I’m planning a tasting with some different Pinot Noirs and want to sneak in a Sangiovese that screams Pinot to mess with my friends. Anyone have specific recommendations?
Much thanks!
There are lighter colored, red fruited, spicy type sangioveses, but they have much higher acid and tannin than pinot.
Fuligni Brunello might be in the ballpark.
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Pian dell’Orino Brunello di Montalcino. A bit more saddle leather than pinot maybe–but that is probably from light Brett?
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Sounds like it. There are also bretty Pinots.
Anyways, Tenuta di Carleone’s Il Guercio is very Burgundian for a Sangiovese. Might be hard to source one, though.
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A couple of recent Tuscans that may fit the bill - the Fontodi Filetta di Lamole tends to be quite lifted, perfumed, red-fruited and the '19 Giodo Brunello di Montalcino was a ringer for a quality New World Pinot in lots of respects.
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I reckon a classic expression of Burgundy Pinot is in little danger to ever be confused with a Tuscan Sangiovese (I say Tuscan because say a Chilean or Australian Sangiovese would be something totally different. Of course the more spoofy the wines are the more similar they can be and once we get comfortably to the truly old wine territory the more they can seem like generic old wine. I use the word Burgundian way more than I should but apparently haven’t used it once for a Sangiovese in my tasting notes. I have however likened the 2012 Castellare in Castellina CCR to a Cru Beaujolais so I’ll go with that 
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If the pinots are from the US then I would suggest trying a sangiovese from Australia. There are a fair few to choose from so it would rather depend what’s available where you are.
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I’d be surprised if a Sangiovese could slip into a Pinot tasting unnoticed, but I would try a Rosso from Pian dell’Orino or Le Ragnaie, or a Tenuta di Carleone Chianti Classico from a year like 2018.
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Il Borghetto, Bilaccio or Monte de Sassi . As close to Burgundy as Sangiovese gets.
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The OP didn’t mention Burgundy. He might be doing a tasting of New Zealand pinots for all we know (far, far better value for money than Burgundy, BTW).
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Cerbaiona’s NV rosso has a bit of Pinot in it, can be quite elegant, and sometimes shows it quite a lot.
Edited to add that this wine is reported to be 10% Pinot Nero.
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I’ll add '20 Le Masse di Lamole Chianti Classico
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Possibly the Selvapiana Chianti Rufina Normale would do it or a Castello di Ama (lowest priced one you can find).
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Not necessarily easy to source, but an older lighter (I.e. less tannic) vintage of Pergole Torte.
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+1
Never tasted a sangiovese ou mimic much than these from Borghetto. Il Guercio from Carleone is a very fine wine but it has more density than most pinot noir imho.
But at the end I would say that they mimic more the nerello mascalese than the pinot
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In the sour cherry Burgundian spectrum, I’d try a Rosso from Stella Campalto.
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I have not had this wine, but I just received an email from Moore Brothers Wine with this comment:
This Wine:
In the 2021 vintage, Poggio al Sole completes its move toward producing Chianti Classico exclusively from indigenous grape varieties. Merlot is entirely phased out, with Sangiovese making up 90% of the blend, and Canaiolo Nero 10%. The wine is fermented in temperature controlled stainless steel tanks, and matured in a mix of used barriques for eighteen months. In the glass, the Chianti Classico 2021 has a limpid, saturated, dark oxblood red color that warms to bright mahoganey just at the edge. Aromas of brambly wild raspberries, sun ripened black cherries, and dried pine needles appear at first, with freshly sanded cedar, grilled crimini mushrooms, and faded rose petals emerging as the nose evolves over time. On the palate, the wine is opulent, silky, and Pinot Noir-like, with mineral-saturated flavors of ripe red berries and sweet Tuscan herbs, all bracketed by fine dusty tannins and softly integrated acidity. It’s hard to imagine a wine more insistently evocative of the Tuscany landscape. Drink now–2033 and beyond.
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sesti rosso is the one that first comes to mind.
but this is a pretty funny exercise.
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Thanks all! I should have mentioned I’m showing Pinots from Oregon, Burgundy, Germany, NZ. Then I’m going to put in a Cru Beaujolais and then hopefully a Sangiovese to see if they can come off as Pinot in the context.
I would look to the Istine single vineyard bottlings from Radda, but the somewhat higher acid and more crunchy red fruit might give it away.
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