Dark ruby/purple colour; almost opaque. Aromas of peach, vanilla, smoke, black cherry, and black licorice. Full-bodied, still quite tannic, with peach, cherry, and earth notes. Moderate-length finish, 30s, with black cherry. Needs at least another 3-4 years. 88 points (07/27/2005).

• 1999 Marchesi de' Frescobaldi Chianti Rufina Castello di Nipozzano Riserva Montesodi - Italy, Tuscany, Chianti, Chianti Rufina (4/29/2009)
  April 2009 FWR Tasting (FWR, Toronto, Canada): Dark ruby colour. Aromas of peach, vanilla, kirsch, plum, and oak. Full-bodied, lush, integrated tannins, but still showing some overt oak notes. Black cherries, black plums, and blackberry notes on the palate. Moderate-length finish, ~35s, with orange pekoe tea and black plum notes. Cellaring has been kind to this wine, as it has developed significantly more depth and complexity. That said, with few tertiary notes and unintegrated oak, I think a couple more years will result in an even better wine. Drink 2011+. (91 pts.)

Posted from CellarTracker

Very solid wine, year in year out. Ageworthy well beyond what its price may suggest.

This is the Montesodi, so at $50-60CAD, I'd expect it to be ageworthy and have significant complexity.

quote:

Originally posted by futronic:

• 1999 Marchesi de' Frescobaldi Chianti Rufina Castello di Nipozzano Riserva Montesodi - Italy, Tuscany, Chianti, Chianti Rufina (4/29/2009)
  April 2009 FWR Tasting (FWR, Toronto, Canada): Dark ruby colour. Aromas of peach, vanilla, kirsch, plum, and oak. Full-bodied, lush, integrated tannins, but still showing some overt oak notes. Black cherries, black plums, and blackberry notes on the palate. Moderate-length finish, ~35s, with orange pekoe tea and black plum notes. Cellaring has been kind to this wine, as it has developed significantly more depth and complexity. That said, with few tertiary notes and unintegrated oak, I think a couple more years will result in an even better wine. Drink 2011+. (91 pts.)

Posted from CellarTracker

I have a question on "tertiary" notes - what does this refer to? Are these the notes that come about with bottle age? I remember reading that primary notes are the overt fruit tones, secondary notes are those that come about with fermentation and ageing of the wine prior to bottling; however, I've heard of and have seen "tertiary" notes mentioned but never explained. If you could clarify which notes you are referring to in particular, that would be appreciated. Kind regards...

Economist,

When I get some time tonight I'll post some good information from Jean Lenoir's Le Nez du Vin. I'll post it in the main forum, quoted naturally, since it's not my work and other people may want to read it.

Excellent, thank you kindly! I do have the Nez du Vin kit and the faults kit, and I do remember reading the book, which is where I probably got the feeling that I've read about tertiary aromas, but I simply can't remember what was said. Thank you again.