2001 Siepi
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Tasting notes
A wet spring with some frost reduced the crop a bit. As did a very hot summer though September saw a bit of rain. Alcohol: 13.9%. Total acidity: 5.5 g/l. Harvest: hand-picked starting from 9 September (Merlot), 22 September (Sangiovese). Fermentation temperature: 28–30 °C. Period of maceration: 14 days (Merlot), 16 days (Sangiovese). Ageing: 16–18 months in small (225-litre) French oak barrels. Bottling: June 2003. Production: 30,000 bottles. Dark crimson. Glossy, velvety nose and a wine that's a bit sweeter than some other vintages. I can imagine that when it was younger it might have been a bit much. Full-on ripeness without as much definition as some other vintages but it delivers pleasure. Provided you like sweetness and don't mind sacrificing the freshness of Sangiovese. (JR)
Critic scores
Jancis Robinson MW
Jancis Robinson MW
More reviews and scores
50% Merlot, 50% Sangiovese. Very, very deep crimson. Rich and round and slightly dusty. Velvety. Thick and chewy. Not yet at its peak. Correct, although missing real excitement. I prefer the 1998. If one were to pick holes you might say it was very slightly formulaic and soulless. But it is certainly capable of giving an enormous amount of pleasure. (JR)