Why not get milkshake or caffee latte instead

L_e_o_F_r_o_k_i_c · June 4, 2009, 1:58pm

and save lots of bananas…

(98 pts wine $$$$)

Offers beautiful blackberry, coffee bean and chocolate aromas, with toasty oak undertones. Full-bodied, with supervelvety tannins and a finish that lasts for minutes, featuring loads of milk chocolate and fruit character. So layered. This is mind-blowing. A fabulous pure Sangiovese that shows the great quality of the vintage

Chris_Kravitz · June 4, 2009, 2:24pm

is this a Cotarella wine?

Nathan_Smyth · June 4, 2009, 4:11pm

Except for the Sangiovese part, that sounds a lot like an Aldo Conterno Granbussia.

[Which is very tasty, BTW.]

ToddFrench · June 4, 2009, 4:17pm

Doesn’t sound at ALL like a Sangiovese!! wtf

Sarah_Warner · June 4, 2009, 4:21pm

Testamatta. BTW, other reviews of the 2006 Testamatta are much different in their notes.

Josh_Beck · June 4, 2009, 4:48pm

Reading your note my first guess was Valdicava

Coffee bean, milk chocolate and toasty oak are not what I think of when I think of “pure” Sangiovese

Walt_Hoehler · June 4, 2009, 5:09pm

I’ll guess Pride Sangio.

CFu · June 4, 2009, 5:27pm

Less calories than a milkshake and not as hot tongue scalding as a latte

Loren_Sonkin · June 4, 2009, 5:54pm

This might be a great wine. But is could be almost any red grape from anywhere in the world. These are the wines I feel need to be laid down, but then I owrry what happens if the oak integrates? What’s left.

Cris_Whetstone · June 4, 2009, 6:08pm

Is Bob Foley consulting in Italy now?

Jeff_Cassetta · June 4, 2009, 6:15pm

Seems like more of a review of the oak treatment than of the wine…

Josh_Beck · June 4, 2009, 6:19pm

FYI

The 2006 Testamatta (Sangiovese) is a pretty wine redolent of crushed flowers, raspberries, toasted oak and spices, with lovely inner perfume that emerges as the wine sits in the glass. As outstanding as this wine is, the 2006 doesn’t appear to have the polish, generosity and overall balance of the very finest vintages. Today the wine comes across as linear in style, with drying tannins that clamp down on the finish, qualities I found in both bottles I tasted. In 2006 Graetz opted for a super-selective approach in which he produced just 10,000 bottles of Testamatta as opposed to the more normal 18,000-20,000. One can only wonder is some amount of balance and harmony was sacrificed in the process. Anticipated maturity: 2016-2026.Wine Advocate 93 points

Offers beautiful blackberry, coffee bean and chocolate aromas, with toasty oak undertones. Full-bodied, with supervelvety tannins and a finish that lasts for minutes, featuring loads of milk chocolate and fruit character. So layered. This is mind-blowing. A fabulous pure Sangiovese that shows the great quality of the vintage.Wine Spectator 98 points

L_e_o_F_r_o_k_i_c · June 5, 2009, 12:15am

But is it worth 50 times more [nea.gif]

Peter_C · June 5, 2009, 1:06am

[1974_eating_popcorn.gif]

Peter_C · June 5, 2009, 1:08am

I could barely choke down a Foley “Claret” a few months back - so fabricated, that it’s the Frankenstein of wine imo .

Randy_Sloan · June 5, 2009, 1:09am

Why not get milkshake or caffee latte instead

I have never, ever gotten lucky after plying my date with lattes.

Peter_C · June 5, 2009, 2:05am

You’re just not doing the final touch:

steffenpelz · June 5, 2009, 12:08pm

On a more serious note, after reading this note, I decided to buy a six-pack of 04 Pertimali Brunello for a wine that couldn’t be more different in style from the monster described here.

Josh_Beck · June 5, 2009, 5:23pm

Booyah for Pertimali. Add Costanti and Ciacci and you have the triumverate of great Brunellos (at least the affordable ones), IMHO.