Mute bouquet of faded dried red cherries, dirt, leather, hint of tobacco and spice. Similar on the palate, medium-full body, nice tannic grip. Food friendly. Improved slightly with air.
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This wine was stood upright for two days and decanted for an hour before serving. Was excellent and maintained good quality for twenty four more hours.
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New Year's Day party at the Ballington's house on 1/1/2016. Color: Garnet red. Nose/Smell: Dark chocolate and raisins. Palate/Taste: A little dry in the finish. Moderate tannins (5/10) with moderate body. Moderate finish that is starting to thin out. Opinion: Dryer and not as acidic as expected.
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Deepish ruby with a brick-red to browning rim. Nothing really showing on the nose to start, but there is some blackcurrant here and a sense of older and larger wood. Hints at dried stalks and straw hats. Vaguely Tuscan, but revealing more of its origins as the fruit fades. Full body. Tasty modern Chianti, since I don't pick up the herbal flavours I associate with the region. There is a nice sweetness here. Starting to fade, with the last glass showing drying tannins. Very good. Drink-up.
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Interesting floral + fruit aromas. Still has plenty of tannins, but they have smoothed out. Definitely fruit forward compared to other Chianti's I've tasted, but not in your face. Lots of ripe strawberry + blackberry, with touches of spice, smoke, and tar. A bit of tartness on the finish, which is long. Very good with the Italian food we had for dinner. Wish I had more bottles.
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Terroir-istes International - Italy, Chianti Classico (Rodwell House): Fairly intense bouquet of soy, mushroom and remnants of dried black fruit. Lively, fresh acidity and firm, sandpaper tannins with a slight bitter note rising in the finish. Fairly evolved and lacks much presence.
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Clear, garnet colour. Clean with simple red fruit, shadowed by significant toasty oak. Dry, medium minus body, high acidity and medium tannins. Not well structured. Quite empty on the palate. Short lenght of finish. Seems fully developed in six years, maybe it has even past its best.
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Opened up after an hour. Medium bodied, mellow, berry and plum. Goes nicely with homemade pizza. It was even better the next evening, mellow with a long finish. One of the better chianti's that I can recall.
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Typical Sangiovese herbal nose with some menthol and cherry. Smooth palate, quite polished. Level of fruit just below adequate and hot finish. Not friendly wine at all. (@DFWE)
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Medium ruby in color. Hint of brett (?), earth and leather. Not a particularly complex wine, but paired well with marinara/meat pasta. Hint of wood spice. A good quaffer.
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Medium intensity, young purple color. Lots of blueberry and herbal aromas, with good intensity and moderate complexity. Tastes more interesting than it smells. Medium bodied, with complex blueberry, herbs, leather, coffee, with a long, characterful herbal, leather and blueberry flavors on a finish. Opened 12 or so hours earlier, so tannins are there but integrated. Balanced, with relatively high acidity, very "chianti" and good with food.
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I really liked this wine. I wish I could find it again in a half bottle. Per www.antinori.it:
90% Sangiovese, 10% Canaiolo and other red complimentary varieties.
Grapes were de-stemmed, lightly pressed, and macerated in stainless steel tanks for 12 days, at a temperature kept below 30°C. During this time alcoholic fermentation took place. By the end of the year, the wine completed its malolactic fermentation and was then transferred partly to traditional Slavonian oak, and partly to 225 liter French oak barrels where it continued to age for 14 months. The wine was then bottled and aged at least 6 more months before release. Alcohol 13% by volume.
Villa Antinori Riserva is only produced in good vintage years. Deep ruby-red in color with garnet tones, rich in extracts. Tannins yet balanced, soft and stylish.
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1/19/2018 - Kstarkey wrote: flawed
Corked, should have opened a few years ago
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12/8/2017 - Javachip Likes this wine: 85 Points
Mute bouquet of faded dried red cherries, dirt, leather, hint of tobacco and spice. Similar on the palate, medium-full body, nice tannic grip. Food friendly. Improved slightly with air.
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2/19/2017 - Prosapio wrote:
This wine was stood upright for two days and decanted for an hour before serving. Was excellent and maintained good quality for twenty four more hours.
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1/1/2016 - Millennial Drinkers wrote: 84 Points
New Year's Day party at the Ballington's house on 1/1/2016.
Color: Garnet red.
Nose/Smell: Dark chocolate and raisins.
Palate/Taste: A little dry in the finish. Moderate tannins (5/10) with moderate body. Moderate finish that is starting to thin out.
Opinion: Dryer and not as acidic as expected.
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4/10/2013 - uli369 Likes this wine: 87 Points
Schöner Chianti, typisch und füllig, feine Frucht und keine Alterungsspuren.
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3/30/2013 - Crimsoncrew wrote: 88 Points
It was a good bottle. Dry with fruit up front, but not a lot of depth or layers.
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2/10/2013 - uli369 Likes this wine: 85 Points
Guter Chianti, solide und gut trinkbar. Wohl etwas schwächlich nach zu langer Lagerung.
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12/25/2011 - Ingmars wrote:
Deepish ruby with a brick-red to browning rim. Nothing really showing on the nose to start, but there is some blackcurrant here and a sense of older and larger wood. Hints at dried stalks and straw hats. Vaguely Tuscan, but revealing more of its origins as the fruit fades. Full body. Tasty modern Chianti, since I don't pick up the herbal flavours I associate with the region. There is a nice sweetness here. Starting to fade, with the last glass showing drying tannins. Very good. Drink-up.
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2/5/2011 - cab blends wrote: 87 Points
Blind home wine tasting with MOT Scoring sheet (At Home in the Cave): Cherry nose with strong brown edges showing the age. Also a light eathiness in the nose and significant tannins still in the wine - on the heavy side of moderate.
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11/21/2010 - spyder47 wrote: 88 Points
Interesting floral + fruit aromas. Still has plenty of tannins, but they have smoothed out. Definitely fruit forward compared to other Chianti's I've tasted, but not in your face. Lots of ripe strawberry + blackberry, with touches of spice, smoke, and tar. A bit of tartness on the finish, which is long. Very good with the Italian food we had for dinner. Wish I had more bottles.
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10/24/2010 - broberts1071 wrote:
Gave as a gift
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6/5/2009 - lo-ki wrote: flawed
seems like i didn't store this one correctly. brought it home from the honeymoon and kept it for two years but the cork had dried and wine went bad.
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3/3/2009 - RickMcQ wrote: 83 Points
Not bad but it's slightly past it's prime
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5/5/2008 - Don and Pam wrote: 90 Points
well worth the wait
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5/3/2008 - cab blends wrote: 92 Points
Good tannins with body. Tasted it quickly on the run (no decanting) and I will taste again tomorrow.
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4/9/2008 - Don and Pam wrote: 87 Points
excellent wine
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12/3/2007 - rikipedia wrote: 84 Points
Terroir-istes International - Italy, Chianti Classico (Rodwell House): Fairly intense bouquet of soy, mushroom and remnants of dried black fruit. Lively, fresh acidity and firm, sandpaper tannins with a slight bitter note rising in the finish. Fairly evolved and lacks much presence.
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1/10/2007 - Xavier Auerbach wrote: 89 Points
Wine Professional (RAI, Amsterdam, NL): Nice bouquet, elegant, has aged well, a bit specious.
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10/11/2006 - Umay Ceviker wrote: 81 Points
Clear, garnet colour. Clean with simple red fruit, shadowed by significant toasty oak. Dry, medium minus body, high acidity and medium tannins. Not well structured. Quite empty on the palate. Short lenght of finish. Seems fully developed in six years, maybe it has even past its best.
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5/30/2006 - sdylewski wrote:
Good drinking wine. enjoyable...
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1/7/2006 - DaveArsenault wrote: 89 Points
Opened up after an hour. Medium bodied, mellow, berry and plum. Goes nicely with homemade pizza. It was even better the next evening, mellow with a long finish. One of the better chianti's that I can recall.
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11/16/2005 - flippord wrote: 86 Points
favorite chianti yet. lots of fruit flavours.
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2/26/2005 - TGHaddon wrote:
Typical Sangiovese herbal nose with some menthol and cherry. Smooth palate, quite polished. Level of fruit just below adequate and hot finish. Not friendly wine at all. (@DFWE)
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12/13/2004 - RossM wrote: 85 Points
Medium ruby in color. Hint of brett (?), earth and leather. Not a particularly complex wine, but paired well with marinara/meat pasta. Hint of wood spice. A good quaffer.
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1/1/2004 - Siggy wrote: 82 Points
Surprisingly evolved, medium body and plummy flavors.
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12/10/2003 - Siggy wrote: 83 Points
Tasted a bit evolved, deeper fruit than previous bottles.
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11/17/2003 - PBaird wrote: 86 Points
Medium intensity, young purple color. Lots of blueberry and herbal aromas, with good intensity and moderate complexity. Tastes more interesting than it smells. Medium bodied, with complex blueberry, herbs, leather, coffee, with a long, characterful herbal, leather and blueberry flavors on a finish. Opened 12 or so hours earlier, so tannins are there but integrated. Balanced, with relatively high acidity, very "chianti" and good with food.
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10/31/2003 - Siggy wrote: 80 Points
Tobacco and earth, turned green and vegetal on the finish, improved a little with food.
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10/25/2003 - Siggy wrote: 80 Points
Medium body, cassis and green weedy notes, thinner and more acidic than usual.
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1/13/2003 - Ombibulous wrote: 84 Points
I really liked this wine. I wish I could find it again in a half bottle. Per www.antinori.it:
90% Sangiovese, 10% Canaiolo and other red complimentary varieties.
Grapes were de-stemmed, lightly pressed, and macerated in stainless steel tanks for 12 days, at a temperature kept below 30°C. During this time alcoholic fermentation took place. By the end of the year, the wine completed its malolactic fermentation and was then transferred partly to traditional Slavonian oak, and partly to 225 liter French oak barrels where it continued to age for 14 months. The wine was then bottled and aged at least 6 more months before release. Alcohol 13% by volume.
Villa Antinori Riserva is only produced in good vintage years. Deep ruby-red in color with garnet tones, rich in extracts. Tannins yet balanced, soft and stylish.
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