Paolo Bea

San Valentino Sangiovese Blend

9.2497 ratings
9.1108 pro ratings
Umbria, Italy
Sangiovese, Montepulciano, Sagrantino
Mushrooms, Manchego & Parmesan, Beef, Venison, White Rice, Potato, Exotic Spices, Baking Spices, Pasta, Herbs, Beans & Peas, Hard Cheese, Pungent Cheese, Chicken, Salami & Prosciutto, Soft Cheese, Duck, Tomato-Based, Pork, Chili & Hot Spicy, Lamb, Turkey, Onion, Shallot, Garlic
Top Notes For
Paco Suro

Awesome. Great value vs the more expensive Montefalco.

Awesome. Great value vs the more expensive Montefalco.

Nov 5th, 2021
Delectable Wine

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9.2

The 2015 is the current release of the zesty and potent Montefalco Rosso San Valentino. It’s composed of 70% Sangiovese, 15% Sagrantino and 15% Montepulciano, all from 50-year-old vines within the San Valentino vineyard. Also worth mentioning is that this doesn’t spend any time in wood; instead, maturation takes place over three years in stainless steel tank. That said, the intense mix of wild berry, cherry, clove, sweet mineral, violet and dusty rose that forms the bouquet is all terroir, varietal and vintage. It makes its presence known with tart red fruits, sour citrus and spice, as nervous acids force the mouth to water, adding further sweetness and thrust. The expression suddenly turns feminine and perfumed, with a mix of gorgeous inner florals resonating above a tug of subtle tannin. The 2015 is a seductive, eyes-rolling-to-the-back-of-your-head expression of San Valentino. (Eric Guido, Vinous, August 2021)

The 2015 is the current release of the zesty and potent Montefalco Rosso San Valentino. It’s composed of 70% Sangiovese, 15% Sagrantino and 15% Montepulciano, all from 50-year-old vines within the San Valentino vineyard. Also worth mentioning is that this doesn’t spend any time in wood; instead, maturation takes place over three years in stainless steel tank. That said, the intense mix of wild berry, cherry, clove, sweet mineral, violet and dusty rose that forms the bouquet is all terroir, varietal and vintage. It makes its presence known with tart red fruits, sour citrus and spice, as nervous acids force the mouth to water, adding further sweetness and thrust. The expression suddenly turns feminine and perfumed, with a mix of gorgeous inner florals resonating above a tug of subtle tannin. The 2015 is a seductive, eyes-rolling-to-the-back-of-your-head expression of San Valentino. (Eric Guido, Vinous, August 2021)

Aug 19th, 2021
Caleb Schiff

Took an hour to open up but then 🔥.

Took an hour to open up but then 🔥.

Apr 12th, 2021
Jay Kline

Slightly turbid. Noticeable VA (not at all out of place considering Bea). Powerful notes of cherry, stone fruits (apricot and peach), and cool, damp forest earth. Medium tannins and high acid. The finish is wild and satisfying. If my previous experience with this vintage was the reference, this was not quite as impressive as it was and based on the challenges of the 2014 vintage, probably time to drink and enjoy!

Slightly turbid. Noticeable VA (not at all out of place considering Bea). Powerful notes of cherry, stone fruits (apricot and peach), and cool, damp forest earth. Medium tannins and high acid. The finish is wild and satisfying. If my previous experience with this vintage was the reference, this was not quite as impressive as it was and based on the challenges of the 2014 vintage, probably time to drink and enjoy!

Mar 2nd, 2021
Matt

Always love and appreciate these wines, but the mildew and difficulties of the vintage show through here. Lighter in body and lower alcohol than normal, high acid, very acetic. VA is quite high, even for producer. Microbial, sweaty, combo of brett and off malo ferm. Stewed red fruits, acetate, sweat, feral/animal, yogurt, iodine, hotdog water, leather. Not the best bottling, but I appreciate the honesty of it.

Always love and appreciate these wines, but the mildew and difficulties of the vintage show through here. Lighter in body and lower alcohol than normal, high acid, very acetic. VA is quite high, even for producer. Microbial, sweaty, combo of brett and off malo ferm. Stewed red fruits, acetate, sweat, feral/animal, yogurt, iodine, hotdog water, leather. Not the best bottling, but I appreciate the honesty of it.

Jan 6th, 2021
Eric Guido

It was a Paolo Bea kind of night. What an incredible bouquet on the 2012 San Valentino. Coming in at 1.5% less ABV than the previous vintage, and showing depths of dark, earthy, almost animal-like complexities. Here I'm finding balsamic spice over dried strawberries, with moist dark soil tones, crushed stone, dusty dried florals, and hints of brown sugar. On the palate, silky textures flood the senses with flavors of sour cherry, tangerine, savory spice, and masses of exotic inner florals, as zesty acids make the mouth water, while concentrated tart red fruits and hints of tannin tugg at the side of my cheeks. The finish is long, zesty, spicy, and tart, yet still so energetic, as the wines vibrant acids refuse to give in to the intensity within. The result id a spell-binding and tactile experience that is impossible not to like, and easily one of my favorite vintages to date for San Valentino.

It was a Paolo Bea kind of night. What an incredible bouquet on the 2012 San Valentino. Coming in at 1.5% less ABV than the previous vintage, and showing depths of dark, earthy, almost animal-like complexities. Here I'm finding balsamic spice over dried strawberries, with moist dark soil tones, crushed stone, dusty dried florals, and hints of brown sugar. On the palate, silky textures flood the senses with flavors of sour cherry, tangerine, savory spice, and masses of exotic inner florals, as zesty acids make the mouth water, while concentrated tart red fruits and hints of tannin tugg at the side of my cheeks. The finish is long, zesty, spicy, and tart, yet still so energetic, as the wines vibrant acids refuse to give in to the intensity within. The result id a spell-binding and tactile experience that is impossible not to like, and easily one of my favorite vintages to date for San Valentino.

May 2nd, 2020
Jay Kline

Pop and pour. Quite a bit of VA on the nose that never fully dissipated but the bottle was consumed too quickly to allow for it. Regardless, it wasn’t overwhelming for our palates and even some relative novices and Bea virgins remarked on how much they loved it. Dark fruits, very tightly coiled at this point with exotic spices. Firm tannins. Super duper young but a winner in a vintage when this was the only red wine that Bea produced. Really ought to have an extended decant. I’m a buyer...hoping to find more.

Pop and pour. Quite a bit of VA on the nose that never fully dissipated but the bottle was consumed too quickly to allow for it. Regardless, it wasn’t overwhelming for our palates and even some relative novices and Bea virgins remarked on how much they loved it. Dark fruits, very tightly coiled at this point with exotic spices. Firm tannins. Super duper young but a winner in a vintage when this was the only red wine that Bea produced. Really ought to have an extended decant. I’m a buyer...hoping to find more.

Mar 14th, 2020
Josh Morgenthau

Wild.
Day 1: At first, not balanced by any measure but somehow makes up for it in raw feral energy. Pretty hot alcohol aromas for a medium bodied wine, a decent level of va, not quite as much acidity as I’d want. But beautiful bretty leathery aromas, herbal and fruity in such an intoxicating way. Holds so much interest and pleasure.

Day 2: What a transformation! It’s like all of the awkward edges have smoothed out and the wine is very in balance and seriously beautiful, even better with a light chill.

Wild.
Day 1: At first, not balanced by any measure but somehow makes up for it in raw feral energy. Pretty hot alcohol aromas for a medium bodied wine, a decent level of va, not quite as much acidity as I’d want. But beautiful bretty leathery aromas, herbal and fruity in such an intoxicating way. Holds so much interest and pleasure.

Day 2: What a transformation! It’s like all of the awkward edges have smoothed out and the wine is very in balance and seriously beautiful, even better with a light chill.

Mar 10th, 2020
Jeremy Shanker

Sommelier at RN74

9.0

Brett’s. Very good but really needs time to move towards greatness.

Brett’s. Very good but really needs time to move towards greatness.

Jun 16th, 2019
Jay Kline

Ripe cherries, pie spices and a hint of funk. Striking and yet charming at the same time. Drinking well already but would probably evolve favorably over the next 5+ years in a cool cellar.

Ripe cherries, pie spices and a hint of funk. Striking and yet charming at the same time. Drinking well already but would probably evolve favorably over the next 5+ years in a cool cellar.

Jun 10th, 2018