Product Review
The 2003 Vin Santo del Chianti Classico presents an intriguing combination of the classic Vin Santo aromas and flavors (almonds, orange peel, burnt sugar, crushed flowers) with an additional level of textural richness that is most likely the result of the torrid vintage. This is a beautiful, delineated wine from start to finish. The 2003 Vin Santo is 55% Malvasia, 25% Trebbiano and 20% Sangiovese that spent 7 years in small, traditional casks. Anticipated maturity: 2011-2018.
Malvasia is truly a family of many varietals. It generally produces a light red wine, almost pink in color. Common aroma notes associated with Malvasia include peaches, apricots and white currants. Red Malvasia wines are characterized by a richness and chocolate notes. Fortified Malvasia, such as Madeira, are noted for their intense smokey notes and sharp acidity. As Malvasia ages, the wines tend to take on more nutty aromas and flavors though many Malvasia have a short life span of only a few years after vintage.
Tuscany is practically synonymous with Italian wine. Red wine, principally made from Sangiovese, accounts for most of the region’s production. Whether it’s a light Chianti, bold Brunello di Montalcino, or fruit-forward Super Tuscan there is a wine for just about everyone. Other sub-regions within Tuscany include Maremma, Bolgheri, and Rosso di Montalcino.
Chianti is the sub-region of Tuscany located between Florence to the north and Siena to the south. Wine made within the eight historical zones is labelled Chianti Classico and must be made with a minimum 80% Sangiovese and is often topped up with Canaiolo, Merlot, and Cabernet Sauvignon as well as two white grapes, Trebbiano and Malvasia. With its many small, picturesque rolling hills, aspect and soil types vary significantly, even within a single estate. Any wine made by a member of the Consorzio (wine-growers association) is bottled wearing the recognizable black rooster "Gallo Nero" seal around the neck of the bottle.
Dessert wines are usually any sweet wine drunk with or around a meal. White fortified wines (fino and amontillado sherry) are usually drunk before the meal, and the red fortified wines (port and madeira) drunk after it. Most fortified wines are regarded as distinct from dessert wines, but some of the less strong fortified white wines, are regarded as honorary dessert wines. In the United States a dessert wine is legally defined as any wine over 14% alcohol by volume, which includes all fortified wines.
