Tommasi Amarone della Valpolicella Classico - $79.99

Wine Details

Vintage: 2003
Price: $79.99
Producer: Tommasi
Region: Amarone della Valpolicella Classico
Varietal: Corvina Veronese
Container Size: 750 ML
Flavors: eucalyptus
  • Red Wine
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Product Description

  • Complex, smooth, full bodied, characteristic with clear shades of dried grapes.

Expert Ratings

Ratings   Vintage Source Flavors
WineSpectator - 87 Details: Intense eucalyptus at first, but it rolls away to reveal pleasant dried fruit, cardamom and light oaky character. Medium- to full-bodied, with well-integrated tannins and a slightly tangy finish. A clean, traditional Amarone. Best after 2005. 6,000 cases made. – 2001 WineSpectator eucalyptus
NatDecants - 90 Details: TOMMASI AMARONE DELLA VALPOLICELLA CLASSICO 2001 DOC VC: Only the best and most mature Corvina, Rondinella and Molinari grapes are selected for this Amarone. After drying on small open racks through the autumn and early winter, the grapes are pressed and fermented before spending 36 months merging in large Slovenian oak casks. Try this robust wine with equally robust meat dishes or mature cheeses. My note: Classic amarone but not overly extracted. Power yet beautifully balanced. with aromas of dried herbs and cherries. 356220 (XD) 750 mL $49.95 Also available in 375 mL. Score: 90/100. 2001 NatDecants cherries, herbs, meat, oak
WineSpectator - 86 Details: A medium-bodied Amarone, with raisiny fruit and green cardamom character. Tightly packed, with a fresh, firm finish. Best after 2005. 6,000 cases made. – 2000 WineSpectator
WineSpectator - 91 Details: A tight, mineral-driven Amarone, with spicy black fruit, dried fig and polished leather notes. Full-bodied, with a juicy and slightly chewy palate and a long, minerally finish. Good stuff, worth putting down for a bit. Best after 2003. 1,800 cases imported. –JS 1998 WineSpectator black fruit, leather, minerally, spicy
WineSpectator - 90 Details: Big and powerful red. Lots of raisin, with hints of smoke and charcoal. Full-bodied, with fruit and black pepper character. Long and juicy. Best after 2003. 6,000 cases made. –JS 1997 WineSpectator black pepper, raisin, smoke
WineSpectator - 89 Details: A lovely Amarone with loads of finesse. Wonderful aromas of blackberries, violets and cherries, with mineral and spices. Full-bodied, with well-integrated tannins and a long finish. Still tight. Drink now through 2014. 5,000 cases made. –JS 1995 WineSpectator blackberries, cherries, mineral, spices
WineSpectator - 83 Details: Ripe, with prune and leather notes that persist to the slightly curt finish, this starts off rich and soft but lacks midpalate concentration. Drink now through 2000. –BS 1993 WineSpectator leather, prune
Tastings - 94 Details: Deep, saturated ruby-garnet hue. Extraordinary date, dried fruit, and chocolate aromas jump from the glass. A rich entry leads to a massive, full-bodied palate with outrageous flavor intensity. Finishes with big but supple tannins and an intense sweet fruit note. Drink now or later 1993 Tastings chocolate
WineSpectator - 88 Details: Full-bodied, full-flavored, smooth in texture and Port-like in character. Nicely mature. The chocolaty, gamy flavors match with rich meat dishes or after-dinner cheeses. Drink now through 2000. 3,100 cases made. –BS 1990 WineSpectator gamy, meat
WineSpectator - 86 Details: Compact, with plum, spice and dried cherry flavors up front and colalike flavors on the finish. A leaner version of Amarone. 3,000 cases made. –BS 1988 WineSpectator

Food Pairings

Category Pairing
Cheese Parmesan, Washed-rind Cheese (Livarot, Taleggio, etc...)
Red Meat Roast Beef
Fruits & Nuts Walnuts
Sauces Red Wine Sauce

Wine Terms

Name Value
Italy Makes nearly as much wine as France, but lags behind in their classification system. As a result, Italian wine isn’t taken as seriously as French wine. Most Italian wine is made from native grape varieties that don’t grow well elsewhere, such as Nebbiolo and Sangiovese. The most important regions are Piedmont, where Barolo and Barbaresco dominate, Tuscany, home to Chianti, Montepulciano, and the Super-Tuscans (a collection of relatively new reds), and the Northeastern region, where you’ll find Soave, Valpolicella, and Bardolino. Italy’s soils and climates are varied and ideally suited for viticulture, from the Alpine foothills in the north to the Mediterranean coast in the South. Its hilly landscape provides sun and cooler temperatures, even in the warmest regions. Italy has two categories of fine wines. DOCG, which means regulated and guaranteed place name, refers to a small group of elite wines. DOB wines are those with regulated (but not guaranteed) place names. A lower tier of table wines are grouped into IGT wines, which indicate the location on the label, and ordinary table wines, which carry no geographical indication except, “Italy.”
Valpolicella This important red-wine region in Veneto ranks just after Chianti for Italy's total DOC red-wine production. The wine is made primarily from Corvina, Rondinella, and Molinara grapes, although four other varieties can comprise up to 15 percent of the blend. Valpolicella's standard DOC wines are rather light and very fragrant and fruity. Those labeled superiore have a higher minimum alcohol content and are aged for a minimum of 1 year. The best wines are generally those labeled classico, which indicates that they come from the steeply terraced vineyards of the inner classico zone.
Veneto The home of some of Italy’s most famous wines, this area in the Northeastern quadrant of Italy produces Soave, Valpolicella and Prosecco.

Tasting Notes

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