Slow oxed all day and brought to a restaurant. They decanted for us. Initially it was browning at the edges and had a lot of bottle funk on the nose that obscured everything else. So we ordered a cocktail and let the wine sit for about 45. During that time, with vigorous swirling it got very dark and slowly emerged. The nose was typical Sangovese. Lots of cherry, orange rind, a bit of vanilla, tar and a healthy dose of tannins. This just seemed to be extremely young and one dimensional. This needs several more years on its side. Over the course of a long dinner it came around but just not that much. Very primary. One of the most unevolved 2010 that I’ve opened in the last year or so. There is a ton of potential and I’m sure that it will become something special but it needs more time. Glad to have more to follow over the next decade or so. So I just can’t rate it tonight.
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Last bottle of a case purchased on release. Slow oxed all day and brought to a restaurant. They decanted. Right away the nose was showing strawberries and cherries with a bit of wood smoke. Zero bricking and the cork was not even stained one bit. Wine was very tight and has an acidic taste that masked most of the flavor pro. Let it sit for 45 minutes whic only slightly helped the acidic taste. The wine never fully resolved. It got better but never fleshed out like my other bottles. Sad that the last was the worst. Just not a good bottle. Disappointed.
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Found these in a local wine shop on Grand Cayman. Opened for a few hours but not decanted. Extremely dark glossy color. Nose is bursting with black and red fruits with a hint of something earthy. Tar soy or dirt. Nice complement to the fruit profile. Nice balance with tannins and acids in check. Very drinkable and I think this would improve over the next year or so but a pleasure to drink with some grilled chicken. Fair QPR at 25 csi. Interested to see how it unfolds tomorrow. 88-89
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2010 Le Ragnaie Brunello di Montalcino
4/21/2024 - repoper wrote:
Slow oxed all day and brought to a restaurant. They decanted for us. Initially it was browning at the edges and had a lot of bottle funk on the nose that obscured everything else. So we ordered a cocktail and let the wine sit for about 45. During that time, with vigorous swirling it got very dark and slowly emerged. The nose was typical Sangovese. Lots of cherry, orange rind, a bit of vanilla, tar and a healthy dose of tannins. This just seemed to be extremely young and one dimensional. This needs several more years on its side. Over the course of a long dinner it came around but just not that much. Very primary. One of the most unevolved 2010 that I’ve opened in the last year or so. There is a ton of potential and I’m sure that it will become something special but it needs more time. Glad to have more to follow over the next decade or so. So I just can’t rate it tonight.
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2007 Luigi Pira Barolo Marenca
4/20/2024 - repoper wrote: 89 Points
Last bottle of a case purchased on release. Slow oxed all day and brought to a restaurant. They decanted. Right away the nose was showing strawberries and cherries with a bit of wood smoke. Zero bricking and the cork was not even stained one bit. Wine was very tight and has an acidic taste that masked most of the flavor pro. Let it sit for 45 minutes whic only slightly helped the acidic taste. The wine never fully resolved. It got better but never fleshed out like my other bottles. Sad that the last was the worst. Just not a good bottle. Disappointed.
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2021 Altesino Rosso Toscana IGT
4/17/2024 - repoper wrote: 89 Points
Found these in a local wine shop on Grand Cayman. Opened for a few hours but not decanted. Extremely dark glossy color. Nose is bursting with black and red fruits with a hint of something earthy. Tar soy or dirt. Nice complement to the fruit profile. Nice balance with tannins and acids in check. Very drinkable and I think this would improve over the next year or so but a pleasure to drink with some grilled chicken. Fair QPR at 25 csi. Interested to see how it unfolds tomorrow. 88-89
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