2015 Fattoria del Cerro Vino Nobile di Montepulciano (Elsewhere $18)

SKU #1438153 92 points James Suckling

 Aromas of licorice and dark berries with hints of spices and cherries. Full body, tight and mildly chewy tannins and a flavorful finish. Drink or hold.  (9/2018)

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Price: $11.99
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By: John Downing | K&L Staff Member | Review Date: 9/30/2019 | Send Email
Considering that the average price of a bottle Vino Nobile is normally over $20, this 2015 from Fattoria del Cerro is a find. Aromas of earthy and pleasantly herbal black cherry fruit and floral meld with a richly flavored palate with rounded tannins and bright acidity. It's a lot of wine at the price and is ideal with roasted and grilled meats as well as firm cheeses.

By: Neal Fischer | K&L Staff Member | Review Date: 9/24/2019 | Send Email
The nose opens with fun peppery fruit and moves to dried cherry, cranberry, with a little herbal earthiness that borders on dried mint. The palate begins a little green/stemmy and develops into layered dried red fruits, and finishes with a savory hay note.

By: Thomas Smith | K&L Staff Member | Review Date: 9/24/2019 | Send Email
The nose ear is earthy, full of brambly notes and soft red fruit expression. At a taste, it really shows off its character. Wildly intense, the acid, brightness of fruit and a tannin structure that seems to sizzle on the back palate all play out in dynamic fashion. There is plenty of delicious fruit to be had, but still shows off its old world charm. This is would make a brilliant wine to pair with roast chicken and winter vegetables.

By: Diana Turk | K&L Staff Member | Review Date: 9/24/2019 | Send Email
Whoa, what a tasty little number! Dark cherry and plum on the nose, the fruit feels heavier upon opening but recedes a bit with air, creating lovely balance between dense spiced fruit and those classic Vino Nobile di Montepulciano tannins. This incredibly-priced 2015 from Fattoria del Cerro is both ripe and edgy, with lift from the Sangiovese and a subtly herbal, dusty finish. And it drinks even better the following day! This is a lot of delicious vino for the money.

By: Cameron Hoppas | K&L Staff Member | Review Date: 9/23/2019 | Send Email
As one of Italy's oldest wine regions recognized for their quality, it's remarkable to find these wines at such a great price. The nose on this is classic sangiovese--dark fruit, warm spice and earth. This is a dense and complex wine that comes with this kind of ripeness levels. But like classic sangiovese, the fresh acid keeps the wine focused. It has a nice long finish, with elegance and complexity you rarely find even at higher price-points. A tremendous value.

By: Greg St. Clair | K&L Staff Member | Review Date: 9/23/2019 | Send Email
The nose of this wine shows the warmth of the vintage, perfectly ripe, deep plumy, saturated aromatics. On the palate you see the incredible balance of this vintage, ripe yes, but not over ripe anywhere just pure focus, length and concentration. The flavors are dense, focused but extraordinarily supple, especially for this winery's past profile which was more tannic and gritty. This wine has excellent balance but you can still feel its' density. A long, persistent finish that carries the dense plum while adding a bits of spice and Tuscan brush. An extraordinary bargain regularly but this price is insanely good.

Additional Information:



- The most widely planted grape in Italy is Sangiovese, a high-acid grape with moderate to high tannins, apparent earthiness and subtle fruit. It is thought to have originated in Tuscany and its name, which translates to "blood of Jove," leads historians to believe it may date all the way back to the Etruscan period, though historical mentions only go as far back as the early 1700s. Though planted all over modern Italy, the most significant wines made from Sangiovese still come from Tuscany: Chianti and Brunello di Montalcino. Sangiovese must make up 75% of a blend from the Chianti DOCG t be labeled as such, traditionally allowing for Canaiolo, Trebbiano and Malvasia for the remainder, though more recently small proportions of Cabernet Sauvignon or Merlot have been allowed. In Brunello di Montalcino the wine must be made entirely of Sangiovese. Prugnolo is Montepulciano's name for Sangiovese, and it is used there for the Vino Nobile di Montepulciano wines. In the DOC of Carmignano Sangiovese can be blended with 20% Cabernet Sauvignon. There are also Super Tuscans, IGT wines that blend Sangiovese with large proportions of Cabernet or Merlot. Elsewhere in Italy it is a workhorse grape, though it does find some success (though not the longevity) in the Montefalco and Torgiano wines of Umbria as well as the foundation of Rosso Piceno and a significant element of Rosso Conero from the Marches. Like Nebbiolo, Sangiovese has struggled to find footing outside of Italy, though in recent years California wineries have been having better fortune with grape plantings in the Sierra Foothills/El Dorado County, as well as Sonoma County and the Central Coast.


- Once named Enotria for its abundant vineyards, Italy (thanks to the ancient Greeks and Romans) has had an enormous impact on the wine world. From the shores of Italy, the Romans brought grapes and their winemaking techniques to North Africa, Spain and Portugal, Germany, France, the Danube Valley, the Middle East and even England. Modern Italy, which didn't actually exist as a country until the 1870s, once produced mainly simple, everyday wine. It wasn't until the 1970s that Italy began the change toward quality. The 1980s showed incredible efforts and a lot of experimentation. The 1990s marked the real jump in consistent quality, including excellence in many Region that had been indistinct for ages. The entire Italian peninsula is seeing a winemaking revolution and is now one of the most exciting wine Region in the world.