Decanted for 4 hours. Perfumed nose of dark berries, cherries, vanilla, Tuscan earth and minerals. Silky tannin, with dark fruits on the palate, acid adding and keeping the alcohol and sweetness in balance, vanilla finish. Right to have it by now, will not improve further. Sangiovese varietal is not your usual straightforward syrah equivalent, it need time to open up, sometimes up to 10 hours of decanting. It possess hidden layers of fruits. The unique magic of this Italian grapes played out even in different regions for the same varietal- brunello, chianti, vino nobile giving it's unique characters. The tannin takes years to soften, probably 10-12 years for this bottle, a good year though. It adds to its structures and personality of each wines, and oak ageing played a lesser role here compare to French counterpart. So sangiovese-based wines are definitely kept longer.
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6/22/2011 - dedrislee wrote: 87 Points
Decanted for 4 hours. Perfumed nose of dark berries, cherries, vanilla, Tuscan earth and minerals. Silky tannin, with dark fruits on the palate, acid adding and keeping the alcohol and sweetness in balance, vanilla finish. Right to have it by now, will not improve further.
Sangiovese varietal is not your usual straightforward syrah equivalent, it need time to open up, sometimes up to 10 hours of decanting. It possess hidden layers of fruits. The unique magic of this Italian grapes played out even in different regions for the same varietal- brunello, chianti, vino nobile giving it's unique characters. The tannin takes years to soften, probably 10-12 years for this bottle, a good year though. It adds to its structures and personality of each wines, and oak ageing played a lesser role here compare to French counterpart. So sangiovese-based wines are definitely kept longer.
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