Carpineto Vigneto Poggio Sant’ Enrico Vino Nobile di Montepulciano DOCG

Carpineto

VARIETAL

100% Sangiovese

APPELLATION

Tuscany, Italy

 

Carpineto Vigneto Poggio Sant’ Enrico Vino Nobile di Montepulciano DOCG

This single vineyard Vino Nobile hails from Carpineto’s Montepulciano Estate in only the finest vintages. An intense bouquet of black fruit defines the Sant’ Enrico parcel. Plum notes are interlaced with nutty and peppery notes and hints of vanilla rendered from extensive oak aging – 12 months in new French and American oak barrels and 4 years in bottle. It is full bodied with structured tannins and a long, persistent finish.

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2010

Wine Enthusiast - 90 pts

Aromas of underbrush, pipe tobacco, toasted oak and a whiff of baked plum appear in the forefront. The tightly wound palate offers dried black cherry, licorice and grilled herb frames austere close-grained tannins. Give the tannins a few more years to relax then drink to catch the fruit richness.

k. O'Keefe, March 2018

Wine Spectator - 93 pts

This leans more toward iron and balsamic notes, but also features ample cherry, plum, soy and tobacco flavors. Lean and sinewy, yet holds together nicely, with a long aftertaste of fruit, iron and tobacco.

B. Sanderson, October 2018

2009

Wine Spectator - 93 pts

This has mellowed to a harmonious blend of sweet black cherry, blackberry, plum leather and tobacco aromas and flavors. Firm tannins lend support as this builds to the long, fresh, fruit – and spice filled finish. Drink now through 2023.

B. Sanderson, May 2017

2007

Wine Enthusiast - 88 pts

…this opens with aromas of new oak, leafy underbrush, exotic spice and steeped plum that carry through to firm palate along with notes of dried black cherry and coconut.

K. O'Keefe, September 2015

Wine Spectator - 90 pts

The aromas are complex and alluring, full of sweet plum, cherry, leather, tobacco and wild herb notes. On the palate, this reveals a firm edge that dominates through to the chalky finish. Drink now through 2023.

B. Sanderson, October 2015

2006

Wine & Spirits - 91 pts

Offers a modern take on Vino Nobile: Dense and firmly tannic, with spicy, plummy fruit, it reveals notes of mushroom and forest floor after time in the glass. Decanter this for a few hours and enjoy it with a rare steak.

S. Johnson, April 2015

Wine Enthusiast - 92 pts, Cellar Selection

Powerfully built with nice depth, this is loaded with succulent black cherry sensations layered with underbrush, tobacco, licorice, black pepper, clove and mocha accents. The palate is balanced by firm, velvety tannins and fresh acidity. Drink 2016 – 2026.

K. O'Keefe, November 2014

2004

Wine Enthusiast - 91 pts

Made from Sangiovese selected from top sites in Carpineto’s Poggio Sant’Enrico vineyards and aged in barriques, this wine opens with plum, underbrush and coffee aromas. The palate is youthful and well balanced, delivering restrained black fruit, spice, espresso and oak flavors. Drink after 2016.

K. O'Keefe, October 2013

Wine Spectator - 91 pts

Mature, this red exudes forest, mushroom, cherry, juniper and sage aromas and flavors. Complex and fresh, showing fine harmony and a mix of fruit and spice accents on the finish. Drink now.

B. Sanderson, July 2013

2003

Wine Enthusiast - 90 pts

This vineyard-designated Vino Nobile shows concentrated notes of prune, cassis, tobacco and leather. The mouthfeel is linear, and it has a dusty, almost gritty texture. The wine’s density feels good on the palate.

M. Larner, April 2013

2001

Decanter - Silver Medal

Dense garnet. Mature. Scented and evolved nose of liquorice, coffee, plums. Full ripe and round with spicy mature flavours. Impressive length.

2009 Wine Awards

Wine Enthusiast - 92 pts

This is an evolved and sophisticated Vino Nobile with rich concentration, dense texture and very pretty, wood-driven notes of vanilla and spice that are splashed evenly over black currants, plums and prunes. The wine exhibits harmony and balance, and although it is on the thick or gritty side, it does have the natural tannins to pair with succulent meat.

M. Larner, June 2008