Community Tasting Notes (15) Avg Score: 89.3 points

  • A blend of Sangiovese (85%) with the remaining 15% rounded out with Canaiolo and other grapes. Aged for 2 years in botti casks.

    Surprisingly dark and almost fully opaque cherry red color with a developed maroon color towards the rim. Quite tertiary bouquet with aromas of wizened red plums, dried figs, dusty earth, some sweet black cherries, a little bit of raisiny tones, hints of developed savory spices and a touch of tobacco. The wine is developed, full-bodied and silky on the palate with rich, complex flavors of black cherries, some sweet tertiary tones of pruney and marmaladey fruits, a little bit of sweet smoke, light dusty earth tones, a hint of tobacco and a touch of dried dates. The wine is moderately high in acidity, lending good sense of structure to the wine - which is nice, since the tannins feel fully resolved, round and mellow at this point. The finish is lengthy, sweet-toned and quite tertiary with complex flavors of sunny dark fruits, some raisiny character, a little bit of dried dates, light dusty earth tones, a hint of pipe tobacco and a touch of balancing sour cherry bitterness.

    A very classic and wonderfully evolved Chianti Classico that's peaking right now. The tannins have fully resolved, contributing only to the silky texture of the wine, but the acidity is still wonderfully there, keeping the wine nicely together. The flavors are evolved to the point they are turning to sweet, marmaladey fruit tones and raisiny characteristics, but the wine still retains its Sangiovese identity of dusty earthy notes and sour cherry bitterness. With its fresh yet rather soft mouthfeel and flavors declined to sweetness, this wine might not be the easiest one to pair with food, but it certainly is a treat on its own. Very lovely.

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  • (Mag) This was also double-decanted, and showed beautifully. Black cherries, dried cherry, leather and just a hint of coffee. Subtle tannins remain, nice acids, good showing. A-/B+

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  • Ancora di un bel color granato vivissimo, ferro, sangue, richiami mentolati e di melagrana, selvatico

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  • Home made pizza night! A nice excuse to pull out an 19y Tuscan. This was an impromptu selection, the wine was removed from the wine fridge at 56C and popped with only half hour to breathe.

    Regrettably this wine is showing its age when forced out into the open like this. Very closed on the nose and palate at first, muted fruit, tartness. The tannins almost entirely nonexistent at this stage. About 45 min after opening, as the wine approached room temp, the fruit flavors developed greater intensity, mostly cherry. Aromas of alcohol and faint berry on the nose now, about an hour after opening. This tasted very nice with the pepperoni, mushroom, and onion pizza but I'm afraid the wine wouldn't have shown well without food. This bottle at least was a bit over the hill, but not unpleasantly so.

    A different story on day two, this has devolved and lost all complexity. Now all that remains is sour cherry and acid. One bottle left in my cellar and it's time to drink up.

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  • Quite a surprise since I've never tasted 19y Tuscan wine and had no idea what to expect. Medium body, cherry and leather, fully integrated tannin, paired well with duck.

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  • Lighter and more refined than the -95 M. Riserva but some odd flavours, I am not sure about this bottle, slightly corked? A shame.

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  • A completely different beast than the 750 I previously opened. This wine has youthful, black cherry fruit, a nose of pencil lead, minerals and leather. Not nearly OTT as this stage, the wine is drinking beautifully and went very well with Wagyu beef.

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  • Slightly maderized and smelling mostly of pencil lead. It lacked the aromatic complexity that I expect from this producer and shows signs of some heat damage earlier in its lifetime. Too bad.

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  • da Magnum. E' il più "selvatico" della bevuta. Tratti ferrosi ed ematici con sottofondo animalesco accompagnano una bocca un po' scarna

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  • Mature and classic, dried cherry fruit with leather and smoke. Tannins resolved, acids still lively, fruit still fruitful. Some forest floor/mushroom with time, but holds up well over couple hours. A-

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  • (Pratts) (from magnum) I had really liked this out of 750, but brought nervously, having heard stories of many corked magnums. Whew, this seems clean (as far as TCA). Black cherries, damp earth, a little animal note. Good length, holds up well for a while. B+

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  • New York bids adieu to Sharon Bowman (Dougherty's): Jay Miller has a penchant for bringing this wine to dinners, frequently from off vintages where ripening was a problem, much to my horror and his delight, but not this time. This is in a very good place. Alluring aromas of rotting leaves, red earth, leather and cherry. On the palate it's soft and mellow like a well worn blanket. Earth and leather dominate, though there is a little bit of underlying cherry. It dries out a little bit on the finish, so I'd start to drink these up. A-/B+.

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  • it struck me as young but lovely. Black cherries, spice, bright acids. Perfect Chianti (no matter what label says).

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  • Still young, this showed very well from magnum after a 1-2 hour decant. The profile resembles the Ferrando Carema, but there is an added layer of smoke and leather. Very compelling.

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  • Jerry is leaving us (Primitivo NYC): From Magnum this is open and giving apon pouring with great animale notes adding complexity to the earth, roasted raspberry, clean leather and old baking spice notes that dominate the nose. With air intriguing notes of iron and clay emerge. This has entered it's drinking window with soft yet intact acidity and layered, tender tannins. The fruit has a touch of candied ripeness yet offers a faint herbal note up front which gains through the midpalate leading toward a blond tobacco note on the finish. This remains elegant and balanced with a long finish. Restrained and subtle and in need of more attention than it got tonight. Drink through 2016

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