TN: 2010 Tolaini 'Al Passo' [Toscana]

WINE TALK
1

2010 Tolaini ‘Al Passo’ [Toscana] This is a mostly sangiovese mix, with a little merlot in it. 13.5% abv, and heavy to me. For my palate, it doesn’t taste particularly like sangiovese. I was expecting medium body, some cherry and saddle, with acidity. Instead its earthy, dense and tannic. Apparently Michel Rolland was involved with this, and it tastes like a Bordeaux. I’d paired it with manicotti one night, and squash flowers the next

It didn’t really go with either. It’s a solid wine, but I was expecting something different. I should have just gone with a traditional Chianti. I’d give it a B or so.

since I’m chewing my way through McNaughton’s Flour + Water cookbook, I drafted my minions into stuffing the manicotti, since they are so labor intensive. Those came out ok, but were a touch greasy. More spinach next time, and less cheese.

2

I’ve found much more enjoyment with Tolaini’s Valdisanti IGT (75 % CS/20% Sang/5% CF). I seem to recall that Tolaini sits in one of the warmer regions of the Chianti area.

3

I drank quite a bit of the 6,7 and 8 of both wines. I found them to be pretty earthy but ripe.

4

My wife likes this a lot. I’m not a big fan of supertuscans but admittedly this one is generally decent for its price point (Its often $20 on sale around here). Frankly I’d rather just have a good rosso from Ucceleria, Siro Pacenti or the like.