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Frescobaldi Montesodi Chianti Rufina 2003

Winemaker's Notes:

Vintage Report At the Castello di Nipozzano estate, the harvest was extremely favorable. The harvesting of the Merlot began during the last week in August, and that of the Sangiovese began in mid September.Castello di Nipozzano is equipped with a very accurate irrigation system in which a drop of water is released from a thin pipe into the soil when the temperatures get too high. This allows for the prevention of potential damage caused by drought and extremely hot weather, such as stress on the vines. The Sangiovese from Montesodi vineyard is also incredibly intense. In general, both the Sangiovese and the Merlot from this harvest are rich in sugars and polyphenols, thanks to a season that favored their concentration. In turn, the alcohol level will be rather high (between 13.5 and 14.5°) The tannins appear to be soft and well balanced. The aging in barriques will help to produce wines that are extremely elegant. Vintage Report Even though temperatures were high during the month of August, the vines continued to thrive thanks to the water reserves in the soil built up from the rainfall in the month of August. The rain in early September proved valuable, especially for the ripening of the Sangiovese. The showers also washed the dust from the summer months off of the vines. Vintage Report Harvest at the Marchesi de’ Frescobaldi estates began this year on August 28th. The grapes, which ripened 7-10 days earlier this year, were harvested in excellent condition and are rich in sugars and polyphenols thanks to a spring with periods of rain, followed by periods of sunshine. A mild summer with sparse rains helped to avoid drought and stress on the vines, and the heat during the second half of August further promoted sugar concentration. The Sangiovese grapes ripened early this year, and are rich in anthocyanins and tannins, with elevated levels of alcohol and low acidity. Vintage Report The grapes are extremely fruit-forward with evolved tannins and low acids; in general the wines have great structure and should be very long-lived. Weather throughout the growing season was normal, with lots of sunshine in July and only sparse rains in August. An Indian summer in September and October, gave the grapes a perfect environment to bask in the sun and mature, Vintage Report The heat of the summer months provoked a precocious maturation of the berries, thus the wines will be characterized by superior softness and low acidity. Even the Sangiovese which is a variety known to be "rough", will be in '98, softer with velvety tannins. Vintage Report At the estate of Castello di Nipozzano in Chianti Rufina the spring freeze did not affect the vineyards.The Sangiovese vines, which are grown in the highest part of the estate were completely unaffected; the late bloom, which is typical of Cabernet Sauvignon and Cabernet Franc, saved these varietals. Because the grapes matured more quickly than usual, they offer concentrated sugar, rich colors, and delicious tannins. Vintage Report The Spring and Summer season of 1996 were particularly favorable for the vegetative development of the vines in Tuscany. Flowering, budding and fruit set all occurred 15 days earlier than usual. When rains during the beginning of October threatened to compromise the promising vintage, we took the necessary precautions to assure the health of grapes: defoliation, pruning of excess grapes and a regular control of potential diseases. Tasting Notes Strikingly intense and brilliant purple. The nose shows rich, concentrated fruit, with abundant blackcurrant and blueberry preceding clean-edged impressions of plum preserves, while black pepper and cinnamon nuances mark a very lengthy finale.It develops quite full-bodied on the palate, warm and generous, with a well-built, velvety suite of tannins. The progression through the finish is complex and lingering, complemented throughout by a judicious acidity that perfectly balances the alcohol. Technical Information Yield/Hectare: 35 Hl/Ha Harvest period: Beginning of october Vineyard practices: Manual Fermentation vats: Stainless steel Fermentation temperature: <35° Length of fermentation: 10 days Length of maceration on the skins: 30 days Malolactic fermentation: Immediately done after the alcoholic fermentation Maturation method: New barriques of split oak Length of maturation: 24 months Tasting Notes Strikingly intense and brilliant purple. The nose shows rich, concentrated fruit, with abundant blackcurrant and blueberry preceding clean-edged impressions of plum preserves, while black pepper and cinnamon nuances mark a very lengthy finale.It develops quite full-bodied on the palate, warm and generous, with a well-built, velvety suite of tannins. The progression through the finish is complex and lingering, complemented throughout by a judicious acidity that perfectly balances the alcohol. Technical Information Yield/Hectare: 35 Hl/Ha Harvest period: Beginning of october Vineyard practices: Manual Fermentation vats: Stainless steel Fermentation temperature: <35° Length of fermentation: 10 days Length of maceration on the skins: 30 days Malolactic fermentation: Immediately done after the alcoholic fermentation Maturation method: New barriques of split oak Length of maturation: 18 months Tasting Notes Strikingly intense and brilliant purple. The nose shows rich, concentrated fruit, with abundant blackcurrant and blueberry preceding clean-edged impressions of plum preserves, while black pepper and cinnamon nuances mark a very lengthy finale. It develops quite full-bodied on the palate, warm and generous, with a well-built, velvety suite of tannins. The progression through the finish is complex and lingering, complemented throughout by a judicious acidity that perfectly balances the alcohol. Technical Information Yield/Hectare: 35 hl/ha Harvest period: The beginning of October Vineyard practices: Manual Fermentation vats: Inox Fermentation temperature: <35° Length of fermentation: 10 days Length of maceration on the skins: 30 days Malolactic fermentation: Immediately done after the alcoholic fermentation Maturation method: New barriques of split oak Length of maturation: 18 months

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Marchesi de' Frescobaldi:
The Marchesi de' Frescobaldi is one of the most significant wine producers in Italy, with nine estates, and more than 1,000 hectares, in Tuscany. The family has been growing wine since the early 14th century, when they became the first in Tuscany to import and plant French vine cuttings. Because they have been producing wines for more than 700 years, to experience Frescobaldi is to glimp... Read more
The Marchesi de' Frescobaldi is one of the most significant wine producers in Italy, with nine estates, and more than 1,000 hectares, in Tuscany. The family has been growing wine since the early 14th century, when they became the first in Tuscany to import and plant French vine cuttings. Because they have been producing wines for more than 700 years, to experience Frescobaldi is to glimpse the history of Florence, from the Middle Ages to the present day. The core wine growing philosophy of the Marchesi de’ Frescobaldi revolves around the integrated relationship among environment, vine, climate, and man’s intervention. They continually upgrade their extensive vineyard holdings, and they craft their wines with the finest combination of traditional and innovative methods. Wine Spectator has ranked many of their offerings in the 90s and their wines are consistently listed in the magazines Top 100 Wines of the Year, encouraging wine enthusiasts from around the globe to become familiar with some of Italy’s finest wines. Visit www.tuscanytonight.com for more information about Marchesi de Frescobaldi wines, Italian recipes, wine and more. Read less

Vintage Report At the Castello di Nipozzano estate, the harvest was extremely favorable. The harvesting of the Merlot began during the last week in August, and that of the Sangiovese began in mid September.Castello di Nipozzano is equipped with a very accurate irrigation system in which a drop of water is released from a thin pipe into the soil when the temperatures get too high. This allows for the prevention of potential damage caused by drought and extremely hot weather, such as stress on the vines. The Sangiovese from Montesodi vineyard is also incredibly intense. In general, both the Sangiovese and the Merlot from this harvest are rich in sugars and polyphenols, thanks to a season that favored their concentration. In turn, the alcohol level will be rather high (between 13.5 and 14.5°) The tannins appear to be soft and well balanced. The aging in barriques will help to produce wines that are extremely elegant. Vintage Report Even though temperatures were high during the month of August, the vines continued to thrive thanks to the water reserves in the soil built up from the rainfall in the month of August. The rain in early September proved valuable, especially for the ripening of the Sangiovese. The showers also washed the dust from the summer months off of the vines. Vintage Report Harvest at the Marchesi de’ Frescobaldi estates began this year on August 28th. The grapes, which ripened 7-10 days earlier this year, were harvested in excellent condition and are rich in sugars and polyphenols thanks to a spring with periods of rain, followed by periods of sunshine. A mild summer with sparse rains helped to avoid drought and stress on the vines, and the heat during the second half of August further promoted sugar concentration. The Sangiovese grapes ripened early this year, and are rich in anthocyanins and tannins, with elevated levels of alcohol and low acidity. Vintage Report The grapes are extremely fruit-forward with evolved tannins and low acids; in general the wines have great structure and should be very long-lived. Weather throughout the growing season was normal, with lots of sunshine in July and only sparse rains in August. An Indian summer in September and October, gave the grapes a perfect environment to bask in the sun and mature, Vintage Report The heat of the summer months provoked a precocious maturation of the berries, thus the wines will be characterized by superior softness and low acidity. Even the Sangiovese which is a variety known to be "rough", will be in '98, softer with velvety tannins. Vintage Report At the estate of Castello di Nipozzano in Chianti Rufina the spring freeze did not affect the vineyards.The Sangiovese vines, which are grown in the highest part of the estate were completely unaffected; the late bloom, which is typical of Cabernet Sauvignon and Cabernet Franc, saved these varietals. Because the grapes matured more quickly than usual, they offer concentrated sugar, rich colors, and delicious tannins. Vintage Report The Spring and Summer season of 1996 were particularly favorable for the vegetative development of the vines in Tuscany. Flowering, budding and fruit set all occurred 15 days earlier than usual. When rains during the beginning of October threatened to compromise the promising vintage, we took the necessary precautions to assure the health of grapes: defoliation, pruning of excess grapes and a regular control of potential diseases. Tasting Notes Strikingly intense and brilliant purple. The nose shows rich, concentrated fruit, with abundant blackcurrant and blueberry preceding clean-edged impressions of plum preserves, while black pepper and cinnamon nuances mark a very lengthy finale.It develops quite full-bodied on the palate, warm and generous, with a well-built, velvety suite of tannins. The progression through the finish is complex and lingering, complemented throughout by a judicious acidity that perfectly balances the alcohol. Technical Information Yield/Hectare: 35 Hl/Ha Harvest period: Beginning of october Vineyard practices: Manual Fermentation vats: Stainless steel Fermentation temperature: <35° Length of fermentation: 10 days Length of maceration on the skins: 30 days Malolactic fermentation: Immediately done after the alcoholic fermentation Maturation method: New barriques of split oak Length of maturation: 24 months Tasting Notes Strikingly intense and brilliant purple. The nose shows rich, concentrated fruit, with abundant blackcurrant and blueberry preceding clean-edged impressions of plum preserves, while black pepper and cinnamon nuances mark a very lengthy finale.It develops quite full-bodied on the palate, warm and generous, with a well-built, velvety suite of tannins. The progression through the finish is complex and lingering, complemented throughout by a judicious acidity that perfectly balances the alcohol. Technical Information Yield/Hectare: 35 Hl/Ha Harvest period: Beginning of october Vineyard practices: Manual Fermentation vats: Stainless steel Fermentation temperature: <35° Length of fermentation: 10 days Length of maceration on the skins: 30 days Malolactic fermentation: Immediately done after the alcoholic fermentation Maturation method: New barriques of split oak Length of maturation: 18 months Tasting Notes Strikingly intense and brilliant purple. The nose shows rich, concentrated fruit, with abundant blackcurrant and blueberry preceding clean-edged impressions of plum preserves, while black pepper and cinnamon nuances mark a very lengthy finale. It develops quite full-bodied on the palate, warm and generous, with a well-built, velvety suite of tannins. The progression through the finish is complex and lingering, complemented throughout by a judicious acidity that perfectly balances the alcohol. Technical Information Yield/Hectare: 35 hl/ha Harvest period: The beginning of October Vineyard practices: Manual Fermentation vats: Inox Fermentation temperature: <35° Length of fermentation: 10 days Length of maceration on the skins: 30 days Malolactic fermentation: Immediately done after the alcoholic fermentation Maturation method: New barriques of split oak Length of maturation: 18 months

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