| Community Tasting Notes (average 89.4 pts. and median of 90 pts. in 211 notes) - hiding notes with no text |
| | Tasted by Aztecs1989 on 2/11/2024 & rated 91 points: This wine is still alive and well. Surprising that tannins are still somewhat present. One can definitely feel the alcohol. Once opened what dominates are the smoke and pencil shavings scents with some dark fruit on top. A real pleasure! (108 views) |
| | Tasted by melvinyeowq on 12/8/2023 & rated 76 points: Eugene's birthday: Modern, extracted Chianti with some greenness. Worst of both worlds, hard pass. (585 views) |
| | Tasted by Harley1199 on 5/17/2019: Meaty, little woody (nice sense) and some veggie note. Not coke yet. By the way wood is not neutral. Big no more on the palate. However it is savoury with a good length and an remarkable aftertaste. Acidity helps all the way. If compared with last chianti of this week, this is king indeed. What a difference word 'Classico' can made. Producer also counts. Perhaps not the best vintage.
A bottle I bought in Tallin in 2010. Yeah I am that kind of freakie.
Con mucha carne, un poco de madera (en el buen sentido) y una nota vegetal. Todavía sin aromas a cola. Por cierto la madera no es neutra. Un Chianti grande nunca más en boca. Sin embargo, es sabroso, con una buena longitud y un regusto notable. La acidez ayuda en todo el rato. Si se compara con el último chianti de esta semana, este es realmente el rey. Menuda diferencia puede hace la palabra "classico". El productor también cuenta. Quizás no la mejor añada.
Una botella que compré en Tallin en 2010. Eso es, soy ese tipo de freakie. (2707 views) |
| | Tasted by walla_wallou on 1/27/2019 & rated 91 points: Good evolution, very nice. (2687 views) |
| | Tasted by Zed57 on 9/11/2017 & rated 91 points: A big full bodied Chianti that is maturing beautifully. Every year it seems to get better and that is what I expect in a year or two (3750 views) |
| | Tasted by ArtF on 9/2/2017 & rated 90 points: Full bodied for Chianti. (3605 views) |
| | Tasted by jdreillyjr on 8/16/2017 & rated 91 points: Deep garnet. Aromas of dark black fruit, with some earthy overtones. Flavors of red and black fruit, with smooth tannins. Juicy acidity, but balanced. Glad I opened it based on CT Ready To Drink, but also glad I still have one in the cellar which should still be fine a year from now. (3599 views) |
| | Tasted by ArtF on 6/25/2017 & rated 92 points: Deep garnet in glass. Nice nose fills the air when poured. Drinking very well now and for next couple of years. Medium to full bodied. Perfect with steak pizzaiola. (2323 views) |
| | Tasted by ArtF on 2/25/2017 & rated 86 points: Deep garnet in glass. Full bodied for Chianti. A little rustic. Not jammy. But not enough acidity. (2484 views) |
| | Tasted by ArtF on 12/18/2016 & rated 91 points: Better than last year. Dusty tannins 30 minutes after pulling cork. Dark fruits, less tannin after an hour. Let sit open 30 minutes to drink now; but still improving. (1702 views) |
| | Tasted by callmeacab22 on 9/26/2016 & rated 89 points: Very nice almost full-bodied Chianti. Drinking very well right now. (1935 views) |
| | Tasted by maxima on 6/27/2016 & rated 89 points: Mise en carafe pour enlever les dépôts, remis en bouteille épaulée pour un bon 6 heures avant le repas.
Robe légèrement tuilée.
Un nez sur l'anis, le tabac, les fruits rouges et le cuir.
En bouche, souple et bien équilibré. Cerise et réglisse avec un petit côté tertiaire qui commence à sortir, finale de longeueur moyenne.
Un peu passé le plateau je dirais mais bien dans l'ensemble. (2333 views) |
| | Tasted by Zed57 on 5/3/2016 & rated 91 points: Mineral driven, flowers, plum and cassis. It will be interesting to see how it evolves over the next year or two (2119 views) |
| | Tasted by ArtF on 1/10/2016 & rated 86 points: Heavy for a Chianti. Lacking fresh acidity. Two weeks later- smooth and elegant with dark cherry and black plums on palate. Recommend 24 hour decant or wait 3 years. (2136 views) |
| | Tasted by maxima on 11/2/2015 & rated 90 points: Vendredi soir, un beau petit Antinori Chianti Classico Marchese Antinori Riserva 2005.
Après 6 ans en cave, il est encore en grande forme.
Du beau Sangiovese pour le prix, fruits rouges avec épices et belle acidité, avec les pappardelles aux champignons forestiers, ce fut un accord magique un vin de bouffe.
Une valeur sure qu`on achète les yeux fermés depuis des années. (2413 views) |
| | Tasted by birdiefour on 11/1/2015 & rated 91 points: Very nice chianti....still has tannins but nice fruit. If you have any, wait a year or two. (2066 views) |
| | Tasted by maxima on 10/4/2015 & rated 89 points: Très beau sangio, fruits rouges et épices avec de beaux tannins soyeux et une belle acidité!
Tellement bon avec un peu d`âge, un vin qui appelle un beau mijoté de gibier. (1960 views) |
| | Tasted by ArtF on 8/2/2015 & rated 88 points: Dark ruby in glass. Complex nose of dark red fruits, some leather, and licorice. Nicely layered, medium to full bodied palate with dusty tannins similar to a good Burg or right bank Bordeaux. Better with game than red sauce. Still improving. (1852 views) |
| | Tasted by maas07 on 2/12/2015 & rated 100 points: Long time since a tasted a wine as perfect as this. Perfect to food, We had wild game meat. (2500 views) |
| | Tasted by maas07 on 1/11/2015: Med denne vin vil Francesco Ricasoli vise, hvad vingården står for. Ønologerne lægger alle deres kræfter i for at gøre denne vin så god som muligt, og måske derfor bliver Brolio Chianti Classico altid valgt blandt de tre bedste Chianti Classico vine.
Brolio Chianti Classico er beviset på slottets sjæl. Vinen er den vigtigste i familiens vinsortiment. En typisk Chianti Classico fra området. Druerne er dyrket på det højeste niveau i Chianti Classico, ca. 300- 480 meter over havniveau.
Vinmarkerne er placeret rundt om slottet Castello di Brolio, hvor druerne kun bruges til denne vin og storebror Castello di Brolio. Netop her er det bedste mikro klimatiske forhold til at dyrke Sangiovese druen i Toscana - måske i hele Italien.
Det lykkedes med Brolio at kombinere den umiddelbare drikbarhed, som er så typisk for en ung Chianti Classico med en fyldig og kompleks struktur, som har givet Brolio sin høje status som en af områdets bedre og måske bedste Chianti i sin klasse.
Vinen er lavet på 100% Sangiovese og den har lagret 12 måneder på store franske egefade og barriques. Brolio modner efterfølgende tre måneder på flaske, inden den frigives på markedet.
Vinen har en intens rubinrød farve og en vedvarende og kraftig duft af mørke kirsebær, jordbær og blåbær.
Smagen udviser en utrolig behagelig harmoni, velafbalancerede tanniner og en god længde.
Velegnet til kalve- og oksekød, fjerkræ, pastaretter og faste oste.
Nyd denne vin ved 18 grader. (2162 views) |
| | Tasted by ArtF on 11/22/2014 & rated 90 points: Better in 1-2 years. As a rule, I think chianti riserva deserves 10 years before drinking. But hard to wait on this bottle as it drinks very well after being opened 30 minutes. (2281 views) |
| | Tasted by bino on 10/7/2014 & rated 91 points: Dark red, almost no sign of ageing. Nose of mocca, liquorice, blueberries, dark and cooked cherries. Sweetness of high alcohol content. High acidity, medium tannins, alcohol (too) high, long length. Will evolve for next five years, but currently good mix of fruit and secondary notes. Too much sun? Very good QPR. (2633 views) |
| | Tasted by Vinolsen on 7/24/2014: Far (2788 views) |
| | Tasted by maxima on 7/2/2014 & rated 89 points: Nez un peu animal et de réduction à l'ouverture, avec l'aération, ça se dissipe pour donner des notes de cerises et d'herbes.
En bouche, texture lisse avec une belle acidité, long et frais...il est à point! (2477 views) |
| | Tasted by pot20 on 6/12/2014 & rated 89 points: Solidement construit et parfaitement équilibré . Du fruit réglissé, des nuances subtiles de cuir, un boisé fondu, de la fraîcheur et une bonne longueur. (2328 views) |
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