Badia a Coltibuono, Sangioveto, Toscana

A tasting of Tuscan wines and this was a pleasant surprise in how well it showed with lots of fruit, good tertiary characteristics and a fine expression of Sangiovese.

1990 vintage

Well, this wine is not headed in the right direction in my opinion. Relative to my last bottle, the fruit is drying up and the wine is losing length and complexity. Still a pleasant dinner wine but not more than that. I will drink my remaining bottle soon.

1990 vintage

My previous bottle was a little flat. This one is spot on! This is savory, authentic mature sangiovese that has absorbed its oak and developed that balsamic, mushroomy character that I so love. The tannins are still present, but they are fine and seem to meld seamlessly with the wine's limestone soil signature.

1990 vintage

This wine is aging very gracefully. Hardly any change in hue. In fact, I would recommend decanting it at least one hour prior to dinner. prior to decanting, oak was a little too prominent on nose and tannins still a little grippy. air contact helped both. I'm still convinced that this type of wine would benefit from cask aging rather than barrel aging. They simply don't need the oak component. It doesn't bring anything to the table... Nice, ripe fruit, …

1990 vintage

lång eftersmak. Komplex med tanniner och medelsyra. Körsbär, läder, plommon

1990 vintage

The cork was remarkably firm and was wetted only 1/2 cm. Sweet and sour Chianti aromas in addition to some tobacco and leather. Fresh, fruity and still young. Soft and smooth for a Sangiovese. Could easilly last another ten / twenty years (with this cork).

1990 vintage

Had with the boys from Scenic/ Tapestry at Il Mondo Vechio in Madison NJ. An absolutely delicious Chianti Classico. Slightly bricked wine at pour with a large berry filled nose. The flavor was not quite up to the bouquet's suggestion. We let sit for 30 minutes and the flavor began to awake. Prunes and berry's in fairly equal amounts with a 20 second finish of blackberry and slight mushroom. Well balances with short finish. It is a good wine and …

1990 vintage

Italy & Spain in the 1990's (Graz, Austria) : Seems to have been heat damaged.

1990 vintage

Perfectly mature, voluptuous and concentrated Super Tuscan which reeks of the wild, rustic fruits typical of sangioevese yet has a silky, spicy feel, most likely due to rigorous selection and exposure to masses of good quality oak.

1990 vintage

The 100% Sangiovese luxury cuvee 'Sangioveto' is made only in the best 2 or 3 vintages of each decade (85, 88, 90, 95, 97, 01,06) and is treated to 100% new French oak and rigorous selection. Tastes like a stewed star anise and fruit compote dessert with overtones of Fry's Turkish Delight. Fortunately, the pure exuberance of the attack is mediated perfectly mid-stride by bitty, drying tannins and tight acid. Unlike, say, the garage wines of St. Emilion, this wine …

1990 vintage

Finally tried it. Much better than expected. Slightly brown, but excellent Sangiovese at 22 years.

1990 vintage

Far more alive than a Chianti Classico Riserva from the same producer and vintage tasted the same evening. Nice fruit and good acidity. Tar and leather. Good length.

1990 vintage

Medium-light red-garnet, much sediment. Nose is severely affected with corkiness. Acidity is bizarre and the wine is drinkable, but not very enjoyable. From magnum.

1990 vintage

Decanted. Nose of plums, leather, tar...very ripe, almost rasiny. Somewhat out of balance to me. Tannic, acidic...still some fruit. Goes reasonably well with pappardale with mushroom, marsala, truffle ragu..

1990 vintage

Started out like a 92 pointer but after a few minutes ended up as 85. Still had remnants of itself in its prime but the fruit was a bit faded and dried out.

1990 vintage

just had a 1990 that was purchased recently at a wine store. Very nice sangio, oak was present but resolved with the fruit, acidity still there, but everyone at the table questioned its provenance. Three big questions maybe someone else can clarify: 1) the 1990 label had a bar code on it - did wine from 1990 have bar codes? 2) there was virtually no sediment, again, seems odd for an older vintage, 3) the color of the wine did …

1990 vintage

Early Mar 2007: brownish red color; slow legs; cherry, tar and rose aromas/flavors; medium body; round texture. Excellent bottle at the brink of decline.

1990 vintage

AWSLA Tuscan Club Kitty Event (Chez Rachel, Hollywood Hills, California) : Great tart plum nose; juicy, tart red fruit and plum palate with depth and good acidity; long finish

1990 vintage

Opened to serve with rabbit ragu over pappardelle -- a fabulous dish. The appearance of the bottle, label, cork were all perfect. Cork barely saturated at all. Just a dense purple-black disk on the bottom. When poured, however, the wine showed very slight bricking, and a nose that was more secondary than the condition of the bottle suggested. At first, it was a bit closed, pruny, with more acid than fruit in the mid-palate. After 20 minutes, it really began …

1990 vintage

PLUMS AND FIGS IN THE NOSE WITH BLACK CHERRIES AND CURRANTS IN THE FLAVOR. LONG FINISH.

1990 vintage

Tokyo Tasting Group Round #2 -- 90/97 Sangiovese, plus Champagne and Dessert (Cuisine 219 Tokyo) : I’m not sure why I’m writing a note as Michael McKinney, who was tasting double blind, nailed it immediately with a comment that this tasted like sangiovese that had seen a lot of oak. And that’s really the story. Both the nose and palate – all the way up to and through the finish – are dominated by a very heavy oak character. That’s …

1990 vintage

Seemed past its prime. Very raisiny. However nice body.

1990 vintage

Smells velvety. Sweet fruit with rich candy cherry flavors. Still has lots of fruit and years left, but no reason not to drink it now.

1990 vintage

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Badia a Coltibuono, Sangioveto, Toscana

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