Deep dark ruby. Rich raspberries and cherries, chocolatey and liquorice undertones, and a hint of smoke. Thyme and other spices are present, and a rich palate with round smooth tannins (a bit on the green side) and plenty of acidity to keep it refreshing. Quite a nice match with steaks, would probably benefit from 2-3 years more in the bottle.
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16% monster. This is really not an easy sipper. Works superbly with steaks though, and its intensity and body even stands up to butter chicken curry. The black fruits can get a little jammy at times, and the chewy tannins might not suit everyone's tastes. Not an everyday wine, but sure is a memorable drink.
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Deep black plummy fruits with liquorice and slight smokiness, quite complex aroma profile. Medium body with rich chewy tannins and nice lingering finish. Great Sangiovese with grills and cheeses, might take a few more years to fully develop though.
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2018 Sallier de la Tour Syrah La Monaca
4/28/2022 - llkoolk Likes this wine: 92 Points
Deep dark ruby. Rich raspberries and cherries, chocolatey and liquorice undertones, and a hint of smoke. Thyme and other spices are present, and a rich palate with round smooth tannins (a bit on the green side) and plenty of acidity to keep it refreshing. Quite a nice match with steaks, would probably benefit from 2-3 years more in the bottle.
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2015 Di Filippo Montefalco Sagrantino
3/22/2022 - llkoolk Likes this wine: 92 Points
16% monster. This is really not an easy sipper. Works superbly with steaks though, and its intensity and body even stands up to butter chicken curry. The black fruits can get a little jammy at times, and the chewy tannins might not suit everyone's tastes. Not an everyday wine, but sure is a memorable drink.
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2016 La Braccesca (Antinori) Vino Nobile di Montepulciano Riserva Vigneto Santa Pia
2/26/2022 - llkoolk Likes this wine: 91 Points
Deep black plummy fruits with liquorice and slight smokiness, quite complex aroma profile. Medium body with rich chewy tannins and nice lingering finish. Great Sangiovese with grills and cheeses, might take a few more years to fully develop though.
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