Latterals: Sangiovese versus Tempranillo

Set Up
Don’t laugh. I get Sangiovese and Tempranillo mixed up in blind tastings. A lot. If I were being really honest? I would throw Grenache in this party as well. And I’ve confused an extracted Pinot Noir for Chianti more than once. But I’m gonna try to tackle this one at a time.

The wines
Bibi Graetz ‘Casamatta’ 2009 (Toscana IGT) 12.5%, $11
Viña Herminia 2009 (Rioja) 14%, $12

The Casamatta has medium intensity of bright dark fruits and some florals. The palate was dry with alcohol in check and a medium+ acid with medium+ rustic tannins. The flavors were dark fruits, medium ripeness, and a sour savory tomato character.

This wine is 100% Sangiovese from young vineyards in different zones around Tuscany (including Sieci, Siena and Maremma) and is fermented (including MLF) in steel tanks before being transferred to barriques where it remains until bottling (I haven’t found an indication of how long that is).

Viña Herminia was much more muted on the nose with a real dry earthiness along with dark fruits. And again, the palate was more earthy and plumy than the Sangiovese. Tannins were higher here but were finer and sour notes carrier through the medium+ finish.

I had more trouble finding information on this wine, despite the winery’s slick website. It seems like there could be some Garnacha in this wine (up to 15%), but it could also be 100% Tempranillo. The winery also employs both American and French oak, but I don’t have the specifics on this wine.

Observations
Both wines displayed plums and a spiciness, but the Tempranillo was more muted and earthy. Both had a similar medium intensity of ruby color, but the Tempranillo was slightly more concentrated. Both were bone dry on the palate with similar medium+ acidity.

There were differences in their aromatic profile was stronger as flavor profiles: more savory/sour for the Sangiovese and more dried/earthy for the Tempranillo.

Both had almost the same amount of tannins, but the nature of those tannins were different: I felt the Sangiovese tannins were much more rustic over the finer (but still rather burly compared to say, a Pinot Noir) tannins of the Sangiovese.

Overall, I’m sad to report that I’m not sure this tasting help cement anything about these two varietals to me. I wonder if it’s a price point issue. Maybe I won’t be so cheap next time...

Latterals: The Spicy Reds

Sight
All three wines exhibit a medium to medium+ intensity of ruby possibly suggesting intense wines of higher extractions. Wine #2 has a more pronounced watery rim, which could indicate a higher level of alcohol.

Aromatics
On the nose, all three wines have medium to medium+ intensity of aromas, with many notes of baked and jammed fruits, which indicated these wines came from a warmer climate. Aromatics on wine #1 include dark cooked berries, spice, and some smokiness. Wine #2 has more aromatics of red jams. Wine #3 smells of figs and port. Wines #1 and #2 have light aromatics of vanilla, suggesting oak influence.

Palate
On the palate, all wines show higher levels of alcohol and all lack high acidity, supporting the view that these wines come from a warm to hot climate.

Wine #1 has spicy fruit on the palate with medium- acidity, medium+ alcohol, and medium- burlap tannins. This wine is probably most prized for its structure.

Wine #2 is dry, though seems sweet on the attack suggesting very ripe fruit. The wine has medium acid, high alcohol, and a medium+ finish of fruit and vanilla, and heat from alcohol. This wine is definitely from a hot climate.

Wine #3 is also dry but seems sweet on the attack, suggesting very ripe fruit. The wine has medium acid, medium+ cottony tannins, and a medium- finish of cooked figs and dark fruits.

Conclusions
Wine #1 is a Malbec from a warm climate (Mendoza, Argentina) because of its firm structure and spicy fruit. The firm structure would also suggest Cabernet Sauvignon or Nebbiolo, but neither would would not exhibit such spicy fruit, and Nebbiolo would not have such a saturated color. The Malbec also distinguishes itself from the Shiraz and Zinfandel because it is lack of overly ripe fruit.

Wine #2 is a Shiraz from a warm climate (Australia) due to its high alcohol, soft texture, and very ripe fruit. This description could also fit a warm climate Grenache or Merlot, but Grenache is typically not as saturated in color. I rule out Merlot because I would expect more cocoa and espresso characteristics to accompany the ripe fruit aromas.

Wine #3 is a Zinfandel from a warm climate (California). The tell-tale aromatics of figs and port lead me here and the medium+ amount of tannins is likely from oak influence, a common technique used for Zinfandel. The firm structure could also suggest Malbec, but I would expect spicier fruit from Malbec.

The wines
Wine #1: Altos Las Hormigas Malbec 2009 (Mendoza, Argentina), $13, 14.2% abv
Wine #2: Woop Woop Shiraz 2009 (Australia), $13, 14.5% abv
Wine #3: Joel Gott Zinfandel 2008 (California), $18, 14.4% abv

How’d I do?