-grained tannins. The lengthy finish is subtly aromatic, with tasty notes of fruit in evidence. Technical Information Varieties: 50% Cabernet Sauvignon, 30% Merlot, 10% Cabernet Franc, 10% Sangiovese Yield/Hectare: 40 hl/ha (2342 tons/Acres) Harvest period: Beginning of october Vineyard practices: Manual Fermentation vats: Inox Fermentation temperature: 28°C. (86° Fahrenheit) Length of fermentation: 10 days Length of maceration on the skins: 12 days Malolactic fermentation: Immediately after the alcoholic fermentation Maturation method: Barriques Length of maturation: 12 months in barriques and 2 months in bottle Bottle formats: 0,75 lt., 1,5 lt., 3 lt.

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Author brunello5
Site / Blog   Trust Rating 90%
Tasted On 12/12/2009

outstanding qpr

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A flawed bottle may be affected by cork taint, heat (maderized), oxidation, or excessive sulfur. Additionally, some people consider wines tainted by Brettanomyces (Brett), a non-spore forming genus of yeast, a flaw although there is much controversy surrounding the subject.
 
 
 
 
 
 
 
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