Sweet, juicy attack, honeyed lime meets white peach, the stony mineral aspects more obvious on the nose than the palate. The midpalate transition is a bit disjointed, almost flabby for a moment, before the lime acidity kicks in again in late palate.

Decanted 3 hours. This was a beautiful bottle, very silky and integrated, creamy red fruit and vanilla, reminded me more of a more polished Cabernet-based Super Tuscan than this more traditional style Sangioveto blend. This bottle lacked the intense white and red pepper of previous bottles, but it had excellent balance, oiled leather on nose and palate, integrated wood--almost nutty in character, and wild dark berry and Tuscan plum.

Decanted 3 hours. Expressive nose of deep red cherry, rose petals, balsamico, and some waxy petrol nuances. Very expressive--maybe 3 hours decanting is exactly what this wine needs--especially the wild strawberry, which is very deep, like a jam reduction, with cinnamon stick and black cherry skin edging the long finish.

Decanted 6 hours. Young and leathery, mulberry, black cherry, vanilla bean, tight acid on the nose. Palate is similarly tight and unevolved, floral perfume edges, leathery rawhide texture, dry clay earth and wild cherry as it finishes. Needs 5 years.

Decanted 6 hours. Bubble gum nose, roasted meat, black cherry, crushed rose petals. Palate is masculine, gamy, ground espresso bean, but very tight and clearly in need of several years cellaring. 94+ Drink 2017-2025.

Very nice Barsac, heavy blood orange and sweet waxy, honeysuckle notes on the nose. Palate has a strong beam of lemon-lime acidity, with sweeter honeyed citrus, plenty of botrytis influence, light caramel/toffee, and fresh cinnamon stick.

Big, resonant nose and palate, concentrated and sweet throughout; riper peach (not quite as delicate as white peach), high acidity complements the viscous honey and pineapple flavors. There are subtle white flowers and minerality that are mostly concealed by the powerful primary flavors at the moment.

Decanted briefly, this actual improved in the 30 minutes in the decanter from first glass to second. Tart red cherry and grenadine nose, bright acid, wet leaves on the nose. Palate has salty tobacco leaf, wild red berry/cranberry, slightly astringent, not as much depth to the fruit, which is tilted a bit too much toward the tannic cherry/plum skin rather than juicy fruit. This is mature--no reason not to drink immediately.

Cork was again brittle and difficult to extract. Decanted 1 hour. Initially a bit subdued on the nose compared to the previous bottle, but there was some improvement in the decanter, obvious mint notes, red currants, and rawhide. The palate has strong red cassis and raspberry, not as bombastic as the previous bottle, but quite nice overall. Fully mature now, but does benefit from about 90 minutes decanting.

Decanted 1 hour. Aggressive menthol, spearmint, and eucalyptus on the nose, mesquite wood smoke, wild raspberry nose. Palate is full-bodied, with tangy red berry fruit, white and red pepper with mesquite wood, great length to the flavors, and a long, rich finish with pepper and spice notions throughout.

Decanted 1 hour. Milk chocolate, as with Quik mixed in, petroleum-meets-paraffin, chocolate-covered cherries, campfire smoke, distant truffle/mushroom on the nose. Palate is less evolved than the nose, firm acid, red and black cherry, leathery, tobacco leaf nuances, rawhide, chalky mineral, and dried herbs on the palate. The strong oak is still apparent but has integrated considerably in the last few years. Still needs another year or two for the acidity to relax into the frame of the wine.