Chance Creek Sangiovese 6-Pack
$74.99 $133.00 44% off List Price
2009 Chance Creek Sangiovese
CT link above
Oh man, I knew this day would come, I just didn’t realize it would take so long. A bottle of this arrived 2 months or so ago along with the Dry Creek Rosé that showed up on Woot soon after.
We had this with a spicy turkey meatball marinara, it went very well. It an easy drinker, light berry fruit and mild tannins. None of the earthy herbaceousness that I associate with most Italian reds. Nice change of pace for my in-laws, who are primarily pinot noir and cab drinkers. Everybody enjoyed it.
Definitely a wine I would buy at this price point.
[QUOTE=knotworking, post:3, topic:406896]
Oh man, I knew this day would come, I just didn’t realize it would take so long. A bottle of this arrived 2 months or so ago along with the Dry Creek Rosé that showed up on Woot soon after.
We had this with a spicy turkey meatball marinara, it went very well. It an easy drinker, light berry fruit and mild tannins. None of the earthy herbaceousness that I associate with most Italian reds. Nice change of pace for my in-laws, who are primarily pinot noir and cab drinkers. Everybody enjoyed it.
Definitely a wine I would buy at this price point.
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I find Sangiovese to go well with all Italian red sauce dishes and drinks really well in its own. Have you tried the noceto? I’m really starting to enjoy a lot of the medium bodied Italian and Spanish reds that are not grown heavily here in the us. Thanks for the notes.
Can the winery please provide any additional specs, all that’s provided at this point is the alcohol content.
[QUOTE=cortot20, post:4, topic:406896]
I find Sangiovese to go well with all Italian red sauce dishes and drinks really well in its own. Have you tried the noceto? I’m really starting to enjoy a lot of the medium bodied Italian and Spanish reds that are not grown heavily here in the us. Thanks for the notes.
We drank the Noceto from a recent WOOT with our Christmas dinner. Ravioli is always a side dish for us on Christmas. It was nice and light and went very well with our dinner. Everyone enjoyed it.
Can the winery please provide any additional specs, all that’s provided at this point is the alcohol content.
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I’m in. If you like the Noceto, you’ll like this one. Lou Bock does a great job with this wine producing it in a wonderful food friendly style. Always like the Chance Creek wines. Had a bottle of the Sauvignon Blanc last night.
Early November found me jumping up and down…my test bottle! On the Chance Creek Sangiovese.
appearance: bright ruby red
nose: wonderful, made me smile. reminders of tours of wineries in CA. blackberry, oak, floral, leather
he says: smells expensive. 
roses, leather, pepper
palate (6pm 70 degrees upon opening):
fruity and smooth! Has a nice bite upon swallowing. Certainly a lighter wine than our usual Cabs and Zins, more like a chianti (wiki’d later - doy…it’s the same grape). tart blackberry, plum, strawberry. No tannins or oak on palate.
he says: dry, pepper, tart apples. light/watered down.
finish: medium length, tartness disappears quicky leaving a nice fruity/wine flavor. noticing some sediment in our glasses.
(7:20pm 60 degrees, with dinner: red pasta sauce w/turkey & beef)
nose: musk, more oak
he says: musk and fruity this time.
palate: I’m getting more spices this time. peppery, nutmeg, maybe a very slight hint of tannins, fruit is still there, but more in the background. still has that nice bite at the end.
he says: perfect temp this time. less tart, more body.
(8:30pm 67 degrees)
much more peppery now. very tart berry fruit. more tannins showing.
conclusion: I like it with pasta.
he says: more difficult to drink (because he’s a Cab guy and this is more dry), but a nice change of pace.
How does this compare to the 2011 Robert Mondavi Cabernet Sauvignon? I’m very new with wines, but I like wines that are not sour/acidic. I don’t mind full body, but that are smooth.
Hey, this is the last of a great vintage. Collectable too. Ageworthy as the wine is just entering drinkability. Mendocino and Redwood Valley especially give this grape a spanking vibrancy that takes time, like in Montalcino where this clone was born at Il Poggione and smuggled into California years ago by a wonderful grocer who loves this grape…Takes time to mature in the bottle and boy is it getting ready. I have had 10 year old blends that were worth the wait from my vineyard. A fountain of pleasure. Short supply. Last Chance as they say…
Easier to drink with its extra 2 years and that Cab from Mondavi is probably central coast fruit, not Napa and it is produced by an international conglomerate now, not the mondavi family. This comes from a specific vineyard and my family. Thanks, Chance Creek Lou
[QUOTE=lamcjunk, post:7, topic:406896]
Early November found me jumping up and down…my first labRat-ing! On the Chance Creek Sangiovese.
appearance: bright ruby red
nose: wonderful, made me smile. reminders of tours of wineries in CA. blackberry, oak, floral, leather
he says: smells expensive. roses, leather, pepper
palate (6pm 70 degrees upon opening):
fruity and smooth! Has a nice bite upon swallowing. Certainly a lighter wine than our usual Cabs and Zins, more like a chianti (wiki’d later - doy…it’s the same grape). tart blackberry, plum, strawberry. No tannins or oak on palate.
he says: dry, pepper, tart apples. light/watered down.
finish: medium length, tartness disappears quicky leaving a nice fruity/wine flavor. noticing some sediment in our glasses.
(7:20pm 60 degrees, with dinner: red pasta sauce w/turkey & beef)
nose: musk, more oak
he says: musk and fruity this time.
palate: I’m getting more spices this time. peppery, nutmeg, maybe a very slight hint of tannins, fruit is still there, but more in the background. still has that nice bite at the end.
he says: perfect temp this time. less tart, more body.
(8:30pm 67 degrees)
much more peppery now. very tart berry fruit. more tannins showing.
conclusion: I like it with pasta.
he says: more difficult to drink (because he’s a Cab guy and this is more dry), but a nice change of pace.
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yes, it is a food wine. Goes great with pasta and meaty sauces, also with poultry roasted. Chance Creek Lou
[QUOTE=ScottHarveyWines, post:6, topic:406896]
I’m in. If you like the Noceto, you’ll like this one. Lou Bock does a great job with this wine producing it in a wonderful food friendly style. Always like the Chance Creek wines. Had a bottle of the Sauvignon Blanc last night.
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Thanks Scott, you helped me get this clone. I am working on a super tuscan blend now. Preesh…Chance Creek Lou
[QUOTE=mdctreeguy, post:5, topic:406896]
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The bud wood came from the Nocetto vineyard. But we have two very different growing areas. They do a fine job on their wine. They are in the foothills of Amador County and different soils, while Mendocino will produce a tighter more sinewy wine in its youth from the cooler evenings and higher acidity in the grapes. Dark wild Cherry, and licorice flavors abound and hard fruit candies. Chance Creek Lou
Also, it has some Petite Sirah in it to give more color especially plus a bit of viognier to pull it all together and pick up the delicate dark wild cherry and licorice nose. Barrel aged in quality 3 year old French Oak.
[QUOTE=chancecreeklou, post:13, topic:406896]
The bud wood came from the Nocetto vineyard.
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That did it for me. I’ve been working through Noceto’s 2010 block specific Sangio’s and they’ve all been fantastic. Looking forward to seeing what Chance Creek does with it.
[QUOTE=ScottHarveyWines, post:6, topic:406896]
I’m in. If you like the Noceto, you’ll like this one. Lou Bock does a great job with this wine producing it in a wonderful food friendly style. Always like the Chance Creek wines. Had a bottle of the Sauvignon Blanc last night.
[/quote]
We loved the CC Sauvignon Blanc offered earlier this year and Noceto’s the only wine (along with yours, Scott!) we originally discovered on WW that we’ve also purchased elsewhere. Just bought a case of their 2010 Sangio last month, in fact.
So, appreciate the comparison/thoughts.
I’d certainly say “buy, buy, buy!” to this if Scott’s giving it a thumbs up!
I’d split.
Ok, I bought; $43.20
I’ll add it to the list.
Id love to, but I’m on a 2-3 month SIWBM until i work down the stash a little. Also, spent way too much in December.