|Year||Quality||Advice for drinking||Reccomendation||Decanting time||Serving Temperature|
|2006||San Leonardo Great vintage, to be forgotten in the cellar.||2 h||16°C|
|2005||Very refined vintage. It will take a couple of years to open up.||2 hours||16°C|
|2004||Extraordinary vintage, structured and elegant. Wait.||2 hours||16°C|
|2003||Even though it has been a very warm vintage it an extremely refined wine with lot's of acidity and freshness||2 hours||16°C|
|2001||Try to forget it in the cellar||2 hours||16°C|
|2000||It is evolving well. May be drunk||2 hours||16°C|
|1999||It is evolving very well. It may be left to age||2 hours||16°C|
|1997||It is still a youngster to be drunk in 5 or 6 years||2 hours||16°C|
|1996||A vintage of great elegance, it will give you an emotion||2 hours||16°C|
|1995||Still in constant evolution. Wait||1 hour||16°C|
|1994||It may still improve||1 hour||16°C|
|1993||To be kept in the cellar it has to improve||1 hour||16°C|
|1991||A great surprise. To be drunk||1 hour||16°C|
|1990||Wonderful. It may still improve||1 hour||16°C|
|1988||Perfect, it still has potentiality of ageing||½ hour||16°C|
|1987||To be drunk||½ hour||16°C|
|1986||To be drunk||½ hour||16°C|
|1985||For old wine lover it may still be kept||½ hour||16°C|
|1983||To be drunk||½ hour||16°C|
|1982||To be drunk||½ hour||16°C|
- To Drink
- To Drink or to Hold a few more years
- To Hold
The History of Vintage
San Leonardo's winemaking history began in the early 1980s but the first true year of production was 1983. A wine of high, and well-justified, ambitions, San Leonardo is released only in vintages that ensure a product of appropriate quality. In other words, it is made only in growing years that offer all the elements necessary to create a wine of outstanding personality and character.
That is why San Leonardo has skipped vintages like 1984, 1989 (a superb vintage in Piedmont and Bordeax, but not in Trentino), 1992, 1998 and 2002. Average annual production of San Leonardo is currently running at 60,000 bottles. In a few years, we look forward to achieving our projected maximum output of 100,000. Production of our Merlot di San Leonardo is around 50,000 bottles.
It is not our place to express a judgement on these vintages, but in the course of many vertical tastings dedicated to Tenuta San Leonardo wines by specialist journalists from Italy and abroad (Il Consenso, Degustation Wine News Letter, Il Sommelier Italiano, Enogea and others), the most favourable comments have been made about the 1988, 1990, 1993 and 1995 wines.
We are convinced that prospects are excellent for the two most recent vintages, the currently released 1996 and the 1997, which is still maturing and we do not expect to release before 2001. These wines, we feel, will continue San Leonardo's consistency of style and evolve satisfactorily, maintaining the ageing potential of at least ten years that we demand from our flagship wine.
We recommend that purchasers enhance San Leonardo's potential as a "vin de garde" by storing the bottles, particularly the magnums with their greater longevity, in a dark, undisturbed cellar, at a constant temperature and an appropriate level of humidity.
San Leonardo is the magical heir to a tradition known the world over as Bordeaux blending. Dreams and heritage mingle to bring you a wine that conveys all its land-rooted character and genuine territory-focused appeal. A powerful yet elegant red, San Leonardo brings together the colours, aromas and savours of Cabernet Sauvignon, Cabernet Franc and Merlot aged in small oak barrels, melding them harmoniously into a uniquely intense, full-bodied wine with superb depth of flavour.
Intense ruby red with garnet highlights. A wine of remarkable intensity on the nose, which layers bell peppers and wild berries over a background note of vanilla. The palate San Leonardo is a skilful blend of wines from three grapes that are fermented and aged separately: 60% Cabernet Sauvignon, 30% Cabernet Franc and 10% Merlot. Before it goes into bottle, the precise proportions of the blend are decided only after rigorous tasting of samples, barrique by barrique.
Vine Training Systems
Guyot and spurred cordon at a density of 5.000 to 6.600 plants per hectare.
Age of Vines
From 10 to 30 years
Yeld per Hectare
50-60 quintals/hectare (2.25-2.67 tons/acre).
The grapes are picked when perfectly ripe during the months of September and October.
Grapes are hand-selected on a conveyor belt, then destemmed and soft-crushed, with minimal use of sulphur dioxide. The juice ferments and macerates slowly on the skins, during which time the cap is punched down daily. The must is cold-clarified by allowing the lees to settle.
The early months of maturation in large tanks are followed by 24 months in new, once and twice-used French barriques.
For about one year before release onto the market.
Intense ruby red with garnet highlights. A wine of remarkable intensity on the nose, which layers bell peppers and wild berries over a background note of vanilla. The palate is full, warm and impressively rounded, with intense aromatics that linger on the palate.
Red meats, poultry, roasts, braised or stewed meats, game and mature cheeses.
The best serving temperature is 16°C.
More than 15 years
9L Salmanazar , 6L Impériale, 3L Double Magnum, Magnum, 0,750 l, 0,375 l