Held the last 2 to see what's going on here. Starting to lose it a bit. Nose is a red fruitcake. Front of tobacco and fig. Has really lost a lot of that front acidity. Middle picks up a bit of mint and a fair amount of plum. Finishes with a hint of overripe tart cherry on the finish. Most of the tannins are resolved. This is a five year post vintage kind of wine.
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Wine fell apart after about 30 seconds in glass. Was flat, lacked and discernable fruit and intensity. Nose was tired. Not sure if the wine is meant to keep that long.
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Italian Reds (Home (Noe st)): (blind) Medium minus ruby to a red rim. Some development, dried flowers, perfumed VA and acetic, hints of brush - used barrels, classic leather-tamari-liquorice. Dried red cherry fruit, some tamari and dried leaves (development / tertiary notes - though the color is vibrant). Dry, medium plus bodied, 14.5% alcohol with medium plus and high tannins. It's a bit sweet and ripe - maybe 20% new French oak. Slight menthol / amaro.
Acid isn't screaming high, and neither are the tannins. It's not Borgogno for example. The structure is maybe consistent with a plusher Barbaresco, or a more modern style Brunello. Between the two of these, I think the body is too full for nebbiolo and I think this is a 2012 Brunello. Color is a bit too vibrant though.
This bottle didn't seem to have the same taint. Beautiful black cherry and herbs on this wine. Acidity has died down. This one doesn't exhibit the powerful fruit that would separate this from a 95 point chianti, but the wine is still rather good and complex. I hope that one bottle is the only remaining of the (now 2) that are left. Nice wine, and probably will improve somewhat as far as complexity goes but I wouldn't think this one has more than 3-4 years left in it. But not bad at all at the present!
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This wine is going through some kind of an identity crisis at the moment. Although I am seeing that the acidity on this wine is decreasing like aging vintages often do, this one has a grassy kind of note to it (at least this bottle) therefore I believe there might be a bit of cork taint of some kind. The fruit is a little muted on this one. Hope the other 4 bottles are OK as this one kind of had some black cherry dirt funk and green pepper grassy notes. Not gonna score as I think it has to be cork taint of some kind.
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Loads of tangy red fruit, with purple berry accents, but also, very good acid, which holds the fruit in balance. Juicy, tangy, and very clean. A fun wine, likely to entertain connoisseurs and please the crowd. 89-90.
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Consistent chianti from Antinori. 90% Sangiovese with 10% Merlot and Syrah, this wine is starting to show a little less berry and a little more baker's chocolate. Almost a little tobacco showing in this wine too, and this was not until 3 hours after cork pop. This bottle has much more going on than the price would anticipate. And at 22 bucks, this is a wine that the Antinori sisters should be applauded for keeping around because the vineyards and wine itself makes for one of the better Italian QPR wines I've tasted in a while. I'm not so sure how long this one will last. I think it's got 2020 without a problem, but see it going down shortly thereafter. My opinion -- Drink now and enjoy!
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Knock it if you want, but this is probably one of the most consistent wines that Antinori produces every year. This wine takes 3 hours to properly open if you're drinking current vintage, and 2 hours if you're drinking a couple of years from current vintage. This wine is not made to be a Brunello substitute. If you want Brunello, buy Brunello. It is an unusual vineyard with rocky soil, and it's a nice "daily drinker" for the price. DOCG Chianti for 20 bucks, say whaaaat? The QPR on this wine is truly outstanding. After allowing this wine to PROPERLY open, this is all red raspberry crush on the front, with some pencil lead and a rocky mineral-rich grit with very good acidity and a hint of mint and taragon. If not allowed to decant properly, the wine has a bit of a bitters/tart that can be a little obnoxious. The middle is still quite acidic, but not off-putting. The finish is pretty abrupt if not allowed to decant, but is long and lively with time. In my opinion, this is a very delicate but correct expression of sangiovese. Geographically very close to the Tignanello Vineyard, and it shows. I think this wine will improve for 2-3 years, but probably won't improve much past 2020, and will likely be in the gutter by 2022.
Medium body, bright cherry red color. Elegant fresh red berries, wood and flowers aroma. Dominant cherry, spices and cedar wood palate, medium long finish. Still young and fresh, silky texture, complex and well balanced, lovely acidity, gentle tannins. Food friendly, best match is pasta with white mushrooms sauce. Serve 18º - 22º. Drink now while young and next five years, perhaps more.
D+0h: no deposit in the filter nor in the bottle, smells intensively of cherry and blackberry D+5h: colour between ink and purple red, on the rim quite cherry red, smells of smoke and cherry, smooth in the mouth, does have a dash of residual sugar without tasting sweet, in the mouth blackberry and a little bit of smoke, in the aftertaste cherry with a little bit of blackberry and a tiny bit of smoke, medium length (20 sec), a really good and tasty Chianti Classico.
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Red wine crush in a glass. This vintage doesn't have quite as much of the acidity that the other vintages in 2010/2011 had. I think I missed the 2012 altogether. The 2013 is a beautiful wine, and is an excellent QPR. Immediately from cork pop, this wine had nose of taragon, oregano, and raspberry. On the opening is a medium bodied raspberry packed wine that is very inviting with tamed acid. The wine in the middle starts to develop more acidity, but not overly so. Finished with good fruit. Very structured wine, and a definite delight with dinner.
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GTW Tuscan Reds Star Performers Tasting (8 Danks street, Sydney): Concentrated but not confected cherry fruit, slight caramel. Juicy and fleshy, fruit present but not overtly forward, tannins are drying but not overly so again, beautifully balanced and drinking very well. Lovely
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working with wine 2016 seminar 1 - tuscany (Hilton Hotel, Sydney): Aromas of polished and concentrated cherry and almost strawberry fruit. The medium fleshy acidity is integrated with the drying grippy tannins but there is a core of red fruit that persists beneath this. Long, balanced and exceedingly good.
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working with wine 2016 seminar 1 - tuscany (Hilton Hotel, Sydney): Slightly oxidised, meat almost Bovril notes blow off with time to reveal polished and concentrated cherry and almost strawberry fruit and a touch of cork taint…Not enough to bother me but rejected by the group - mind you, I didn't try it. FLAW
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Un vin un peu simple , un vin de soif qui se laisse boire tout seul mais qui est pas très complex. Du fruits rouges,des épices avec une finale avec un peu de poivre. Rien de marquant 15.5/20 Bu avec pasta polpettes
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Beau petit vin fruité et gouleyant, un vin de soif. Nez sur les cerises et les épices. En bouche, assez léger avec une belle acidité, de l'anis et du poivre, très digeste et sans accroc.
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11/16/2018 - mflesh wrote: 89 Points
Held the last 2 to see what's going on here. Starting to lose it a bit. Nose is a red fruitcake. Front of tobacco and fig. Has really lost a lot of that front acidity. Middle picks up a bit of mint and a fair amount of plum. Finishes with a hint of overripe tart cherry on the finish. Most of the tannins are resolved. This is a five year post vintage kind of wine.
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6/25/2018 - gediminasbielskus wrote: flawed
Wine fell apart after about 30 seconds in glass. Was flat, lacked and discernable fruit and intensity. Nose was tired. Not sure if the wine is meant to keep that long.
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5/12/2018 - Hunter1 wrote:
Sehr gut
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4/30/2018 - RajivAyyangar wrote: 80 Points
Italian Reds (Home (Noe st)): (blind)
Medium minus ruby to a red rim.
Some development, dried flowers, perfumed VA and acetic, hints of brush - used barrels, classic leather-tamari-liquorice. Dried red cherry fruit, some tamari and dried leaves (development / tertiary notes - though the color is vibrant).
Dry, medium plus bodied, 14.5% alcohol with medium plus and high tannins. It's a bit sweet and ripe - maybe 20% new French oak. Slight menthol / amaro.
Acid isn't screaming high, and neither are the tannins. It's not Borgogno for example. The structure is maybe consistent with a plusher Barbaresco, or a more modern style Brunello. Between the two of these, I think the body is too full for nebbiolo and I think this is a 2012 Brunello. Color is a bit too vibrant though.
Final call: Entry level Barbaresco - 2014.
Actual: Antinori 2013 peppoli chianti classico 13%.
Analysis: My calibration was off. Yikes. this is super harsh and bitter.
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2/2/2018 - mflesh wrote:
This bottle didn't seem to have the same taint. Beautiful black cherry and herbs on this wine. Acidity has died down. This one doesn't exhibit the powerful fruit that would separate this from a 95 point chianti, but the wine is still rather good and complex. I hope that one bottle is the only remaining of the (now 2) that are left. Nice wine, and probably will improve somewhat as far as complexity goes but I wouldn't think this one has more than 3-4 years left in it. But not bad at all at the present!
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2/2/2018 - mflesh wrote:
This wine is going through some kind of an identity crisis at the moment. Although I am seeing that the acidity on this wine is decreasing like aging vintages often do, this one has a grassy kind of note to it (at least this bottle) therefore I believe there might be a bit of cork taint of some kind. The fruit is a little muted on this one. Hope the other 4 bottles are OK as this one kind of had some black cherry dirt funk and green pepper grassy notes. Not gonna score as I think it has to be cork taint of some kind.
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1/25/2018 - PVJC Does not like this wine: 87 Points
Without food after dinner on day 2 was notably dull and 1 dimensional, poured the last glass down the drain
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1/8/2018 - easttide wrote: 87 Points
The variation between two bottles was remarkable. This was average, at best.
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12/27/2017 - hemmertime wrote: flawed
corked
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11/17/2017 - easttide Likes this wine: 92 Points
I drink a lot of C.C. and this bottle was remarkable. hope the same for the rest.
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11/8/2017 - Motz wrote: 90 Points
Loads of tangy red fruit, with purple berry accents, but also, very good acid, which holds the fruit in balance. Juicy, tangy, and very clean. A fun wine, likely to entertain connoisseurs and please the crowd. 89-90.
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7/27/2017 - clubs wrote: 89 Points
best with decant and 2nd night
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3/20/2017 - mflesh wrote:
Consistent chianti from Antinori. 90% Sangiovese with 10% Merlot and Syrah, this wine is starting to show a little less berry and a little more baker's chocolate. Almost a little tobacco showing in this wine too, and this was not until 3 hours after cork pop. This bottle has much more going on than the price would anticipate. And at 22 bucks, this is a wine that the Antinori sisters should be applauded for keeping around because the vineyards and wine itself makes for one of the better Italian QPR wines I've tasted in a while. I'm not so sure how long this one will last. I think it's got 2020 without a problem, but see it going down shortly thereafter. My opinion -- Drink now and enjoy!
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3/12/2017 - alexmel7 wrote: 85 Points
Tasted a little watered down.. Not a lot of flavor
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1/25/2017 - mflesh wrote: 89 Points
Knock it if you want, but this is probably one of the most consistent wines that Antinori produces every year. This wine takes 3 hours to properly open if you're drinking current vintage, and 2 hours if you're drinking a couple of years from current vintage. This wine is not made to be a Brunello substitute. If you want Brunello, buy Brunello. It is an unusual vineyard with rocky soil, and it's a nice "daily drinker" for the price. DOCG Chianti for 20 bucks, say whaaaat? The QPR on this wine is truly outstanding. After allowing this wine to PROPERLY open, this is all red raspberry crush on the front, with some pencil lead and a rocky mineral-rich grit with very good acidity and a hint of mint and taragon. If not allowed to decant properly, the wine has a bit of a bitters/tart that can be a little obnoxious. The middle is still quite acidic, but not off-putting. The finish is pretty abrupt if not allowed to decant, but is long and lively with time. In my opinion, this is a very delicate but correct expression of sangiovese. Geographically very close to the Tignanello Vineyard, and it shows. I think this wine will improve for 2-3 years, but probably won't improve much past 2020, and will likely be in the gutter by 2022.
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1/14/2017 - TJay Does not like this wine: 85 Points
High acidity, not enough fruit and a little unbalanced. I found this to be mediocre, I had expected better.
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1/7/2017 - vlzat wrote: 90 Points
Sangiovese 90%, Merlot and Syrah 10%
Medium body, bright cherry red color. Elegant fresh red berries, wood and flowers aroma. Dominant cherry, spices and cedar wood palate, medium long finish. Still young and fresh, silky texture, complex and well balanced, lovely acidity, gentle tannins. Food friendly, best match is pasta with white mushrooms sauce. Serve 18º - 22º. Drink now while young and next five years, perhaps more.
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1/1/2017 - Motz wrote: 89 Points
Replacement for the corked bottle. Rock solid CC. Pleasant earth, depth, and lift. Versatile with food. 88-89.
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1/1/2017 - Motz wrote: flawed
Corked.
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12/20/2016 - Butzemann Likes this wine: 90 Points
D+0h: no deposit in the filter nor in the bottle, smells intensively of cherry and blackberry D+5h: colour between ink and purple red, on the rim quite cherry red, smells of smoke and cherry, smooth in the mouth, does have a dash of residual sugar without tasting sweet, in the mouth blackberry and a little bit of smoke, in the aftertaste cherry with a little bit of blackberry and a tiny bit of smoke, medium length (20 sec), a really good and tasty Chianti Classico.
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10/3/2016 - mflesh Likes this wine: 89 Points
Red wine crush in a glass. This vintage doesn't have quite as much of the acidity that the other vintages in 2010/2011 had. I think I missed the 2012 altogether. The 2013 is a beautiful wine, and is an excellent QPR. Immediately from cork pop, this wine had nose of taragon, oregano, and raspberry. On the opening is a medium bodied raspberry packed wine that is very inviting with tamed acid. The wine in the middle starts to develop more acidity, but not overly so. Finished with good fruit. Very structured wine, and a definite delight with dinner.
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8/17/2016 - chatters wrote:
GTW Tuscan Reds Star Performers Tasting (8 Danks street, Sydney): Concentrated but not confected cherry fruit, slight caramel. Juicy and fleshy, fruit present but not overtly forward, tannins are drying but not overly so again, beautifully balanced and drinking very well. Lovely
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7/27/2016 - LEEJV123 Likes this wine: 90 Points
Medium body, round
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4/19/2016 - chatters wrote:
working with wine 2016 seminar 1 - tuscany (Hilton Hotel, Sydney): Aromas of polished and concentrated cherry and almost strawberry fruit. The medium fleshy acidity is integrated with the drying grippy tannins but there is a core of red fruit that persists beneath this. Long, balanced and exceedingly good.
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4/19/2016 - chatters wrote: flawed
working with wine 2016 seminar 1 - tuscany (Hilton Hotel, Sydney): Slightly oxidised, meat almost Bovril notes blow off with time to reveal polished and concentrated cherry and almost strawberry fruit and a touch of cork taint…Not enough to bother me but rejected by the group - mind you, I didn't try it. FLAW
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4/5/2016 - phil the agony wrote: 87 Points
Un vin un peu simple , un vin de soif qui se laisse boire tout seul mais qui est pas très complex.
Du fruits rouges,des épices avec une finale avec un peu de poivre.
Rien de marquant
15.5/20
Bu avec pasta polpettes
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2/3/2016 - khmark7 wrote: 88 Points
Tannic & primary with some dark cherry character. Give it some time.
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2/1/2016 - maxima wrote: 88 Points
Beau petit vin fruité et gouleyant, un vin de soif.
Nez sur les cerises et les épices.
En bouche, assez léger avec une belle acidité, de l'anis et du poivre, très digeste et sans accroc.
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1/23/2016 - ti_ric Likes this wine: 88 Points
Bon vin. Belle couleur et une belle finale sans être très en longueur.
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11/9/2015 - Jake C wrote: 89 Points
Wine Enthusiast
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