Amarone Question

I'm looking for some advice on Italian Amarone - Tommasi 2001 to be precise. Any reviews or other Amarone recommendations?

Reply to
Dan Bellan
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"Dan Bellan" ha scritto nel messaggio news:7K00e.103533$gJ3.82248@clgrps13...

Although this is not a bible, the "Gambero Rosso" guide does not rate very high the basic version. A bit better the "Ca' Florian" cru, even if at probably at a much higher price.

Luk

Reply to
Luk

I would tend to agree with Luk's comments. The basic Tomassi to me has always been good, if not overwhelming. I would liken the basic Tomassi Amarone to a nice Ripasso style; in other words, it's too light to be a decent Amarone. The last time I had a Tomassi (97 vintage) I commented that it was a bit thin, not showing the characteristic raisiny style that defines Amarone.

For roughly $10 more (in AL anyway), the Allegrini has always been a better choice. Not sure what the current vintage is, but I believe it's 1999.

Cheers, Gary

Reply to
CabFan

How weird... '97 was an excellent vintage for Amarone wines and usually much thicker than the surrounding years. Haven't had a '97 Tomassi though.

I agree. Allegrini is my favorite producer in the Valpolicella area. But if Allegrini is too expensive I can recommend the Zenato Amarone.

Bas van Beek

Reply to
Bas van Beek

I had the 1997 Allegrinia few years ago and found it showed a bit of bacterial "funk". An off bottle perhaps. I have another bottle I got as a gift, so I'll find out some day.

The first Amarone I ever tasted was a Bolla - over 20 years ago. It had the most interesting aroma, with a distinct note of shoe polish! I know that sounds bad, but the wine was really excellent. I don't recall the vintage, but it could have been a 1981.

I haven't seen any Amarone from Bolla lately. Do they still make it? All I see on the shelves is their Riserva Ducale Chianti, which is usually a decent wine but quite overpriced (~$30US) IMO.

Tom S

Reply to
Tom S

Tom, Bolla Riserva Ducale? You sure you don't mean Ruffino?

I'm no Amarone expert, but I was pretty unimpressed with my one taste of Tomassini.

Reply to
DaleW
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Hi Tom,

yes, they make it: "classico" version:

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another version:
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Ciao!

Reply to
Giorgio68

Reply to
Trahder

Hi Dan,

*IMHO* probably the best Amarone nowadays are made from:

a - Quintarelli b - Masi c - Viviani d - Romano Dal Forno e - Tenuta Sant'Antonio

"a,b,c" are in the Classical area "d,e" are in the "spread" area

"a" and "d" are very, very expensive wine.

I prefer "e" Amarone :), good wine, reasonable price (around 40 euro, at producer's point of sale).

There are a lot of winemaker in Valpolicella and Valpantena making good Amarone, as not famous as the 5 above (e.g. Speri - Sant'Urbano 25 euro)

Just my 2 cent worth

Reply to
Giorgio68

First of all, Bolla does indeed make an Amarone. the 1999 retails for $45 in Maryland. So expect to pay $100 in a restaurant. When at VinItaly in 1985, I went into this joint across from our hotel for a slice and there was a 71 Bolla on their wine rack. Despite the room temperature storage it was pretty good. Bolla actually made a ripasso back then called Jago which they didn't export because it sounded to much like Yago Sangria.

IMHO best Amarones are Quintarelli, Dal Forno, Allegrini cru's. Masi cru's, La Ragose, Ca Del Monte(my former client).Bertani, Mazzi, Tedeschi.

Tommasi especially the older bottlings are a notch below these but was ahead of the industrial strength Speri, Lamberti and Zenato

Reply to
joseph b. rosenberg

"joseph b. rosenberg" ha scritto nel messaggio news: snipped-for-privacy@comcast.com...

I disagree a bit on this last. Presently Zenato is producing some great bottles.

Luk

Reply to
Luk

I've never been much of a fan of Zenato, though they make decent wines (which is probably why I'm not a huge fan---- they don't stand out) but Speri, IMHO, makes a pretty decent Amarone, though not on the scale of Allegrini.

Cheers, gary

Reply to
CabFan

I agree that 97 was an outstanding vintage overall. I've had other 97's and most of them were very good to excellent. In reviewing my (admittedly sparse) tasting notes, the Tomassi is the only one that I found to be so medicore.

Cheers, Gary

Reply to
CabFan

Yes, of course you're absolutely right Dale. I meant Ruffino. :^/

Tom S

Reply to
Tom S

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